Warm up your taste buds with this delicious and flavourful instant pot white chicken chili recipe! With just a few simple ingredients and less than 30 minutes of cook time, you can have a hearty and delicious meal on the table in no time.
Prep Time10 minutesmins
Cook Time15 minutesmins
Pressurizing time10 minutesmins
Total Time35 minutesmins
Course: Main Dish
Cuisine: Global
Calories: 563kcal
Author: Eliza
Ingredients
2teaspoonsolive oil
1onionchopped
4clovesgarlicminced [Note 1]
2lbbonelessskinless chicken breasts, cubed
3cupschicken broth
30ozwhite beans (2x 15oz cans) drained and rinsed [Note 2]
7ozchopped green chiles (1 can)
1teaspoonground cumin
½teaspoonsalt
¼teaspoonground black pepper
4ozcream cheesecubed and at room temperature
¼cupchopped fresh cilantro
Tortilla stripscheese, lime wedges, or other garnishes as desired
Heat the electric pressure cooker using the "saute" function until "hot."
Add the olive oil and the onion, cooking for about 3 minutes or until the onion has softened.
Stir in the garlic and cubed chicken breast, cooking just until the chicken is white on all sides.
Place the chicken broth, beans, green chiles, cumin, salt, and black pepper. Stir well and then lock the lid into place, setting the valve to "Sealing".
Program the electric pressure cooker to “manual” or "pressure cook" for 12 minutes. When the cooking cycle is complete, perform a quick release of the pressure.
Add the cream cheese into the chili, and stir until melted. Add the chopped cilantro and stir to distribute.
Serve chili topped with tortilla strips or your favorite garnishes.
Notes
You can substitute 1 teaspoon garlic powder.
You can use cannellini beans, navy beans, great northern beans, or baby lima beans.