Instant Pot White Chicken Chili
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.
Find it online: https://driftwoodcorner.net/instant-pot-white-chicken-chili/