Description
A comforting and hearty white chicken chili made quickly in the Instant Pot, featuring tender chicken, creamy corn, and zesty jalapeños.
Ingredients
Scale
- 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
Instructions
- Place the chicken breasts in the Instant Pot. Pour in the water or chicken broth and add the salt.
- Lock the lid and select the pressure cook function. Set the timer for 12 minutes. Once the timer goes off, perform a quick release.
- Carefully remove the chicken and shred it with two forks.
- 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.
- 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