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.