Instant Pot White Chicken Chili
Thick and creamy Instant Pot white chicken chili loaded with tender chicken, white beans, green chiles, and corn, with warm spices and a bright splash of lime.
Servings 4 - 6 servings
Calories 684kcal
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups yellow onion, chopped
- 1 tablespoon garlic, minced
- 1 jalapeno, seeds and ribs removed and finely chopped
- 2 poblano chiles seeds and ribs removed and chopped
- 1 yellow or orange bell pepper, chopped
- 4 boneless, skinless chicken breast
- 1 tablespoon cumin
- 2 teaspoons chili powder
- 2 teaspoons oregano
- 2 teaspoons coriander
- 1 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (15 ounces) cans Great Northern beans, drained and rinsed
- 1 (15 ounces) Can corn, with juice
- 1 (10 ounces) Can Rotel diced tomatoes, with juice
- 1 1/2 cups chicken broth
- 1 tablespoon chicken flavor-Better Than Bouillon, dissolved in 1/4 cup boiling water
- 1 (8 ounces) block cream cheese, softened and cut into cubes
- 1 tablespoon fresh lime juice
- 1/2 cilantro, chopped
Toppings:
- tortilla chips
- sour cream
- cheddar cheese, shredded
- avocado, cut into cubes
- tomatoes, seeded and cut into small pieces
Instructions
- Sauté the vegetables. Set the Instant Pot to Sauté mode. Add the olive oil, onion, poblano, and jalapeño and cook, stirring occasionally, until the vegetables begin to soften, about 5–6 minutes. Add the garlic and cook for 30 seconds.
- Bloom the spices. Stir in the cumin, oregano, coriander, chili powder, salt, and black pepper. Cook, stirring constantly, for about 30 seconds, until fragrant
- Deglaze the pot. Pour in the chicken broth and stir in the Better Than Bouillon. Scrape the bottom of the pot thoroughly with a wooden spoon to loosen any browned bits.
- Add the chicken and remaining ingredients. Nestle the whole chicken breasts into the broth. Add the Great Northern beans, diced green chiles, and corn. Do not stir.
- Pressure cook. Secure the lid and set the valve to Sealing. Cook on High Pressure for 8 minutes. When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Cut the chicken. Carefully open the lid and transfer the chicken breasts to a cutting board. Let them rest for a few minutes, then cut or shred the chicken into bite-size pieces.
- Thicken the chili. Transfer about 1 cup of the beans and cooking liquid to a blender and blend until smooth. Stir the puréed mixture back into the chili.
- Make it creamy. Add the softened cream cheese to the pot and stir until completely melted and the broth is smooth and creamy.
- Finish the chili. Return the chicken to the pot and stir gently to combine. Stir in the fresh lime juice and cilantro. Taste and adjust the salt, pepper, or lime juice as needed.
- Serve. Ladle the chili into bowls and serve hot with your favorite toppings.
Nutrition
Serving: 1/4 of the recipe | Calories: 684kcal | Carbohydrates: 89g | Protein: 50g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 3603mg | Potassium: 826mg | Fiber: 27g | Sugar: 14g | Vitamin A: 1575IU | Vitamin C: 106mg | Calcium: 69mg | Iron: 2.6mg