This Instant Pot White Chicken Chili is done in less than an hour from start to finish in the Instant Pot with tender chicken, jalapeno, beans, and lime juice. It’s one of my favorite instant pot recipes! Just stir everything together and pressurize for 20 minutes. It’s so fast and easy to make, and it tastes amazing! Make it with me!
What You’ll Need to Make Instant Pot White Chicken Chili
- 2 Tablespoons butter
- 1/2 cup diced white onion
- 1 teaspoon minced garlic
- 1 jalapeno, seeds removed and diced
- 4 cups chicken broth
- 4 chicken breasts
- 15 ounce can great northern beans
- 4 ounce can mild green chilis
- 12 ounce package frozen corn
- 1 teaspoon lemon pepper
- One teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 limes, juiced
- 8 ounce block cream cheese
TOPPINGS
- Shredded Cheddar Cheese
- Cilantro
- Tortilla Chips
- Avocado
- Lime Wedges
How to Make White Chicken Chili in the Instant Pot
- Turn the instant pot on to saute and add the butter and onion. Cook for 2-3 minutes, until the onion is softened. Add in the garlic and jalapeno and saute for an additional minute.
- Deglaze the pot by adding the chicken broth. Turn the saute function off and add in the chicken breasts, beans, green chilis, frozen corn, lemon pepper, salt, cumin, coriander, and lime juice. Lock the lid, set the valve to seal, and manually set the pressure for 20 minutes. When the 20 minutes is up, quick release the pressure by turning the valve from seal to vent.
- Remove the chicken breasts from the pot and shred with two forks. Return the shredded chicken to the pot, along with a block of cream cheese. Stir until the cream cheese has melted into the soup.
- Serve hot and garnish with desired toppings. Enjoy!
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Instant Pot White Chicken Chili
This Instant Pot White Chicken Chili is done in less than an hour from start to finish in the Instant Pot with tender chicken, jalapeno, beans, and lime juice
Ingredients
- 2 Tablespoons butter
- 1/2 cup diced white onion
- 1 teaspoon minced garlic
- 1 jalapeno, seeds removed and diced
- 4 cups chicken broth
- 4 chicken breasts
- 15 ounce can great northern beans
- 4 ounce can mild green chilis
- 12 ounce package frozen corn
- 1 teaspoon lemon pepper
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 limes, juiced
- 8 ounce block cream cheese
Toppings
- Shredded Cheddar Cheese
- Cilantro
- Tortilla Chips
- Avocado
- Lime Wedges
Instructions
- Turn the instant pot on to saute and add the butter and onion. Cook for 2-3 minutes, until the onion is softened. Add in the garlic and jalapeno and saute for an additional minute.
- Deglaze the pot by adding the chicken broth. Turn the saute function off and add in the chicken breasts, beans, green chilis, frozen corn, lemon pepper, salt, cumin, coriander, and lime juice.
- Lock the lid, set the valve to seal, and manually set the pressure for 20 minutes. When the 20 minutes is up, quick release the pressure by turning the valve from seal to vent.
- Remove the chicken breasts from the pot and shred with two forks. Return the shredded chicken to the pot, along with a block of cream cheese. Stir until the cream cheese has melted into the soup.
- Serve hot and garnish with desired toppings. Enjoy!
Notes
*Recipe is written for thawed chicken breasts. You can use frozen chicken breasts too, just reduce the chicken broth to 3 cups instead to account for the extra liquid.
