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Instant Pot White Chicken Chili
This creamy Instant Pot white chicken chili is a one-pot recipe filled with tender chicken and veggies, plus smoky chilies and a handful of spices. Ready in a fraction of the time!
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 10 min🔥 Cook: 55 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Turn the instant pot to saute mode and add olive oil to the insert.
Olive Oil2 Tablespoons
2
Once the oil is hot, add the onion and garlic. Saute, stirring occasionally, for about ⏱️ 5 minutes until translucent.
Garlic, Minced3 cloves
3
Add the green chilis, chili powder, cumin, salt, pepper, and cayenne pepper. Continue to cook while stirring for about ⏱️ 1 minute. Press the cancel button.
Chili Powder2 teaspoonCumin1 teaspoon
4
Add the white beans, corn, and chicken broth to the instant pot. Stir.
5
Add the uncooked chicken to the instant pot and nestle it into the liquid ingredients.
6
Place the lid on and turn the vent to the sealed position. Set the instant pot to manual/high pressure for ⏱️ 13 minutes. It will take about ⏱️ 15 minutes for the pressure to build and the timer to start counting down. Once the cook time has elapsed, allow the pressure to naturally release for ⏱️ 10 minutes. Then open the vent and release the remaining pressure.
7
Open the lid and remove the chicken breast. Shred the chicken using two forks, then return it to the soup.
8
Add the cream cheese. Stir it into the soup and replace the lid. Allow it to sit for ⏱️ 5 minutes to melt the cheese.
Cream Cheese, cut into cubes at room temperature4 ounces
9
Remove the lid and stir again before serving.
10
Serve with your favorite chili toppings.
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