Instant Pot White Chicken Chili

4.72 from 63 votes

Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is hearty, healthy, and made in a fraction of the time that the traditional recipe takes.

Prep Time10 mins

Cook Time20 mins

Pressure Time30 mins

Total Time1 hr

Course: Soup

Cuisine: American

Servings:

Calories: 200kcal

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

Ingredients

1 teaspoon olive oil
1 small onion minced
2 (4.5 oz) cans chopped green chiles mild heat level
2 teaspoons minced garlic
2 teaspoons cumin
1 teaspoon oregano
4 cups low-sodium chicken stock
2 (15.5 oz) can cooked great northern beans, rinsed and drained or 1 cup dried beans (see notes on how to cook)
1 teaspoon kosher salt
1 pound boneless, skinless chicken breasts or thighs fresh or frozen
4 ounces cream cheese softened

Instructions

If Using Dried Beans:

Add 1 cup 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 empty inner pot back to pressure cooker, keeping prepared beans off to the side.

Instant Pot Chicken Chili Instructions

Heat the Instant Pot by turning the pressure cooker to the saute function, add in the oil, and allow to heat for a minute or two.
To the oil, add the diced onion, green chiles, cumin, and oregano and saute for 3-4 minutes, or until onion is softened. Add in garlic and saute for 1 minute longer. Turn the Instant Pot OFF.
Pour in ½ cup of the broth/stock and scrape off any browned bits on the bottom of Instant Pot.
Add the remaining broth to the inner pot, along with the canned or cooked white beans and salt. Nestle the chicken into the liquid.
Close the Instant Pot and be sure the vent knob is sealed.
Cook on HIGH pressure for 15 minutes if the chicken is fresh, 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 softened cream cheese 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

Storage: Store cooled white chicken chili in an airtight container in the refrigerator for 3-4 days.

Cream Cheese: The cream cheese is optional, but if using be sure to use full-fat or reduced-fat cream cheese, NOT fat-free. It can be omitted to be a dairy-free recipe. You can still opt to blend a portion of the beans and cooking liquid to achieve a creamy consistency.

Dried Beans: If using dried beans, you may want to add in an additional teaspoon of salt, as the beans will be completely unseasoned.

See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.

Nutrition