Introduction
I know we are technically getting out of cozy cooking season, but this turned out way too good not to share.
I had never tried white chicken chili before, but a recipe popped up on my Facebook feed and immediately caught my attention. Creamy, cheesy, easy, and made in the Instant Pot? Sold.
Naturally, I ended up tweaking it into my own version.
Ingredients
- 1 pound chicken breast
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cans great northern beans, drained and rinsed
- 1 can corn, drained
- 2 cups chicken broth
- 1 teaspoon cumin
- ½–1 teaspoon chili powder
- Salt and pepper, to taste
- 4 ounces cream cheese
- ½ cup shredded mozzarella cheese
Optional:
- Sour cream
- Tortilla chips
- Extra cheese because we listen and we do not judge
Instructions
- Add chicken, onion, garlic, beans, corn, broth, and seasonings to the Instant Pot.
- Seal and cook on high pressure for 12 minutes.
- Allow a natural release for about 10 minutes, then carefully quick release the rest.
- Remove chicken and shred it with two forks. Return it to the pot.
- Turn the Instant Pot to sauté mode. Stir in cream cheese until melted and smooth.
- Add mozzarella cheese and stir until creamy.
- Serve warm and pretend you have your life together.
Results
Honestly? Amazing.
Creamy, cozy, filling, and ridiculously easy to throw together. I did end up omitting the Rotel from the original recipe and swapping it with corn instead, which made it feel a little smoother and more balanced for my taste.
Definitely one of those meals that tastes even better the next day.
Storage
Refrigerator:
- Store in an airtight container
- Best within 3–4 days
Reheating:
- Microwave or warm on the stove over low heat
- Add a splash of broth or milk if it thickens too much
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