Instant Pot Cheesy White Chicken Chili
This delicious, hearty cold weather meal is made with the perfect combination of white chicken chili ingredients of spices, green chilies, and jalapenos. Add in extra cheese and sour cream for the creamiest cheesiest bowl of chicken chili. Make it in the Instant Pot and from start to finish this cheesy chili recipe is done in about 45 minutes.
Equipment
Ingredients
- 2 lbs. boneless skinless chicken
- 4 cups chicken broth
- 1 can yellow corn kernels (drained)
- 2 cans white cannellini beans (drained and rinsed)
- 1 large white or yellow onion (peeled and chopped)
- ¼ cup jalapeno slices (roughly chopped)
- 2 cans green chiles (4.5 oz. )
- 2 tablespoons minced garlic
- 1 tablespoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon white ground pepper
- 1 teaspoon salt
- 8 oz shredded Monterey jack cheese
- 1 cup sour cream
- 3 tablespoons corn starch plus equal amounts cool water
Instructions
- Place the chicken in a single layer on the bottom of the pot.
- Add the drained cannellini beans, drained corn kernels, diced onion green chiles, diced jalapeños and minced garlic to the pot.
- Add the ground cumin, dried oregano flakes, salt and pepper.
- Stir the ingredients together to evenly distribute and to combine so they cook evenly.
- Place the lid on and lock into place. Make sure the steam valve is in the closed position. Press the manual button and set the timer for 9 minutes of pressure cooking.
- Once the 9 minutes of pressure cooking time is finished allow a 10 minute natural release of pressure before opening.
- Push the steam valve to the open position and allow any remaining steam to release until the safety valves drops down. Carefully remove the pressure cooker lid. Press the cancel button to turn the Instant Pot off.
- Transfer the cooked chicken to a bowl and allow to rest for 10 to 15 minutes before shredding. Shred the chicken apart using two forks and return to the pot.
- Return the shredded chicken to the pot with the rest of the chili ingredients. Use a large spoon to mix the shredded chicken into the other chicken chili ingredients to combine.
- Press the sauté button on the Instant Pot appliance. Mix the corn starch with equal parts of cold water until the corn starch has dissolved completely. Add the cornstarch slurry to the broth and mix with a large spoon. As the pot heats up to bring the chicken chili broth to a simmer it will start to thicken. Sauté until the broth has thickened to your liking.
- Add the shredded Monterey Jack cheese and sour cream to the thickened chili broth. Stir to combine. Continue stirring until the cheese and sour cream have melted into the broth completely.
- Serve the cheesy Chicken Chili in a bowl and top each serving with your favorite chili topping like sour cream, shredded cheese and Salsa Verde.
Video
Recipe Expert Tips
- chicken: boneless skinless white or dark chicken can be used.
- jalapeños: I used my quick pickled jalapeños because that was what I had on hand. You can use store bough pickled jalapenos or even fresh sliced jalapeños instead.
- ground pepper: I used ground white pepper because I like the flavor better and because this is a white chili recipe. You can substitute ground black pepper if you don't have white pepper.
- Natural release of pressure. A natural release of pressure is when you allow the steam to slowly release without pushing the valve to open position as soon as the recipe is done cooking. You wait until the suggested time has passed before opening the pressure valve. There may still be a very small amount of steam left in the pot when you open the valve.
- How long does it take the Instant Pot to come to pressure: how long it takes the instant pot to come to full pressure for each recipe will be different. The pressure cooking will not start until then. The amount of time it takes will depend on the recipe and how full the pot is. The fuller the pot the faster it will come to pressure and start cooking. It takes about 20 minutes for this recipe to come to pressure.
- sour cream substitution: Sour cream is added to this chicken chili recipe to give it a creamy broth. You can also add the same amount of cream cheese to the recipe if you don't have sour cream.
Nutrition
Serving: 1ServingCalories: 489kcalCarbohydrates: 40gProtein: 42gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 117mgSodium: 1420mgPotassium: 1093mgFiber: 9gSugar: 7gVitamin A: 532IUVitamin C: 14mgCalcium: 353mgIron: 5mg
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