Creamy Instant Pot White Chicken Chili
Warm up your taste buds with this comforting Instant Pot White Chicken Chili made with tender chicken, creamy white beans, cream cheese, and spices. Perfect for busy weeknights or cozy weekends at home.
Servings: 6
Calories: 411kcal
Ingredients
- 1 lb chicken breasts, boneless/skinless
- 15 oz can of black beans, rinsed/drained
- 15 oz can of white beans, rinsed/drained also known as great northern beans
- 1 onion, diced
- 15 oz can of corn (do not drain)
- 10 oz can of Rotel (do not drain)
- 1/2 cup chicken broth
- 1/4 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 packet dry Ranch mix
- 8 oz cream cheese, softened
- toppings of choice: avocado, tomatoes, sour cream, tortilla chips
Instructions
- Place the chicken breasts, drained black/white beans, onion, corn, tomatoes, and chicken broth into your Instant Pot.
- Add Cayenne pepper, chili powder, cumin, and Ranch. Stir to incorporate.
- Cut cream cheese into chunks and place over the chicken.
- Place lid securely on Instant Pot and ensure valve is in sealing position.
- Cook on high, manual pressure for 20 minutes.
- Once done, allow a natural pressure release for 10 minutes, followed by a quick release.
- Once pressure has released and pin has dropped, open lid and shred chicken.
- Stir everything together before serving.
- Serve with desired toppings!
Nutrition
Calories: 411kcal | Carbohydrates: 57g | Protein: 38g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 803mg | Potassium: 1359mg | Fiber: 13g | Sugar: 9g | Vitamin A: 373IU | Vitamin C: 12mg | Calcium: 245mg | Iron: 6mg
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