Description
This Instant Pot White Chicken Chili is a hearty and comforting American dinner made with tender boneless chicken, creamy white beans, zesty green chiles, and rich cream cheese. It’s easy to make in under an hour with minimal prep, perfect for busy weeknights or cozy family meals. Naturally gluten-free, this chili is flavorful, filling, and can be customized with your favorite toppings.
Ingredients
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 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon 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
Toppings
- 2 tablespoon lime juice
- cilantro, for garnish
- avocado, sliced
- jalapeño, sliced
- tortilla chips, for serving
Instructions
- Layer Ingredients in Instant Pot: Add the drained beans to your Instant Pot, followed by the frozen corn. Top with diced onion, minced garlic, hatch green chiles, chili powder, cumin, salt, and black pepper. Lay the boneless chicken on top of the mixture. Cut the cream cheese into small chunks and distribute them evenly. Finally, pour the chicken broth over all the ingredients.
- Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to “seal.” Pressure cook on high for 15 minutes. Once the timer is up, allow the pressure to naturally release for 10 minutes, then carefully do a manual release. Note that it will take about 10 minutes for the Instant Pot to come to pressure before cook time begins.
- Shred Chicken: Remove the cooked chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. While shredding, stir the chili in the pot to ensure the cream cheese is completely melted and well combined.
- Finish and Serve: Return the shredded chicken to the Instant Pot and stir to fully combine. Ladle the chili into bowls and add your favorite toppings, such as lime juice, cilantro, avocado, jalapeños, and tortilla chips. Enjoy while hot!
Notes
- Calories are approximate and per serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The chili will thicken as the beans absorb more broth, so add extra chicken broth when reheating to reach your desired consistency.
- To reheat, place chili in a saucepan with additional broth and warm over the stove.
- Stovetop Option: Heat oil in a large pot, sauté onion for 4 minutes, add garlic and spices for 1 more minute, then add beans, corn, and chicken. Simmer until chicken is cooked, shred chicken, whisk in cream cheese, then return chicken to the pot and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Instant Pot
- Cuisine: American
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
