Instant Pot White Chicken Chili Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
8 Servings
Ingredients
  • 2 tablespoons olive oil
  • 1 large white onion, chopped
  • 5 cloves garlic, minced
  • 2 ribs celery, chopped
  • 1 large green bell pepper, seeded and chopped
  • 2 jalapeño peppers, seeded and chopped (or leave the seeds for extra spice)
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper, optional
  • 2 teaspoons salt
  • ½ teaspoon white pepper
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can Rotel tomatoes with green chiles
  • ½ cup corn (canned or frozen)
  • 2 (1 ½ pounds) chicken breasts
  • 1 cup chicken broth
  • 8 ounces cream cheese
Directions
  1. Turn the Instant Pot to sauté on medium. Heat the olive oil to a shimmer. Add the onion and cook until softened, 2 to 3 minutes. Add the garlic and cook for another minute.
  2. Add the celery, green bell pepper, and jalapeño, and sauté for another 5 minutes, until all of the vegetables are soft.
  3. Add the cumin, oregano, coriander, chili powder, cayenne pepper, and if using, the salt and white pepper, and sauté until aromatic, about 1 minute. Turn off the Instant Pot.
  4. Pour the cannellini beans, black beans, Rotel tomatoes, and corn on top of the vegetables, Place the chicken breasts on top and pour in the chicken broth.
  5. Cut the cream cheese into small cubes and place over the top. Cover and seal the lid.
  6. Turn the Instant Pot to pressure cook on high for 20 minutes. When finished cooking, let it naturally depressurize for 10 minutes before manually releasing the remaining pressure.
  7. Remove the chicken breasts to a plate or bowl and shred. Stir the shredded chicken back into the chili and stir until well combined.
  8. Serve immediately with the garnishes of your choice.