Description
Instant Pot White Chicken Chili is a creamy, flavorful, and hearty soup made with great northern beans, chicken, corn, and green chilies. Cooked quickly under pressure, it combines warming spices with a smooth cream cheese base and is perfect for an easy weeknight meal. Topped with fresh cilantro, avocado, jalapeño, and crunchy tortilla chips, this dish is both comforting and filling.
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
Toppings (Optional)
- Cilantro
- Avocado
- Jalapeño
- Tortilla chips
Instructions
- Prepare the ingredients. Add the drained and rinsed beans to the Instant Pot. Layer the frozen corn on top of the beans. Next, add diced yellow onion, minced garlic, and hatch green chiles. Sprinkle in chili powder, cumin, salt, and black pepper. Place the boneless skinless chicken on top of the layered ingredients.
- Add cream cheese and broth. Cut the cream cheese into 5-6 small chunks and distribute them evenly over the chicken. Pour 1 1/4 cups of chicken broth over everything to ensure enough liquid for pressure cooking.
- Pressure cook. Close the Instant Pot lid and set the valve to the "seal" position. Pressure cook on high for 15 minutes. Allow a natural pressure release for 10 minutes before manually releasing any remaining pressure. Note that the Instant Pot will take about 10 minutes to come to pressure before cooking starts.
- Shred the chicken. Open the lid and carefully remove the chicken onto a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Finish the chili. Stir the chili well inside the pot to fully melt the cream cheese and combine all the flavors. Return the shredded chicken to the pot and stir everything together thoroughly.
- Serve with toppings. Ladle the chili into bowls and garnish with optional fresh cilantro, diced avocado, sliced jalapeño, and crunchy tortilla chips as desired. Enjoy warm for a comforting meal.
Notes
- This recipe is naturally gluten free and can be made dairy free by using dairy-free cream cheese.
- Use either chicken breasts or thighs based on your preference; thighs will be juicier.
- For a spicier chili, add more jalapeño or extra chili powder.
- Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
- If you don't have hatch green chiles, substitute with canned mild green chilies or diced poblano peppers.
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
