Instant Pot White Chicken Chili is a comforting and hearty bowl of chili that is bound to warm you up from the inside out.
Frequently Asked Questions About Instant Pot White Chicken Chili ?
What kind of chicken should I use
You can use any type of cooked chicken that you have on hand. I use poached chicken that I remove from the bone typically. However, you could use leftover chicken, rotisserie chicken or any kind of cooked chicken that you have on hand.
Want to up the flavor of your soup? Cook a boneless skinless chicken breast in taco seasoning or salsa and then add to your soup it will give your soup an extra flavor boost.
Is this soup spicy
Diced green chilies do have a small kick to them. However, the cream cheese in the recipe helps to bring down some of the heat. If you want to have a mild soup, be sure to use mild green chilies in your recipe. Need some additional heat, you can add crushed red pepper flakes in small amounts by ¼ teaspoon at a time until you get the heat level that you desire.
If you like your soup spicy but have family members prefer theirs mild, you can tone down the spice of a single bowl by adding milk or heavy whipping cream to that bowl. You could also add sour cream if you like the twang that it gives.
How Do You Store Instant Pot White Chicken Chili For Later?
Store your leftover soup in the fridge for up to five days. This is one soup that I never recommend freezing as the cream cheese will separate. You can reheat leftovers in the microwave or on the stove top. I prefer using the stove top for a fresher taste.
White Chicken Chili ingredients
- 1/2 medium onion diced
- 1 green bell pepper finely diced
- 1-pound shredded chicken, cooked
- 4 oz green chiles (1 can) undrained
- 6 ounces cream cheese, cubed
- 29 oz Great Northern Beans, drained & rinsed (2 – 14.5 oz cans)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon garlic powder
- 2 teaspoon cumin
- ¼ teaspoon cayenne pepper
- 2 cups low sodium chicken broth
How To Make
Step 1. Turn your instant pot onto sauté mode. Lightly spray the bottom of your pan with cooking spray. Once it becomes hot, add in your bell pepper and onion. Stir occasionally for about 3 to 5 minutes until the vegetables become translucent and cook through.
Step 2. Add to your instant pot your chicken, green chilies, beans, salt, pepper, garlic, cumin, cayenne, Cream cheese, and chicken broth. Stir.
Step 3. Lock the lid on your Instant pot in place to close and close the valve to seal in pressure. Set your instant pot on high pressure for 10 minutes.
Step 4. Once the instant pot has finished cooking, do a manual release by bringing the ceilings valve toward you to release the pressure.
Step 5. Your cream cheese will still be in clumps. Using a whisk, break up the cream cheese as best you can, and then with a spoon, mix well while it is still hot.
Step 6. Serve in your favorite soup bowl and top with your favorite garnishes! My family enjoys garnishes such as cilantro, tortilla chips, jalapeños, sour cream, and cheese! Enjoy.
Cooking Tips
- Use leftover baked or grilled chicken or even shredded rotisserie chicken
- Any color of bell pepper will work in this recipe.
- I use a yellow onion but white would also work
- Don’t have chicken broth or use bouillon cube and water
What To Serve With White Chicken Chili
I like to serve my White Chicken Chili by itself. I feel that it’s a meal all on it’s own. However if you want to add something to your meal, I would add in some steamed or roasted veggies or even nice southwestern style side salad.
More Instant Pot Recipes
Pressure Cooker Cheesy Beef Enchiladas
Instant Pot Sausage Tortellini Soup
Instant Pot White Chicken Chili
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1/2 medium onion diced
- 1 green bell pepper finely diced
- 1- pound shredded chicken cooked
- 4 oz green chiles 1 can undrained
- 6 ounces cream cheese cubed
- 29 oz Great Northern Beans drained & rinsed (2 – 14.5 oz cans)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon garlic powder
- 2 teaspoon cumin
- ¼ teaspoon cayenne pepper
- 2 cups low sodium chicken broth
Instructions
- Turn your instant pot onto sauté mode. Lightly spray the bottom of your pan with cooking spray. Once it becomes hot, add in your bell pepper and onion. Stir occasionally for about 3 to 5 minutes until the vegetables become translucent and cook through.
- Add to your instant pot your chicken, green chilies, beans, salt, pepper, garlic, cumin, cayenne, Cream cheese, and chicken broth. Stir.
- Lock the lid on your Instant pot in place to close and close the valve to seal in pressure. Set your instant pot on high pressure for 10 minutes.
- Once the instant pot has finished cooking, do a manual release by bringing the ceilings valve toward you to release the pressure.
- Your cream cheese will still be in clumps. Using a whisk, break up the cream cheese as best you can, and then with a spoon, mix well while it is still hot.
- Serve in your favorite soup bowl and top with your favorite garnishes! My family enjoys garnishes such as cilantro, tortilla chips, jalapeños, sour cream, and cheese! Enjoy!
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