I’m so excited to be sharing this meal on a Friday! This instant pot white chicken chili is so flavorful and it’s the perfect meal for game day no matter what game you’re watching. Chili is really a vehicle for toppings, and this easy chili recipe is great with shredded cheese, sour cream, green onion, fresh cilantro, a squeeze of lime juice, avocado, tortilla or corn chips, and the list goes on! I made this white chicken chili recipe to enjoy after a raining evening of soccer practices and it was the perfect cozy meal. Chili is the perfect meal to make in your slow cooker or instant pot, and this is a creamy and delicous dinner that you don’t want to miss.
One thing that I love about using my instant pot is that it’s basically a “set it and forget it” situation. You’re going to add all the ingredients to your instant pot: chicken breasts, corn, white beans, onion, jalapenos, green chilis, and a whole bunch of spices and chicken broth. Set your instant pot to high pressure for 20 minutes, and your chicken will be so tender it shreds easily with two forks. After the chicken is cooked in shredded, return it to the pot and set your instant pot to “sauté.” To get that delicious creaminess you see in these pictures, add a whole block of cream cheese and stir it in. The cream cheese will melt and give you the perfect texture and flavor in every bite. Serve warm topped with your favorite chili toppings!
This chili is not very spicy as it is because I want it to be family-friendly and I don’t like super spicy food, but if you want your chili to be spicier, you can add another jalapeno to the recipe, top with fresh jalapeno when serving, or add a pinch of cayenne. A little cayenne goes a long way so use caution! I never thought I would find a chili recipe that I like more than my ground beef-based three bean chili, but this instant pot white chicken chili is perfect in a whole different way.
Whether you need a recipe for game day on the weekend or an easy weeknight meal, this white chicken chili recipe is the perfect one for you!
- 3 large chicken breasts
- 1 can corn, rinsed and drained
- 1 can white beans, rinsed and drained
- 1 jalapeno, seeds removed, diced
- 1 medium yellow onion, chopped
- 1 7oz. can diced green chilis
- 2 tsp. chili powder
- ½ tbsp. cumin
- 2 tsp. smoked paprika
- ½ tsp. ground black pepper
- 2 tsp. salt
- 4 cups chicken broth*
- 8 oz. cream cheese
- Topping options: sour cream, shredded cheese, fresh cilantro, jalapeno slices, avocado, lime wedges, tortilla chips, corn chips, green onion
- Set up your instant pot. Add chicken breasts, corn, beans, jalapeno, onion, green chilis, chili powder, cumin, paprika ,black pepper, salt, and chicken broth to your instant pot. Stir to combine.
- Place the lid on the instant pot and set to high pressure for 20 minutes. Allow to naturally release for 10 minutes, then remove the chicken breasts and transfer to a cutting board to shred with two forks. Return shredded chicken to instant pot and set to "sauté" function. Add the cream cheese to the instant pot and stir until cream cheese is melted.
- Serve topped with whatever toppings you like, enjoy!
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