This quick and easy Instant Pot White Chicken Chili isn't your average chili recipe! It's made with tender pieces of shredded chicken, kernels of corn, and buttery white beans surrounded by a perfectly seasoned, rich, and creamy white broth.
2(15.5 oz)cans of cannellini beans, drained and rinsed
1cupfrozen corn kernels
4ozcream cheese
For Garnish
tortilla chips or strips
Monterrey jack cheese
avocado
lime wedges
Instructions
To the Instant Pot, press [SAUTE}, then select More. To the pot, add olive oil, onions, and garlic; cook for 2-3 minutes until softened.
Deglaze the pot with chicken broth, scrape any bits stuck to the bottom of the pot with a rubber spatula.
Layer in the ingredients as follows: place chicken thighs into the pot in a single layer. Then, add cumin, dried oregano, ground coriander, ground cayenne pepper, salt, pepper, and green chilies. Measure out 1 cup of Cannelini beans and set aside. Add the rest of the beans into the pot.
Using a food processor, puree the 1 cup of Cannelini beans until smooth.
Close the lid, making sure the knob is in the sealing position. Set the Instant Pot to [PRESSURE COOK]/ or Manual on High Pressure for 15 minutes. Once done, let it naturally release pressure for at least 10 minutes before quick releasing.
Take chicken out onto a cutting board or plate. Using two forks, shred the chicken.
Add corn, cream cheese, pureed beans, and shredded chicken into the pot. Stir until well combined.
Serve warm with toppings such as tortilla chips, Monterrey jack cheese, avocado, and lime.