Pressure Cooker White Chicken Chili is made from frozen chicken breasts, hearty white beans, and creamy cheesy goodness.

Oh goodness, we all need more cozy soups in our life this time of year, right? At our house we can’t get over the soups that allow us to top them with everything good: cilantro, avocado, jalapenos, cheese, more cheese, sour cream, tortilla chips. You get the point. The more toppings, the better the soup!

I have another recipe on the blog for Chicken Tortilla Soup that has been one of my top 3 recipes for the last 4 years, but I think this one is going to give it a run for its money! It’s the new and improved version because hello, cream cheese and heavy cream. Need I say more?

This recipe is legit a dump and cook kind of situation. I don’t even take the time to thaw my chicken breasts because it’s just not necessary! You get the same tenderness with half the work.

So, don’t be shy, throw everything into your pressure cooker or instant pot, give it a quick stir, set the time, and walk away. Live your life away from the stove! When the time goes off, let the pressure release naturally for a bit, then stir in the cream cheese and heavy cream and voila! Ready to eat.

I need to address one more quick thing regarding this soup.

It’s extremely versatile. You can try to hurt it, but all it will do is love is return.

If you don’t like great northern beans, use little white beans or even black or pinto beans! You don’t have diced green chilies on hand? No sweat. Use fresh jalapenos or even a jar of medium/hot salsa. The soup is forgiving – it’s not going to mind a few adjustments!

Cozy up for all the fall fun with this Pressure Cooker White Chicken Chili. I promise you, you won’t regret it.

Pressure Cooker White Chicken Chili

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Author: Jessie
Total Time: 1 hour
Yield: 6-8 1x

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Description

Pressure Cooker White Chicken Chili is made from frozen chicken breasts, hearty white beans, and creamy cheesy goodness.

Ingredients

Scale

1lb boneless skinless chicken breasts (I use frozen)
1 large yellow onion, diced
4 cloves garlic, minced
3 cups chicken broth (affiliate)
2 15oz cans great Northern beans, drained and rinsed
1 4oz can diced green chiles
2 cups frozen corn
1 ½ teaspoons salt
½ teaspoon black pepper
1 teaspoon cumin (affiliate)
1 teaspoon oregano
¾ teaspoon chili powder
¼ teaspoon cayenne pepper
1 bunch fresh cilantro, chopped
4oz cream cheese at room temperature
¼ cup heavy cream

Toppings

chopped avocados
sour cream
crushed tortilla chips
fresh cilantro
shredded cheddar or Mexican cheese
sliced jalapenos (fresh or pickled)

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Instructions

Add all soup ingredients to pressure cooker EXCEPT cream cheese and heavy cream.
Stir, lock lid, and set to high pressure for 15 minutes. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
Shred chicken with two forks right in the pressure cooker, then add cream cheese and heavy cream. Turn onto the sauté setting and cook and stir for 5 minutes or until cream cheese melts.
Ladle into bowls and top with any of the toppings listed above!