Instant Pot White Chicken Chili

Instant Pot White Chicken Chili

There’s something magical about a warm bowl of chili, especially when it’s made in a flash with the help of an Instant Pot. Instant Pot White Chicken Chili is not just another chili recipe; it’s a creamy, comforting dish packed with flavor that’s perfect for busy weeknights or cozy gatherings. Imagine tender pieces of chicken, hearty white beans, sweet corn, and a kick of spices, all enveloped in a velvety broth. This dish has become a staple in my home, and I think you’re going to love it just as much!

What Makes This Recipe Special

There are plenty of reasons to fall for Instant Pot White Chicken Chili. First off, it’s a complete meal in one pot, meaning less mess and more time to relax after a long day. It’s incredibly quick to whip up, with the Instant Pot doing most of the work in just 15 minutes. Whether you’re hosting friends for game night or simply wanting a satisfying weeknight dinner, this chili fits the bill.

One of the standout features of this recipe is its creaminess, achieved with just a cup of heavy cream. This elevates the dish from a typical chili to something truly special. Plus, it’s adaptable—add more spices for a bolder flavor, or throw in some extra veggies you have lying around.

"This chili is a game changer! Quick, easy, and packed with flavor. My family devoured it!" — Happy Cook

Your Easy Cooking Guide

Making Instant Pot White Chicken Chili is simple and straightforward. Here’s what you can expect in terms of preparation: you’ll sauté your aromatics first, toss in the other ingredients, then let the Instant Pot do its magic. In no time, you’ll have a delightful, creamy chili ready to serve.

Gather Your Ingredients

Here’s what you’ll need to prepare this hearty chili:

• 1 lb chicken breast
• 1 can white beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup shredded cheese (optional)
• Chopped cilantro for garnish

Feel free to swap out the chicken for turkey or use vegetable broth for a lighter version.

Step-by-Step Directions

1. Sauté the Aromatics: Select the ‘Sauté’ function on your Instant Pot. Add the chopped onion and minced garlic. Sauté until the onion turns translucent, about 3-4 minutes.

2. Add the Main Ingredients: Toss in the chicken breast, white beans, corn, diced tomatoes with green chilies, chicken broth, cumin, chili powder, salt, and pepper. Stir it all together.

3. Cook Under Pressure: Close the Instant Pot lid and set it to ‘Manual’ for 15 minutes. This allows the flavors to meld beautifully.

4. Release the Pressure: Once cooking time is complete, perform a quick release of the pressure carefully.

5. Shred the Chicken: Remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken back to the pot.

6. Finishing Touches: Stir in the heavy cream and shredded cheese, if you’re using it.

7. Serve Hot: Ladle the chili into bowls and garnish with chopped cilantro.

Perfect Pairings for Instant Pot White Chicken Chili

This chili is delicious on its own, but you can elevate your meal experience by pairing it with cornbread, tortilla chips, or a fresh side salad. For a complete feast, consider serving it with some guacamole or homemade salsa. It also makes for a fantastic topping on baked potatoes or nachos!

Best Way to Store Instant Pot White Chicken Chili

Storing your leftover chili is a breeze. Allow it to cool completely before transferring it into airtight containers. It will keep in the fridge for up to four days. For longer storage, this chili freezes beautifully—just make sure to use freezer-safe containers and label them with the date. When you’re ready to enjoy it again, simply reheat in the microwave or on the stovetop, adding a splash of chicken broth if it’s too thick.

Expert Advice

When making Instant Pot White Chicken Chili, don’t hesitate to adjust the spices to suit your taste. If you enjoy a bit of heat, consider adding diced jalapeños or a dash of cayenne pepper. And if you prefer a lighter version, feel free to use low-fat cream or omit the cheese altogether.

Creative Twists

Looking to shake things up? Try adding different beans such as black beans or pinto beans for a colorful mix. You can also incorporate diced bell peppers or zucchini when you sauté the onions. For an even creamier texture, blend half of the chili before serving. The possibilities are endless!

Your Questions Answered

How long does it take to make this recipe?

From start to finish, including sautéing time and pressure release, expect around 30-40 minutes to prepare this chili.

Can I substitute the heavy cream?

Yes, you can use coconut milk or a plant-based cream alternative for a lighter or dairy-free option.

How should I store leftovers?

Let the chili cool completely before storing it in an airtight container in the refrigerator for up to four days, or freeze it for up to three months.

Is it possible to make this chili spicy?

Absolutely! Just add more chili powder or fresh peppers to increase the heat. You control the spice!

Now that you have a delicious recipe and all the details to make it, you’re ready to cook up a storm with this Instant Pot White Chicken Chili! Enjoy!

Instant Pot White Chicken Chili

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• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A creamy and comforting white chicken chili made quickly in an Instant Pot, filled with tender chicken, white beans, corn, and spices.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast
• 1 can white beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup shredded cheese (optional)
• Chopped cilantro for garnish

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Instructions

1. Select the ‘Sauté’ function on your Instant Pot. Add the chopped onion and minced garlic. Sauté until the onion turns translucent, about 3-4 minutes.
2. Toss in the chicken breast, white beans, corn, diced tomatoes with green chilies, chicken broth, cumin, chili powder, salt, and pepper. Stir it all together.
3. Close the Instant Pot lid and set it to ‘Manual’ for 15 minutes.
4. Once cooking time is complete, perform a quick release of the pressure carefully.
5. Remove the chicken breast from the pot and shred it using two forks. Return the shredded chicken back to the pot.
6. Stir in the heavy cream and shredded cheese, if using.
7. Ladle the chili into bowls and garnish with chopped cilantro.

Notes

Adjust spices to preference. This chili freezes beautifully and can be topped with jalapeños for added heat.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 85mg

Keywords: Instant Pot, White Chicken Chili, Quick Meal, Comfort Food, One Pot Meal