Creamy, cheesy, and loaded with pieces of shredded chicken, Instant Pot White Chicken Chili is the perfect weeknight meal when you can't fathom turning on the oven or stove. Unlike chili con carne, which gets its body from lots of tomatoes and ground beef, white chicken chili is the (somewhat tamer) cousin that uses cream and white beans to pump up the creaminess of the dish.
How to Make White Chili
Unlike traditional chili which is cooked on the stove for hours, our Instant Pot White Chicken Chili utilizes an electric pressure cooker to speed up the cooking process. The only produce you need to chop is an onion and jalapeño, making the prep very straightforward and simple.
To speed up the process I suggest opening all the cans and rinsing the beans and hominy together in a large colander. Not only does this remove the extra liquid that would water down the chili, but it also removes excess salt and starch as well as removes the slight metallic taste beans can take on from cans.
Once you've got everything prepped, add everything (whole chicken breasts, beans, onion, jalapeno, hominy, diced tomatoes, chicken stock, and spices) to your electric pressure cooker and stir, making sure some liquid gets underneath the chicken to prevent burning. Add the cream cheese in a few pieces to the top and seal the cooker, following manufacturer instructions. Once the cooking process is over, remove the chicken and carefully shred it with forks and place it back into the pot.
I sometimes find that meats cooked in an Instant Pot can sometimes lack flavor, so make sure to taste and adjust seasonings just before serving. A sprinkle of salt can go a long ways.
Pairings and Garnishes
The most traditional pairings to serve with chili include cornbread and tortilla chips. I served this chili with both, but preferred the tortilla chips because of their crunch and added saltiness.
To garnish, use avocado, green onion, cheese, sour cream, radish, or even hot sauce.
How to Thicken Chili
Like gravy, chili can range in thickness from thin to stand-your-spoon-up thick. If you notice your chili is on the thinner side, the best option is to add a tablespoon of masa. To prevent lumps, make a slurry of masa and a bit of water and whisk to combine. Whisk the mixture into the chili and bring to a boil. The masa will add a slightly gritty texture, but I think it is really wonderful.
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Instant Pot White Chicken Chili
- 2-3 chicken breasts depending on size
- 15 oz can Navy beans drained and rinsed
- 15 oz can Cannelini beans drained and rinsed
- 1 medium onion chopped
- 1 jalapeño deseeded and chopped
- 15 oz can hominy rinsed and drained
- 10 oz can Rotel diced tomatoes with green chilis (with their juice)
- 1/2 cup chicken broth or stock
- 1 tsp chili powder or to taste
- 1 tsp cumin powder
- 1/4 tsp chipotle chili powder
- 8 oz package cream cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup Chopped cilantro for garnish
- Green onion for garnish
- Tortilla chips or corn bread to serve
- In your electric pressure cooker add the whole chicken breasts, beans, onion, jalapeno, hominy, diced tomatoes with green chilies, and chicken broth. Add in the chili powder, cumin, and chipotle powder and stir to combine, making sure some liquid is underneath the chicken to prevent it from burning.
- Add the cream cheese in 6 pieces and place over the top of the chili mixture. Cover and seal the lid, making sure the valve is to the ?sealing? position and cook on manual high pressure for 20 minutes. Let the pressure release naturally for 10 minutes, then using a spoon, switch the valve to the venting position and let steam escape before opening lid.
- Remove the chicken from the mixture and shred with two forks. Add the chicken back to the pot and stir everything together. Serve and garnish with cheese, cilantro, green onion, and either tortilla chips or a slice of fresh cornbread.