Description
A hearty and flavorful Instant Pot white chicken chili that is perfect for any day of the week.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp chili powder
- ⅛ tsp ground cayenne pepper
- 1 cup low-sodium chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 30 oz. canned white beans, drained and rinsed (2 cans), such as cannellini
- 8 oz. diced green chilis, drained (1 can)
- 8 oz. cream cheese, cut into 1-inch cubes (1 brick)
- ¼ cup chopped fresh cilantro
Instructions
- Season both sides of the chicken with salt, pepper, cumin, oregano, chili powder, and cayenne.
- Pour the chicken broth into the instant pot and then add the chicken.
- Add in the onion, garlic, white beans, and green chilis. Stir to combine. Place the cream cheese cubes on top.
- Place the lid on the instant pot and pressure cook on high for 20 minutes. Let it naturally pressure release for 10 minutes, then manually release the pressure.
- Shred the chicken and then return it to the pot. Add in the cilantro and stir until well mixed. Serve with desired garnishes.
Notes
- This chili can be garnished with additional cilantro, avocado, or cheese.
- Feel free to adjust the seasonings according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 95mg