Instant Pot White Chicken Chili is a creamy, easy, healthy chili that warms you from the inside out on chilly days. Goes great with lots of toppings, too!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:6servings
Ingredients
1tablespoonoil
½onion, diced
1tablespoonminced garlic
2large, boneless skinless chicken breasts
1tablespoonground cumin
1teaspoonchili powder
3 ½cupslow sodium chicken broth
215-ounce cans white canellini beans, drained and rinsed, may sub pinto beans
27-ounce cans diced green chilis
1teaspoonssalt, or to taste
⅓teaspoonblack pepper, or to taste
16ouncesblock cream cheese, cut into cubes and allowed to come to room temperature, regular or neufchatel
Set your pressure cooker to SAUTE. Add oil and onions and saute for 1 minute. Add garlic and saute 1-2 minutes longer until onions are translucent and garlic is fragrant.
Add chicken broth, chicken, cumin, chili powder, beans, green chilis, salt, and pepper.
Cover and set to PRESSURE COOK/MANUAL on HIGH for 10 minutes and turn the vent to the sealed position.
Once time is finished, allow to naturally release (do nothing) for five minutes, then turn the valve to VENT. Once the float valve drops, remove the lid.
Set pressure cooker to the SOUP setting. Use a ladle to transfer 2 large scoops of broth to a bowl. Add the cream cheese and stir until smooth.
Shred chicken with two forks. Stir cream cheese mixture into the pot until incorporated.
Taste, add salt and pepper to taste if needed. Serve immediately with desired toppings.
Notes
Flavor tip:add an extra can of green chiles and 1/2 teaspoon chipotle chili powder for enhanced flavor and heat.