Ingredients
Chili Base
- 2 cups low sodium chicken broth
- 540 ml canned white kidney beans, drained and rinsed (19 oz)
- 341 ml canned corn, drained (12 oz)
- 1 medium onion, finely chopped
- 127 ml canned green chiles (4.3 oz)
- 2-3 teaspoons chili powder, depending on taste
- 3/4 teaspoon salt
Protein and Creaminess
- 4 boneless, skinless chicken breasts
- 4 oz cream cheese, room temperature
Optional Thickening
- Cornstarch mixed with water (optional, for thickening)
Instructions
- Combine Ingredients: Pour the low sodium chicken broth into the Instant Pot. Add the canned white kidney beans, drained corn, finely chopped onion, canned green chiles, chili powder, and salt. Stir everything together thoroughly to combine the flavors.
- Add Chicken: Place the boneless skinless chicken breasts into the pot, pressing them down into the liquid to ensure they are submerged and will cook evenly.
- Pressure Cook: Secure the Instant Pot lid and turn the valve to the sealing position. Select the Manual or Pressure Cook setting and set the time for 10 minutes. Allow 10-15 minutes for the Instant Pot to come to pressure before the cooking countdown begins.
- Release Pressure: Once the 10-minute cooking time has finished, allow the pressure to release naturally for 10 minutes. After this, carefully turn the valve to venting to release any remaining pressure and then remove the lid.
- Shred Chicken: Using two forks, shred the cooked chicken directly in the Instant Pot or remove the chicken to a cutting board and shred it, then return it to the pot mixing well with the chili base.
- Add Cream Cheese: Cut the cream cheese into small pieces and stir into the hot chili until fully melted and the mixture is smooth and creamy. If you prefer a thicker chili, stir in an equal mixture of cornstarch and water to your desired consistency.
- Serve and Garnish: Serve the white chicken chili hot with tortilla or corn chips and your choice of toppings such as avocado, lime wedges, salsa, shredded cheese, or jalapenos to taste.
Notes
- Use low sodium chicken broth to control the salt level in the chili.
- Adjust chili powder according to your preferred spice level.
- Cream cheese adds creaminess and richness, but you can substitute with sour cream if desired.
- For thicker chili, use the optional cornstarch and water slurry after cooking.
- Make sure to let the pressure release naturally for 10 minutes to keep the chili tender and flavorful.
- This recipe is perfect for meal prep and tastes great the next day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
