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Instant Pot White Chicken Chili

With this Instant Pot white chicken chili, dinner goes from done to yum in 45 minutes!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2077.2 kcal

Equipment

  • 1 Multi-functional Pressure Cooker (e.g., Instant Pot)
  • 1 Blender
  • 2 Forks (for shredding chicken)
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 1 tablespoon butter
  • 1 medium onion chopped
  • ½ pound chicken breasts diced into bite-sized pieces
  • ½ 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 (Optional)
  • 1 bunch chopped fresh cilantro or to taste (Optional)

Instructions
 

  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Sauté onion in hot butter until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 of the chicken stock. Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove filleted chicken from the pot, shred using 2 forks, and return to the pot. Stir 1/2 of the cannellini beans into the pot.
  • Combine remaining chicken stock and cannellini beans in a blender, process until puréed, and pour into the pot. Add green chilies and return the pot to sauté mode. Stir in cream cheese until melted and fully incorporated, about 5 minutes.
  • Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro to serve.

Notes

For a richer base, consider browning the diced chicken pieces slightly before adding the stock, building a deeper flavor profile through the Maillard reaction. Ensure your cream cheese is at room temperature before adding it; this will prevent lumps and ensure a velvety smooth chili. A squeeze of fresh lime juice at the end can brighten all the flavors, cutting through the richness of the cream cheese. For optimal consistency, if the chili is too thick, a splash more chicken stock or water can be added until desired texture is achieved. Always taste and adjust seasoning (salt, pepper, and cumin) after the cream cheese is fully incorporated.