Instant Pot White Chicken Chili Recipe

Looking for a comforting and delicious meal that's both easy to make and packed with flavor? This Instant Pot White Chicken Chili is the perfect recipe for busy weeknights or a cozy weekend dinner. With tender chicken, creamy beans, and a hint of spice, this chili is sure to become a family favorite. Read on to learn how to make this crowd-pleasing dish and discover tips for making it even better!

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What is Instant Pot White Chicken Chili?

Instant Pot White Chicken Chili is a hearty and flavorful dish made with chicken, white and black beans, corn, and a creamy broth, all cooked together in an Instant Pot. The "white" in the name comes from the use of white beans and chicken, as opposed to the more common red chili made with beef and red beans. This recipe combines the convenience of an Instant Pot with the rich, comforting flavors of traditional chili, making it a go-to for any occasion.

Ingredients List for Instant Pot White Chicken Chili

To make this delicious chili, you will need the following ingredients:

For the White Chicken Chili:

• 2 large chicken breasts: The star of the dish, providing lean protein and a hearty texture.
• 1 can (15 oz) black beans, drained and rinsed: Adds a rich, earthy flavor and a contrasting color to the dish.
• 1 can (15 oz) white beans, drained: These beans are creamy and mild, adding body to the chili.
• 1 medium onion, chopped: Adds a subtle sweetness and depth of flavor to the chili.
• 1 can (15 oz) corn with juice: The corn provides a touch of sweetness and a satisfying crunch.
• 1 can (10 oz) Rotel diced tomatoes with green chilis (with their juice): Adds a bit of heat and acidity, balancing the richness of the chili.
• ½ cup chicken broth or stock: Enhances the flavor and helps cook the ingredients evenly in the Instant Pot.
• 1 teaspoon chili powder (or to taste): Adds warmth and spice, which can be adjusted based on your preference.
• 1 teaspoon cumin powder: Gives the chili a warm, earthy undertone.
• 0.4 oz packet ranch dip or dressing mix: Adds a tangy, herby flavor that complements the other ingredients.
• 8 oz package cream cheese, cut into 6 pieces: Makes the chili rich and creamy, with a smooth texture.

Optional Toppings and Serving Suggestions:

• ½ cup chopped cilantro: Freshens up the dish with its bright, citrusy flavor.
• 1 avocado, diced: Adds a creamy texture and a mild, nutty taste.
• Tortilla chips or baked potatoes: Perfect for scooping up the chili or serving on the side for extra crunch and heartiness.

Substitutions and Variations

One of the great things about this Instant Pot White Chicken Chili recipe is its versatility. Here are some substitutions and variations you can try:

• Chicken: You can substitute the chicken breasts with chicken thighs for a richer flavor. Alternatively, use leftover rotisserie chicken to save time.
• Beans: If you don't have white or black beans, feel free to use any beans you have on hand, like pinto beans or kidney beans.
• Vegetarian option: For a vegetarian version, skip the chicken and use more beans or add tofu for protein. Replace the chicken broth with vegetable broth.
• Spice level: Adjust the spice level by increasing or decreasing the amount of chili powder and Rotel tomatoes. For extra heat, add a chopped jalapeño or a dash of cayenne pepper.
• Ranch dressing mix: If you don't have a ranch packet, you can make your own mix using dried herbs like parsley, dill, garlic powder, onion powder, and a bit of salt.
• Cream cheese: For a lighter version, use reduced-fat cream cheese or swap it with Greek yogurt for a tangy twist.

Step-by-Step Cooking Instructions

Making this Instant Pot White Chicken Chili is a breeze with these easy steps:

1. Prep the Ingredients: Start by gathering all the ingredients. Chop the onion, drain and rinse the beans, and cut the cream cheese into six pieces.
2. Layer the Ingredients in the Instant Pot: Begin by placing the chicken breasts at the bottom of the Instant Pot. Add the drained black and white beans, chopped onion, corn with its juice, and Rotel tomatoes with their juice on top.
3. Season the Chili: Sprinkle the chili powder, cumin, and ranch dressing mix over the ingredients in the pot. Stir everything gently to ensure the spices are evenly distributed and some of the juices are under the chicken to prevent scorching.
4. Add the Cream Cheese: Place the pieces of cream cheese on top of the chili mixture. This will melt during cooking and create a creamy, rich texture.
5. Cook the Chili: Secure the lid on the Instant Pot and ensure the valve is set to the "sealing" position. Set the Instant Pot to cook on manual high pressure for 20 minutes.
6. Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally depressurize for 10 minutes. Then, carefully switch the valve to the "venting" position to release any remaining steam.
7. Shred the Chicken: Open the lid and remove the chicken breasts. Place them on a plate and use two forks to shred the chicken into bite-sized pieces.
8. Combine and Serve: Stir the shredded chicken back into the chili, mixing well to ensure the cream cheese is fully melted and incorporated. Serve the chili hot, garnished with diced avocado and chopped cilantro, if desired.

