Description
This Instant Pot White Chicken Chili is a creamy and flavorful soup made with great northern beans, chicken, corn, and a blend of spices. It cooks quickly in the pressure cooker, producing tender shredded chicken and a rich, comforting broth that's perfect for a hearty meal. Topped with fresh cilantro, avocado, jalapeño, and crunchy tortilla chips, it's an easy, gluten-free, and dairy-free dinner option.
Ingredients
Scale
Main Ingredients
- 30 oz. great northern beans (drained and rinsed, canned)
- 2 cups frozen corn
- 1/2 cup yellow onion (diced)
- 2 garlic cloves (minced)
- 4 oz. hatch green chiles
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp black pepper (plus more to taste)
- 1 lb. boneless skinless chicken (breast or thighs)
- 1/2 cup plain cream cheese (regular or dairy-free)
- 1 1/4 cup chicken broth
Toppings
- 2 tbsp lime juice
- Cilantro (to taste)
- Avocado (sliced, to taste)
- Jalapeño (sliced, to taste)
- Tortilla chips (to taste)
Instructions
- Prepare Ingredients: Add the drained and rinsed great northern beans to the Instant Pot, then layer the frozen corn over the beans. Add diced yellow onion, minced garlic, hatch green chiles, chili powder, cumin, salt, and black pepper evenly over the top.
- Add Chicken and Cream Cheese: Lay the boneless skinless chicken breast or thighs on top of the layered ingredients in the Instant Pot. Break the cream cheese into small chunks (about 5-6 pieces) and distribute them over the chicken.
- Add Liquid and Seal: Pour the chicken broth over all the ingredients in the Instant Pot. Close the lid securely and set the valve to the 'seal' position.
- Pressure Cook: Set the Instant Pot to pressure cook on high for 15 minutes. Allow a natural pressure release for 10 minutes once cooking is complete, then manually release any remaining pressure. Note that the Instant Pot will take about 10 minutes to come to pressure before cooking begins.
- Shred Chicken and Mix: Carefully remove the chicken pieces and place them on a cutting board. Use two forks to shred the chicken finely. Meanwhile, stir the soup thoroughly to ensure the cream cheese melts completely into the broth.
- Combine and Serve: Return the shredded chicken to the Instant Pot and stir everything together well. Add fresh lime juice to brighten the flavor. Serve the chili hot topped with cilantro, sliced avocado, jalapeño, and crunchy tortilla chips as desired.
Notes
- This chili is naturally gluten-free and can be dairy-free by using dairy-free cream cheese.
- If using raw chicken thighs, boneless and skinless is best for easy shredding after cooking.
- Adjust the level of spiciness by adding more or fewer green chilies or jalapeños in toppings.
- For a thicker chili, let it sit for a few minutes after cooking to thicken or stir in a small slurry of cornstarch and water before pressure cooking.
- Leftovers store well in the fridge for up to 4 days and freeze well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 389 kcal
- Sugar: 1 g
- Sodium: 803 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 12 g
- Protein: 31 g
- Cholesterol: 69 mg
