Instant Pot White Chicken Chili Recipe 

Our favorite pressure cooker meal is Instant Pot White Chicken Chili! Compared to the conventional dish, it is a full supper made quickly.


– 2raw chicken breastsor 4 cups leftover rotisserie chicken – 2tablespoonsolive oil – 1yellow oniondiced – 4clovesgarlic minced – 215oz. canswhite beansdrained and rinsed – 115oz. cansweet corndrained and rinsed – 14.5oz. candiced green chile – 1/2teaspoondried thyme – 1/2teaspoondried parsley – 1/4teaspoonred pepper flakesoptional – 1/2teaspoonkosher saltor to taste – 1/4teaspoonground black pepperor to taste – 3cupschicken broth low-sodium – 1lime zested and juiced – 8ozcream cheesesoftened and cubed To be added later: – 1cuplight cream – 3tablespoonscornstarch – 1/2cupsour cream – 1cuppepper jack cheeseshredded Garnish – Freshly chopped cilantro – Extra cheese – Sour cream – Jalapeño – Corn chip



Start Instant Pot, select Saute, and set to High. After it's hot, add olive oil and onion and stir for 3 minutes to soften.


Add minced garlic and simmer for another minute until fragrant. Turn off Saute.


Put the cream cheese on top of the chicken breasts (or shredded rotisserie chicken meat) and the other "Pressure Cook" ingredients.


Lid closed, lock, and valve pointed to seal. Pick Pressure Cook and enter 20 minutes.


Follow up with a 10-minute Natural Pressure Release and manual pressure release.


Stir and choose Saute on Medium in the IP.Chicken breasts should be shredded on a chopping board and returned to the soup.


Stir cream and cornstarch in a small cup and add to the pot. Mix in sour cream until melted and blended. Adjust salt and pepper. Turn off IP and add cheese.


Optional: purée 1/2 of the chili using an immersion blender to thicken it. Add your favorite toppings.


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