Instant Pot White Chicken Chili Recipe

Hey frenns!!! I’m back again with a new instant pot recipe! This is going to be so good and perfect for this fake spring/leftover winter we are having. 

White Chicken chili is such an odd recipe. LOL I’ll admit I never even tried to make it until several people asked me if I had a recipe for white chicken chili. 

As with most recipes, I wanted to try it first myself (freestyle) and then see if I could make it even more manageable in the instant pot. And of course, that is entirely possible. I see no reason why you would not use the instant pot function. 

Here are a few tips to make a simple recipe, even easier: 

1. Soften the cream cheese in advance. 
2. You can freeze this recipe, but don’t add the cream cheese if you plan to freeze it. 
3. Use thinly sliced chicken breasts OR use rottisserie chicken. 
4. Instead of water, use chicken broth. 
5. Use a mixture of chick peas and white canellini beans.

Instant Pot White Chicken Chili

Print Recipe

Equipment

• Instant Pot

Ingredients

• 2 tbsp olive oil
• 1 garlic clove
• 2-3 chicken breasts  Thinly sliced
• 1 green bell pepper  chopped
• 1 cup unsalted chickenbroth 
• 1-2 tbsps ground cumin
• 1-2 tbsps chili powder
• 1 tbsp onion powder
• 1 can cannellini beans 
• 1 can chick peas
• 1 pk cream cheese  softened
• 2 cans tomatoes and green chili 

Instructions

• Place instant pot on sauté function 
• Sauté the garlic and green peppers (about 2 min)
• Add the raw chicken breasts on top of the garlic and peppers 
• The flavor will come together that way 
• Season one side of the chicken breasts with cumin, chili powder, and black pepper.
• Allow it to brown completely 
• Flip the chicken breasts. Season as you did the other side. 
• Once that side browned completely take the chicken breasts out of the instant pot 
• Scrape the bottom of the instant pot to pull up the bits (that’s the flavor)!!! 
• Add the chicken broth, can of tomato/pepper chili, and chickpeas 
• Shred or dice the chicken (I don’t like shredded chicken so I diced it)
• Add it back into the instant pot and stir the contents together. 
• If necessary add more cumin (you can taste the flavoring) 
• Place your instant pot on manual 22- 25 min. Allow to natural release.
• Meanwhile I toasted tortillas by dividing it into quarters, spraying the flour tortilla with olive oil, and seasoning with cumin. I baked in 350 flipping each side after 3-4 min (until toasted). 
• Once the instant pot is done take the top off and add the cream cheese. And stir. I did not pressurize again I kept it on the warm function for approximately 10 min (the cream cheese will melt). 
• I served with the tortilla strips and topped with avocado! 

Video

Course: Soup

Keyword: comfort food, mexican dish,, soup