Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles and corn it's sure to be a crowd pleaser!

Course Main Course

Cuisine American

Keyword instant pot chili, pressure cooker chili

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings (358g) servings

Calories 291kcal

Author Ashley Fehr

Ingredients

4 boneless, skinless chicken breasts
2 cups low sodium chicken broth
540 ml canned white kidney beans drained & rinsed (19oz)
341 ml canned corn (12oz), drained
1 medium onion finely chopped
127 ml canned green chiles (4.3oz)
2 teaspoons chili powder
1/2 teaspoon salt
4 oz cream cheese room temperature

Instructions

Add chicken breasts to Instant Pot (I use a 6 quart smart wifi Instant Pot).
Pour in chicken broth, beans, corn, onion, green chiles, chili powder and salt. Stir.
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. It will take 10-15 minutes to start counting down the cook time.
Once the cook time is over, let the pressure release naturally for 10 minutes. Then open the valve and remove the lid.
With two forks, either shred the chicken right in the Instant Pot or remove to a cutting board to shred. Add chicken back into the chili.
Cut cream cheese into very small pieces and add into the chili, Stir until melted and smooth.
Serve with chips, avocado, lime wedges, salsa, cheese, jalapenos -- whatever your favorite toppings are!

Video

Nutrition