Print

Creamy Instant Pot White Chicken Chili: Quick Weeknight Dinner

Close-up of a hearty bowl of instant pot white chicken chili topped with shredded chicken, white beans, and fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this incredibly easy and creamy Instant Pot White Chicken Chili. It is a satisfying, one-pot comfort food perfect for a fast weeknight dinner or healthy meal prep.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 2 (15 ounce) cans Great Northern beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Place the chicken breasts in the inner pot of your Instant Pot.
  2. Add the chopped onion, minced garlic, green chiles, rinsed beans, chicken broth, cumin, oregano, salt, black pepper, and cayenne pepper (if using) to the pot. Do not stir yet.
  3. Secure the lid and set the vent to sealing. Select Manual or Pressure Cook (High) for 12 minutes.
  4. When the cooking time finishes, allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to quick release any remaining pressure.
  5. Carefully remove the chicken breasts from the pot and place them on a cutting board. Leave the liquid and beans in the pot.
  6. Use two forks to shred the chicken. Return the shredded chicken to the Instant Pot.
  7. Set the Instant Pot to Sauté mode (Low setting). Add the cubed cream cheese and heavy cream to the pot. Stir gently until the cream cheese melts into the chili.
  8. Stir the cornstarch slurry into the chili mixture. Continue to stir for 1-2 minutes until the chili thickens slightly.
  9. Taste and adjust seasonings if needed. Serve hot with your favorite toppings.

Notes

  • For the fastest results, use pre-cooked rotisserie chicken instead of raw chicken breasts. If using pre-cooked chicken, skip steps 1, 4, 5, and 6, and add the shredded chicken in step 3 before pressure cooking for only 5 minutes (with a 10-minute NPR).
  • For an extra layer of flavor, add 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic powder with the other spices.
  • Serve this creamy white chicken chili topped with shredded Monterey Jack cheese, fresh cilantro, or a squeeze of lime juice.

Nutrition

Find it online: https://www.purecookingjoy.com/instant-pot-white-chicken-chili/

0 Shares
Tweet
Pin
Share