Warm and comforting, this white chicken chili is one of the best things that happens around here when the weather turns cooler. This amazing chili is easily made in the electric pressure cooker (i.e. Instant Pot) with just a few minutes of prep time.
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Can I just tell you how much I absolutely adore this white chicken chili? Seriously, it is just the greatest.
I love recipes that I can make ahead of time for busy nights.
Those nights that I’m running kids to football practices and piano lessons and soccer (and you name it) RIGHT IN THE MIDDLE OF WHEN I’M SUPPOSED TO BE MAKING DINNER. And of course when we come home everyone is half-starved.
It’s almost like cheating, you know? To have something all ready to go, still warm just waiting for us to walk through the door. Something that practically serves itself.
Hey, I’m all for cheating when it comes to a busy night.
Or any night.
But let’s be honest. Every night gets crazy right around the “witching hour”.
You know, the “witching hour”? That’s what my mom calls it.
That time between the hours of about 4 and 6:00 when everyone is starving and grumpy. When toddlers who haven’t had their nap decide it’s time for a permanent “hold-you” session or they will cling to your legs as you madly dash around the kitchen trying to decide what to have for dinner.
That time when homework questions are pinging you from all angles while you are trying to figure out if you even know how to multiply anymore.
The time when you realize that the child-who-shall-remain-nameless has once again decided to skip out on his dish duty and you have piles of dirty dishes on the counter to work around.
Yep. You know the time, I am sure.
The “witching hour”. Yet another reason that you need a ready-made-meal, my friends. And it’s never been easier with a recipe made in the electric pressure cooker (like this one).
Have you hopped on the Electric Pressure Cooker/Instant Pot wagon yet?
I actually don’t have an Instant Pot yet (I know, gasp). But…I do have an electric pressure cooker. That’s what an Instant Pot is, for those of you new to the pressure cooking world.
It’s funny, I think people are more willing to hop on the Instant Pot wagon than the electric pressure cooker wagon simply because of the name. Electric pressure cooker sounds a little intimidating and scary. Some people picture explosions going on in their kitchen when they think of owning a pressure cooker. But really, the electric pressure cookers are very safe.
I love my Electric Pressure Cooker
My electric pressure cooker is one of my favorite things in my kitchen ever. I have the early version of this Cuisnart Pressure Cooker
- The size. My 6-quart cooker is perfect for our family of 5. Most things I make I don’t even use the whole capacity and there’s only ever been a handful of times I’ve wished it had a larger one (like when I’m cooking for a lot of people).
- The Pot. One thing I wish about mine is that it had a stainless steel pot instead of the coated type. The coating is starting to wear down a little. Now granted, it has lasted a really long time, but I think a stainless steel pot actually lends itself a little better to what I am cooking regularly in the pressure cooker and I wouldn’t have to worry about the coating coming off.
- The Wiz Bangs. That’s what I call them. But I mean all the extra functions that the electric pressure cookers come with. They all sound really cool. Some work better than others. All I really use regularly in mine is a high and low pressure, a brown or sauté function, and a “keep warm” function (this last one is what allows you to make dinner early in the day and have it stay warm until you eat – MY FAVORITE FUNCTION!). I don’t need my pot to sing to me while I eat or anything.
Okay so now that I’ve given you more than you wanted to know about electric pressure cookers, lets get back to the important stuff, shall we? I know most of us are here for the food (I sure am) so if you’ve stuck around this long, you’re number one in my book.
And guess what? I’ve got your back today with this easy, delicious, make-ahead meal. This white chicken chili is absolutely fabulous. It makes use of the totally awesome chicken bouillon substitute I posted about the other day.
I’ve never had any white chicken chili quite this good. The creaminess is amazing. The flavors sing in perfect harmony. It begs to be eaten again and again. And the leftovers are (dare I say it?) even better than the first night.
And have I mentioned that it is easier than ever?
Cook a few minutes, push a button, and walk away until dinner time.
Totally my kind of recipe.
It’s a “witching hour” lifesaver for sure.
Update 1/28/2020: This recipe is still one of my favorite chili recipes ever. I updated the recipe with a few changes since I posted the recipe. I’ve found that I like the chili a little bit thicker so I cook it a bit longer until the flavors start to pop. I love it just when you can start to get the flavor of the spices but it’s not hot. Also I usually add a bunch of chopped cilantro right at the end. It gives it color and a fresh flavor. Also this chili is so much better the next day. Sometimes I make it the day before and serve it the next day just because it’s so good that way. Also I now own the Instant Pot duo (aff. link) now for a couple of years and really like it.
White Chicken Chili {Electric Pressure Cooker Recipe}
Warm comforting, this amazing chili is easily made in the electric pressure cooker (i.e. Instant Pot) with just a few minutes of prep time.
Ingredients
- 1 tablespoon oil (or butter)
- 1 ½ pounds boneless skinless chicken breasts cut into ½” cubes and lightly seasoned with salt and pepper
- 1 medium onion chopped fine
- 2 cloves garlic minced
- 1 4-ounce can diced green chilies undrained
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 4 teaspoons chicken bouillon see note
- ¼ teaspoon cayenne pepper
- 3 cups dried great northern beans rinsed and drained, see note
- 6 cups water
- 1 cup sour cream
- ½ cup heavy whipping cream
- 1 8-ounce pkg cream cheese chopped into 1” squares
- Topping: diced fresh tomatoes, diced avocados, tortilla chips, chopped cilantro (optional, see note)
Instructions
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Turn electric pressure cooker on to “sauté” or “brown” function and add oil. When oil is sizzling add chopped chicken breasts, chopped onions, and minced garlic. Sauté for 2-3 minutes or until onions are soft and chicken is browning on outside.
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Add the green chilies, the spices, the beans, and the water. Stir well.
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Lock pressure cooker lid in place and heat to high pressure. Cook for 55 minutes. Then let the pressure release naturally.
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When pressure has completely released, open lid carefully and stir. Place a scoop or two of the hot broth in the blender along with the sour cream, heavy whipping cream and chopped cream cheese. Blend until smooth and creamy and then add to the cooked chili.
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Turn the cooker on the “sauté” or “brown” function again and cook uncovered until the chili has thickened, is heated through, and flavors start to develop (about 30 minutes).
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Serve immediately with toppings as desired. This chili is also delicious reheated for later (see note).
Recipe Notes
1. For the chicken bouillon I use a homemade recipe that actually has no msg and is actually vegan (no animal products in it). It’s not really chicken bouillon but it’s the substitute that I use in place of recipes that call for chicken bouillon and it works amazingly well. You can find the recipe at https://thecookstreat.com/chicken-or-vegetable-bouillon-substitute/ .
2. Sometimes I like to soak the beans the night before. It’s not necessary, but it does make them more tender.
3. I like to stir in a bunch of chopped cilantro before serving it. It adds color and a great flavor.
4. Sometimes when I know I will be in a huge hurry before dinner time, I will cook this chili in the morning and then use the “keep warm” function to keep it warm until I am ready to serve it that evening. I love how easy that makes getting dinner on the table when it’s time. Or even better make it a day or two before. The flavors develop and it’s even better.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
