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To make this chili, you need a few key ingredients: - 1 tablespoon olive oil - 1 pound boneless, skinless chicken breasts, diced - 1 onion, diced - 3 cloves garlic, minced - 2 cans (15 oz each) white beans, drained and rinsed - 2 cups low-sodium chicken broth - 1 cup cream cheese, softened - 2 teaspoons ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste These ingredients work together to create a rich and creamy chili. The white beans add a nice texture, while the chicken makes it hearty. You can add some optional ingredients to enhance the flavor: - 1 jalapeño, seeds removed and finely chopped This adds a kick of heat if you like spicy food. Fresh cilantro is great for garnish. Lime wedges also bring a fresh zing to each bowl. You can substitute some ingredients if needed: - Use turkey or pork instead of chicken for a different flavor. - Swap cream cheese for Greek yogurt for a lighter option. - Use vegetable broth instead of chicken broth for a vegetarian version. These swaps keep the dish tasty while meeting your dietary needs. Always feel free to experiment and make the recipe your own! I start by setting my Instant Pot to the sauté function. Then, I add one tablespoon of olive oil and let it heat for about a minute. This step is key for a good flavor base. Next, I add one pound of diced chicken. I season it with salt and pepper. I sauté it for about three to four minutes. I want the chicken to brown lightly. After that, I stir in one diced onion and three minced garlic cloves. I cook this mix for two more minutes. The onion should become soft and clear. Now, I add two cans of white beans, which I drained and rinsed. I pour in two cups of low-sodium chicken broth. Then, I sprinkle in two teaspoons of ground cumin, one teaspoon of chili powder, and one teaspoon of smoked paprika. If you like some heat, add a finely chopped jalapeño. I mix everything well. After that, I close the lid and set the pot to cook on high pressure for ten minutes. When the cooking time ends, I let the pressure release naturally for five minutes. Then, I use quick release for any leftover steam. I open the lid and add one cup of softened cream cheese. I stir until it melts into the chili. Finally, I taste and adjust the seasoning with salt and pepper. I serve it hot, topped with fresh cilantro and lime wedges. This chili is creamy, tasty, and perfect for any meal! For great chili, always use fresh ingredients. I recommend using good-quality chicken and beans. Make sure to sauté your chicken until it’s golden. This step adds flavor. Use the sauté function well; it really helps build a tasty base. Always adjust the liquid levels. Too much broth can make your chili thin. For the creamiest chili, cream cheese is key. Make sure to soften it before adding. This helps it melt smoothly. Stir in the cream cheese after cooking. This keeps it creamy and rich. If you want extra creaminess, add a splash of heavy cream too. One common mistake is overcooking the chicken. This can make it tough. Always remember to use the right cooking time. Another mistake is not seasoning enough. Taste your chili before serving. Adjust salt and pepper to your liking. Lastly, don’t skip the natural pressure release. This step helps keep your chili thick and flavorful. {{image_2}} You can easily make this chili vegetarian. Just swap chicken for extra beans or veggies. Use 3 cans of white beans for protein. You can add bell peppers, zucchini, or corn for more texture. Replace chicken broth with vegetable broth for a rich flavor. This keeps the chili creamy and tasty. If you like heat, add more spice. Start with a pinch of cayenne pepper. You can also toss in crushed red pepper flakes. For a unique twist, try adding fresh diced jalapeños. Remember, adjust to your taste. Your chili will warm you up and excite your taste buds. This recipe is flexible with beans. You can mix different types, like black or pinto beans. Using a mix can add depth and interesting flavors. Combine two cans of white beans with one can of black beans. This gives a nice contrast in color and flavor. Be creative and find your favorite mix! After you enjoy your chili, store leftovers in an airtight container. Let it cool first, then cover it tightly. You can keep it in the fridge for up to four days. Make sure to label the container to track how long it's been stored. To freeze your chili, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Seal the bags tightly and remove as much air as possible. Your chili can last in the freezer for about three months. Thaw it overnight in the fridge before you reheat. When it's time to heat up your chili, you have a few options. You can use the stove or your microwave. If using the stove, pour the chili into a pot and heat over medium heat. Stir often to prevent it from sticking. If using a microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between. Always check that it's heated through. Adjust the seasoning as needed before serving again. Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. The Instant Pot can cook frozen chicken well. It will turn out tender and juicy. Make sure to cut the chicken into smaller pieces for even cooking. To spice it up, add more jalapeño or chili powder. You can also use cayenne pepper for extra heat. Start with a small amount and taste as you go. This way, you can find the right heat level for you. This chili pairs well with rice or cornbread. You can also serve it with tortilla chips for crunch. A side salad adds fresh flavors, too. Don’t forget lime wedges for a zesty kick! Yes, you can make it in a slow cooker. Just sauté the chicken and veggies first. Then, add everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese at the end. This chili lasts about 3-4 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. It can last up to 3 months in the freezer. This blog post outlined a simple way to make creamy white bean chicken chili. I shared essential and optional ingredients, along with tips for perfect cooking. You learned about storing leftovers and options for spice levels. In the end, this recipe is easy to customize. Don't be afraid to experiment. Enjoy your flavorful chili and share it with friends or family. Cooking should be fun and tasty!

Instant Pot Creamy White Bean Chicken Chili

Looking for a hearty recipe that’s easy to whip up? Try this Instant Pot Creamy White Bean Chicken Chili! Packed with tender chicken, savory spices, and creamy goodness, this dish is a comforting meal perfect for any occasion. In just 30 minutes, you can have a delicious bowl ready to warm you up. Click through to discover the full recipe and start cooking this delightful chili today!
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Ingredients
  

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, diced

1 onion, diced

3 cloves garlic, minced

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

2 cups low-sodium chicken broth

1 cup cream cheese, softened

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

1 jalapeño, seeds removed and finely chopped (optional for heat)

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Set your Instant Pot to the sauté function. Add olive oil and let it heat for a minute.

    Add the diced chicken and season with salt and pepper. Sauté until the chicken is lightly browned, about 3-4 minutes.

      Stir in the diced onion and minced garlic, continuing to sauté for another 2 minutes until the onion is translucent.

        Add the white beans, chicken broth, ground cumin, chili powder, smoked paprika, and chopped jalapeño (if using) to the pot. Stir well to combine.

          Close the lid of the Instant Pot and set it to pressure cook on high for 10 minutes.

            Once the cooking time is complete, allow the pressure to release naturally for 5 minutes before using quick release for any remaining pressure.

              Open the lid and stir in the softened cream cheese until fully melted and incorporated into the chili.

                Adjust seasoning with additional salt and pepper if needed.

                  Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6