This delicious Instant Pot White Chicken Chili is a warm comforting meal during the cooler months and so hearty and satisfying. Made with chicken breast, white kidney beans, green chilies, onion, cream cheese and chicken broth. Simple ingredients with lots of flavor.
215.5 ounce cans of white kidney beans, drained and rinsed
1teaspoonchili powder
1teaspooncumin
¼teaspooncayenne pepper
½teaspoonkosher salt (or to taste)
4ouncescream cheese, softened
¼cupchopped fresh cilantro
Instructions
Select the Sauté setting. Add Olive oil and allow to heat. Then add in onion and garlic to the Instant Pot. Cook the onion and garlic until the onion is soft and yellow in color, about 5 minutes. Press Cancel when done.
To avoid burn notice, add in ½ cup of chicken broth and scrape loose any browned bits from the bottom of the Instant pot.
Next add the beans, green chilies, chicken, cumin, salt, chili powder, cayenne pepper and the remaining chicken broth to the Instant Pot.
Close the lid, lock it and turn the Steam Release to Sealing position.
Select Manual or Pressure Cook setting. Select High Pressure and set to 12 minutes. (It will take about 15 minutes to reach the pressure cook stage.)
When finished, turn the Steam Release valve to the Venting Position and allow the steam to fully vent. Open the lid when the float valve drops.
Carefully remove the chicken to a cutting board or bowl and shred with 2 forks. Return to the inner pot.
Add the softened cream cheese and the cilantro. Stir until the cream cheese is fully melted.
Serve with your favorite toppings such as sour cream, shredded cheese, diced pickled Jalapeños, diced avocado, lime wedges and tortilla strips.
Notes
For a dairy free version leave out the cream cheese and mash (or puree in blender) one of the cans of beans until smooth, before adding to Instant Pot.