Instant Pot Creamy White Chicken Chili
A comforting and creamy white chicken chili made quickly in the Instant Pot, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breasts
- 1 can white beans (or 1 cup dried white beans, soaked)
- 1 onion, diced
- 2 green chiles, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add the diced onion and cook until translucent.
- Add the chicken breasts, diced green chiles, white beans, chicken broth, cumin, garlic powder, salt, and pepper. Stir to combine.
- Close the lid securely and set the Instant Pot to ‘Manual’ for 15 minutes.
- After cooking, allow the pressure to release naturally for 10 minutes, then do a quick release.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream and heat through for a few minutes.
- Serve hot, garnished with fresh cilantro.
Notes
For a creamier texture, blend a portion of the chili before adding the cream. Can be made vegetarian by using extra vegetables.