Easy Instant Pot White Chicken Chili (Print version)

Creamy Instant Pot white chicken chili with tender chicken, white beans, green chiles, corn, and a bright lime finish.

# Ingredients:

For the chili

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 teaspoons ground cumin
05 - 1 teaspoon chili powder
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon kosher salt, plus more to taste
08 - 1/4 teaspoon black pepper
09 - 2 cups (480 ml) low-sodium chicken broth
10 - 2 cans (4 oz each) diced green chiles
11 - 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
12 - 1 cup (140 g) frozen corn
13 - 1 1/2 lb (680 g) boneless skinless chicken breasts

For finishing

14 - 4 oz (115 g) cream cheese, softened and cubed
15 - 1 tablespoon fresh lime juice
16 - 1/2 cup (55 g) shredded Monterey Jack cheese, for serving
17 - 1/4 cup chopped fresh cilantro, for serving
18 - Tortilla chips, avocado, or sour cream, optional toppings

# Instructions:

01 - Set a 6-quart Instant Pot to saute. Heat the olive oil, add the onion, and cook for 3-4 minutes until softened. Stir in the garlic, cumin, chili powder, oregano, salt, and pepper for 30 seconds.
02 - Pour in the chicken broth and scrape the bottom of the insert well to loosen any browned bits.
03 - Add the green chiles, beans, corn, and chicken breasts. Do not add the cream cheese yet.
04 - Lock the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then carefully quick release the remaining pressure.
05 - Transfer the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
06 - Stir in the softened cream cheese until melted and smooth. Mash some beans against the side of the pot if you want a thicker chili.
07 - Stir in the lime juice, taste for salt, and serve hot with Monterey Jack, cilantro, and any toppings you like.

# Good to know:

01 - Use a 6-quart Instant Pot or larger.
02 - Add dairy after pressure cooking to reduce scorching.
03 - Leftovers thicken as they sit. Loosen with broth when reheating.

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