Description
Hearty Instant Pot White Chicken Chili brings Mexican-inspired comfort directly to your kitchen, blending creamy white beans with tender chicken and zesty spices. Spoon this soul-warming meal into bowls and savor each rich, satisfying bite you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound boneless, skinless chicken breasts
Beans and Vegetables:
- 1 can (15 ounces / 425 grams) white beans (cannellini or great northern beans)
- 1 can (4 ounces / 113 grams) diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
Spices and Liquids:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 0.5 teaspoon paprika
- 4 cups (32 ounces / 946 milliliters) chicken broth
- 0.5 cup (4 ounces / 113 grams) sour cream
- 0.5 cup (2 ounces / 57 grams) shredded monterey jack cheese
- Salt to taste
- Pepper to taste
Instructions
- Activate the Instant Pot’s sauté mode and caramelize diced onions with minced garlic until fragrant and translucent, approximately 3-4 minutes.
- Layer chicken breasts, white beans, and green chilies into the pot, ensuring even distribution of ingredients.
- Pour chicken broth over the ingredients and sprinkle cumin, oregano, and salt and pepper to enhance the flavor profile.
- Secure the Instant Pot lid, ensuring the valve is set to sealing position, and program to high pressure for 15 minutes.
- Once cooking cycle completes, allow natural pressure release for 10 minutes, then carefully perform quick release to eliminate remaining steam.
- Extract chicken breasts and use two forks to shred meat into tender, bite-sized pieces, then return shredded chicken to the chili.
- Cut cream cheese into small cubes and stir into the hot chili, continuously mixing until fully incorporated and creating a creamy texture.
- Finish the dish by squeezing fresh lime juice for brightness and garnish with chopped cilantro for a vibrant, fresh presentation.
- Serve hot in deep bowls, offering additional toppings like sour cream or sliced jalapeños for personalized enjoyment.
Notes
- Avoid overcooking chicken by using a meat thermometer to ensure it reaches 165°F without becoming dry.
- For a dairy-free version, substitute cream cheese with coconut cream or cashew cream for a rich, creamy texture.
- Enhance flavor depth by toasting whole cumin and coriander seeds before grinding them fresh into the chili.
- Prepare extra batches and freeze in portioned containers for quick weeknight meals that taste just as delicious reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 229 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 70 mg