Instant Pot White Chicken Chili Recipe
This Instant Pot White Chicken Chili is prepared with chicken, white beans, and green chiles in a creamy spiced broth.
Servings: 8 servings
Calories: 763kcal
Ingredients
For the Beans:
- 1 pound dry Great Northern Beans no need to soak
- 4 cups water
- ½ teaspoon salt
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
For the Chili:
- 2 ½ cups chicken stock or bone broth divided
- 1 large onion diced
- 6 cloves garlic minced
- 1 pound boneless skinless chicken breast
- 1 pound boneless skinless chicken thighs
- 8 ounces mild diced chiles 2 4-ounce cans
- 1 jalapeño minced
- 3 tablespoons cumin
- 1 tablespoon chili powder
- 1 teaspoon salt plus more to taste
- ½ teaspoons pepper plus more to taste
- 1 tablespoon chili powder
- 13.5 ounces full-fat coconut milk 1 can
- 8 ounces cream cheese cut into chunks (dairy-free cream cheese works great)
- 6 cups drained Great Northern Beans about 4 cans, or use cooked from dried
- ¼ cup finely ground cornmeal
- Topping options: diced avocado shredded cheese, sour cream, tortilla chips, sliced jalapeños, minced cilantro, tortilla chips
Instructions
For the beans:
- Combine all ingredients in the basin of an Instant Pot.
- Set to cook for 25 minutes on high pressure. When time is up, allow for a 10 minute natural pressure release, then manually release the pressure.
For the chili:
- Combine 2 cups chicken broth with onion, garlic, chicken breasts, chicken thighs, diced chiles, jalapeno, cumin, chili powder, salt, and pepper in the basin of an Instant Pot. Close lid and set to seal. Cook on high pressure for 10 minutes, and then do manual pressure release.
- Remove the chicken breasts and chicken thighs to a plate or small baking dish. Use two forks to shred the chicken. Add it back to the Instant Pot.
- Set the Instant Pot to the medium-low sauté setting. Add in the coconut milk, cream cheese, and beans. Stir until the coconut milk and cream cheese are melted and well combined.
- In a medium-sized bowl, whisk together the cornmeal and remaining ½ cup of chicken broth. Pitch mixture into the soup. Bring to a simmer and cook until slightly thickened, about 5 minutes. Add more salt and pepper, to taste.
- Serve soup topped with your favorite toppings!
Video
Notes
- You can substitute Navy beans for Great Northern beans: just know that you might have a slight change in texture because Navy beans tend to be creamier.
- If you aren’t a fan of coconut, 1 ½ cups of whole milk can be substituted for the coconut milk.
- We always serve our white chicken chili with cornbread for dipping!
Nutrition
Serving: 1serving | Calories: 763kcal | Carbohydrates: 79g | Protein: 61g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Cholesterol: 152mg | Sodium: 1056mg | Fiber: 25g | Sugar: 6g
