Instant Pot White Chicken Chili Recipe

White Chicken Chili in the Instant Pot is a comforting and hearty dish that comes together in a flash. Whether you’re looking for a quick weeknight meal or a cozy dish for a family gathering, this recipe hits the mark. It’s a delightful blend of tender chicken, creamy corn, and zesty jalapeños, all simmered to perfection. I vividly remember the first time I made this chili; the aroma filled my kitchen, drawing my family in with eager anticipation. It’s become a staple in my home, and I’m excited to share it with you!

What Makes This Recipe Special

What truly sets this white chicken chili apart is its perfect balance of flavors, making it a versatile choice for various occasions. It’s quick to make in the Instant Pot, while also being budget-friendly—ideal for feeding a crowd or meal prepping for the week ahead. With just a handful of pantry staples, you can whip up a dish that’s not only hearty and delicious but also kid-approved.

"I made this for my family night, and it was a hit! The creamy texture and slight kick from the jalapeños kept everyone wanting more."

Your Easy Cooking Guide

Creating this hearty white chicken chili is simpler than you might think. We’ll combine flavorful ingredients and let the Instant Pot work its magic. Here’s a step-by-step overview to set your expectations:

1. Cook the Chicken: You’ll start by adding chicken to the pot with broth or water, then pressure-cook it until it’s tender.
2. Add the Goodness: Once the chicken is cooked, you’ll stir in the beans, corn, salsa, jalapeños, spices, and creamy ingredients.
3. Finish and Enjoy: Let everything meld together, and you’ll have a warming bowl of goodness ready to serve!

Gather Your Ingredients

To make this delightful dish, here’s what you’ll need:

• 2 chicken breasts
• 2 cups water or chicken broth
• 2 tsp salt
• 2 (15 oz) cans black beans, drained
• 1 onion, diced
• 15 oz creamed corn (with juices)
• 1 cup salsa (Rotel or diced tomatoes)
• 2 small jalapeños, diced (or 1 Tbsp chopped pickled jalapeños)
• 1 tsp chili powder
• 1/8 tsp ground cayenne pepper
• 1/3 cup creamy ranch dressing
• 1/4 cup heavy cream
• 4 oz cream cheese, cut into fours

Feel free to swap ingredients based on your preference or what you have on hand—this recipe is quite forgiving!

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Step-by-Step Directions

Here’s how to whip up your Instant Pot White Chicken Chili:

1. Begin by placing the chicken breasts in the Instant Pot. Pour in the water or chicken broth and add the salt.
2. Lock the lid and select the pressure cook function. Set the timer for 12 minutes. Once the timer goes off, perform a quick release.
3. Carefully remove the chicken and shred it with two forks.
4. Return the shredded chicken to the pot. Stir in the black beans, diced onion, creamed corn, salsa, jalapeños, chili powder, cayenne pepper, ranch dressing, heavy cream, and cream cheese.
5. Secure the lid again and set the Instant Pot to the sauté setting. Cook for about 5-7 minutes, stirring occasionally until heated through and the cream cheese is melted.

Tips for Serving

This white chicken chili is delightful on its own, but you can elevate the experience with a few creative serving suggestions. Consider pairing it with:

• Warm Tortilla Chips: Perfect for dipping.
• Cornbread: A classic pairing that adds a touch of sweetness.
• Fresh Toppings: Avocado, shredded cheese, fresh cilantro, or sour cream can all enhance flavor and texture.
• Cilantro-Lime Rice: A flavorful base to soak up all that creamy goodness.

Best Way to Store Instant Pot White Chicken Chili Recipe

To keep your white chicken chili fresh, follow these storage tips:

• Refrigerate: Allow your chili to cool, then transfer to an airtight container. It will stay fresh in the fridge for up to 4 days.
• Freeze: If you want to prolong its shelf life, freeze it for up to 3 months. Just make sure to store it in a freezer-safe container.
• Reheat Safely: When ready to enjoy leftovers, reheat in the microwave or on the stovetop. Ensure it reaches a steaming hot temperature before serving again.

Pro Chef Tips

Here are a few tricks to transform this recipe into a showstopper:

• Spice Level: Adjust the heat by increasing or decreasing the jalapeños or cayenne pepper. For a milder version, skip the cayenne altogether.
• Creaminess: Substitute Greek yogurt for the heavy cream for a lighter twist.
• Beans: Feel free to experiment with other beans like pinto or kidney for added variety.

Flavor Variations

Want to switch things up? Consider these creative twists:

• Different Proteins: Use turkey or even shredded rotisserie chicken for convenience.
• Herbs and Spices: Fresh cilantro, thyme, or even a hint of lime zest can brighten up the dish.
• Vegan Version: Swap chicken for chickpeas or lentils, use vegetable broth, and replace dairy ingredients with non-dairy alternatives.

Your Questions Answered

How long does it take to make?

From start to finish, this white chicken chili takes about 30 minutes, including pressure cooking time, making it an efficient choice for busy evenings.

Can I use frozen chicken breasts?

Yes, you can! Just increase the pressure cooking time to 15-17 minutes for frozen chicken breasts.

What if my chili is too thick?

If the consistency seems too thick after cooking, simply stir in a bit more chicken broth or water until you reach the desired thickness.

With so many flavors and textures packed into this Instant Pot White Chicken Chili, it’s bound to become a favorite in your household. They may even request it on repeat! Happy cooking!

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 comforting and hearty white chicken chili made quickly in the Instant Pot, featuring tender chicken, creamy corn, and zesty jalapeños.

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Ingredients

Scale 1x2x3x

• 2 chicken breasts
• 2 cups water or chicken broth
• 2 tsp salt
• 2 (15 oz) cans black beans, drained
• 1 onion, diced
• 15 oz creamed corn (with juices)
• 1 cup salsa (Rotel or diced tomatoes)
• 2 small jalapeños, diced (or 1 Tbsp chopped pickled jalapeños)
• 1 tsp chili powder
• 1/8 tsp ground cayenne pepper
• 1/3 cup creamy ranch dressing
• 1/4 cup heavy cream
• 4 oz cream cheese, cut into fours

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Instructions

1. Place the chicken breasts in the Instant Pot. Pour in the water or chicken broth and add the salt.
2. Lock the lid and select the pressure cook function. Set the timer for 12 minutes. Once the timer goes off, perform a quick release.
3. Carefully remove the chicken and shred it with two forks.
4. Return the shredded chicken to the pot. Stir in the black beans, diced onion, creamed corn, salsa, jalapeños, chili powder, cayenne pepper, ranch dressing, heavy cream, and cream cheese.
5. Secure the lid again and set the Instant Pot to the sauté setting. Cook for about 5-7 minutes, stirring occasionally until heated through and the cream cheese is melted.

Notes

This chili pairs well with warm tortilla chips, cornbread, and fresh toppings like avocado or cilantro.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 80mg

Keywords: chili, chicken, Instant Pot, comfort food, meal prep