Perfectly Creamy Instant Pot White Chicken Chili
A warm and comforting dish that embodies the essence of hearty home cooking, featuring tender chicken, white beans, and a blend of spices.
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
Main Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breasts Tender protein base for the chili.
- 15 ounces White Beans Such as cannellini or great northern beans.
- 1 medium Onion Chopped finely.
- 2 cloves Garlic Minced.
- 4 ounces Diced Green Chilies Canned, adds mild heat.
- 4 cups Low-Sodium Chicken Broth Rich base for the chili.
- 1 tablespoon Ground Cumin Essential for chili flavor.
- 1 teaspoon Dried Oregano Adds herbal freshness.
- 8 ounces Cream Cheese Provides creaminess.
- Salt and Pepper To taste.
- 1 handful Fresh Cilantro For garnish.
Instructions
- Prepare your ingredients: chop the onion, mince the garlic, and drain the white beans.
- Set the Instant Pot to 'Sauté' mode. Add a splash of water or oil and sauté the onion for 3-4 minutes until translucent.
- Add the minced garlic and stir for another minute.
- Add the chicken breasts, cumin, oregano, white beans, and green chilies. Stir gently to combine.
- Pour in the chicken broth, ensuring all ingredients are covered.
- Seal the lid and set the valve to 'Sealing.' Cook on 'Manual' or 'Pressure Cook' for 10 minutes on high pressure.
- Allow the Instant Pot to naturally release pressure for 10 minutes, then switch to 'Venting' to release remaining pressure.
- Shred the chicken and return it to the pot along with the cream cheese. Stir until melted and well combined.
- Season with salt and pepper to taste, then serve hot garnished with fresh cilantro.
Notes
This chili can be customized with additional spices or vegetables according to your preference.