Instant Pot White Chicken Chili Recipe
When you need a quick, flavorful, and comforting meal, Instant Pot White Chicken Chili is a perfect choice. This creamy, hearty chili is packed with tender chicken breast, white navy beans, and savory spices.
Servings: 10 Cups
Calories: 276kcal
Ingredients
- 2 Boneless Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 5 Cups Chicken Broth
- 1 Large Sweet Onion chopped
- 2 Teaspoons Minced Garlic
- 1 - 4 Ounce Can Chopped Green Chiles
- 2 16 Ounce Cans Navy Beans rinsed and drained
- 1 Teaspoon Garlic Salt
- 1 Teaspoon Seasoned Salt
- Fresh Ground Pepper to taste
- 2 Teaspoons Chili Powder
- 2 Teaspoons Cumin
- 1 Teaspoon Smoked Paprika
- ½ Cup Heavy Cream
- 4 Ounces Cream Cheese softened
- 1 Cup Colby Jack Cheese shredded
- 2 Tablespoons Chopped Cilantro
Instructions
- Set the Instant Pot to Sauté mode. Add olive oil.
- Add chicken breasts and season with salt and pepper. Brown on both sides.
- Turn off Sauté mode, add 1 cup of chicken broth, and secure the lid.
- Set the pressure valve to Sealing. Press Manual and cook for 10 minutes.
- Once done, do a quick release of pressure. Open the lid and stir the chicken.
- Add the remaining 4 cups of chicken broth, onion, garlic, green chiles, navy beans, garlic salt, seasoned salt, pepper, chili powder, cumin, and smoked paprika. Stir to blend.
- Secure the lid, set the pressure valve to Sealing, and press Manual for 15 minutes.
- After cooking, let it sit for 10 minutes before doing a quick release.
- Remove the chicken breasts, shred them, and return to the pot.
- Stir in cream, cream cheese, and shredded cheese until melted. Stir in chopped cilantro.
- Serve the chili with chips, sour cream, onions, and extra cheese if desired.
Notes
If you follow the Trim Healthy Mama Style of eating, as written, this recipe would be a THM-XO.
The nutritional information is calculated with the recipe yielding approximately 10 cups of soup.
Nutrition
Serving: 1Cup | Calories: 276kcal | Carbohydrates: 15g | Protein: 18g | Fat: 14g | Fiber: 3g