Description
Instant Pot White Chicken Chili is a creamy, flavorful soup made with great northern beans, tender chicken, corn, and a blend of spices. Cooked quickly in the Instant Pot, this gluten-free and dairy-free adaptable recipe is perfect for a hearty and comforting meal topped with fresh cilantro, avocado, jalapeño, and crunchy tortilla chips.
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
- Add Ingredients: Add the drained and rinsed beans to your Instant Pot, then layer the frozen corn on top. Next, add diced yellow onion, minced garlic, green chilies, chili powder, cumin, salt, and black pepper. Lay the chicken breasts or thighs on top of these ingredients. Scatter the cream cheese in small chunks over the chicken, then pour the chicken broth over everything.
- Pressure Cook: Close the Instant Pot lid securely, ensuring the valve is set to the “seal” position. Pressure cook on high for 15 minutes. After cooking, let the pressure release naturally for 10 minutes before using the quick release to release any remaining pressure. Note that it takes about 10 minutes for the Instant Pot to reach pressure before cooking begins.
- Shred Chicken and Stir: Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Meanwhile, stir the chili thoroughly in the pot, making sure the cream cheese has melted completely to create a creamy texture. Return the shredded chicken to the pot and stir to combine well.
- Serve: Ladle the white chicken chili into bowls and garnish with optional toppings like fresh cilantro, sliced avocado, jalapeño slices, and crunchy tortilla chips. Enjoy warm and comforting!
Notes
- This recipe is naturally gluten-free and can be made dairy-free by using dairy-free cream cheese.
- For a spicier chili, add more jalapeños or use hot green chilies.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
- Using boneless skinless chicken thighs will yield a juicier, more flavorful chili, but breasts work well too.
- If you don’t have cream cheese, sour cream or Greek yogurt can be stirred in at the end for creaminess.
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
