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Home » Soups/Salads » Instant Pot/Pressure Cooker White Chicken Chili

Instant Pot/Pressure Cooker White Chicken Chili

Last Updated on October 17, 2021. Originally Posted on October 14, 2021 By Laura Franco / Leave a Comment

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Cream white chicken chili is a great alternative to a red chili sauce. It's loaded with Tex-Mex flavors and is ready in less than 40 minutes. via @krazykitchenmomCream white chicken chili is a great alternative to a red chili sauce. It's loaded with Tex-Mex flavors and is ready in less than 40 minutes. via @krazykitchenmomCream white chicken chili is a great alternative to a red chili sauce. It's loaded with Tex-Mex flavors and is ready in less than 40 minutes. via @krazykitchenmom

It’s chili season and we are kicking it off with a change from traditional red chili with white Cream white chicken chili is a great alternative to a red chili sauce. It’s loaded with Tex-Mex flavors and is ready in less than 40 minutes.

Why We Love This Recipe

  • This recipe is super simple – one pot, add ingredients, cook, serve. It doesn’t get any easier!
  • This chili recipe is a nice change to the traditionalr red chili and while we love red chili, it brings a whole new dimention to our weeknight chili routation.
  • It taste like it’s been cooking for hours. But by using a pressure cooker, it’s ready in less than an hour.

Ingredients

Ingredients to make white chicken chili

Let’s Make Instant Pot/Pressure Cooker White Chicken Chili

  1. Set pressure cooker on saute.
  2. Add olive oil, diced onion and diced jalapeno.
  3. Saute for 3-4 minutes.
  4. Slice corn off the cob, add it to the pressure cooker, and saute for another 2-3 minutes.
  5. Rise the beans in cool water and add them to the pressure cooker.
  6. Add spices and chicken breast.
  7. Break cream cheese into pieces with your fingers and add it on top of the chicken.
  8. Set the pressure cooker to 15 minutes with a 10-minute natural release.
Collage showing how to make white chicken chili
  1. When the pressure cooker is down, carefully remove the chicken breasts.
  2. Place them in a large bowl.
  3. Using 2 forks, shred the chicken and return the shredded chicken to the pressure cooker.
  4. Serve hot chili from the pressure cooker bowl.
blue bowl with shredded chicken and two forks

Add Garnishes

This recipe is versatile and allows you to “make it your own” by adding all types of garnishes.

photo of white chicken chili with a list of garnishes

Oven-Baked Tortilla Strips

One of our favorite garnishes to add to this chili are oven-baked tortilla strips which are super easy to make.

  1. Preheat oven to 350°.
  2. Slice 3-4 large corn torillas into strips.
  3. Spread them out on a cookie sheet and drizzle with olive oil and sprinkle with salt.
  4. Bake for 10-15 minutes or until they turn brown and crispy.

Krazy Kitchen Mom Tips

  • This recipe makes great leftovers. Just store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chili in a microwave-safe dish, cover loosely with a paper towel and microwave 30 seconds at a time until hot.
  • Serve this chili with a side of cornbread to make a whole meal. Don’t have time to make cornbread? No worries, buy cornbread muffins at your grocery store in the bakery department.
bowls of white chicken chili

More KKM Tex-Mex Inspired Recipes

  • Layered Taco Dip Platter
  • Huevos Rancheros Breakfast Tostadas
  • Fresh Homemade Pico de Gallo
  • Apple Cider Magarita
  • Cranberry Margarita
  • Baked Turkey Empanadas
black bowl filled with white chicken chili

Instant Pot/Pressure Cooker White Chicken Chili

Cream white chicken chili is a great alternative to a red chili sauce. It's loaded with Tex-Mex flavors and is ready in less then 40 minutes.
Print Pin Rate
Course: instant pot, Main Meal, Soups/Stews/Comfort Food
Cuisine: TexMex/American
Keyword: Instant pot, pressure cooker, Tex Mex
Prep Time: 10 minutes
Cook Time: 15 minutes
Natural Release time: 10 minutes
Total Time: 35 minutes
Servings: 6
Author: Laura Franco

Ingredients 

  • 1 lbs chicken breast or thighs
  • 2 15 oz. cans of white beans
  • 1/2 diced onion
  • 1 diced jalapeno – seeds and ribs removed leave the seeds and ribs if you want the chili very spicy
  • 1 teaspoon chili powder
  • 16 oz. chicken broth
  • 2 oz. cream cheese
  • 1 tbsp extra virgin olive oil
  • 3 cups corn

Garnishes

  • fresh lime slices
  • tortilla chips
  • sour cream
  • fresh cilantro
  • pepitas or other nuts

Instructions

  • Set pressure cooker on saute.
  • Add olive oil, diced onion and diced jalapeno.
  • Saute for 3-4 minutes.
  • Slice corn off the cob, add it to the pressure cooker and saute for another 2-3 minutes.
  • Rise the beans in cool water and add them to the pressure cooker.
  • Add spices and chicken breast.
  • Break cream chesse into peices with your fingers and add it on top of the chicken.
  • Set the pressure cooker to 15 minutes with 10-minute natural release.
  • When pressure cooker is down, carefully remove the chicken breasts. Place them in a large bowl.
  • Using 2 forks, shred the chicken and return the shredded chicken to the pressure cooker. Serve hot chili from the pressure cooker bowl.

Notes

Krazy Kitchen Mom Tips
  • This recipe makes great leftovers. Just store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chili in a microwave-safe dish, cover loosely with a paper towel, and microwave 30 seconds at a time until hot.
  • Serve this chili with a side of cornbread to make a whole meal. Don’t have time to make cornbread? No worries, buy cornbread muffins at your grocery store in the bakery department.
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Last Updated: October 17, 2021

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