Instant Pot White Chicken Chili
Creamy and rich, with fall apart tender chicken and flavor that will warm you up to the tips of your toes, this Instant Pot white chicken chili is simple to prep and reheats great!
- 1 ½ lbs boneless skinless chicken thighs roughly 8 thighs; see note 1
- 19 oz can of white beans drained + rinsed; see note 2
- 4.3 oz can green chiles 127 mL
- 11.5 oz can of corn kernels 340 mL; drained
- 1 jalapeño seeds removed and finely chopped; see note 3
- 2 ribs celery chopped
- 1 onion diced
- 2 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 2 cups chicken stock
- ½ block cream cheese 4 oz; see note 4
- 1 lime juiced; see note 5
Combine- Place all ingredients except for the cream cheese in the stainless steel insert of your Instant Pot. Stir to combine and place the lid on the pot.
Cook- Set the steam release handle to the ‘sealing’ position, then set the Instant Pot to cook on high pressure for 10 minutes. When the pot finishes cooking, allow it to naturally depressurize (aka: just let it sit) for 10 minutes before releasing the remaining pressure.
Shred chicken- Use tongs to transfer chicken thighs to a clean bowl. Use the tongs or an electric hand mixer to shred the chicken.
Thicken chili- Before adding the chicken back to the Instant Pot, transfer 3 ladles of soup to a blender. Add the cream cheese cubes and lime juice to the blender, then blend until fully pureed.
Add it all back- Return the shredded chicken and the blended chili back into the Instant Pot and stir to combine. Taste and add salt if needed.
Serve- Top with shredded cheese, fresh avocado, jalapeno slices, cilantro, sour cream or salsa verde.
1- boneless skinless chicken breasts may be used in place; reduce cook time to 8 minutes high pressure with 10 minute natural pressure release
2- use beans labelled 'cannellini', 'great northern', 'white kidney' or simply 'white beans'.
3- the fresh jalapeño adds some spice to the chili; it's medium spicy as written. Omit for less spice, double or triple for extra spice
4- full fat or light cream cheese both work well
5- I forgot to add the lime juice when shooting the video; the chili was still delicious without it!
6- serving size is strictly an estimate; nutritional information reflects ⅛ of the recipe
Cool chili, and store in an air tight container in the fridge for up to 4 days or the freezer for up to 3 months.
Heat individual portions in the microwave until steaming hot; heat larger portions in a pot over medium heat for 15-20 minutes (stirring occasionally), until heated through.
You may assemble chili ingredients ahead (excluding the cream cheese, lime juice, and if you'd prefer, the stock) and freeze for up to 3 months.
Thaw completely, then cook as directed above.
Serving: 1cup; see note 6 | Calories: 255kcal | Carbohydrates: 29g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 526mg | Potassium: 755mg | Fiber: 5g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 4mg