Easy & Delicious Instant Pot White Chicken Chili
Looking for a comforting meal that’s quick to prepare? This hearty Instant Pot white chicken chili is packed with beans, hatch chiles, & a blend of spices!
- Prep Time: 5 minutes
- Cook Time: 12
- Total Time: 20 minutes
- Yield: roughly 12-15 cups
- Category: chili, instant pot, meal prep recipes, game day foods, tailgating, football foods, hearty foods, comfort foods
- Method: Instant pot
- Cuisine: chili, instant pot, meal prep recipes, game day foods, tailgating, football foods, hearty foods, comfort foods
Ingredients
- 4 large chicken breasts, boneless and skinless
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika *optional
- 2 cups corn off the cob kernels (or flash-frozen corn)
- 4 –8 ounces roasted hatch chile peppers (go with your preferred heat level)
- 3 cups chicken stock
- 2 cans (15.5-ounce cans) of Northern beans (I do not drain mine)
- 6 ounces cream cheese, cut into small cubes
- 1/3 cup heavy cream (if you want a super thick chili mix this with 1 heaping Tablespoon of cornstarch)
- 1/2 bunch of chopped cilantro and 3 green onions chopped
Instructions
- To the bowl of the Instant Pot RIO wide, add the chicken. In a small bowl, whisk together the salt, pepper, garlic & onion powders, cumin, chili powder, oregano, and optional smoked paprika.
- Sprinkle the entire spice mixture on all sides of the chicken. Next, add the corn kernels, hatch chile peppers, stock, and beans. Place the lid on, and set the timer to HIGH pressure for 10 minutes. *I used 12 minutes as my breasts were larger.
- Allow for a Natural Release of 20 minutes. At 20 minutes, carefully release any remaining pressure and remove the lid. Set the RIO Wide to Sauté. Shred the chicken and place it back into the pot. Add in the cream cheese and stir until it’s fully melted. Add in the heavy cream (or heavy cream & cornstarch mixture) and cook for 2 minutes. This mixture will thicken up more as it cools. Stir in the cilantro and all of the green onions
- Serve or store in an air-tight container in the fridge.
Notes
*Time does not include how long it takes to build up to pressure. That honestly depends on if you use frozen chicken. It also doesn’t include the natural release time.