A twist on the traditional, we have reduced the number of beans in this Instant Pot White Chilli Chicken and instead loaded it up with lots and lots of veggies to fill bellies up in no time without the need for quite so many carbs. Everything cooks together perfectly in the slow cooker or instant pot, allowing for a quick and delicious weeknight meal. Packs well in a thermos for a grab and go lunch as well. Load up with as many toppings as your heart desires for a meal everyone can get behind!
Today I have a scrumptious veggie-heavy Instant Pot White Chicken Chili to share with you. We still have beans in there, just not as many as a traditional recipe would call for, instead, we have opted for lots of veggies, and I am sure you are going to love it.
This Creamy Instant Pot White Chicken Chili is a perfect dish whether it be to warm you in the throes of winter or to enjoy in the backyard with a crisp glass of white while the sun beats down. It is a perfect entree to feed a crowd or take along in your instant pot to a party or even tailgating.
I love nothing more than throwing everything in the instant pot or slow cooker and knowing dinner is cooking away and will be ready without much effort on my behalf on a busy weekday. It makes the day run so much more smoothly, especially if it’s the season of evening sports (who thought they would be a good idea?).
Who doesn’t love coming home to a cozy house with the smell of a hearty dinner emanating from the kitchen?
If you are looking for another quick and easy weeknight dinner that travels well then check out my Instant Pot Broccoli Cheese Soup. It too is loaded with veggies, is SUPER CHEESY and needs just a handful of ingredients you will likely already have on hand.
If you have more time on your hands (I’m thinking a chilled out Sunday afternoon) then check out this similarly belly warming delight: Slow-Cooked Minced Pork Ragu. Lower the carbs by serving the ragu sauce with a cauliflower mash rather than the pasta.
HOW TO THICKEN WHITE CHICKEN CHILI?
If you need to thicken the chili you can add in a little plain flour, xanthan gum or glucomannan. A little goes a long way.
WANT TO MAKE THIS WHITE CHICKEN CHILI KETO OR LOW CARB?
If you are following a strict Keto or Low Carb Diet feel free to leave out the can of beans and corn. I would add more chicken for some extra protein.
Looking for another chili to have in the rotation? This Turkey and Sweet Potato Chili has been a huge hit and gets rave reviews - just check out the comments!
You could make a crock pot of each and call it a party. Enjoy!
White Chicken Chili
Ingredients
- 1 lb boneless skinless chicken breast trimmed of excess fat
- 1 yellow onion cut into wedges
- 3 cloves garlic minced
- 1 4 oz can diced green chilis I use mild
- 1 can whole kernel corn drained and rinsed
- 1 can great northern beans drained and rinsed
- 1 yellow bell pepper cut into 1 inch chunks
- 1 green bell pepper cut into 1 inch chunks
- ¼ cup fresh cilantro (coriander) chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 3 cups reduced sodium chicken broth
- ½ cup cream cheese softened see notes
- ¼ cup heavy cream
- salt and pepper to taste
- avocado sour cream, cilantro, pumpkin seeds for serving
- additional toppings (optional): corn kernels, pumpkin seeds, cilantro, sour cream, chilis
Instructions
To Make This In The Instant Pot
- Add chicken breasts to the bottom of the instant pot and top with onion wedges, garlic, chilis, corn, beans, bell peppers, and herbs and spices. Add in the chicken stock and give everything a good stir.
- Pop on the lid and seal and cook on manual high pressure for 20 minutes. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening the lid.
- Remove the chicken from the pot and use two forks to shred it. Put the chicken back in the slow cooker along with the softened cream cheese and heavy cream. Stir. Pop the lid on and let it sit for about 10 minutes so that the cream cheese can melt. At this point stir again, taste and add salt and pepper as needed.
- Serve with desired toppings.
To Make This in The Slow Cooker
- Follow the instructions as above but cook in the slow cooker for 8 hours on low or 3-4 hours on high.
To Make This Low Carb
- To make this low carb follow the instructions but simply omit the beans and the corn.
Notes
- Cream cheese: you need to use cream cheese softened to room temperature or slightly heated in a microwave. If you do not you will end up with clumps of cream cheese in the chili.
- To make this low carb simply omit the beans and the corn.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Don’t forget to follow Whole Food Bellies on Pinterest for more recipe inspiration! Or if Pinterest isn’t your style, bookmark this post! Let’s keep the conversation going- join my Facebook group!
