Home Instant Pot Dump and Go Instant Pot White Chicken Chili

Dump and Go Instant Pot White Chicken Chili

by Mama's Real Meals

Instant Pot white chicken chili is a creamy and hearty easy dinner idea! Made with beans, chicken, cream cheese and seasonings this white chili comes together with less than 10 minutes prep work! 

Did you forget to take out meat to defrost for dinner? This instant pot white chicken chili can be made with frozen chicken breasts! Combine the chicken with beans, cream cheese, corn and seasoning and have dinner on the table in less than an hour! #instantpot #frozenchicken #chili

Know you need to meal plan but don't have time?

Let me do it for you! Sign up to the meal plan newsletter and I’ll send you the meal plan I use each week to feed my family of 7! FOR FREE!

We all have those days where we just really don’t want to cook right? But yet to not cook and grab a frozen dinner box out of the freezer doesn’t sound appealing either! 

That’s where this dinner idea of white chicken chili comes in! It’s almost easier than the classic beef chili! While it does use a little of the same ingredients, this chicken chili is completely different! 

Made with chicken breasts ( and yes you can use frozen ones) white beans, corn, cream cheese and jalapenos, this spicy chili is a family favorite dinner. 

Last time I made this my kids were complaining it was too spicy, so I might take out the jalapeno peppers next time, just so it’s not spicy for them! 

What to serve with instant pot chicken chili? 

One of our favorite ways to eat it is in a bowl (like soup) topped with sour cream, avocado, and tortilla chips! 

What we usually do for the kids is to serve the chili with a bun. 

What other toppings can you put on white chili?

If sour cream and chips don’t appeal, try topping with Monterey jack cheese, fresh parsley or plain greek yogurt.  

How to make white chicken chili in the instant pot 

1. Layer the ingredients in the pot in the order given to you, except cream cheese. I used to saute the onions, peppers and corn together with the seasonings but I’ve found that taking the time to saute the veggies first really doesn’t make much difference in the end product! So since its much easier to make it by just dumping everything in, that’s what I do! 

2. Close the lid and turn the pressure valve on the locked position. Then press manual, then cook time and then adjust the cooking time to 20 minutes. Once its done cooking let it naturally depressurize for 10 minutes. 

3. If your using frozen chicken breasts adjust the cooking time to 30 minutes to get the chicken to still come out very tender! If you’re short on time, 20 minutes will still be enough time, but the chicken won’t be as tender. 

4. Once the cooking time is over and the pot has depressurized at least 10 minutes, manually release the remaining pressure. 

5. Remove the chicken breasts and shred. Add back into the pot. 

6. To make the chili more creamy, add in ½ a package cream cheese (4 oz) cut into small cubes and stir until melted. 

Another option is to add ¼ cup of heavy cream. If you are trying to save calories, combine 2 tbsp cornstarch with cold water and then stir in the chicken. Heat the pot on saute to bring the chili to a boil to thicken. 

Enjoy making dinner tonight! Put a real homemade meal on the table without the effort! 

Can I use frozen chicken breasts?

Yes you can! Just adjust the cook time to 30 minutes instead of 20 minutes.

Can I freeze my leftover chili?

Yes! Just place in a freezer-safe container and freeze for up to 3 months.

Here are some other easy dump instant pot recipes for those busy days!

Split Pea Soup (without the ham bone)

Instant pot Colcannon (kale and potatoes) 

Top 10 instant pot dump recipes for beginners

Know you need to meal plan but don't have time?

Let me do it for you! Sign up to the meal plan newsletter and I’ll send you the meal plan I use each week to feed my family of 7! FOR FREE!

Dump and Go Instant Pot White Chicken Chili

Instant Pot white chicken chili is a creamy and hearty easy dinner idea! Made with beans, chicken, cream cheese and seasonings this white chili comes together with less than 10 minutes prep work! Instant Pot chili, chicken, instant pot American Print This
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 234 calories 10.4 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 small onion, chopped
  • 2 jalapenos (seeds removed if you don’t want spice)
  • 1 green pepper diced
  • 1 tsp chili
  • 2 tsp cumin
  • ½ tsp coriander
  • 1 tsp oregano
  • 1 ¼ tsp salt
  • 1 tsp pepper
  • ¼ tsp cayenne (optional)
  • ½ cup frozen corn
  • 1 can white beans (15 oz can)
  • 1 cup water
  • 2 tbsp lime juice
  • 4 chicken breasts
  • 4 oz cream cheese

Instructions

Dump everything into the instant pot in the order given except cream cheese. Set the pressure valve. Hit manual cook, then cook time. Adjust to a cooking time of 20 minutes (30 minutes if chicken is frozen) and let cook. Let it naturally release pressure for 10 minutes. Remove chicken and shred, add back in. Cut cream cheese into cubes and stir until melted.   Serve with tortilla chips, sour cream, and diced avocado.

You may also like

Leave a Comment

This website uses cookies to improve your experience. I hope your OK with this! If not, you can opt out. Accept Read More