If you’re looking for a quick and easy meal to warm you up and make you feel all cozy inside – look no further! This is IT! I’ve made various versions of white chicken chili in the past; this one is by far the easiest and the yummiest. I’m a visual learner and enjoy watching people do things, so I’m sharing exactly how I made this in the video below along with some fall undecorating and cleaning. I will share the specific ingredients I used below but you can find the original recipe here!
First of all, let’s discuss the Instant Pot:
If you do not have an Instant Pot, you NEED one! The Instant Pot is one of my most used kitchen appliances. I can whip up a meal in 30 minutes that would take all day in the crock pot. Clean-up is a breeze because everything happens in one pot. Plus, I can thaw out frozen meat in just a few minutes! I don’t know about you, but I never remember to thaw out meat in time for the meal I’m cooking. I’ve heard these thawing mats work really well, too! BUT if you’re already cooking a meal in the instant pot, then that is the easiest option!
The Ingredients:
- 2 chicken breasts
- 15 oz can of corn (do not drain)
- 15 oz can of white beans (drained)
- 15 oz can of black beans (drained and rinsed)
- 1 small onion or half a medium onion (chopped)
- 10 oz of diced tomatoes with green chilis (don’t drain)
- 1 cup of chicken broth or stock
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 packet of ranch dressing mix
- 8 oz of cream cheese sliced into pieces
Directions:
- Put your chicken breasts in the bottom of the instant pot and add all wet ingredients on top.
- Add in all seasonings. Stir, making sure the liquid is under the chicken.
- Place the pieces of cream cheese on top of the chili. Cover and seal with the lid. Make sure the valve is set to “sealing”. Press the manual button on your instant pot and set to cook for 20 minutes. After the time is up, let it depressurize 10 mins before changing the valve to “venting”. Let the instant pot fully depressurizze before opening.
- Remove the chicken and set on a plate to shred.
- Use a whisk to stir in any remaining cream cheese bits that have not fully mixed in.
- Return shredded chicken to the instant pot and stir.
- Serve with chips, avocado, cilantro, or sour cream on top! Whatever you like!
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