Description
Indulge in this comforting and creamy White Chicken Chili, a one-pot meal that perfectly balances tender shredded chicken with hearty beans and bold Tex-Mex spices. Rich, velvety, and incredibly simple to prepare, this dish is the ultimate solution for a cozy weeknight dinner that the whole family will love. It is a protein-packed, budget-friendly meal that stores beautifully for future quick lunches.
Ingredients
2 tbsp Olive oil
1 Yellow or white onion, finely chopped
3 cloves Garlic, minced
10 oz Ro-Tel tomatoes
16 oz Pinto beans, drained and rinsed
31 oz Cannellini beans (2 cans), drained and rinsed
4 oz Green chiles
1 tsp Paprika
1 tbsp Chili powder
1 tsp Dried oregano
1 tsp Cumin
1 tsp Salt
1 tsp Pepper
0.75 cup Low-sodium chicken broth
1 lb Boneless, skinless chicken breasts
0.5 cup Sour cream
6 oz Cream cheese, softened to room temperature
Instructions
Set the Instant Pot to the Sauté setting and heat the olive oil.
Add the chopped onion and cook until translucent, then add the minced garlic and cook for 30 seconds until fragrant.
Stir in the Ro-Tel tomatoes, pinto beans, cannellini beans, green chiles, paprika, chili powder, oregano, cumin, salt, pepper, and chicken broth.
Place the chicken breasts on top of the mixture.
Secure the lid and seal the pressure valve, then cook on High Pressure for 15 minutes.
Allow for a natural pressure release for 10 minutes before venting the remaining steam.
Carefully remove the chicken, shred it using two forks, and return it to the pot.
Stir in the sour cream and softened cream cheese until the broth is smooth and creamy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. This recipe is freezer-friendly; allow it to cool completely before portioning into freezer bags or containers. Garnish with fresh cilantro, lime wedges, or shredded Monterey Jack cheese for extra flavor.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American