White chicken chili is something that I’ve always wanted to try. It looks so good in pictures, but I’m pretty busy and don’t have time to spend all day cooking something. Finally, I bit the bullet and decided to adapt the recipe for my Instant Pot. Instant Pot White Chicken Chili is everything I thought it would be and more! Now I make it at least once a week.
First, I cheated. And I’m not ashamed to say it. I used a packet of McCormick White Chicken Chili seasoning instead of making my own. The truth is that my family doesn’t really eat anything tex mex or spicy, so it didn’t make sense for me to buy all of those herbs and spices to make it. Even chili powder would go bad before I used it all.
Anyway, I digress. Back to the recipe.
Ingredients for Quick and Easy Instant Pot White Chicken Chili
2 lbs of boneless skinless chicken breast, cut into 1/2 inch chunks
2 cans of white chili beans (also known as Cannellini beans)
1 can sweet corn
1 carton of chicken broth
1 package cream cheese
First, I cut the chicken into half inch chunks. You can leave it bigger or use shredded chicken (this is a great way to use up chicken left over from another meal) but I like small, bit size bits.
Second, I add the chicken, the beans, and the corn to the Instant Pot all at once.
Next, I dumped in two packets of seasoning and a carton of chicken broth and stirred. So far so easy, right?
(While this is happening, you should have your cream cheese out softening.)
Set the Instant Pot for 30 minutes manual pressure and put the lid on.
Usually I let the Instant Pot white chicken chili natural release, but if I’m in a hurry I’ll go ahead and quick release the pressure. It works either way, but if you natural release, less broth evaporates as steam.
Here comes the important part – if you don’t do this right you’ll end up with white chunks in your food, which are tasty and totally okay to eat – but not pretty.
Ladel a small amount of hot broth into a bowl and stir the cream cheese into it until it’s nice and smooth. I do it a little bit at a time. Then put the cream cheese mixture back into the instant pot and mix with the white chicken chili.
That’s all there is to it. My daughter doesn’t like cream cheese, so I give her a bowl before it is added and she puts sour cream in there. That’s also a great way to tone down the spice and make for a thicker chili.
Can I make White Chicken Chili with other types of chicken?
I only eat boneless skinless breasts, but I have heard of people making this with boneless skinless thighs – if that’s your thing, go for it! Just remember that whatever you use has to be boneless and skinless. You can even make Instant Pot White Turkey Chili with basically the same recipe.
Can I make white chicken chili in a slow cooker?
Sure! The reason I use an Instant Pot is because I’d forget to start it in the morning, but you can definitely make it in the slow cooker. You’d dump all of the ingredients except the cream cheese in, stir, and then cook on high for about 5 hours. You’ll want to add the cream cheese at the very end as dairy tends to break down in the slow cooking process.
Instant Pot White Chicken Chili is everything you thought it would be and more! It's so easy to pull together this family favorite hearty pressure cooker meal!
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- 2 lbs boneless skinless chicken
- 1 carton chicken broth
- 1 can sweet corn
- 2 cans cannellini beans
- 2 packets McCormick White Chicken Chili Seasoning
- 8 oz cream cheese
- Start by cutting the chicken into 1/2 inch chunks.
- Drain and rinse beans.
- Add beans, chicken, corn, seasoning and broth to the Instant Pot and stir together.
- Pressure cook on high 30 minutes
- Add cream cheese in small amounts at a time to avoid clumping
- Serve with bread or crackers and optional shredded cheese.
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Amount Per Serving: Calories: 542Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 154mgSodium: 959mgCarbohydrates: 35gFiber: 8gSugar: 4gProtein: 53g
Nutrition Information is electronically generated and may not be accurate.