Instant Pot White Chicken Chili
A comforting and creamy white chicken chili that’s perfect for busy nights. Made in the Instant Pot, it’s quick, easy, and packed with flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Ingredients
- 1 cup water or chicken broth
- 1 1/2 pounds organic boneless & skinless chicken thighs
- 1 small yellow onion, diced
- 5 garlic cloves, minced
- 2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1 tablespoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon coriander
- 1/8 teaspoon cayenne (optional for heat)
- 8 ounces hatch green chiles
- 2 cans white (cannellini) beans, rinsed and drained
- 1 can whole kernel corn, drained
- 16 ounces low-sodium chicken broth
- 8 ounces dairy-free or regular cream cheese
- 1/2 lime, juiced
- 1/4 cup chopped cilantro (split for garnish)
- Optional: avocado, lime wedges, tortilla strips, cracked black pepper
Instructions
- Prepare the base: In the Instant Pot, combine water or chicken broth with chicken thighs, diced onion, and minced garlic. Add the spices: oregano, garlic powder, salt, pepper, cumin, paprika, coriander, and cayenne.
- Cook the chicken: Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes. Once done, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
- Shred the chicken: Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add remaining ingredients: Stir in the hatch green chiles, cannellini beans, corn, chicken broth, and cream cheese. Mix everything thoroughly until the cream cheese is fully incorporated.
- Final cooking: Seal the lid again and set the Instant Pot to cook on high pressure for an additional 5 minutes. Release the pressure naturally for a few minutes before finishing with a quick release.
- Finishing touches: Stir in the lime juice and half of the chopped cilantro. Taste and adjust seasoning if necessary. Serve hot, garnished with remaining cilantro, avocado, tortilla strips, and lime wedges.
Notes
For easier chicken shredding, let the chicken cool slightly or use a hand mixer. Adjust spiciness by omitting cayenne or adding more green chiles.