We may earn money or products from the companies mentioned in this post. You can find more information in our disclosure below.
Updated July 14, 2021
Looking for a quick and incredibly delicious dinner for your family?
This Instant Pot White Chicken Chili comes with a simple, straightforward recipe that is packed full of flavor.
Instant Pot White Chicken Chili Recipe
Serve with some fresh tortillas, tortilla chips, or just some lovely homemade bread and you won’t be disappointed!
Some yummy chicken and a mix of veggies come together to create an amazing chili.
You and your family won’t be disappointed by this lovely fall recipe! (though you can make it whenever!)
This chili makes plenty of servings, so your family will almost certainly be satisfied with leftovers too!
Store the leftovers in the fridge in a secure container and you’ll have meals for a few days, especially if you’re only making it for yourself.
Thick or soupy, on its own or with plenty of extras, you can spice up this chili in so many ways!
If you prefer a meatier chili you can easily add more chicken, but we personally wanted the full range of ingredients to stand out.
Now that we’ve gone over why we love this chili, let’s get into actually making it!
INGREDIENTS:
You can use chicken thighs or breasts here, it really depends on personal preference.
We chose to use boneless skinless chicken breasts here, if you prefer a little more meat in the chili you can use 3 instead of 2.
Some black beans, standard salsa, an onion, corn, and diced jalapeño add to the veggies in this chili.
There’s plenty of seasoning sprinkled into the pot, and it comes together for an amazing, smoky chili with more than a hint of spice.
A couple of cups of chicken stock, some heavy cream, and a generous helping of cream cheese transform all these ingredients into the perfect meal.
Ingredients:
- 2 chicken breasts
- 2 15 oz cans black beans drained and rinsed
- 2 cups chicken stock
- 1 onion, diced
- 1 cup of corn (frozen, fresh or canned)
- 1 cup salsa
- 1 large jalapeño, diced small
- 1 tsp chili powder
- 1 tbsp garlic powder
- 1/8 tsp ground cayenne pepper
- 1/4 cup heavy cream
- Half a package of cream cheese (4oz) cut into 4 or 5 chunks
- Sea salt and pepper to taste
- Lime, tortillas, and fresh cilantro for serving
DIRECTIONS
Like most of our other Instant Pot recipes, this one is fairly easy!
You save a lot of steps by cooking it all in the Instant Pot and we’re super thankful for it.
It’s really helpful to prep your veggies beforehand, especially the beans!
Soaking them thoroughly is important, on top of chopping and dicing vegetables taking time.
You can also prep them while cooking the chicken, though the timeline might not line up properly.
First, you’ll want to cook the chicken in the chicken stock until it’s cooked through and shreddable.
Then, you can really start working on the chili!
The seasoning, veggies, and sour cream get added after, and then it’s time for another quick-cooking session.
Once everything is cooked properly, you simply stir the chili together with the heavy cream and you’re all set!
We included a thorough, step-by-step guide for this recipe with pictures below!
Step by Step Directions:
Place chicken breasts, and 2 cups of chicken stock into the Instant Pot.
Set the pot on manual at high pressure for 20 minutes.
When done, allow it to naturally release.
Remove the chicken, leaving the broth in the instant pot for the next phase.
Cut the chicken into chunks, or shred with a fork. It’s really just personal preference.
Transfer the chicken back to the Instant Pot with the broth and add the remaining ingredients (except for the heavy cream), placing the cream cheese pieces on top.
Chop the onions and pepper.
It doesn’t need to be the finest chop because they’re going to be cooked thoroughly, and you definitely want enough to add some texture to the chili.
You can do this before the beginning, but you’ll have time to do so while the chicken cooks.
Add the vegetables, salsa, and seasoning into the Instant Pot.
You’ll also want to add the cream cheese after separating it into five to six different chunks.
Set on manual high pressure and cook for another 20 minutes.
Let the pressure release naturally again.
Remove the lid and stir in the heavy cream.
This will bring your chili to another level, lifting the delicious, full, and slightly spicy flavors to new heights.
Serve the chili hot, garnish with cilantro, green onions, tortilla chips, and a lime wedge.
Recipe Notes: For a thicker and creamier version, use a full 8oz package of cream cheese and increase the broth by 1/3 a cup.
This chili is probably best described as soupy, so it’s certainly likely that you’d prefer the thicker version.
Whether you’re serving with tortilla chips, some warm, fresh tortillas, or hearty bread you won’t be disappointed.
The chili also works perfectly poured over a bowl of fresh rice, an excellent choice for a more filling meal!
Final Thoughts
We hope this recipe was easy for you to follow and enjoy!
Whether you followed it exactly or decided to spice it up in your own way, we know that this chili will be incredibly satisfying.
The standard, creamy and delicious chili that you end up with when following the recipe is a classic hit that we know any crowd will enjoy.
The thicker version of the chili is somehow even creamier than the original, and we got plenty of enjoyment out of it as well!
Store in the fridge in a secure container and mix it up throughout the week, serving with different sides!
Truthfully, however you handle this chili you will end up with a lovely, filling, and delicious meal for you and your family.
While we served it with fresh warm tortillas and some extra tortilla chips, there are so many amazing side dishes you could use to spice this up.
Thank you so much for checking out this amazing recipe, if you’re looking for other wonderful meals for your family, be sure to check out some of our other recipes!
You can also find some lovely dessert options to serve with this dinner, and we have more than a couple of lovely appetizers if you’re having guests!