This website uses Amazon Affiliate links, which makes Driftwood Corner entitled to a small commission on eligible products purchased through these links throughout the blog.
Instant Pot White Chicken Chili, is the recipe you keep on the back of your hand for a quick easy dinner! Don’t let the name fool you, this dish does not have to be spicy – it is in the chili category for its thicker-than-soup consistency.
The absolute best part of this dish is that it’s a “dump and go” meal that can use a completely frozen block of chicken! That’s right, in the time it would take you to order pizza or Chinese delivery you could instead turn the ingredients listed below into a healthier, delicious, and hearty bowl of chili.
WHAT YOU’LL NEED
Pantry items to keep on hand so that you can make this in a pinch:
- Diced tomatoes (regular canned, Rotel brand fire roasted* my favorite, Rotel diced w/ chilies, or fresh tomatoes diced.
- Chicken broth/stock
- Black Beans
- Cannellini Beans
- Corn (can or frozen)
Perishable items used in this recipe:
- Chicken (fresh or frozen)
- Cream Cheese
Optional Ingredients
- Jalapenos, diced
- Shredded cheddar cheese
- Sour cream
THE STEP BY STEP RECIPE
THE MVP OF THE RECIPE : A HANDMIXER
Using a hand mixer shreds the chicken directly in the pot and actually leaves the beans and corn intact. Just takes a few seconds on low to shred all the chicken easily!
Want this recipe and more like it? Check out my Instant Pot Collection eBook featuring simple, everyday family meals. Recipes include step by step pictures.
Check it out in the blog shop or in my Etsy shop for additional payment options: https://www.etsy.com/listing/1074253516/everyday-instant-pot-quick-easy-dinners
Instant Pot White Chicken Chili
Description
An Instant Pot favorite in our house! This recipe is perfect for the nights when you forget to thaw out the chicken in time. A simple, quick, and hearty meal in a pinch!
Ingredients
1/2 – 1lb fresh or frozen boneless, skinless chicken breasts *
1 -15 oz can black beans, drained and rinsed
1 -15 oz can cannellini beans, drained and rinsed
1-15oz can corn with juice or frozen kernels (2 cups)
1 cup diced tomatoes in juices
Or 1-10oz can Rotel fire-roasted diced tomatoes, or diced tomatoes w/chilies
1.5 cups chicken stock/broth
4 oz block cream cheese, cubed*
1/2 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon garlic powder/granulated garlic
1/2 teaspoon chili powder (optional for spice)
1 jalapeno seeded and diced (optional)
Instructions
- To your Instant Pot add the chicken broth/stock first, followed by the fresh or frozen chicken.
- Dump in the rinsed canned beans, tomatoes, corn, and jalapeno followed by all spices. Do not mix.
- Ensuring that the sealing ring is properly in place, close the lid and the venting knob.
- Set to MANUAL/PRESSURE COOK, high pressure, for 21 minutes (frozen) or 15 min (fresh).
- When the cooking time has been completed, allow a full natural pressure release.
- Using a hand mixer or two large forks, shred the chicken breasts directly in the pot
- Stir in the cream cheese cubes and serve.
Optional: Top with shredded cheddar, sour cream and salt/pepper to taste
Notes
You can use anywhere from 1/2-1 full pound of chicken. I make it with 1/2 pound.
You can increase the cream cheese up to a full block (8oz), if you prefer more creamy.
Diced chicken: reduce time to 7 min(fresh), 12(frozen)
The chili tastes better the longer it cooks, the chicken doesn’t dry out because it’s submerged in liquid. I cook fresh chicken sometimes at 20 minutes to really cook the beans and have had no issues with overcooked or dry chicken.
TRENDING ON SOCIAL MEDIA…
“LIKE” & FOLLOW US ON OUR OTHER PLATFORMS!
Check out our Etsy store, for you or any dog lovers in your family! We make custom dog leash holders for your entryway! All different sizes and options http://etsy.com/shop/driftwoodcorner
DAILY DOSE OF BAILEY
A FEW OF OUR FAVORITE KITCHEN TOOLS & ACCESSORIES
EMILIE HENRY PIZZA STONE
Steam Diverters found on Amazon – I have this dragon one and a plain (non-character) diverter that prevents steam from damaging the underneath of my cabinets. I highly recommend a steam diverter.
