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Instant Pot Creamy Chicken Chili – vegetarian recipe
Stav Kogan

Instant Pot Creamy Chicken Chili

A rich, savory, and easy Instant Pot Creamy Chicken Chili made with frozen chicken breasts. This velvety, cheesy white chicken chili is the perfect comfort food, ready in a flash for a busy weeknight dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 serving
Calories: 357
Ingredients Method Nutrition

Ingredients
  

  • 2 lbs (907 g / 32 oz) grass-fed chicken breasts, frozen
  • 1 10-oz / 283g (10 oz) can diced tomatoes with green chiles, undrained
  • 1 4.5-oz / 127g (4.5 oz) can diced green chiles, undrained
  • 4 cups (950 ml) chicken broth
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • Salt and freshly ground black pepper, to taste
  • 8 oz (226 g) cream cheese, softened and cubed
  • ¼ cup (60 g / 2.12 oz) sour cream
  • Optional Garnishes
  • Fresh cilantro
  • Sliced jalapeños
  • Shredded Monterey Jack cheese
  • Avocado
  • For the fastest shredding, use a hand mixer on low speed directly on the cooked chicken breasts in a large bowl. The chicken will be perfectly shredded in seconds.
  • If your chili seems too thin, select the Sauté function on your Instant Pot after adding the cream cheese. Let it simmer for a few minutes, stirring occasionally, to thicken to your desired consistency.
  • To adjust the heat, add a pinch of cayenne pepper for more spice or use mild green chiles and omit the chili powder for a less spicy version.
  • This chili freezes beautifully! Let it cool completely, then store it in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Method
 

  1. Directions
  2. Combine : Place the frozen chicken breasts, diced tomatoes with green chiles, diced green chiles, chicken broth, cumin, chili powder, salt, and pepper into the inner pot of your Instant Pot.
  3. Pressure Cook: Secure the lid and set the steam release valve to the Sealing position. Select the Pressure Cook or Manual setting and cook on high pressure for 20 minutes.
  4. Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes.
  5. Then, carefully perform a quick release to vent any remaining steam.
  6. Shred Chicken: Carefully remove the lid.
  7. Transfer the cooked chicken breasts to a separate bowl and shred the meat using two forks.
  8. Make it Creamy: Add the cubed cream cheese and sour cream to the hot broth in the Instant Pot.
  9. Whisk until the cream cheese is fully melted and the sauce is smooth and creamy.
  10. Finish and Serve: Return the shredded chicken to the pot and stir to combine.
  11. Taste and adjust seasoning if needed.
  12. Serve hot with your favorite toppings.

Nutrition

Calories: 357kcalCarbohydrates: 4.4gProtein: 38gFat: 20.6g

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