If you enjoyed this recipe then you might want to try these other bowls of soupy goodness:
- Turkey and Sweet Potato Chilli In The Instant Pot
- Instant Pot Broccoli Cheese Soup
- Instant Pot Lasagna Soup
Be sure to join me over on Instagram for some tips, tricks, and behind the scenes.
Lisa Donkin says
Donna. Welcome to Aus! I stumbled onto your page and love it so thank you. Could you recommend any alternatives to the higher animal fats to this recipe (am happy to go with the cheeses!)? (I have a cholesterol issue but this sounds delicious...!). Also what beans would be equivalent in Aus? Thanks!
Donna says
Thanks, Lisa, so happy to be back 🙂
In terms of the cream cheese and cream, you could definitely sub that out for some ricotta. The overall consistency won't be as thick and creamy, but the flavour will still be there. If I were making it for myself I would blitz the ricotta with a little bit of stock and flour to get rid of those lumpy bits and help thicken up the chilli. If you don't fancy ricotta you could *try* blitzing up some tofu until it becomes a runny consistency and use that instead (I haven't tried it in this recipe but I use it as sour cream all the time - google vegan sour cream and you will find a good recipe). Or leave it out completely and forego the creaminess.
In place of the sour cream, you could do a dollop of plain yogurt with a little squeeze of lemon, or just go without and add lots more avocado instead! Hope that helps.
For the beans, I have been replacing them with cannellini beans here.
Enjoy
Rob says
I love this recipe, it’s so easy and fast. I used roasted chicken breasts from a warehouse store 4 for $4 shredded and added after the cream cheese incorporated. Put back the lid and kept it on warm for a few minutes. It was the day before thanksgiving hit. I’m using the leftovers in a pot pie.
Donna says
Love the idea of using the leftovers for a pot pie, perfect!!
Molly Kumar says
This looks super yummy and a perfect recipe to get started with the slow cooker. I love how creamy yet healthy the chili looks. Saving the recipe to try for weekend brunch soon.
Donna says
Ooh enjoy your weekend brunch, my favorite meal on a lazy Sunday!
Toni says
That looks so cozy! Perfect for cold nights!!
Helene says
I don't think so I can get these beans in my supermarket. Any other bean varieties that you think I could use to make this chili? Btw love the addition of sunflower seeds, that's smart 🙂
Donna says
Any bean would work, I have actually made this using chickpeas (garbanzo beans) before because it's all I had in the pantry and it was still lovely, just a little bit different 🙂
Dana says
This is so incredibly comforting, and the fact that it's made in the Instant Pot makes everything so much easier and quicker. Never thought I'd run into a weeknight-friendly from-scratch soup! Love the addition of pepitas. I love adding a little crunchy topping.
Traci says
Oh yum! I can't say that I've ever had a creamy white chili. I'm pretty sure I would go nuts for it because I already love white chicken chili. I'm also swooning over the toppings on this chili. Those pumpkin seeds caught my eye and won't let go 🙂 This is really gorgeous and I swear I can taste it right now!
Donna says
Oh thank you Traci 🙂 We love adding the pumpkin seeds for a bit of extra crunch!
TRISH says
THIS IS DEFINITELY GOING ON MY DINNER LIST! IT HAS SO MUCH GOOD STUFF IN IT. SUCH A GREAT IDEA TO REDUCE THE BEANS AND BULK UP THOSE VEGGIES. YUUUUUUM YUM YUM!
Donna says
Anything to get the kids eating extra veg 🙂
Debra says
Great reminder to get dinner into a slow cooker...set it and forget it...or if you did forget it, use the instapot...but no excuses not to get a wholesome dinner on the table. Love all the options and the creativity in this to not be just another same 'ol chili. Excited to put this one in the rotation.
Donna says
Yay 🙂
Tracy says
Yes! My favorite days are ones I remember to put dinner in the crock pot and I get to come home to a delicious smelling house and dinner done! There are few things better. Especially those weeknight sports nights that are super hectic which once seemed like a good idea, ha. Can't wait to try this - LOVE chili but haven't made a white chili yet!
Donna says
Haha I know right! You start out the sports season all excited, but as soon as it hits week two you start questioning your sanity 🙂
Gloria says
I don't have an instant pot...but I do have a regular pressure cooker. I know I can adapt this to make it work. I love this variation of chili...nice for a change.
Donna says
Now that I have moved to Australia I have a different pressure cooker as well (they don't have instant pots here?!? Go figure!) Easily converts to any pressure cooker and works just as well.