Looking for a comforting meal that’s quick to prepare? Hearty Instant Pot white chicken chili is the answer. Packed with white beans, hatch chiles, and a blend of spices, this dish warms you from the inside out.
Easy & Delicious White Chicken Chili
Chili to me is an anytime of the year dish. Yes, even when it’s 115 outside here in Arizona. It’s just so comforting and always a hit with folks.
Today I’m sharing with you just how easy it is to make in the new Instant Pot RIO Wide. Plus I’m also giving you a chance to win one yourself!
TKW Family Love
Had to post again to tell you how much I loved this chili. I’ve been making my mom’s beef chili for years (with a few modifications of my own) but this has now earned a spot in the rotation. My question is if I halve the recipe, is the cooking time the same? I tend to follow recipes as posted for the first try but need a smaller batch next time.
Grab Your Ingredients
I kept this recipe simple but robust in flavor. When in season, I prefer to go with freshly smoked/roasted Hatch Chile peppers and grilled corn on the cob.
- Chicken – skinless and boneless breasts (and/or thighs)
- White Beans – northern or cannellini beans
- Corn – I prefer grilled corn off the cob (or go with thawed corn that was flash-frozen)
- Chicken Stock
- Hatch Chile Peppers – or can use canned green chiles
- Seasonings
- Dairy – cream cheese and heavy cream (can use half & half)
And while it’s not an ingredient, an Instant Pot is needed. Don’t have one? You’re in luck as I’m giving one away! Check it out!
Instant Pot RIO Wide 7.5Quarts 7-in-1 Giveaway
This quickly has become one of my favorite kitchen items to use! I LOVE that it has such a wide base!
This wide inner cooking pot with more cooking area than a 12″ skillet. It holds large quantities of food like a 5 lb. chicken, 9” cake pan, 3 racks of ribs, and more!
How To Enter On The Blog
- Check out this blog post and recipe. Let me know your thoughts. Maybe you’ve made it already or plan on making it. Would you add tomatoes or not (it’s a hot topic!).
- Or, if you don’t have an IP yet, let me know! That’s OK too!
My goal here is just to make sure everyone has a fair chance to either win another IP or win their very first one. It’s my way of giving back and this recipe is a great way to showcase how I use my RIO Wide.
NOTE: All comments require moderation approval. I do this to cut down on spam. So if you don’t see your comment immediately don’t panic.
*Rules: This blog giveaway is being sponsored by The Kitchen Whisperer. The giveaway contest ends on 9-30-24 at midnight. One lucky randomly drawn winner from the entries below will be selected and contacted via email. Open to US residents only; must be 18 years or older to participate. I’ll announce the winner in this blog post. The winner will have 48 hours to respond with their valid mailing address. P.O. Boxes are not accepted. If no response is received, the previously drawn winner will forfeit their prize and a new winner will be drawn. So make sure you read your emails and allow Lori@TheKitchenWhisperer.net to be part of your safe sender’s list!
Check Out The Video
This is one of my favorite chili recipes. It’s perfect for game day, meal prep, and the leftovers freeze incredibly well! This new Instant Pot RIO Wide makes cooking so much easier!
Let’s Make White Chicken Chile
This recipe couldn’t be any easier. It’s such a great recipe to whip up for meal prep and it freezes beautifully!
- Season all sides of the chicken and place them into the bottom of the RIO Wide pan
- Add the rest of the ingredients (except the heavy cream, cream cheese, green onions, and cilantro) to the pot.
- Place the lid on, lock it in place, and set the time to 10 minutes (12 if the breasts are large). Also, add 1-2 minutes if the chicken is frozen too. Perform a Natural Release for 20 minutes.
- Carefully remove the lid, transfer the chicken to a bowl, and set the RIO Wide to Saute.
- Shred the chicken, place it back in the pot, and add in the cream cheese, stirring until it’s fully melted. Stir in the heavy cream and cook for 2 minutes. The chili will thicken up. Stir in half of the cilantro and all of the green onions.
Chef’s Tip About Thickening Chile
If you want to thicken up your chili right away, mix the heavy cream with 1 heaping Tablespoon of cornstarch) then pour that into the bubbling mixture. Cook for 2 minutes as you did in the step above.
Do You Top Your Chili?
Now if it’s red chili I need cheese, sour cream and maybe corn/tortilla chips. But with white chicken chili it has to be cornbread croutons, sliced avocado, green onion, and cilantro.
And yes, for all you cilantro haters whose DNA is forces you to hate it, you can omit it. I get it. I’m that way with Rosemary so it’s all good.
But what would you top yours with?
Recipe Substitutions & Additions
So I think the most controversial question is – tomatoes or no tomatoes? If you ask me, it’s a no as this is WHITE chicken chili; not red or pink. Tomatoes simply don’t belong in it.
That being said yes I know there are other colors in here (green and yellow). You do you if you want to add Tomatoes
- Chicken – I used boneless & skinless breasts but you could easily use all thighs or a mixture of both
- Veggies – swap the hatch chiles for jalapenos, add in tomatoes (yes I will give you the side eye), saute up some onions
- Toppings – Cornbread croutons, sliced avocado, slices of radishes, minced jalapenos, cheese, crema, and sour cream are all good
Instant Pot White Chicken Chili Recipe
Looking for a comforting meal that’s quick to prepare? This hearty Instant Pot white chicken chili is packed with beans, hatch chiles, & a blend of spices!
- Prep Time: 5 minutes
- Cook Time: 12
- Total Time: 20 minutes
- Yield: roughly 12-15 cups
- Category: chili, instant pot, meal prep recipes, game day foods, tailgating, football foods, hearty foods, comfort foods
- Method: Instant pot
- Cuisine: chili, instant pot, meal prep recipes, game day foods, tailgating, football foods, hearty foods, comfort foods
Ingredients
- 4 large chicken breasts, boneless and skinless
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon smoked paprika *optional
- 2 cups corn off the cob kernels (or flash-frozen corn)
- 4 – 8 freshly roasted hatch chile peppers (go with your preferred heat level) (or go with either a 4-ounce or 8-ounce can)
- 3 cups chicken stock
- 2 cans (15.5-ounce cans) of Northern beans (I do not drain mine)
- 6 ounces cream cheese, cut into small cubes
- 1/3 cup heavy cream (if you want a super thick chili mix this with 1 heaping Tablespoon of cornstarch)
- 1/2 bunch of chopped cilantro and 3 green onions chopped
Instructions
- To the bowl of the Instant Pot RIO wide, add the chicken. In a small bowl, whisk together the salt, pepper, garlic & onion powders, cumin, chili powder, oregano, and optional smoked paprika.
- Sprinkle the entire spice mixture on all sides of the chicken. Next, add the corn kernels, hatch chile peppers, stock, and beans. Place the lid on, and set the timer to HIGH pressure for 10 minutes. *I used 12 minutes as my breasts were larger.
- Allow for a Natural Release of 20 minutes. At 20 minutes, carefully release any remaining pressure and remove the lid. Set the RIO Wide to Sauté. Shred the chicken and place it back into the pot. Add in the cream cheese and stir until it’s fully melted. Add in the heavy cream (or heavy cream & cornstarch mixture) and cook for 2 minutes. This mixture will thicken up more as it cools. Stir in the cilantro and all of the green onions
- Serve or store in an air-tight container in the fridge.
Notes
*Time does not include how long it takes to build up to pressure. That honestly depends on if you use frozen chicken. It also doesn’t include the natural release time.
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