Description
Instant Pot White Chicken Chili is a creamy and flavorful soup made with great northern beans, tender chicken, corn, and a blend of spices. This hearty dish comes together quickly in the Instant Pot, making it perfect for a comforting weeknight meal. Topped with fresh cilantro, avocado, jalapeño, and crunchy tortilla chips, it's a delicious gluten free and dairy free option that is both filling and satisfying.
Ingredients
Scale
Main Ingredients
- 30 oz. great northern beans (drained and rinsed, canned)
- 2 cups frozen corn
- 1/2 cup yellow onion (diced)
- 2 garlic cloves (minced)
- 4 oz. hatch green chiles
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp black pepper (plus more to taste)
- 1 lb. boneless skinless chicken (breast or thighs)
- 1/2 cup plain cream cheese (regular or dairy-free)
- 1 1/4 cup chicken broth
Optional Toppings
- Cilantro
- Avocado
- Jalapeño
- Tortilla chips
Instructions
- Add Ingredients to Instant Pot: Add the drained and rinsed beans to your Instant Pot, then layer the frozen corn on top. Next, add the diced onion, minced garlic, hatch green chiles, chili powder, cumin, salt, and black pepper. Lay the boneless skinless chicken on top of the mixture.
- Add Cream Cheese and Broth: Cut the cream cheese into small chunks (about 5-6 pieces) and scatter them over the ingredients in the pot. Pour the chicken broth on top to ensure even cooking and moisture.
- Pressure Cook: Close the Instant Pot lid securely and make sure the valve is set to the "seal" position. Pressure cook the chili for 15 minutes. After cooking, allow a natural pressure release for 10 minutes before manually releasing any remaining pressure. Note that it takes about 10 minutes for the Instant Pot to come to pressure before cooking begins.
- Shred Chicken and Stir: Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Meanwhile, stir the chili in the pot to help the cream cheese fully melt and combine with the other ingredients.
- Combine and Serve: Return the shredded chicken back into the pot and stir everything thoroughly. Add optional toppings like cilantro, avocado slices, jalapeño, and tortilla chips as desired. Serve hot and enjoy your creamy, flavorful white chicken chili!
Notes
- This chili is naturally gluten free and can be made dairy free by using dairy-free cream cheese.
- Use either chicken breasts or thighs based on preference; thighs provide more moisture and flavor.
- Adjust the level of spice by adding more or fewer green chiles and jalapeños.
- Leftovers store well in the refrigerator for up to 4 days and freeze beautifully for up to 3 months.
- For a thicker chili, reduce the amount of chicken broth slightly or remove the lid and simmer on sauté mode after pressure cooking to thicken.
Nutrition
- Serving Size: 1 serving
- Calories: 389 kcal
- Sugar: 1 g
- Sodium: 803 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 12 g
- Protein: 31 g
- Cholesterol: 69 mg
