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Instant Pot White Chicken Chili | realmomkitchen.com

Instant Pot White Chicken Chili


  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes plus time to come to pressure
  • Total Time: 30 minutes plus time to come to pressure
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 1 small onion, diced
  • 2 (15 oz) cans cannellini or great Northern beans, drained and rinsed
  • 2 cups corn fresh or frozen
  • 1 cup chicken broth
  • 1 (4 oz) can diced green chiles
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • ground black pepper to taste
  • 1 lb or 2 large chicken breasts, boneless and skinless
  • 1/4 cup cilantro finely chopped
  • 1/2 cup  sour cream
  • 2 oz cream cheese, diced into pieces
  • juice of 1 lime
  • Optional for serving – tortilla chips, avocado, more sour cream, and limes

Instructions

  1. In a 6 qt Instant Pot, add in the onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper and lay chicken on top. No need to stir.
  2. Put on the lid and make sure valve is set to seal. Cook on high or manual for 20 minutes.
  3. After finished cooking, allow for a natural pressure release for 10 minutes and then do a quick release to release any excess pressure.
  4. Remove chicken and shred with 2 forks. Add the chicken back to to the pot along with the cilantro, sou cream, cream cheese and lime juice. Stir well until cream cheese is melted.
  5. Serve the toppings like tortilla chips, diced avocado, sour cream, limes, etc. Serves 6-8.
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican
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