Description
A creamy, hearty, and budget-friendly white chicken chili made in the Instant Pot. Ready in under 30 minutes with simple pantry ingredients like chicken, white beans, and salsa.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cans (15 oz each) white beans (Cannellini or Great Northern), drained and rinsed
- 32 oz low-sodium chicken broth
- 1 large yellow onion, diced
- 1 can (4 oz) mild green chiles
- 1 tablespoon ground cumin
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 8 oz full-fat brick cream cheese, cubed and room temperature
- 1 cup frozen corn
- 1 cup mild or medium chunky salsa
- 1 packet taco seasoning (or homemade blend)
Instructions
- Prep ingredients: Dice onion, mince garlic, and cut chicken into 1-inch cubes. Drain and rinse beans.
- Set Instant Pot to ‘Sauté’ mode. Add olive oil. Once hot, add diced onion and cook for 2-3 minutes until softened.
- Add minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
- Add chicken cubes, cumin, and half of the taco seasoning. Stir to coat the chicken.
- Pour in chicken broth, salsa, green chiles, and drained beans. Stir to combine, scraping any browned bits from the bottom of the pot.
- Lock the lid, set valve to ‘Sealing’, and select ‘Pressure Cook’ on High for 10 minutes.
- Once the timer beeps, perform a Quick Release by turning the valve to ‘Venting’. Wait for the float valve to drop.
- Open the lid. Stir in cream cheese, frozen corn, and remaining taco seasoning. Use residual heat or ‘Sauté’ mode for 2 minutes to melt the cream cheese.
- Taste and add salt if needed. Serve hot with desired toppings.
Notes
Use low-sodium broth to control salt levels. Let cream cheese come to room temperature for easier melting. If chili is too thin, mash some beans against the pot or use an immersion blender. For freezing, omit the cream cheese as it may separate upon thawing.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 8
- Protein: 32
Keywords: instant pot, white chicken chili, budget meal, family dinner, quick recipes, pressure cooker, creamy chili, weeknight dinner