Description

This Instant Pot White Chicken Chili is a creamy, flavorful soup featuring tender shredded chicken, great northern beans, corn, and green chilies. Made in the Instant Pot for convenience, it delivers a hearty, gluten free, and dairy free meal packed with protein and spices, perfect for a satisfying lunch or dinner. Topped with fresh cilantro, avocado, jalapeño, and crunchy tortilla chips, this chili is both wholesome and delicious.

Ingredients

Scale

Main Ingredients

30 oz. great northern beans (drained and rinsed, canned)
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 (plus more to taste)
1 lb. boneless skinless chicken (breast or thighs)
1/2 cup plain cream cheese (regular or dairy-free)
1 1/4 cup chicken broth

Toppings

2 tbsp lime juice
cilantro (to taste)
avocado (to taste)
jalapeño (to taste)
tortilla chips (to taste)

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Instructions

Add Ingredients to Instant Pot. Add the rinsed great northern beans to your Instant Pot, then layer the frozen corn on top. Add the diced yellow onion, minced garlic, hatch green chilies, chili powder, cumin, salt, and black pepper. Lay the boneless skinless chicken on top of the mixture. Then place the plain cream cheese in small chunks evenly over the top, followed by pouring the chicken broth over everything.
Pressure Cook the Chili. Close the Instant Pot lid securely and set the valve to the 'seal' position. Set the Instant Pot to pressure cook on high for 15 minutes. After cooking, let it naturally release pressure for 10 minutes, then carefully perform a manual release for any remaining pressure. The Instant Pot typically takes about 10 minutes to reach pressure before cooking begins.
Shred the Chicken and Combine. Open the Instant Pot and remove the chicken pieces onto a cutting board. Use two forks to shred the chicken finely. While shredding, stir the chili well inside the pot to help the cream cheese melt completely and blend in smoothly. Add the shredded chicken back into the pot and mix everything thoroughly.
Serve with Toppings. Ladle the white chicken chili into bowls and garnish with lime juice, fresh cilantro, diced avocado, sliced jalapeño, and crunchy tortilla chips for extra flavor and texture. Enjoy your warm, comforting meal!

Notes

This recipe is naturally gluten free and can be made dairy free by using dairy-free cream cheese.
Use chicken breasts for a leaner chili or thighs for more moist and flavorful meat.
The cream cheese provides a creamy texture without the need for heavy cream or milk.
You can adjust the level of spice by adding more or less jalapeño and chili powder.
Leftovers keep well and can be refrigerated for up to 4 days or frozen for longer storage.

Nutrition

Serving Size: 1 serving
Calories: 389 kcal
Sugar: 1 g
Sodium: 803 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 47 g
Fiber: 12 g
Protein: 31 g
Cholesterol: 69 mg