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Creamy Instant Pot White Chicken Chili with Corn

Creamy Instant Pot White Chicken Chili - featured image
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A cozy, creamy white chicken chili made quickly in the Instant Pot, featuring tender chicken, sweet corn, and a luscious cream cheese finish. Perfect for chilly nights and easy weeknight dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 oz) can white beans (cannellini or Great Northern), drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 3 cups low-sodium chicken broth
  • 1 (4 oz) can diced green chilies
  • 4 oz cream cheese, softened
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Prep the Ingredients (10 minutes): Dice the onion, mince the garlic, and drain and rinse the white beans and corn if using canned. Pat the chicken breasts dry.
  2. Sauté Aromatics (5-7 minutes): Set Instant Pot to ‘Sauté’ mode. Heat olive oil, add onion and garlic, cook until translucent and fragrant (3-4 minutes).
  3. Add Spices and Chicken (2 minutes): Stir in cumin, chili powder, oregano, salt, and pepper. Add chicken breasts and sear for 1 minute on each side (optional).
  4. Add Liquids and Beans (2 minutes): Pour in chicken broth, diced green chilies, white beans, and corn. Stir gently to combine.
  5. Pressure Cook (15 minutes): Seal lid and set Instant Pot to ‘Manual’ or ‘Pressure Cook’ on high for 15 minutes. Allow about 10 minutes to come to pressure.
  6. Natural Release (10 minutes): Let pressure release naturally for 10 minutes, then quick release any remaining pressure.
  7. Shred Chicken and Add Cream Cheese (5 minutes): Remove chicken, shred with forks. Stir cream cheese into chili until melted and smooth. Return shredded chicken to pot and stir.
  8. Final Simmer (3-5 minutes): Set Instant Pot to ‘Sauté’ mode and simmer gently, stirring frequently until chili thickens to desired consistency.
  9. Serve: Ladle chili into bowls, garnish with chopped cilantro and optional fresh lime juice.

Notes

Do not add cream cheese before pressure cooking to avoid curdling. Use low-sodium broth to control saltiness. For dairy-free, substitute cream cheese with vegan cream cheese or coconut cream. If chili is too thick, add broth or water; if too thin, simmer longer with lid off.

Nutrition

Keywords: white chicken chili, instant pot chili, creamy chili, chicken chili with corn, easy chili recipe, cozy dinner, pressure cooker chili

Find it online: https://elaraeats.com/creamy-instant-pot-white-chicken-chili-with-corn-easy-recipe-for-cozy-nights/