Easy, Instant Pot Creamy White Chicken Chili is a delightful dish that’s perfect for any occasion. Whether you’re hosting a cozy dinner party or need a quick weeknight meal, this recipe delivers on flavor and convenience. With its creamy texture and vibrant taste, it combines the goodness of white beans and cream cheese, making it a crowd-pleaser. Plus, you can customize your bowl with toppings like salsa verde or avocado, ensuring everyone enjoys their perfect serving.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 30 minutes, making it ideal for busy days.
- Creamy Delight: The addition of cream cheese creates a rich, comforting texture that warms your soul.
- Versatile Toppings: Customize each bowl with your favorite toppings like cheese, avocado, or sour cream for added flair.
- Nutritious Ingredients: Packed with protein from chicken and fiber from beans, it’s both satisfying and healthy.
- One-Pot Wonder: With the Instant Pot, clean-up is a breeze—just one pot to wash!
Tools and Preparation
Before diving into the cooking process, ensure you have the right tools on hand. Having everything ready will make your cooking experience smoother.
Essential Tools and Equipment
- Instant Pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
Importance of Each Tool
- Instant Pot: The star of this recipe; it cooks quickly under pressure while infusing flavors deeply.
- Chef’s Knife: A sharp knife helps you chop ingredients efficiently for even cooking.
- Measuring Cups and Spoons: Accurate measurements ensure balanced flavors in your chili.
Ingredients
For the Base
- 1 teaspoon olive oil
- 2-3 garlic cloves, minced
- 1 cup chopped onion
- 2 cups low-sodium chicken broth
For the Protein and Beans
- 2 skinless chicken breasts (1 pound total)
- 1 15.5 oz canned navy beans (drained and rinsed)
- 1 15.5 oz canned Great Northern beans (drained and rinsed)
- 15.5 oz canned diced tomatoes and chilis (drained)
For Creaminess and Flavor
- 1/2 cup whole kernel corn (I used frozen)
- 1 cup shredded Colby and Monterrey Jack cheese
- 3 oz cream cheese
- 1 teaspoon Better Than Bouillon Chicken Flavor
Seasoning Blend
- McCormick’s Grill Mates Montreal Chicken Seasoning to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (if spicy is preferred)
- salt and pepper to taste
How to Make Easy, Instant Pot Creamy White Chicken Chili
Step 1: Sauté Aromatics
Place the Instant Pot on the sauté setting. Add the minced garlic and chopped onions. Cook for 2–3 minutes until they are soft and fragrant.
Step 2: Add Ingredients to the Pot
Add 2 cups of chicken broth to the Instant Pot. Next, include the chicken breasts, drained beans, diced tomatoes, Better than Bouillon, and all seasonings except for salt and pepper.
Step 3: Pressure Cook
Close the pot securely and seal it. Cook on Manual High Pressure for 20 minutes.
Step 4: Natural Release
Once cooking is complete, allow steam to release naturally for 10 minutes before opening the pot.
Step 5: Shred Chicken
Carefully remove the chicken breasts from the pot. Use two forks or a knife to shred them into bite-sized pieces before returning them to the pot.
Step 6: Final Touches
Set the Instant Pot back to sauté mode. Stir in cream cheese, shredded cheese, frozen corn, along with salt and pepper. Cook for an additional 4–5 minutes until corn is tender and cheeses melt completely.
Step 7: Serve
Dish out portions into bowls and top with your favorite garnishes such as extra cheese, sour cream, or fresh avocado slices. Enjoy your Easy, Instant Pot Creamy White Chicken Chili!
How to Serve Easy, Instant Pot Creamy White Chicken Chili
Serving Easy, Instant Pot Creamy White Chicken Chili is a delightful experience that can be tailored to your taste. This creamy chili pairs well with various toppings and sides, making it a versatile dish for lunch or dinner.
Toppings
- Salsa Verde: A tangy addition that complements the creaminess of the chili.
- Avocado: Adds a fresh and creamy texture, enhancing the overall flavor.
- Shredded Cheese: Use your favorite cheese blend for extra richness and melty goodness.
- Sour Cream: A dollop on top gives a cool contrast to the warm chili.
- Chopped Cilantro: Offers a burst of freshness that brightens every bite.
Accompaniments
- Cornbread: A classic side that pairs perfectly with chili, offering a sweet contrast.
- Tortilla Chips: Crunchy chips are great for dipping and add texture.
- Rice: Serve over rice for a heartier meal that soaks up the flavors.
How to Perfect Easy, Instant Pot Creamy White Chicken Chili
Perfecting your Easy, Instant Pot Creamy White Chicken Chili can elevate your dish to new heights. Here are some tips to consider:
- Use Fresh Ingredients: Fresh garlic and onions enhance the flavor profile significantly.
- Adjust Spices: Customize the spice levels according to your personal preference by adding more chili powder or cayenne pepper.
- Experiment With Beans: While navy and Great Northern beans work well, feel free to try other types like cannellini for variety.
- Add More Cheese: For an even creamier texture, increase the amount of cream cheese or shredded cheese during cooking.
