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Instant Pot White Chicken Chili Recipe

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  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes pressure cooking + 10 minutes natural release
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot White Chicken Chili is a hearty and flavorful dish featuring tender chicken breasts cooked with white and black beans, corn, Rotel tomatoes with green chilis, and a blend of spices. Cream cheese adds a rich, creamy texture, while garnishes of avocado and cilantro provide freshness. Perfect for a comforting meal that cooks quickly and easily in your Instant Pot.

Ingredients

Chicken and Beans

  • 2 large chicken breasts
  • 15 oz can black beans, drained and rinsed
  • 15 oz can white beans, drained

Vegetables and Broth

  • 1 medium onion, chopped
  • 15 oz can corn with juice
  • 10 oz can Rotel diced tomatoes with green chilis, with juice
  • 1/2 cup chicken broth or stock

Spices and Seasonings

  • 1 tsp chili powder (or 1/2 tsp for kid-friendly)
  • 1 tsp cumin powder
  • 0.4 oz packet ranch dip or dressing mix

Dairy and Garnishes

  • 8 oz package cream cheese, cut into 6 pieces
  • 1/2 cup chopped cilantro (for garnish)
  • 1 avocado, diced (for garnish)

Serving Suggestions

  • Tortilla chips or baked potatoes to serve

Instructions

  1. Prepare Ingredients and Layer in Instant Pot: Place 2 chicken breasts at the bottom of the Instant Pot bowl. Add the drained black and white beans, chopped onion, corn with its juice, Rotel diced tomatoes with green chilis and juice, and 1/2 cup of chicken broth on top.
  2. Add Spices and Mix: Sprinkle 1/2 to 1 teaspoon chili powder (choose 1/2 teaspoon for a milder flavor suitable for kids), 1 teaspoon cumin powder, and the ranch dip packet over the ingredients. Stir gently to combine, making sure some juice is stirred under the chicken to prevent it from sticking or burning during cooking.
  3. Top with Cream Cheese and Pressure Cook: Cut the cream cheese into 6 pieces and place them evenly over the top of the chili mixture. Seal the Instant Pot lid and set the valve to the "sealing" position. Select manual high pressure and cook for 20 minutes. After cooking, allow natural pressure release for 10 minutes, then carefully turn the valve to "venting" to release remaining steam before opening the lid.
  4. Shred Chicken and Combine: Remove the cooked chicken breasts onto a plate and shred using two forks. Stir the chili in the pot well to melt the cream cheese fully and create a creamy texture. Return the shredded chicken to the pot and stir thoroughly to combine all ingredients.
  5. Serve and Garnish: Spoon the chili into bowls and garnish each serving with diced avocado and chopped cilantro. Serve with tortilla chips or baked potatoes as desired.

Notes

  • Adjust chili powder according to your preferred spice level.
  • Natural pressure release helps keep the chicken tender and juicy.
  • Using cream cheese adds richness but can be substituted with a dairy-free alternative for a different diet.
  • This chili reheats well and thickens when stored; add a splash of chicken broth when reheating if needed.

Find it online: https://suerecipe.com/instant-pot-white-chicken-chili-recipe/