How to Cook Instant Pot White Chicken Chili: A Step-by-Step Guide

Cooking this Instant Pot White Chicken Chili is straightforward, but here’s a detailed guide to ensure you get the best results every time:

Step 1: Preparing the Instant Pot

Ensure your Instant Pot is clean and ready to use. Gather all the ingredients before starting to keep the process smooth and organized.

Step 2: Layering the Ingredients

Place the chicken breasts first, which helps them cook evenly. Layering the beans, onions, corn, and tomatoes ensures that the flavors meld together beautifully as they cook.

Step 3: Adding Spices and Cream Cheese

Sprinkle the spices evenly to avoid clumps of seasoning in one spot. The cream cheese pieces should be distributed on top to melt uniformly, creating a rich and creamy broth.

Step 4: Cooking and Releasing Pressure

After setting the Instant Pot, it will take a few minutes to come to pressure before the cooking time begins. Allowing a natural release of pressure for 10 minutes helps prevent the chili from splattering when you open the valve.

Step 5: Shredding the Chicken

Shredding the chicken after cooking ensures it absorbs the maximum flavor from the chili. Returning it to the pot and stirring allows the cream cheese to melt completely, resulting in a smooth and creamy chili.

Common Mistakes to Avoid

• Not layering properly: Always place the chicken at the bottom to avoid overcooking the beans and other ingredients.
• Skipping the natural release: A quick release might cause the hot liquid to splatter, making a mess and potentially causing burns.
• Not stirring enough: Ensure the cream cheese is fully melted and combined to avoid clumps of cheese in the chili.
• Overcooking the chicken: Stick to the recommended cooking time to prevent the chicken from becoming tough and dry.

Serving and Presentation Tips

Presentation can elevate your dish from a simple meal to an impressive dinner. Here’s how to serve and present your Instant Pot White Chicken Chili:

How to Serve Instant Pot White Chicken Chili

• In bowls: Serve the chili in deep bowls to keep it warm longer. The rich, creamy broth will coat every bite, making it a satisfying meal.
• With sides: Offer tortilla chips or baked potatoes on the side. These add texture and make the meal more filling.
• Family style: Serve the chili in the Instant Pot with the lid open, allowing everyone to help themselves. Place the toppings in small bowls so everyone can customize their serving.

Presentation Ideas for Instant Pot White Chicken Chili

• Color contrast: Top the chili with bright green cilantro and avocado for a vibrant contrast against the creamy white base.
• Textural variety: Add a handful of crushed tortilla chips or a sprinkle of cheese for a crunchy topping.
• Garnish with fresh herbs: A sprig of fresh cilantro or a slice of lime on the side can make the dish look fresh and inviting.

Instant Pot White Chicken Chili Recipe Tips

• Prep ahead: You can chop the onion, drain the beans, and measure out the spices in advance to save time when you’re ready to cook.
• Double the recipe: This recipe can easily be doubled if you’re feeding a crowd or want leftovers for the week.
• Freeze leftovers: This chili freezes well. Portion it into airtight containers and freeze for up to three months. Thaw in the fridge overnight and reheat on the stove or in the microwave.

Frequently Asked Questions (FAQs)

Q: Can I use frozen chicken breasts?
A: Yes, you can use frozen chicken breasts. Increase the cooking time by 5 minutes and ensure they are fully cooked before shredding.

Q: How can I make the chili thicker?
A: If you prefer a thicker chili, mash some of the beans before adding them to the pot or let the chili simmer uncovered for a few minutes after cooking.

Q: Can I make this chili on the stovetop?
A: Absolutely! Sauté the onions and spices first, then add the rest of the ingredients. Simmer on low heat until the chicken is cooked through and tender.

Q: What can I substitute for cream cheese?
A: You can use Greek yogurt, sour cream, or even a dairy-free cream cheese for a different texture and flavor.

Q: Is this recipe gluten-free?
A: Yes, as long as your ranch dressing mix and other ingredients are gluten-free, this recipe is naturally gluten-free.

Conclusion

This Instant Pot White Chicken Chili is a delicious, comforting meal that’s perfect for any time of year. With its creamy texture, tender chicken, and robust flavor, it’s sure to become a staple in your kitchen. Whether you’re feeding a crowd or looking for a simple weeknight dinner, this recipe is easy to make and endlessly satisfying. Try it out, and don’t forget to customize it to your liking with the suggested variations and toppings. Happy cooking!

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