Best Side Dishes for Easy, Instant Pot Creamy White Chicken Chili
Pairing side dishes with your Easy, Instant Pot Creamy White Chicken Chili can create a balanced meal. Here’s a list of delicious options:
- Garlic Bread: Perfect for dipping into the chili; its buttery flavor complements the dish beautifully.
- Caesar Salad: A fresh salad with crunchy croutons adds a crisp texture alongside the creamy soup.
- Roasted Vegetables: Seasonal veggies roasted until caramelized offer a healthy and tasty contrast.
- Quinoa Salad: Light and nutritious; this side brings extra protein and fiber to your meal.
- Coleslaw: A tangy slaw provides crunch and acidity that cuts through the richness of the chili.
- Baked Potatoes: These fluffy potatoes can be topped with butter or sour cream as a comforting accompaniment.
Common Mistakes to Avoid
When making Easy, Instant Pot Creamy White Chicken Chili, avoiding common mistakes can enhance the flavor and texture of your dish.
- Skipping the Sauté Step: Sautéing garlic and onions adds depth to the flavor. Don’t skip it!
- Overcooking Chicken: Cooking chicken for too long can make it tough. Follow the recommended pressure cooking time.
- Neglecting Seasoning: Adding salt and spices at the end is crucial. This helps in adjusting flavors as needed, so don’t forget to taste!
- Ignoring Bean Preparation: Not rinsing canned beans can lead to excess sodium and unwanted flavors. Always rinse before adding.
- Not Allowing Natural Release: Quick releasing steam can result in uneven cooking. Allow natural release for better texture.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Keep in the refrigerator for up to 3-4 days.
Freezing Easy, Instant Pot Creamy White Chicken Chili
- Freeze in freezer-safe containers or bags.
- It can be stored for up to 2-3 months.
Reheating Easy, Instant Pot Creamy White Chicken Chili
- Oven: Preheat to 350°F (175°C) and heat in a covered dish until warm.
- Microwave: Heat in a microwave-safe bowl, stirring occasionally until heated through.
- Stovetop: Warm over medium heat in a pot, stirring often until hot.
Frequently Asked Questions
Here are some frequently asked questions about Easy, Instant Pot Creamy White Chicken Chili.
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts directly in the Instant Pot without thawing them first.
How do I make this chili spicier?
To add more heat, increase the amount of red cayenne pepper or include diced jalapeños.
Is this recipe suitable for meal prep?
Absolutely! It stores well and is perfect for meal prepping lunches or dinners throughout the week.
What toppings go well with Easy, Instant Pot Creamy White Chicken Chili?
You can top it with avocado, sour cream, shredded cheese, or salsa verde for extra flavor!
Can I substitute other types of beans?
Yes! Feel free to swap navy beans or Great Northern beans with black beans or pinto beans based on your preference.
Final Thoughts
Easy, Instant Pot Creamy White Chicken Chili is not only quick to prepare but also immensely satisfying. Its creamy texture and rich flavors make it a comforting meal. You can easily customize it by choosing different toppings or adjusting spice levels. Give it a try; you won’t be disappointed!
Easy, Instant Pot Creamy White Chicken Chili
Discover the warmth and comfort of Easy, Instant Pot Creamy White Chicken Chili, a delightful dish that brings together tender chicken, creamy beans, and a medley of spices—all cooked to perfection in your Instant Pot. This recipe is perfect for busy weeknights or cozy gatherings, delivering rich flavor and creamy texture in just 30 minutes. Customize each bowl with your favorite toppings like avocado or sour cream to suit everyone’s taste. With its nutritious ingredients and one-pot convenience, this chili is sure to become a family favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
- 1 teaspoon olive oil
- 2-3 garlic cloves, minced
- 1 cup chopped onion
- 2 cups low-sodium chicken broth
- 2 skinless chicken breasts (1 pound total)
- 1 15.5 oz canned navy beans (drained and rinsed)
- 1 15.5 oz canned Great Northern beans (drained and rinsed)
- 15.5 oz canned diced tomatoes and chilis (drained)
- 1/2 cup whole kernel corn (I used frozen)
- 1 cup shredded Colby and Monterrey Jack cheese
- 3 oz cream cheese
- 1 teaspoon Better Than Bouillon Chicken Flavor
- McCormick's Grill Mates Montreal Chicken Seasoning to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (if spicy is preferred)
- salt and pepper to taste
Instructions
- Set your Instant Pot to sauté mode. Add minced garlic and chopped onion; cook for 2–3 minutes until soft.
- Pour in chicken broth and add chicken breasts, drained beans, diced tomatoes, Better than Bouillon, and all seasonings except salt and pepper.
- Secure the lid and cook on Manual High Pressure for 20 minutes.
- Allow natural release for 10 minutes before opening the pot.
- Remove chicken, shred it with forks, then return it to the pot.
- Switch back to sauté mode; stir in cream cheese, shredded cheese, corn, salt, and pepper. Cook until cheese melts and corn is tender.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 760mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 75mg
