Description
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!
Ingredients
Scale
- 2 Tablespoons Olive Oil
- 1 Med Onion, diced (approx 1 cup)
- 3 cloves Garlic, Minced
- 2 – 4 ounce cans of Diced Green Chilis
- 2 – 15 ounce cans of White Beans, drained
- 12-ounce can of Corn, drained
- 1 ¾ Cup Chicken Broth
- 2 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ? teaspoon Cayenne Pepper, optional
- 1– 1 ½ pound Chicken Breast
- 4 ounces Cream Cheese, cut into cubes at room temperature
Instructions
- Turn the instant pot to saute mode and add olive oil to the insert.
- Once the oil is hot, add the onion and garlic. Saute, stirring occasionally, for about 5 minutes until translucent.
- 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.
- Add the white beans, corn, and chicken broth to the instant pot. Stir.
- Add the uncooked chicken to the instant pot and nestle it into the liquid ingredients.
- 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.
- Open the lid and remove the chicken breast. Shred the chicken using two forks, then return it to the soup.
- Add the cream cheese. Stir it into the soup and replace the lid. Allow it to sit for 5 minutes to melt the cheese.
- Remove the lid and stir again before serving.
- Serve with your favorite chili toppings.
Notes
- For an extra creamy chili, increase the cream cheese to 8 ounces.
