Instant Pot White Chicken Chili
This Instant Pot or other pressure cooker, white chicken chili is a delicious and comforting meal that's perfect for a cozy night in. Made with tender chicken breasts, creamy white beans, and flavorful spices, this chili is hearty, filling, and packed with Tex-Mex flavor. Using an pressure cooker makes this recipe quick and easy, allowing you to have a hot and satisfying meal on the table in no time. Topped with fresh cilantro, tangy lime juice, and creamy avocado, this chili is sure to become a family favorite. So, fire up your pressure cooker and get ready to enjoy a warm and delicious bowl of white chicken chili!
Equipment
- Instant Pot or other pressure cooker
Ingredients
- 4 ounces cream cheese
- 1 each onion medium, yellow
- 2 stalks celery medium
- 1 each green bell pepper medium
- 3 cloves garlic
- 30 oz cannellini beans about 2 cans
- 2 tablespoons olive oil
- 1 ½ pounds chicken thighs boneless skinless (5 to 6)
- 1 ½ teaspoons kosher salt divided, plus more as needed
- ¼ teaspoon black pepper freshly ground, plus more as needed
- 4 oz diced green chiles 1 – 4 oz can
- 2 teaspoons ground cumin
- 1 teaspoon oregano dried
- ½ teaspoon chili powder
- 1 ½ cups low-sodium chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 cup corn kernels fresh or frozen
Serving Options
- ¼ cup fresh cilantro leaves
- 2 avocados medium and ripe
- 1 lime medium, cut into wedges
- Sour cream or Greek yogurt
Instructions
- Cut 4 ounces cream cheese into 8 pieces. Place in a single layer on a plate and let sit at room temperature to soften while you cook the chili.
- Prepare the following, adding each to the same large bowl as you complete it: Dice 1 medium yellow onion (about 1 1/2 cups) and 2 medium celery stalks (about 2/3 cup). Trim and and dice 1 medium green bell pepper (about 1 cup).
- Mince 3 garlic cloves. Drain and rinse 2 cans cannellini beans.
- Heat 2 tablespoons olive oil in a 6-quart or larger electric pressure cooker or Instant Pot with the Sauté function until shimmering. Add the onion mixture and cook, stirring occasionally, until softened, 5 to 7 minutes. Meanwhile, season 1 1/2 pounds boneless, skinless chicken thighs with the 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
- Add the garlic, 1 can diced green chiles (do not drain), 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, and the remaining 1 teaspoon of the kosher salt to the pressure cooker. Cook until fragrant, about 1 minute. Turn the pressure cooker off.
- Add the beans to the Instant Pot in an even layer. Top with the chicken thighs in an even layer (some overlap is okay). Pour in 1 1/2 cups low-sodium chicken broth, but do not stir.
- Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It will take about 15 minutes to come up to pressure. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together in a small bowl.
- When the cook time is up, quick release the pressure. Use tongs to transfer the chicken thighs to a clean cutting board and shred with 2 forks into bite-sized pieces.
- Turn the pressure cooker back on to Sauté and bring the chili to a simmer. Re-whisk the cornstarch mixture. Add the cornstarch mixture, cream cheese, and 1 cup corn kernels to the Instant Pot. Cook, stirring frequently, until the cream cheese is completely melted and the chili is thickened, 1 to 3 minutes.
- Return the chicken to the pot and stir to combine. Taste and season with more kosher salt and black pepper as needed.
- Serve with optional toppings.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Serving: 1cupCalories: 614kcalCarbohydrates: 38gProtein: 31gFat: 41gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 130mgSodium: 1202mgPotassium: 767mgFiber: 13gSugar: 3gVitamin A: 651IUVitamin C: 18mgCalcium: 156mgIron: 5mg
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