5 Star Instant Pot White Chicken Chili Recipes

INSTANT POT WHITE CHICKEN CHILI

Steps:

• Optional Step - Roast Peppers: Set oven to "Broil" function, preheat for 5 minutes. Place baking sheet with peppers on top rack, and broil for 5 - 8 minutes. Allow peppers to cool down, then peel away outer brown skins of Poblano and Anaheim peppers. Cut peppers in half lengthwise, remove stems & membranes from the peppers, then chop them up roughly. *Pro Tip: Wear gloves to avoid "Jalapeño" burning hands. *Pro Tip: If you want a more spicy dish, keep the pepper seeds; if you prefer a mild chili, simply discard the seeds.
• Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8 mins). Add 1 tbsp olive oil (15ml) in Instant Pot, and ensure the whole bottom is coated with olive oil. Pat dry the chicken with a paper towel. Season one side of the chicken with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 3 minutes and 30 seconds. Season the other side with salt and black pepper, then brown this side for 3 minutes.
• Saute Onion and Garlic: Set aside the browned chicken. Add sliced onions in Instant Pot and saute for 3 minutes. Add 1 tsp (2g) ground coriander seeds, 2 tsp (6g) ground cumin seeds, and minced garlic in Instant Pot. Saute for another 30 seconds until fragrant.
• Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
• Pressure Cook White Chicken Chili: Add 2 tbsp (30ml) regular soy sauce in Instant Pot. Add in browned chicken and roughly chopped peppers. Layer the drained and rinsed cannellini beans on the very top. Don't mix to avoid the potential "BURN" Error. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 10 minutes + 10 minutes Natural Release. After 10 minutes of Natural Releasing, carefully turn the Venting Knob to Venting Position to release remaining pressure. Once the Floating Valve drops, open the lid carefully.
• Shred Chicken: Set aside the chicken in a large mixing bowl. Shred the chicken slightly into chunks with two forks, and discard the skins & bones. *Pro Tip: For better mouthfeel, don't over-shred the chicken into thin strands or small strips.
• Make White Chili & Season: Bring the chili mixture back to a simmer using the "Saute" function. Mix in ½ - 1 cup (125g - 250g) corn and ½ cup (125ml) heavy cream. Add in roughly ¼ cup (55g) freshly grated cheese. Mix in the shredded chicken. Taste the chili, then adjust the seasoning with more salt. *Pro Tip: For reference, we added 2 - 3 large pinches of salt to further enhance & balance the flavors.
• Serve: Garish the white chicken chili with chopped cilantro, some extra cheese and lime wedges on the side. Serve & enjoy your yummy White Chicken Chili~ :)

INSTANT POT WHITE CHICKEN CHILI RECIPE

Steps:

• Turn instant pot to "saute" mode. Prep and add in oil, onion, and bell pepper and cook until soft and translucent, stirring occasionally, about 3-5 minutes.
• Turn off "saute" mode and layer in whole chicken breast.
• Add in green chiles, navy beans, spices, and cream cheese.
• Pour in chicken broth. Do not stir.
• Secure lid on instant pot and switch the valve to the "sealing" position. Set instant pot to "pressure cook." Start timer on instant pot to 15 minutes.
• Use the quick release to release pressure and take off lid.
• Remove chicken from instant pot and shred with two forks.
• Break up the cream cheese by mashing it on the side of the instant pot bowl until it reaches the consistency that you want. For an even creamier texture, take out cream cheese and whisk it until smooth before adding it back into the instant pot.
• Add chicken back into pot and give everything a good stir.
• Garnish with cilantro, fresh diced avocado, and limes if desired.
• Serve warm alongside tortilla chips.

INSTANT POT® WHITE CHICKEN CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and saute until soft and translucent, 3 to 5 minutes. Add chicken breast pieces and fillets to the pot. Pour in 1/2 the chicken stock.
• Cover the pot and lock the lid. Switch to high pressure and set the timer for 15 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove filleted chicken from the pot, shred using 2 forks, and return chicken to pot. Stir 1/2 the cannellini beans into the pot.
• Combine remaining stock and beans in a blender and process until pureed. Pour puree into the pot. Add green chiles and return pot to saute mode. Add cream cheese and stir constantly until melted and fully incorporated, about 5 minutes.
• Add cumin, garlic powder, salt, and pepper to the pot and stir to combine. Garnish with avocado and cilantro.

INSTANT POT WHITE CHICKEN CHILI RECIPE

Steps:

• Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
• Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
• Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
• Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.

INSTANT POT WHITE CHICKEN CHILI

Steps:

• Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting, and allow to preheat 3 to 4 minutes. Add oil to cooker. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Press CANCEL.
• Add chicken, chicken broth, beans, green chiles, cumin, chili powder, salt, and cayenne pepper to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 12 minutes. (It will take 14 to 16 minutes for cooker to come up to pressure before cooking begins.) When cooking is finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 4 minutes.) Remove lid from cooker.
• Remove the chicken to a plate or bowl, and shred with 2 forks. Return shredded chicken to cooker. Add cream cheese and cilantro, stirring until cream cheese melts and mixture is combined. Garnish with sour cream, tortilla strips, lime wedges, or shredded Monterey Jack cheese.

INSTANT POT® VEGETARIAN WHITE "CHICKEN" CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion, jalapeno peppers, bell pepper, and garlic to hot oil; saute until onions begins to soften, about 3 minutes. Add artificial chicken pieces and saute for another 3 minutes.
• Add vegetable broth, pinto beans, frozen cauliflower, frozen corn, oregano, cumin, pepper, and salt. Close and lock the lid. Select Soup function and set timer for 15 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in sour cream. Ladle into bowls and top with fresh cilantro.

INSTANT POT WHITE CHICKEN CHILI

Steps:

• 1. Place all of your ingredients into your Instant Pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion (1), corn with juice, tomatoes with juice, and ½ cup chicken broth. 2. Add ½ to 1 teaspoon chili powder (use ½ teaspoon to make it more kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching. 3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 minutes on manual or high pressure. Once it is done cooking, let it naturally depressurize for 10 minutes then switch the valve to the "venting" position to completely release steam before opening lid. 4. Remove chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado, cilantro and sour cream, if desired. Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.