Introduction
If you’re looking for a delightful and hearty meal that’s simple to prepare, this creamy white chicken chili recipe is a perfect choice. With the convenience of the Instant Pot, you can have a delicious, flavor-packed dish ready in no time. This chili warms the soul and is perfect for those chilly evenings or for feeding a crowd.
Detailed Ingredients with measures
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts
4 cups chicken broth
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 can (4 ounces) mild green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
4 ounces cream cheese, softened
1/4 cup fresh cilantro, chopped
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 40 minutes (including natural pressure release)
Yield: 4-6 servings
This creamy white chicken chili is packed with flavors from cumin, chili powder, and green chilies, making it a standout dish that can be elevated with a variety of toppings. Whether you enjoy it with sour cream, cheese, or even avocado, this recipe is sure to become a family favorite!
Detailed Directions and Instructions
Step 1
Set the Instant Pot to the Sauté function. Add 1 tablespoon of olive oil and heat until warm.
Step 2
Add the 1 medium diced onion and 2 cloves minced garlic to the pot. Sauté until the onion becomes soft and translucent, approximately 5 minutes.
Step 3
Place 1 pound of boneless, skinless chicken breasts into the pot.
Step 4
Pour in 4 cups of chicken broth.
Step 5
Add the 2 cans of drained and rinsed cannellini beans and the 1 can of mild green chilies.
Step 6
Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1/4 teaspoon of cayenne pepper, and 1 teaspoon of salt.
Step 7
Stir all ingredients in the pot to combine thoroughly.
Step 8
Secure the lid on the Instant Pot and set the valve to the sealing position.
Step 9
Select the Manual or Pressure Cook setting and set the timer for 15 minutes on high pressure.
Step 10
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Step 11
Carefully remove the chicken breasts from the pot and shred them using two forks.
Step 12
Return the shredded chicken back to the pot.
Step 13
Add 4 ounces of softened cream cheese to the pot.
Step 14
Stir until the cream cheese is fully melted and the chili becomes creamy.
Step 15
Stir in 1/4 cup of chopped fresh cilantro.
Step 16
Serve hot, garnished with your choice of toppings such as sour cream, shredded cheese, diced pickled jalapeños, avocado, lime wedges, or tortilla strips.
Notes
Cooking Times
Ensure that the Natural Release lasts for at least 10 minutes to allow the flavors to develop properly.
Chicken Variations
You can substitute chicken breasts with thighs for a richer flavor, adjusting cooking time as necessary.
Cream Cheese Alternatives
For a lighter option, consider using low-fat cream cheese or Greek yogurt.
Toppings Suggestions
Feel free to get creative with toppings; crushed tortilla chips or fresh lime juice can add extra flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Cook techniques
Sautéing
Sautéing involves cooking ingredients quickly in a small amount of oil over medium to high heat. In this recipe, the onion and garlic are sautéed until they become soft and aromatic, which enhances their flavors.
Pressure Cooking
Pressure cooking uses steam and high pressure to cook food quickly. In this recipe, the chicken and other ingredients are cooked under high pressure in an Instant Pot, which tenderizes the chicken and melds the flavors together in a shorter amount of time than traditional stovetop cooking.
Shredding
Shredding involves tearing cooked meat into smaller pieces using two forks. This technique is used in the recipe to break the chicken breasts into bite-sized pieces that blend well with the creamy chili.
Melting
Melting is the process of heating an ingredient until it becomes liquid. In this recipe, the softened cream cheese is stirred into the chili until it melts, creating a creamy texture and rich flavor.
Garnishing
Garnishing adds visual appeal and extra flavor to a dish. In this recipe, fresh cilantro and optional toppings like sour cream, shredded cheese, and avocado are used to enhance both the presentation and taste of the chili.
FAQ
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just increase the pressure cooking time to about 20-25 minutes.
What can I substitute for cannellini beans?
You can substitute cannellini beans with other white beans like great northern beans or navy beans.
Is the recipe spicy?
This recipe has mild spices, but you can adjust the cayenne pepper to increase or decrease the spiciness according to your preference.
Can I make this recipe on the stovetop?
Yes, you can adapt the recipe for stovetop cooking, but it will take longer. Simmer the ingredients until the chicken is cooked through and tender.
How long will the chili last in the refrigerator?
The chili can be stored in the refrigerator for up to 3-4 days in an airtight container.
Can I freeze leftover chili?
Yes, leftover chili can be frozen. Allow it to cool completely before transferring to freezer-safe containers, where it will last for about 3 months.
Conclusion
This creamy chicken chili made in the Instant Pot is a delicious and comforting dish that combines the hearty flavors of chicken, cannellini beans, and spices. The ease of preparation and the rich flavors make it a perfect meal for busy weeknights. With the addition of cream cheese and fresh cilantro, every bowl is a delightful experience.
More recipes suggestions and combination
Spicy Chicken Tortilla Soup
Transform this recipe into a spicy tortilla soup by adding diced tomatoes, corn, and serving it with crunchy tortilla strips on top.
Vegetarian White Bean Chili
For a vegetarian option, omit the chicken and increase the amount of cannellini beans. Add bell peppers and zucchini for extra vegetables and flavor.
Chicken and Quinoa Stew
Add cooked quinoa to the recipe for a protein-packed twist. It adds a nutty flavor and makes the dish even heartier.
Chili Verde with Pork
Replace chicken with pork shoulder and use tomatillos instead of green chilies for a different flavor profile. This version will have a tangy and vibrant taste.
Buffalo Chicken White Chili
Incorporate buffalo sauce for a spicy kick and top with blue cheese crumbles for a tangy finish.
Mexican Street Corn Chicken Chili
Add grilled corn and a sprinkle of cotija cheese. Serve with lime wedges to enhance the flavors reminiscent of Mexican street corn.
