Delicious white chicken chili made in a pressure cooker uses simple pantry ingredients. Top with your favorites and enjoy!
Course Main Dish
Cuisine American, Mexican
Keyword chili, instant pot, white chicken chili
Prep Time 10minutes
Cook Time 12minutes
Additional Time 20minutes
Author Andrea Updyke
Pressure Cooker (Instant Pot)
1lbboneless skinless chicken breast
1 ¼cupchicken broth
30ozgreat northern beans drained and rinsed
2cupsfrozen cornwhite and yellow mix or just yellow
To the inner pot of the Instant Pot, add the beans and corn, followed by the onion, garlic, green chiles, and spices.
Next, add the chicken breast on top of the ingredients. Top chicken with cubed cream cheese pieces and cover with chicken broth.
Place the lid on top and set the valve to sealed. Adjust the settings to cook for 15 minutes followed by a natural pressure release for 10 minutes before pressing the release button. The Instant Pot should take approximately 10 minutes to come to pressure.
After the pressure has released, open the lid and remove the chicken. Place in a small bowl and shred using two forks.
Then, stir the chili well until all ingredients are combined and the cream cheese has melted. Add the shredded chicken back to the instant pot and give a good stir to combine.
Serve warm with your favorite toppings and enjoy!
Additional toppings such as tortilla chips, sour cream, chopped onions, and jalapeño peppers will pair nicely with this chili.