Description
Lightning-fast white chicken chili made in the Instant Pot! Ready in 15 minutes with tender chicken, white beans, and green chiles. Tastes like it simmered all day.
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
- 2 cans (4 oz each) diced green chiles (mild or hot)
- 3 cups chicken broth
- 4 oz cream cheese, softened
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, diced avocado, tortilla strips for topping
Instructions
- Sauté Aromatics: Set Instant Pot to SAUTÉ mode. Heat oil and cook diced onion for 3-4 minutes until softened. Add minced garlic, cumin, and oregano, cooking for 1 minute until fragrant.
- Add Chicken and Liquids: Add chicken thighs, white beans, diced green chiles, and chicken broth. Stir to combine.
- Pressure Cook: Close lid, set valve to SEALING. Cook on HIGH pressure for 8 minutes. Instant Pot will take about 10 minutes to come to pressure.
- Quick Release: When cooking completes, carefully perform quick pressure release. Open lid once pressure is fully released.
- Shred Chicken: Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
- Add Creaminess: Set to SAUTÉ mode. Stir in softened cream cheese until completely melted and incorporated.
- Finish and Serve: Stir in fresh lime juice. Taste and adjust salt and pepper. Ladle into bowls and top with fresh cilantro, diced avocado, and tortilla strips.
Notes
Deglaze the Pot: After sautéing, add splash of broth and scrape up browned bits to prevent BURN notice.
Do Not Overfill: Keep ingredients below MAX fill line for proper pressure buildup.
Layer Properly: Liquids on bottom, beans and chicken on top for even cooking.
Shred While Hot: Hot chicken shreds more easily. Use two forks or hand mixer for fastest results.
Quality Broth: Pressure concentrates flavors, so use good-quality chicken broth.
Season After: Pressure can mute flavors. Always taste and adjust salt after cooking.
Storage: Refrigerate for up to 4 days. Reheat gently on stovetop or in microwave.
Freezer Friendly: Freeze for up to 3 months. Thaw overnight before reheating.
Double Batch: Doubles easily. Use same cooking time pressure time does not increase with quantity.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course, Soup, Stew
- Method: Pressure Cooker
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 1g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg