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  • Maurcine Wilson

Instant Pot White Chicken Chili

Instant Pot White Chicken Chili


  • 1lb boneless skinless chicken breasts

  • 1 small onion diced

  • 1tsp minced garlic

  • 24 oz low sodium chicken broth

  • 1 packet or 2 Tbl taco seasoning

  • 2 15 oz cans Great Northern Beans (drained and rinsed)

  • 2 4 oz cans diced green chilies (I do mild)

  • 1 15oz can whole kernel corn or 11/2 cups frozen corn

  • small handful fresh cilantro

  • 4oz reduced fat cream cheese (softened)

  • 1/4 cup half and half


  1. Turn Instant pot on sauté mode. Add diced onion and cook for just a couple minutes before adding garlic and cooking for another 30 seconds. Turn off sauté mode.

  2. Add chicken, taco seasoning, chicken broth, beans, green chilis, and corn. Give it a stir.

  3. Close the lid and turn the knob to "sealing". Cook on high pressure for 10 minutes.

  4. While IP is coming to pressure, chop up some fresh cilantro and prepare any other toppings you'd like. Make sure that you set your cream cheese out so that it can soften.

  5. When timer goes off, do a quick release. Take chicken out and shred with two forks. Turn IP on sauté mode and stir in cream cheese so that it can melt. Add half and half, cilantro, and then add the chicken back in. Give it a good stir. Salt and pepper to taste. Serve in bowls with desired toppings.

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