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Instant Pot White Chicken Chili
Instant Pot White Chicken Chili
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Spicy white chicken chili with cumin, garlic, cannellini beans, and chilies cooked quickly in the Instant Pot style for a delicious meal in 45 minutes.
Ingredients:
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 0.5 pound chicken breasts, diced into bite-sized pieces
  • 0.5 pound chicken breasts, filleted
  • 8 ounces low-sodium chicken stock, divided
  • 1 (15 ounce) can cannellini beans, drained and rinsed, divided
  • 1 (4 ounce) can chopped green chilies
  • 1 (8 ounce) package low-fat cream cheese, cut into cubes
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1 avocado, diced, or to taste
  • 1 bunch chopped fresh cilantro, or to taste
Instructions:
  • Preheat a multi-functional pressure cooker like an Instant Pot on the Sauté setting. Once hot, melt butter and cook onion until soft and translucent, about 3-5 minutes. Add chicken pieces to the pot, pour in half of the chicken stock, cover, lock the lid, and cook on high pressure for 15 minutes.
  • Quickly and carefully release pressure following the manufacturer's directions for about 5 minutes. Unlock and take off the lid.
  • Take out the cooked chicken, shred it using two forks, and add it back to the pot. Mix in half of the cannellini beans.
  • Blend the chicken stock and cannellini beans until smooth, then transfer the mixture to the pot. Add green chilies and switch the pot back to sauté mode. Stir in cream cheese until melted and well combined, approximately 5 minutes.
  • Sprinkle in cumin, garlic powder, salt, and pepper, then give it a good stir. Top it off with creamy avocado and fresh cilantro before serving.

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