Introduction
White chicken chili is a comforting and hearty dish that is perfect for those chilly evenings or whenever you crave something warm and satisfying. This creamy, flavorful chili combines tender chicken, cannellini beans, and a hint of spice, making it a delightful meal that can be prepared quickly in an Instant Pot. Let’s dive into the ingredients and steps to create this delicious dish.
Detailed Ingredients with Measures
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 2 boneless, skinless chicken breasts
– 2 cans (15 ounces each) cannellini beans, drained and rinsed
– 1 can (4 ounces) diced green chilies
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/4 teaspoon cayenne pepper
– 1 teaspoon salt
– 4 cups chicken broth
– 4 ounces cream cheese, softened
– 1/4 cup fresh cilantro, chopped
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
Approximately 42 minutes (including time to reach pressure)
Yield
Serves 4-6 people
Instructions
1. Set the Instant Pot to the Sauté setting. Add olive oil and allow it to heat.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 5 minutes. Press Cancel to turn off the Sauté function.
3. Pour in 1/2 cup of the chicken broth and scrape the bottom of the pot to loosen any browned bits, preventing a burn notice.
4. Add the drained cannellini beans, diced green chilies, whole chicken breasts, ground cumin, chili powder, cayenne pepper, salt, and the remaining chicken broth to the pot.
5. Close the lid, lock it, and set the steam release valve to the Sealing position.
6. Select the Manual or Pressure Cook setting, choose High Pressure, and set the cooking time to 12 minutes. The Instant Pot will take about 15 minutes to reach pressure before the cooking time begins.
7. Once the cooking time is complete, carefully turn the steam release valve to the Venting position to perform a quick release. Wait until the float valve drops before opening the lid.
8. Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
9. Add the softened cream cheese and chopped cilantro to the pot. Stir until the cream cheese is fully melted and the chili is creamy.
10. Serve the white chicken chili hot, garnished with your favorite toppings such as sour cream, shredded cheese, diced jalapeños, avocado slices, lime wedges, or tortilla strips.
Savor every bite of this creamy and flavorful white chicken chili with your favorite toppings for a meal that the whole family will enjoy.
Detailed Directions and Instructions
Step 1: Sauté the Aromatics
Set the Instant Pot to the Sauté setting. Add 2 tablespoons of olive oil and allow it to heat.
Step 2: Cook the Onion and Garlic
Add the chopped onion and minced garlic to the pot. Sauté until the onion is soft and translucent, about 5 minutes. Press Cancel to turn off the Sauté function.
Step 3: Deglaze the Pot
Pour in 1/2 cup of the chicken broth and scrape the bottom of the pot to loosen any browned bits, preventing a burn notice.
Step 4: Add the Remaining Ingredients
Add the drained cannellini beans, diced green chilies, whole chicken breasts, ground cumin, chili powder, cayenne pepper, salt, and the remaining chicken broth to the pot.
Step 5: Prepare the Instant Pot
Close the lid, lock it, and set the steam release valve to the Sealing position.
Step 6: Pressure Cook
Select the Manual or Pressure Cook setting, choose High Pressure, and set the cooking time to 12 minutes. The Instant Pot will take about 15 minutes to reach pressure before the cooking time begins.
Step 7: Release the Pressure
Once the cooking time is complete, carefully turn the steam release valve to the Venting position to perform a quick release. Wait until the float valve drops before opening the lid.
Step 8: Shred the Chicken
Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Step 9: Add Cream Cheese and Cilantro
Add the softened cream cheese and chopped cilantro to the pot. Stir until the cream cheese is fully melted and the chili is creamy.
Step 10: Serve the Chili
Serve the white chicken chili hot, garnished with your favorite toppings such as sour cream, shredded cheese, diced jalapeños, avocado slices, lime wedges, or tortilla strips.
Notes
Tip for Creaminess
Make sure the cream cheese is softened to ensure it mixes well into the chili without lumps.
Substitutions
You can replace cannellini beans with other white beans, or use rotisserie chicken for a quicker option.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Freezing
This chili can be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Cook techniques
Sautéing
Sautéing involves cooking food quickly in a small amount of oil or fat over medium to high heat. In this recipe, onion and garlic are sautéed to enhance their flavors before adding other ingredients.
Pressure Cooking
Pressure cooking utilizes steam pressure to cook food rapidly. This method is effective in tenderizing meat and infusing flavors. The Instant Pot in this recipe cooks the chicken and beans in just 12 minutes.
Quick Release
Quick release is a method used to release the steam from the pressure cooker immediately after cooking. This technique allows for immediate access to the food without waiting for the pressure to dissipate naturally.
Shredding
Shredding involves pulling apart cooked meat into smaller pieces, often using two forks. This technique transforms the cooked chicken into shreds that can easily be mixed with the other chili ingredients.
Melting
Melting is the process of heating solid ingredients until they become liquid. In this recipe, softened cream cheese is stirred into the hot chili, creating a creamy texture.
FAQ
Can I use a different type of bean?
Yes, you can substitute cannellini beans with other beans like navy beans or great northern beans, but the flavor and texture may vary.
Is there a substitute for cream cheese?
For a lighter option, you can use Greek yogurt or sour cream. However, the texture and flavor will be slightly different.
Can I make this chili on the stovetop?
Yes, you can cook it on the stovetop by simmering all ingredients for about 30-40 minutes until the chicken is cooked through and tender.
How do I store leftovers?
Store leftover chili in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.
What toppings can I use for this chili?
Popular toppings include sour cream, shredded cheese, diced jalapeños, avocado slices, lime wedges, and tortilla strips.
Conclusion
This creamy white chicken chili is a delicious and comforting dish that can be prepared quickly in the Instant Pot. The combination of cannellini beans, green chilies, and spices creates a flavorful, hearty meal that is perfect for any occasion. Enjoy it with your favorite toppings to elevate the dish and enhance the flavors.
More recipes suggestions and combination
Experiment with adding corn for added sweetness and texture.
More recipes suggestions and combination
For a twist, substitute chicken with turkey or use meat alternatives for a vegetarian option.
More recipes suggestions and combination
Add some diced bell peppers for more crunch and sweetness.
More recipes suggestions and combination
Incorporate different spices, like smoked paprika or oregano, for a unique flavor profile.
More recipes suggestions and combination
Serve with warm crusty bread or over rice for a more filling meal.
More recipes suggestions and combination
Top with a squeeze of lime juice or a sprinkle of cheese for added zest and creaminess.
