Instant Pot White Chicken Chili
This hearty and creamy Instant Pot White Chicken Chili is filled with tender chicken and vibrant flavors from lime, jalapeño, and spices, making it a perfect comfort food for chilly evenings.
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken thighs Tender and flavorful.
- 19 oz can of white beans, drained and rinsed Adds heartiness.
- 4.3 oz can green chiles Provides flavor and heat.
- 11.5 oz can of corn kernels, drained For sweetness.
- 1 jalapeño, seeds removed and finely chopped Adjust for spice preference.
- 2 ribs celery, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt Adjust to taste.
- 2 cups chicken stock Use low-sodium if preferred.
- 0.5 block cream cheese For creaminess.
- 1 lime, juiced Adds brightness.
Instructions
Preparation
- Gather all your ingredients. In the bowl of the Instant Pot, combine the chicken thighs, white beans, green chiles, corn, chopped jalapeño, celery, diced onion, minced garlic, ground cumin, ground coriander, and salt. Pour in the chicken stock and stir to mix well.
- Set the steam release handle to ‘sealing’ and cook on high pressure. After cooking, let the pot naturally depressurize for 10 minutes before releasing any remaining pressure.
Shredding Chicken
- Remove the chicken thighs from the pot and place them in a bowl. Shred the chicken into bite-sized pieces and set aside.
Blending
- Ladle three portions of the soup into a blender. Add the cream cheese and lime juice, then blend until smooth.
Final Mixing
- Return the shredded chicken and the blended chili back into the Instant Pot. Mix well to combine.
- Taste and adjust the salt if needed before serving.
Notes
For serving, consider topping with cheese, avocado, jalapeños, cilantro, sour cream, or salsa. Letting the chili sit for a few minutes post-cooking enhances the flavors. Adjust thickness with more chicken stock if desired.