Print

Instant Pot White Chicken Chili with Corn and Cream Cheese

Close-up of a bowl of creamy Instant Pot White Chicken Chili with Corn, topped with shredded cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender shredded chicken and creamy white chili quickly using your Instant Pot. This recipe uses Great Northern beans and corn for a simple, flavorful weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 (15 ounce) cans Great Northern beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 4 ounces cream cheese, cut into cubes
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1/2 cup Monterey Jack cheese, shredded (for topping)

Instructions

  1. Set the Instant Pot to the ‘Sauté’ function. Add olive oil. When hot, add the chopped onion and cook until softened, about 3 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant. Press ‘Cancel’ to stop sautéing.
  3. Place the chicken breasts into the pot. Add the green chilies, cumin, oregano, salt, and pepper over the chicken.
  4. Pour the chicken broth around the edges of the pot. Do not stir.
  5. Secure the lid and set the vent to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High Pressure for 10 minutes.
  6. When the cooking time finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
  7. Remove the chicken breasts and place them on a cutting board. Shred the chicken using two forks.
  8. Set the Instant Pot back to ‘Sauté’ (Low). Add the rinsed beans, corn, and cubed cream cheese to the liquid in the pot. Stir until the cream cheese melts and the mixture is smooth.
  9. Return the shredded chicken to the pot. Stir everything together and let it simmer for 2 to 3 minutes until heated through.
  10. Serve the chili hot, topped with shredded Monterey Jack cheese and fresh cilantro.

Notes

  • For a slightly thicker chili, you can remove about 1 cup of the liquid before adding the cream cheese, mix in 1 tablespoon of cornstarch, and then stir it back into the pot during step 7.
  • If you prefer a spicier chili, add 1/4 teaspoon of cayenne pepper with the other spices.
  • You can use Cannellini beans instead of Great Northern beans.

Nutrition

Find it online: https://delishdiarist.com/instant-pot-white-chicken-chili-with-corn/