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Creamy Instant Pot White Chicken Chili with Cannellini Beans

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A creamy, velvety white chicken chili made in the Instant Pot with tender chicken, cannellini beans, and cream cheese. Ready in about 35 minutes, this comforting, pantry-friendly meal is perfect for busy weeknights and gets better the next day.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breasts (or thighs)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 2 cans (4 oz each) diced green chiles (mild or fire-roasted)
  • 8 oz cream cheese, softened and cut into cubes
  • 4 cups (950ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
  • 1 tablespoon olive oil or avocado oil (for sautéing)
  • Optional toppings: fresh cilantro, diced avocado, shredded Monterey Jack cheese, sour cream, sliced jalapeño, tortilla chips, lime wedges

Instructions

  1. Turn Instant Pot to ‘Sauté’ and heat 1 tablespoon oil. Add diced onion and cook 3-4 minutes until soft. Add minced garlic and cook 30 seconds.
  2. Stir in cumin, oregano, smoked paprika, salt, and pepper. Toast for 30 seconds.
  3. Pour in ½ cup chicken broth and scrape up any browned bits from the bottom of the pot.
  4. Add remaining broth, drained beans, green chiles, and chicken breasts. Nestle chicken into liquid. Do not add cream cheese yet.
  5. Close lid, set valve to ‘Sealing’, and select ‘Manual’ or ‘Pressure Cook’ on high for 15 minutes.
  6. After cooking, let pressure release naturally for 10 minutes, then carefully vent remaining steam.
  7. Open lid, transfer chicken to a bowl, and shred with two forks or a hand mixer on low.
  8. Return shredded chicken to pot. Add cubed cream cheese and stir until melted and smooth (2-3 minutes).
  9. Taste and adjust seasoning. For thicker chili, mash some beans against the pot before adding cream cheese.
  10. Ladle into bowls and serve with desired toppings.

Notes

Do not add cream cheese before pressure cooking; it will cause graininess. Use room temperature cream cheese for smooth melting. For a thicker chili, mash some beans before adding cream cheese. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, instant pot chili, creamy chili, cannellini beans, chicken chili, pressure cooker chili, weeknight dinner, comfort food

Find it online: https://flurpchef.com/creamy-instant-pot-white-chicken-chili-with-cannellini-beans/