Yield: 6 Servings

Instant Pot White Chicken Chili

Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is super quick and easy to make using fresh or frozen chicken! It tastes like it's been cooking all day but is ready quick. It's super creamy and hearty, which is perfect for a cold winter day dinner or meal prepped lunches.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 Tablespoon olive oil
  • 1 small yellow onion , diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • salt and black pepper, to taste
  • 2 (15oz) cans cannellini beans, drained
  • 1 cup low-sodium chicken broth
  • 2 chicken breasts (you can use fresh or frozen)
  • 1 1/4 cup frozen or fresh corn
  • 1 (7 oz) can diced green chilies
  • 1 (8 oz) package light cream cheese, cut into small cubes
  • 1 Tablespoon lime juice

Instructions

  1. Turn your Instant Pot on sauté mode and add olive oil. Cook onion until translucent. Add garlic, cumin, paprika, oregano, coriander, cayenne pepper, salt and pepper to the pot and cook about 30 seconds more.
  2. While the onions cook, add 1 can of white beans to a blender with a little bit of the stock and blend until smooth.
  3. Add the rest of the stock, blended beans, whole beans, corn, chiles, and chicken breasts to the Instant Pot.
  4. Cook on high pressure for 7 minutes if using fresh chicken or 12 minutes if using frozen chicken. Let manual release for 10 minutes.
  5. Remove the chicken and shred it, then stir it back in. Add lime juice and cream cheese and stir until melted. Serve topped with shredded cheese, cilantro, and tortilla chips. Enjoy!

Notes

Recipe inspired by Cooking Classy.