Description
This Instant Pot White Chicken Chili is a cozy, soul-warming meal that skips the traditional heavy tomato base for a light, creamy, and flavorful alternative. Packed with tender chicken, hearty Great Northern beans, and a kick of green chiles, it is a one-pot wonder that delivers complex, slow-simmered taste in just minutes. Perfect for busy weeknights, meal prep, or feeding a crowd, this dish is naturally gluten-free and easily customizable to suit your spice preference.
Ingredients
30 oz Great Northern beans, drained and rinsed
2 cups frozen corn
1/2 cup yellow onion, diced
2 garlic cloves, minced
4 oz hatch green chiles
1 tsp chili powder
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
1 lb boneless skinless chicken breast or thighs
1/2 cup cream cheese (regular or dairy-free)
1 1/4 cups chicken broth
2 tbsp lime juice
Fresh cilantro for topping
Sliced avocado for topping
Jalapeño slices for topping
Tortilla chips for serving
Instructions
Place the chicken, beans, corn, onion, garlic, green chiles, spices, and chicken broth into the Instant Pot insert.
Secure the lid and set the pressure valve to sealing.
Cook on high pressure for 15 minutes.
Perform a quick release of the pressure once the timer is up.
Carefully remove the chicken and shred it with two forks before returning it to the pot.
Add the cream cheese and stir until melted and fully incorporated into the sauce.
Stir in the lime juice.
Serve hot with fresh cilantro, avocado, jalapeño slices, and tortilla chips.
Notes
For a thicker chili, you can mash a small portion of the beans against the side of the pot before adding the chicken back. If you prefer more heat, add extra jalapeños or a dash of cayenne pepper. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 75mg