Instant Pot White Chicken Chili: Creamy and Hearty for Easy Meal Prep
By Emma Collins
Prep
10 min
Cook
25 min
Total
45 min
Servings
6
Level
Medium
Ideal for meal preparation, this Instant Pot White Chicken Chili incorporates easy-to-store ingredients, thus making it appropriate for busy weeknights. With its hearty and creamy texture, it is lifted with a zesty lime finish that keeps the flavors bright.
Main ingredients include chicken thighs, Great Northern beans, and cream cheese. These ingredients provide richness. The use of low-sodium chicken broth effectively helps in controlling salt levels, ensuring the creation of a satisfying, wholesome dish without any need for lengthy cooking times.
As you cook, the aroma of spices like cumin and the sight of shredded chicken are cues that everything is on track to progress well. Avoid the common pitfall of burning by ensuring that the pot is deglazed properly for preventing any sticking during the sautéing phase.
For serving, ladle into bowls and include toppings such as fresh avocado or crushed tortilla chips for crunch. Leftovers can be stored in the refrigerator for up to four days. They often taste even better after a day as flavors meld beautifully.
Why this recipe works
- This particular recipe comes together in just about 45 minutes, including the cooking time, which makes it an ideal choice for busy weeknights and also for easy meal prep.
- The use of canned beans considerably eliminates the need for soaking and effectively ensures a rich, hearty consistency without the necessity for lengthy cooking.
- Leftovers can be stored for up to four days. This storage allows for quick lunches or dinners throughout the week without losing flavor.
- Reheats beautifully on the stove, while adding a splash of broth restores creaminess if the texture changes after storage.
- The batch can readily be doubled for larger gatherings or for freezing, ensuring that there is always a warm meal prepared and ready to go.
- Cooked chili freezes well for up to three months. Just remember that cream cheese may separate, so stirring in broth during reheating helps restore smoothness.
Ingredients
- •2 tbsp olive oil
- •1 medium yellow onion, diced
- •3 cloves garlic, minced
- •1 medium jalapeño, seeded and minced
- •1 tbsp ground cumin
- •1 tsp dried oregano
- •½ tsp chipotle powder
- •1 ½ lbs boneless, skinless chicken thighs
- •2 cans (15 oz each) Great Northern beans, drained and rinsed
- •1 can (4 oz) diced green chiles
- •1 cup frozen corn
- •4 cups low sodium chicken broth
- •1 tsp salt
- •½ tsp black pepper
- •4 oz cream cheese, softened and cubed
- •½ cup heavy cream
- •1 tbsp lime juice
Instructions
- 1
Select the Sauté function on your Instant Pot. Warm the olive oil over medium heat.
- 2
Stir in the onion and jalapeño until they become translucent, about 3 minutes.
- 3
Mix in the garlic, cumin, oregano, and chipotle powder, cooking for 60 seconds until fragrant.
- 4
Stir in the chicken thighs, drained beans, green chiles, corn, salt, pepper, and chicken broth. Mix well.
- 5
Secure the lid and set to Manual/High Pressure for 15 minutes.
- 6
When the timer ends, perform a Quick Release of the pressure.
- 7
Transfer the chicken thighs to a plate and shred them with two forks.
- 8
Return the shredded chicken to the pot. Stir in the lime juice, heavy cream, and cubed cream cheese.
- 9
Stir continuously until the cream cheese melts completely and the sauce becomes velvety.
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