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Instant Pot White Chicken Chili is one of our favorite pressure cooker recipes! It is a hearty meal that is made in a fraction of the time compared to the traditional version. #instantpotrecipes #pressurecookerrecipes #chili #whitechili #sweetandsavorymeals

Pressure Cooker White Chicken Chili

Instant Pot White Chicken Chili is one of our favorite pressure cooker recipes! It is a hearty meal that is made in a fraction of the time compared to the traditional version.

Course Main Course
Cuisine American
Keyword Instant Pot White Chicken Chili, White Chicken Chili
Prep Time 10 minutes
Cook Time 20 minutes
NPR 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 655 kcal
Author Catalina Castravet

Ingredients

Pressure Cook:

  • 2 raw chicken breasts or 4 cups leftover rotisserie chicken
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 15oz. cans white beans drained and rinsed
  • 1 15oz. can sweet corn drained and rinsed
  • 1 4.5oz. can diced green chiles
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon ground black pepper or to taste
  • 4 cups chicken broth low-sodium
  • 1 lime zested and juiced
  • 8 oz cream cheese softened and cubed

To be added later:

  • 1 cup light cream
  • 3 tablespoons cornstarch
  • 1/2 cup sour cream
  • 1 cup pepper jack cheese shredded

Garnish

  • Freshly chopped cilantro
  • Extra cheese
  • Sour cream
  • JalapeƱos
  • Corn chips

Instructions

  1. Turn on Instant Pot and select Saute, adjust the temperature to High. Once it reads hot, add olive oil and onion, cook stirring for 3 minutes, just until softened.
  2. Add minced garlic and cook for another minute, just until fragrant.
  3. Turn off Saute mode.
  4. Add the chicken breasts (or shredded rotisserie chicken meat) and the rest of the ingredients from the "Pressure Cook" list, placing the cream cheese on top.

  5. Close with the lid, lock it and point the valve to seal. Select Pressure Cook and input 20 minutes.
  6. Once the time has passed, do a 10-minute Natural Pressure Release, after which release manually the remaining pressure.
  7. Open the IP, stir and select Saute, on Medium heat.
  8. If you used chicken breasts, remove them, place on a cutting board, shred and return to the soup.

  9. In a small cup mix cream and cornstarch until combined and add the mixture to the pot. Also, stir in sour cream until melted and fully combined. Adjust for salt and pepper.

  10. Turn of the IP and stir in shredded cheese.
  11. Optional: using an immersion blender, puree a portion of the chili, about 1/2, to thicken it even more.
  12. Serve with your favorite toppings.
Nutrition Facts
Pressure Cooker White Chicken Chili
Amount Per Serving
Calories 655 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 16g100%
Cholesterol 122mg41%
Sodium 703mg31%
Potassium 1039mg30%
Carbohydrates 47g16%
Fiber 6g25%
Sugar 7g8%
Protein 34g68%
Vitamin A 980IU20%
Vitamin C 16.4mg20%
Calcium 330mg33%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.