Instant Pot White Chicken Chili Recipe
This White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken. Stir everything together in the instant pot, top with cream cheese and set for 20 minutes.
Ingredients
- 2 largechicken breasts
- 15 ozcan black beans (drained and rinsed)
- 15 ozcan white beans (drained)
- 1 mediumonion (chopped)
- 15 ozcan corn with juice
- 10 ozcan rotel diced tomatoes with green chilis ((with their juice))
- ½ cupchicken broth or stock
- 1 tspchili powder (or to taste)
- 1 tspcumin powder
- ⅜ ozpacket ranch dip or dressing mix
- 8 ozpackage cream cheese (cut into 6 pieces)
- ½ cupchopped cilantro (for garnish)
- 1avocado (diced, for garnish)
- tortilla chips or baked potatoes to serve
Directions
- 1
Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
- 2
Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
- 3
Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
- 4
Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.