Instant Pot White Chicken Chili
Make this 30 minute white chili for a cozy weekday meal!
Servings 6 servings
Calories 405kcal
Ingredients
- 2-3 Large Skinless Boneless Chicken Breast
- 1 tsp Salt
- ¾ tsp Black Pepper
- ¼ cup Ranch Powder or 2 packs of Ranch Powder
- 1 can Corn Kernels drained
- 1 can Chili Beans in juice
- 1 can Mixed Beans or sub black bean
- 1 small can Mild Green Chilis diced
- ½ cup Bacon cooked and diced
- 2.5 cups Chicken Stock or Broth
- 1 8 oz block Cream Cheese, softened
- 1 cup Cheddar Cheese shredded
- Optional garnish: cheddar cheese parsley, bacon crumbles, sour cream, corn bread
Instructions
- Add chicken breast, salt, pepper, ranch powder, beans, corn, mild chilis, bacon and chicken stock to instant pot.
- With a secure lid and secured valve, pressure cook for 20 minutes on high. When done, release pressure valve manually for around ten minutes or until safe to open.
- When done, remove chicken breast from chili to shred.
- Then add shredded chicken, cream cheese and cheddar cheese back to instant pot. Cook with saute function, lid off, for around 5 minutes or until all ingredients are incorporated and cheese is smooth.
- Garnish with fresh bacon and cheese and enjoy.
Notes
Can be refrigerated for up to 3-4 days
May add more chicken stock for a looser consistency
For faster cook time substitute rotisserie chicken for the raw chicken breast. Reduce cooking time by ½
May add more chicken stock for a looser consistency
For faster cook time substitute rotisserie chicken for the raw chicken breast. Reduce cooking time by ½
Nutrition
Calories: 405kcal | Carbohydrates: 10g | Protein: 23g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1513mg | Potassium: 404mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg