Instant Pot White Chicken Chili Recipe
Instant Pot White Chicken Chili is a quick, mildly spicy chicken stew loaded with beans, corn, and jalapenos. We love this creamy Tex-Mex chili, and clean-up couldn't be easier using the Instant Pot!
Equipment
- 1 6 quart Instant Pot, (trivet removed)
Ingredients
Ingredients:
- 2 chicken breasts
- 2 cups water or chicken broth
- 2 tsp salt
- 2 15 oz cans of black beans , (drained)
- 1 onion, (diced)
- 15 oz creamed corn, (with juices)
- 1 cup salsa, (Rotel or Diced Tomatoes)
- 2 small diced jalapeños, (or 1 Tbsp of chopped pickled jalapenos)
- 1 tsp chili powder
- 1/8 tsp ground cayenne pepper
- 1/3 cup creamy ranch dressing
- 1/4 cup heavy cream
- 4 oz cream cheese, (cut into fours)
Instructions
How to make White Chicken Chili:
- Place 2 cups of water (or broth), two chicken breasts, and 2 tsp salt into the instant pot. Set on manual high pressure for 20 minutes. Once it's done cooking, depressurize it immediately (it takes about 10 minutes).
- Remove the chicken and shred it using two forks. The shredded chicken should be very tender.
- Add the chicken back into the Instant Pot and add all the remaining ingredients in the given order. DO NOT STIR. Keeping the liquid on the bottom prevents scorching and the "Burn" signal to turn on.
- Set it on manual high pressure for another 20 minutes so the chicken absorbs the liquid and the flavors mellow. Whisk the cream cheese into the soup to remove any lumps. Serve with your favorite chili toppings!
Notes
- For a thicker White Chicken Chili, use 1/4 cup less water and drain all the liquid from the beans and corn. You could also use a whole block of cream cheese (8oz) and add an additional chicken breast for a chunkier soup.
- Cut the cream cheese into cubes to blend better into the soup after pressure cooking.
- If you don't have canned beans, you can use about 1.5 cups of cooked leftover beans for each 15-oz can of beans called for.
- Are you on a time crunch? Combine everything and pressure cook it on high for 20 minutes! Shred the chicken and add it back in before serving. To skip the shredding of the meat, start with rotisserie chicken.
- Instant Pot white chicken chili tends to get lumps from the cream cheese. Whisk the cream cheese into the soup after depressuring for a non-lumpy soup.
Nutrition Facts
Instant Pot White Chicken Chili Recipe
Serving Size
1 cup
Amount per Serving
Calories
158
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
41
mg
14
%
Sodium
762
mg
33
%
Potassium
282
mg
8
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
402
IU
8
%
Vitamin C
3
mg
4
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
