Description
Delicious and creamy white chicken chili made in the Instant Pot.
Ingredients
Scale
- 2 chicken breasts
- 2 cups water or chicken broth
- 2 tsp salt
- 2 15 oz cans of black beans, drained
- 1 onion, diced
- 15 oz creamed corn, with juices
- 1 cup salsa, Rotel or Diced Tomatoes
- 2 small diced jalapeños, or 1 Tbsp of chopped pickled jalapenos
- 1 tsp chili powder
- 1/8 tsp ground cayenne pepper
- 1/3 cup creamy ranch dressing
- 1/4 cup heavy cream
- 4 oz cream cheese, cut into fours
Instructions
- Place 2 cups of water (or broth), two chicken breasts, and 2 tsp salt into the instant pot. Set on manual high pressure for 20 minutes. Once it’s done cooking, depressurize it immediately (it takes about 10 minutes).
- Remove the chicken and shred it using two forks. The shredded chicken should be very tender.
- Add the chicken back into the Instant Pot and add all the remaining ingredients in the given order. DO NOT STIR.
- Set it on manual high pressure for another 20 minutes so the chicken absorbs the liquid and the flavors mellow.
- Whisk the cream cheese into the soup to remove any lumps. Serve with your favorite chili toppings!
Notes
- For a thicker White Chicken Chili, use 1/4 cup less water and drain all the liquid from the beans and corn.
- You could also use a whole block of cream cheese (8oz) and add an additional chicken breast for a chunkier soup.
- Cut the cream cheese into cubes to blend better into the soup after pressure cooking.
- If you don’t have canned beans, you can use about 1.5 cups of cooked leftover beans for each 15-oz can of beans called for.
- Are you on a time crunch? Combine everything and pressure cook it on high for 20 minutes!
- To skip the shredding of the meat, start with rotisserie chicken.
- Instant Pot white chicken chili tends to get lumps from the cream cheese. Whisk the cream cheese into the soup after depressuring for a non-lumpy soup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 158
- Sugar: 1g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: White Chicken Chili Recipe, Instant Pot Chili, Chicken Soup