5 Star Instant Pot White Chicken Chili
I am always on the lookout for good soups. Because of this, I found one of my new favorite food blogs: Natasha’s Kitchen. I had a craving for a good white chicken chili because of a conversation we had when hanging out with friends, which I will get into in a moment.
Before we go any further, I have the address the elephant in the room: white chicken “chili”. I never really realized what an opinion someone could have about white chicken chili until our good friend Bryan went on a ten minute rant about it. Bryan is an excellent cook. By day he works as a hospital administrator and by night he works at perfecting his exceptional skills with barbeque. He has the best ribs I have ever had and we get the opportunity to indulge in his exceptional ribs when cheering on the Iowa Hawkeyes together whenever we get the chance.
Close friends and family know of his skills, and if he’s feeling generous he will make some for church or work events and then gets plenty of requests to actually cater events and bring his beloved ribs. Now that he has obviously mastered that beast, he has moved on to perfecting the most prize winning chili. He has won first place at many a chili cook-off, but boy, does it fire him up when talking about his one loss. He scoffed when he told us the person that was voted first place in this particular competition brought none other than “white chicken chili”. He will soon convince you that white chicken chili is absolutely not chili at all! Chili comes from CHILI PEPPERS! And don’t you dare be fooled into thinking otherwise :)
So I ask you, are you a fan of white chicken chili? Or are you on Bryan’s side of the fence that refuses to believe in that nonsense?!
I, for one, got a good laugh at his rant (which he probably did not appreciate) and then went on to find an absolutely killer white chicken chili recipe, which I just might have to submit to a chili cook-off, should I ever get the opportunity. Perhaps I will fire up another individual who makes a perfect “authentic chili” when I proudly (and humbly, of course) wear my giant, blue 1st place ribbon.
I’m sorry, but you just cannot compete with FIVE stars with 126 reviews. People love this white chicken chili, whether it is authentically chili or not! It’s absolutely perfect! Oh yeah, and it’s in the Instant Pot so of course it is super easy to make, has ingredients you most likely already have on hand, manages to give you perfect, juicy, fall-apart chicken, and your whole family will love it! (And any judges that come your way! ;) )
Without further ado, and much thanks to Natasha, here is my favorite new chili recipe. By the way, if you check out her blog you will notice that she has tons of five star recipes by tons of reviewers. You can’t go wrong with Natasha’s recipes! You’ll have to check her out.
Ingredients:
2 large chicken breasts
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can white great northern beans, drained and rinsed
1 medium onion, chopped
1 (15-ounce) can corn with juice
1 (10-ounce) can rotelle diced with green chilis with juice
1/2 cup chicken broth or stock
1 teaspoon chili powder or 1 tsp. Cumin powder to taste (½ a teaspoon to keep it more family friendly)
1 (.4-ounce) package ranch salad dressing mix
1 (8-ounce) package cream cheese, cut into 6 pieces
optional:
1/2 cup chopped cilantro, for garnish
1 avocado diced, for garnish
sour cream
tortilla chips or baked potato to serve
Directions:
Before we go any further, I have the address the elephant in the room: white chicken “chili”. I never really realized what an opinion someone could have about white chicken chili until our good friend Bryan went on a ten minute rant about it. Bryan is an excellent cook. By day he works as a hospital administrator and by night he works at perfecting his exceptional skills with barbeque. He has the best ribs I have ever had and we get the opportunity to indulge in his exceptional ribs when cheering on the Iowa Hawkeyes together whenever we get the chance.
Close friends and family know of his skills, and if he’s feeling generous he will make some for church or work events and then gets plenty of requests to actually cater events and bring his beloved ribs. Now that he has obviously mastered that beast, he has moved on to perfecting the most prize winning chili. He has won first place at many a chili cook-off, but boy, does it fire him up when talking about his one loss. He scoffed when he told us the person that was voted first place in this particular competition brought none other than “white chicken chili”. He will soon convince you that white chicken chili is absolutely not chili at all! Chili comes from CHILI PEPPERS! And don’t you dare be fooled into thinking otherwise :)
So I ask you, are you a fan of white chicken chili? Or are you on Bryan’s side of the fence that refuses to believe in that nonsense?!
I, for one, got a good laugh at his rant (which he probably did not appreciate) and then went on to find an absolutely killer white chicken chili recipe, which I just might have to submit to a chili cook-off, should I ever get the opportunity. Perhaps I will fire up another individual who makes a perfect “authentic chili” when I proudly (and humbly, of course) wear my giant, blue 1st place ribbon.
I’m sorry, but you just cannot compete with FIVE stars with 126 reviews. People love this white chicken chili, whether it is authentically chili or not! It’s absolutely perfect! Oh yeah, and it’s in the Instant Pot so of course it is super easy to make, has ingredients you most likely already have on hand, manages to give you perfect, juicy, fall-apart chicken, and your whole family will love it! (And any judges that come your way! ;) )
Without further ado, and much thanks to Natasha, here is my favorite new chili recipe. By the way, if you check out her blog you will notice that she has tons of five star recipes by tons of reviewers. You can’t go wrong with Natasha’s recipes! You’ll have to check her out.
Instant Pot White Chicken Chili
Ingredients:
2 large chicken breasts
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can white great northern beans, drained and rinsed
1 medium onion, chopped
1 (15-ounce) can corn with juice
1 (10-ounce) can rotelle diced with green chilis with juice
1/2 cup chicken broth or stock
1 teaspoon chili powder or 1 tsp. Cumin powder to taste (½ a teaspoon to keep it more family friendly)
1 (.4-ounce) package ranch salad dressing mix
1 (8-ounce) package cream cheese, cut into 6 pieces
optional:
1/2 cup chopped cilantro, for garnish
1 avocado diced, for garnish
sour cream
tortilla chips or baked potato to serve
Directions:
1. Place all of your ingredients into your Instant Pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion (1), corn with juice, tomatoes with juice, and ½ cup chicken broth.
2. Add ½ to 1 teaspoon chili powder (use ½ teaspoon to make it more kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 minutes on manual or high pressure. Once it is done cooking, let it naturally depressurize for 10 minutes then switch the valve to the “venting” position to completely release steam before opening lid.
4. Remove chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado, cilantro and sour cream, if desired.
2. Add ½ to 1 teaspoon chili powder (use ½ teaspoon to make it more kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 minutes on manual or high pressure. Once it is done cooking, let it naturally depressurize for 10 minutes then switch the valve to the “venting” position to completely release steam before opening lid.
4. Remove chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado, cilantro and sour cream, if desired.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.commons.wikimedia.org
- www.flikr.com
- www.natashaskitchen.com
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
