This Instant Pot White Bean and Chicken Chili is one of my favorite comfort foods in the winter. It’s so yummy that I can’t help but go back for seconds.
Plus, since you can make it an an instant pot (get one here), it’s ready in a jiffy!
Instant Pot White Bean and Chicken Chili Recipe
- 4 boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 19oz. can white kidney beans (drained, rinsed)
- 1 12oz. can corn (12oz), drained
- 1 medium onion finely chopped
- 1 small can green chiles
- 2 tsp chili powder
- 1/2 tsp salt
- 4 oz. cream cheese, room temperature
Add chicken breasts to the Instant Pot
Pour in chicken broth, beans, corn, onion, green chiles, chili powder, salt and stir
Place the lid on and seal it and select pressure cook for 10 minutes
What size Instant Pot is right for your family?
Wait 10 minutes until you open the lid; shred the chicken in the pot
Slice the cream cheese into small blocks and stir into the pot until melted
Scoop into a bowl and serves with your fave bread and toppings!
For more delicious Instant Pot recipes like this one,
check out my favorite Instant Pot cookbook here >>