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.

INGREDIENTS

– 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

INSTRUCTIONS

STEP-1

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.

STEP-2

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

STEP-3

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

STEP-4

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

STEP-5

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

STEP-6

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

STEP-7

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.

STEP-8

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

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