Introduction
easy slow cooker white chicken chili, There’s nothing better than a warm, comforting bowl of White Chicken Chili on a chilly night. Whether you’re hosting a game night, feeding a crowd, or just craving something cozy, this Instant Pot recipe is your go-to meal. It’s quick, flavorful, and packed with tender chicken, creamy beans, and just the right amount of spice. Plus, it’s an easy one-pot wonder, meaning less cleanup! Let’s dive into the deliciousness.
Ingredients
Main Ingredients (1x, 2x, 4x)
Chicken Breasts – 4 large (boneless, skinless, trimmed and halved)
Chicken Broth – 4 cups (use homemade or store-bought for added flavor)
Cream Cheese – 1 block (softened to room temperature for easy blending)
White Kidney Beans (Cannellini) – 2 cans, drained and rinsed (or use pinto beans as an alternative)
Corn Kernels – 2 cans, drained
Hatch Diced Green Chilies – 2 cans (regular diced green chilies also work)
Small Onion – 1, finely diced
Garlic Cloves – 3, minced
Chili Powder – 2 tbsp (adjust to taste)
Cayenne Pepper – 1/4 tsp (optional, for added spice)
Salt & Pepper – To taste
Butter – 2 tbsp (for sautéing the onions)
Jalapeños – 1/4 cup, diced (optional, for extra kick)
Cornstarch – 2 tbsp (mixed with 2 tbsp cold water to thicken the chili)
Toppings
Shredded Cheese – Cheddar, Monterey Jack, or a blend
Green Onions – Chopped
Cilantro – Fresh, chopped
Lime Wedges – For a zesty kick
Tortilla Chips – Adds a crunchy texture
Avocado Slices – Optional, for a creamy topping
How to Make White Chicken Chili (Step-by-Step Guide)
Step 1: Sauté the Onions (5 minutes)
Set your Instant Pot to Sauté mode on Normal.
Melt 2 tbsp butter, then add the diced onions and cook until translucent.
Stir in minced garlic and sauté for another 1 minute.
Step 2: Add the Base Ingredients (5 minutes)
Pour in 4 cups of chicken broth and mix well.
Add chili powder, cayenne pepper (if using), salt, and pepper.
Stir in drained beans, corn, green chilies, and jalapeños.
Step 3: Add the Chicken (12 minutes pressure cook + 10 minutes natural release)
Place the chicken breasts in the pot.
Seal the lid and set to Pressure Cook (Manual) for 12 minutes.
Allow for a 10-minute natural pressure release, then carefully vent any remaining steam.
Step 4: Shred the Chicken (5 minutes)
Remove the chicken, shred it using two forks or a meat shredder.
Return the shredded chicken to the pot and stir.
Step 5: Add Cream Cheese and Thicken (5 minutes)
Cut cream cheese into small cubes and gradually stir them into the chili.
Mix 2 tbsp cornstarch with 2 tbsp cold water and slowly pour into the chili.
Let simmer on Sauté mode for 3-5 minutes, stirring until thick and creamy.
Step 6: Serve and Garnish
Spoon into bowls and add your favorite toppings.
Enjoy with tortilla chips or warm cornbread on the side!
How to Make Moist and Flavorful White Chicken Chili
To ensure your chicken stays juicy and flavorful, avoid overcooking. Pressure cooking for 12 minutes with a natural release helps retain moisture. Adding cream cheese at the end ensures a velvety texture, and a final touch of lime juice brightens up the dish.
10 Test Kitchen Tips for the Best White Chicken Chili
Use fresh garlic – It enhances the flavor better than garlic powder.
Sauté the onions first – Adds a depth of sweetness and richness.
Don’t over-salt early – The broth and canned ingredients already have salt.
Use room-temp cream cheese – It melts smoothly without clumps.
Natural pressure release – Prevents the chicken from drying out.
Add cayenne sparingly – Adjust to your preferred spice level.
Shred chicken properly – Use forks or a meat shredder for even pieces.
Thicken gradually – Stir cornstarch mixture slowly for the best consistency.
Garnish generously – Toppings make a big difference in texture and taste.
Make ahead for better flavor – It tastes even better the next day!
How to Store White Chicken Chili
Refrigerator: Store in an airtight container for up to 4 days.
Reheating: Warm on the stove over medium-low heat, stirring occasionally.
Instant Pot Reheat: Use the Sauté function and stir frequently.
Can You Freeze White Chicken Chili?
Yes! This chili freezes beautifully.
Cool completely before freezing.
Store in zip-top freezer bags or an airtight container.
Freeze for up to 3 months.
Thaw in the fridge overnight and reheat on the stove.
Pro Tip: If planning to freeze, leave out the cream cheese and add it fresh when reheating for the best texture.
NonvegKahani Community Tips & Praise
Rahul K: “This is the best white chicken chili I’ve ever made! I love how creamy and comforting it is. Adding lime and tortilla chips on top made it even better. Definitely a go-to recipe now!”
Nutritional Information (Per Serving)
Calories: 350 kcal
Protein: 30g
Carbs: 35g
Fat: 12g
Fiber: 8g
Sodium: 800mg
