Instant Pot white chicken chili garnished with cilantro and lime

Instant Pot White Chicken Chili

ByCasey Monroe

Why Make This Recipe

Instant Pot White Chicken Chili is a delicious and hearty dish that’s perfect for any day of the week. It combines tender chicken, creamy beans, and flavorful spices, making it a comforting meal. The beauty of this recipe lies in its convenience; the Instant Pot cooks everything quickly, allowing you to enjoy a warm and delightful chili without spending hours in the kitchen. Plus, it’s easy to customize with your favorite toppings!

How to Make Instant Pot White Chicken Chili

Ingredients:

1 tablespoon butter  
1 medium onion, chopped  
0.5 pound chicken breasts, diced into bite-sized pieces  
0.5 pound chicken breasts, filleted  
8 ounces low-sodium chicken stock, divided  
1 (15 ounce) can cannellini beans, drained and rinsed, divided  
1 (4 ounce) can chopped green chilies  
1 (8 ounce) package low-fat cream cheese, cut into cubes  
2 teaspoons cumin  
1 teaspoon garlic powder  
salt and pepper to taste  
1 avocado, diced, or to taste  
1 bunch chopped fresh cilantro, or to taste

Directions:

  1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Melt butter in the pot. Sauté onion in hot butter until soft and translucent, about 3 to 5 minutes.
  2. Add chicken breast pieces and fillets to the pot. Pour in half of the chicken stock. Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
  3. Release pressure carefully by using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
  4. Remove filleted chicken from the pot, shred it using two forks, and return it to the pot. Stir half of the cannellini beans into the pot.
  5. Combine the remaining chicken stock and cannellini beans in a blender, process until pureed, and pour into the pot. Add green chilies and return the pot to sauté mode. Stir in cream cheese until melted and fully incorporated, about 5 minutes.
  6. Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro to serve.

How to Serve Instant Pot White Chicken Chili

This chili is best served warm. You can serve it in bowls topped with diced avocado and fresh cilantro for a burst of flavor. It pairs nicely with tortilla chips or warm bread on the side. For an extra kick, consider adding some sliced jalapeños or a dollop of sour cream.

How to Store Instant Pot White Chicken Chili

If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze the chili in portions for up to 3 months. To reheat, simply microwave it or heat it on the stove until warmed through.

Tips to Make Instant Pot White Chicken Chili

  • Feel free to use leftover cooked chicken to save time. Just add it during the last cooking phase.
  • If you like your chili thicker, reduce the amount of chicken stock or add more pureed beans.
  • Experiment with spices – adding chili powder or paprika can give it an extra layer of flavor.

Variation

You can easily make this chili vegetarian by using vegetable stock and omitting the chicken. Instead, add more beans or even some corn for texture and flavor.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken! Just increase the cooking time to about 20 to 25 minutes on high pressure.

Is it necessary to blend the beans?
Blending some beans adds creaminess to the chili, but you can skip this step if you prefer a chunkier texture.

Can I make this chili spicier?
Absolutely! Add more green chilies or some chili powder to increase the heat to your liking.