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Instant Pot White Chicken Chili Recipe

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3.9 from 2 reviews

This Instant Pot White Chicken Chili is a hearty and creamy dish packed with tender chicken breasts, black and white beans, corn, and a blend of spices, all cooked quickly and effortlessly. Cream cheese adds a rich texture while ranch seasoning adds a zesty flavor. Garnished with fresh cilantro and avocado, this chili is perfect for a cozy weeknight dinner and serves 8 with a comforting twist on classic chili.

Ingredients

Protein

  • 2 large chicken breasts

Beans & Vegetables

  • 15 oz can black beans, drained and rinsed
  • 15 oz can white beans, drained
  • 1 medium onion, chopped
  • 15 oz can corn with juice
  • 10 oz can Rotel diced tomatoes with green chilis, with juice

Liquids & Broth

  • 1/2 cup chicken broth or stock

Spices & Seasonings

  • 1 tsp cumin powder
  • 1 tsp chili powder (or to taste, use 1/2 tsp for kid friendly)
  • 0.4 oz packet ranch dip or dressing mix

Cheese & Garnish

  • 8 oz package cream cheese, cut into 6 pieces
  • 1/2 cup chopped cilantro (for garnish)
  • 1 avocado, diced (for garnish)

Serving Suggestions

  • Tortilla chips or baked potatoes to serve

Instructions

  1. Prepare ingredients: Place all ingredients into the Instant Pot bowl in this order: 2 chicken breasts first, then drained black beans, drained white beans, chopped onion, corn with the juice, diced tomatoes with green chilies and juice, and finally 1/2 cup chicken broth.
  2. Add spices and seasonings: Sprinkle 1/2 to 1 teaspoon of chili powder (adjusting for heat preference), 1 teaspoon cumin powder, and the packet of ranch dip or dressing mix over the ingredients. Stir gently to combine, ensuring some liquid is underneath the chicken breasts to prevent scorching during cooking.
  3. Add cream cheese and seal: Cut the cream cheese into 6 pieces and distribute them evenly on top of the chili mixture. Close the Instant Pot lid and seal it. Turn the valve to the 'sealing' position.
  4. Cook under pressure: Set the Instant Pot to cook on manual high pressure for 20 minutes. After the cooking cycle finishes, allow the pressure to naturally release for 10 minutes. Then carefully switch the valve to the 'venting' position to release any remaining steam before opening the lid.
  5. Shred the chicken: Remove the chicken breasts from the pot and shred them thoroughly using two forks.
  6. Combine and serve: Stir the contents of the Instant Pot well to fully melt the cream cheese into the chili, then return the shredded chicken to the pot and mix everything evenly. Serve hot, garnished with diced avocado and chopped cilantro. Accompany with tortilla chips or baked potatoes as desired.

Notes

  • Use 1/2 tsp chili powder if serving to children or those sensitive to spice.
  • If you prefer a thicker chili, after cooking you can use an immersion blender to blend a small portion of the beans before stirring everything together.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Optionally, add a squeeze of lime juice when serving for extra brightness.
  • For dairy-free, substitute cream cheese with a vegan cream cheese alternative.

Find it online: https://glowcooks.com/instant-pot-white-chicken-chili-recipe/