Instant Pot White Chicken Chili
Made with tender chicken, white beans, green chiles, and a creamy broth, this Instant Pot White Chicken Chili comes together with minimal effort!
Servings: 8
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 small yellow onion minced
- 2 (4.5 oz) cans chopped green chiles mild heat level
- 2 teaspoons minced garlic
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 4 cups low-sodium chicken stock
- 2 (15.5 oz) can cooked great northern beans, rinsed and drained see recipe notes on using dried beans
- 1 pound boneless, skinless chicken breasts or thighs fresh or frozen
- 4 ounces cream cheese softened
Instructions
- Turn the sauté function on the Instant Pot, add in 1 teaspoon extra virgin olive oil and let heat briefly. Once heated, add in 1 small yellow onion (diced) and 2 (4.5 oz) cans chopped green chiles. Sauté for 3-4 minutes, or until the onion has is softened. Add 2 teaspoons minced garlic, 2 teaspoons cumin, and 1 teaspoon dried oregano and sauté for 1 minute longer. Turn the Instant Pot OFF by hitting cancel.
- Pour in ½ cup of the 4 cups low-sodium chicken stock and scrape off any browned bits on the bottom of Instant Pot. Add the remaining broth to the inner pot. *Adding a small amount makes it so you don't splash yourself when deglazing the inner pot.
- Stir in 1 teaspoon kosher salt and 2 (15.5 oz) can cooked great northern beans, rinsed and drained. Nestle 1 pound boneless, skinless chicken breasts or thighs into the liquid.
- Close the Instant Pot and be sure the vent knob is sealed. Using the manual or pressure cook button, set it to cook on HIGH pressure for 15 minutes if the chicken is thawed and 20 minutes if the chicken is frozen.
- Once the cooking time elapses, let the pressure release for at least 15 minutes.
- Once the pressure has been released, remove the chicken from the inner pot to a cutting board and let rest for a few minutes, before shredding with 2 forks or chopping into bite-sized pieces.
- Remove about 2 cups of the cooking liquid (it is okay if there are beans in the liquid) from the inner pot and place it into a blender. Add the 4 ounces cream cheese (softened) to the blender. Blend until well combined, being sure to leave the vent on the blender lid partially open to let the steam escape while blending.
- Pour the blended liquid back into the inner pot, along with the shredded chicken, and stir everything together.
- Serve as desired with any toppings you like, such as sour cream, shredded cheese, pickled jalapenos, diced avocado, fresh lime juice, and/or cilantro.
Video
Notes
Using Dried Beans: Start this recipe by cooking 1 cup of dried beans. To do this, add 1 cup of rinsed dried Great Northern beans and 4 cups water to the pressure cooker. Close the pressure cooker and be sure the vent knob is sealed. Cook on HIGH pressure for 25 minutes. Let pressure release naturally for at least 10 minutes and then release pressure. Drain beans. Return the empty inner pot back to the pressure cooker, keeping prepared beans off to the side. Add an additional teaspoon of kosher salt to the recipe to account for seasoning the dried beans.
Cream Cheese: The cream cheese is optional, but if using be sure to use full-fat or reduced-fat cream cheese, NOT fat-free.
Dairy-Free: Omit cheese, and only drain one can of white beans. If desired, blend up to 2 cups of the cooking liquid after removing the chicken from the Instant Pot.
Storage: Once the white chicken chili has cooled, store it in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in a heat-safe bowl, covered with a damp paper towel, in the microwave in 30-second intervals until warmed through.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
Nutrition
Calories: 200kcal | Carbohydrates: 16g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 598mg | Potassium: 566mg | Fiber: 3g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 2.4mg | Calcium: 70mg | Iron: 1.9mg
