Picture this: a bowl of warm, creamy, and comforting White Chicken Chili that practically hugs you after a long day. That’s exactly what this recipe delivers. Whether it’s a chilly fall evening or just a night you’re craving something hearty but healthy, this Instant Pot White Chicken Chili is the perfect answer. Bonus? It’s ready in a fraction of the time, thanks to my favorite kitchen gadget.
If you’ve ever thought, “I just want something delicious and easy,” cue this chili! Let’s get cooking!
### Why You’ll Love This Recipe
- Fast and Fuss-Free: Thanks to the Instant Pot, this chili comes together in under 30 minutes!
- Big Flavors with Simple Ingredients: Pantry staples, spices, and a handful of fresh ingredients create a bold, creamy dish.
- Family-Friendly: It’s not overly spicy, making it a crowd-pleaser for both kids and adults.
- Meal Prep Hero: It’s perfect for leftovers, and it freezes like a dream.
### Ingredients Breakdown
Essentials:
- Chicken Breast: About 1.5 lbs, fresh or frozen! You can also use chicken thighs if that’s what you have on hand.
- White Beans: Canned cannellini or great northern beans are perfect here. Just be sure to rinse and drain them.
- Green Chiles: One small can of mild or fire-roasted green chiles adds the perfect heat and tang.
- Chicken Broth: Low-sodium is my go-to for controlling the salt levels.
- Spices: Ground cumin, chili powder, onion powder, garlic powder, and smoked paprika bring the magic. Don’t skip the smoked paprika—it adds depth!
- Cream Cheese: Makes your chili creamy and dreamy. Let it soften a bit before adding for easier mixing.
Pro Tips:
- If you’re out of cream cheese, heavy cream or even Greek yogurt can work—just stir them in at the end.
- No fresh chicken? Frozen works great in the Instant Pot—no need to thaw!
### Step-by-Step Instructions
- Sauté the Aromatics: Using the sauté function on your Instant Pot, heat a splash of olive oil and cook one diced yellow onion until soft, about 3 minutes. Add minced garlic and cook for another minute, stirring constantly.
- Add the Ingredients: Add chicken breasts, rinsed white beans, green chiles, a sprinkle of your spice mix, and chicken broth. Give it a good stir to combine.
- Pressure Cook: Secure the lid, set the Instant Pot to “Manual” or “Pressure Cook” on high for 12 minutes. If your chicken is frozen, increase to 15 minutes.
- Quick Release: Once the cooking time is up, carefully do a quick release of the pressurized steam.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Add the Creaminess: Stir in softened cream cheese until fully melted and incorporated. For an extra creamy chili, you can use an immersion blender to blend part of the mixture—but only if you’d like to!
- Serve and Enjoy: Ladle the chili into bowls and top with your favorite garnishes.
### Chef’s Tips and Tricks
- Make It Your Own: Feel free to adjust the spice levels by adding cayenne pepper or red pepper flakes.
- Save Time: Use rotisserie chicken if you don’t have fresh or frozen chicken breasts. Stir it in at the end to warm it through.
- Thicker Chili: Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) if you want a thicker consistency.
### Recipe Variations and Serving Suggestions
- Vegetarian Option: Swap the chicken for an extra can of beans and use vegetable broth instead of chicken broth.
- Toppings Galore: Top with shredded cheese, diced avocado, fresh cilantro, crushed tortilla chips, or a dollop of sour cream.
- Pair It With: Serve with warm cornbread or tortilla chips for scooping.
### FAQs
- How do I store leftovers? Cool the chili completely and store it in airtight containers in the fridge for up to 4 days.
- Can I freeze this? Absolutely! Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Can I make this without an Instant Pot? Yes! Simply simmer everything on the stovetop, covered, for about 40 minutes, or until the chicken is cooked through and tender.
### Recipe Card
Instant Pot White Chicken Chili
Servings: 6 | Prep Time: 10 minutes | Cook Time: 20 minutes
- 1.5 lbs chicken breasts
- 2 cans white beans, rinsed and drained
- 1 can green chiles
- 4 cups chicken broth
- 1 diced yellow onion
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 4 oz cream cheese, softened
Instructions:
- Sauté onion and garlic in the Instant Pot on the sauté function.
- Add chicken, beans, green chiles, spices, and chicken broth. Mix well.
- Pressure cook on high for 12 minutes (15 minutes if chicken is frozen).
- Quick release pressure, shred chicken, and stir in cream cheese.
- Serve with favorite toppings and enjoy!
I hope this White Chicken Chili brings some comfort and warmth to your table. Be sure to share your version—I’d love to see your creative spins! Tag me on social media with #TheKitchensAid or leave a comment below. Let’s keep our kitchens connected!
