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)
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!
Notes
Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
- Prep Time: 15
- Cook Time: 45