Instant Pot White Bean Chicken Chili
This white bean chicken chili is an easy dump-and-go Instant Pot recipe, packed with juicy shredded chicken, tender white beans, and the most flavorful, creamy broth. Our recipe will easily become one of your favorite no-stress, easy prep meals!
Prep Time 15 mins
Cook Time 20 mins
Course Main Course, Side Dish, Soup
Ingredients
- 1 lb boneless skinless chicken breast (~ 2 large or 3 small chicken breasts) fresh or frozen
- 1 medium onion, diced
- 2 tsp garlic
- 14.5 oz chicken broth can use up to 20 oz if you want it to be thinner
- 2 can Great Northern Beans drained and rinsed
- 4 oz can mild diced green chilis
- 4 oz can hot diced green chilis
- 1 can Whole Kernel Corn drained and rinsed
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 4 oz cream cheese softened
- 1/4 cup half-and-half
- 2-3 small jalapenos, diced optional
Toppings (optional)
- Southwest/Santa Fe Tortilla Strips
- Shredded Cheese
- Freshly squeezed lime juice
- Sour cream
- Guacamole/sliced avocados
- Fresh cilantro
Add all ingredients to Instant Pot (except cream cheese and half-and-half) and cook on Manual High Pressure for 15 minutes for frozen chicken and 10 minutes for thawed.
Cube the cream cheese into small cubes. Microwave in 15-second intervals (if desired) to soften, or allow to sit outside of the refrigerator for at least 30 minutes.
Quick Release. When the pressure is fully released, remove chicken and shred. Return to pot.
Add cream cheese and half & half. Stir. Replace the lid and let the heat of the soup melt the cream cheese thoroughly (about 3-5 minutes). Stir until blended.
Add your favorite toppings and enjoy!
Keyword chicken soup, chili, Instant Pot, white chicken chili