This White Bean Chicken Chili Recipe comes together so quickly in the Instant Pot! It’s made using mostly pantry staples, and is so delicious and creamy.
I recently came up with this recipe because… well…. We’re experiencing COVID-19 quarantines and fresh ingredients are hard to come by. Luckily, this White Bean Chicken Chili in an Instant Pot is quick, SO easy, cheap, and something you can make with the canned goods already in your pantry. Keep reading for the instructions!
I love White Bean Chicken Chili because it’s so simple! You can eat it as is, or you can top it with sour cream and cilantro. OR you can do all that and then scoop it up with crunchy, salty tortilla chips. That’s my personal favorite 😉
What is In White Bean Chicken Chili?
Olive oil
Onion
Great white beans, canned
Cannellini beans, canned
Diced tomatoes, canned
Chicken broth
Frozen corn
Oregano
Cumin
Salt
Chili powder
Cream cheese, cut into cubed
Cooked chicken, I used rotisserie
How to Make White Bean Chicken Chili in an Instant Pot?
Making White Bean Chicken Chili in your Instant Pot is SO EASY!! But duh, isn’t everything easier in your Instant Pot?
To make this dish in the Instant Pot, simply start by turning your Instant Pot to the saute feature. Add 2 tbsp of olive oil and the onions. Stir for about 4 minutes or so, until the onions turn translucent and start to soften.
Turn your Saute feature off, and add both kinds of drained beans, tomatoes with juice, chicken broth, corn and seasonings.
Set the Instant Pot to Manual for 5 minutes. Once the pressure cooker has completed its time, do an Instant Pressure Release.
Remove the lid from the Instant Pot and stir in the cream cheese until it completely melts into the chili. Then add the rotisserie chicken again, and stir to combine. You can add the rotisserie chicken right out of the fridge, and it will warm up once it sits in your chili for a few moments.
Serve by topping with sour cream, cilantro, tortilla chips, or nothing! Enjoy!
Leave a comment on this post letting me know what you thought of the recipe.
How to Make this Recipe without an Instant Pot?
If you don’t have an Instant Pot but still want to make this White Bean Chicken Chili, you’re in luck! Everything in this recipe is already cooked, so you can adapt the process without changing the final product too much.
To start, heat a large pot on medium-high heat on the stove. Heat the olive oil and saute the onion.
Add both kinds of drained beans, tomatoes with juice, chicken broth, corn and seasonings. Stir occasionally until the combination is heating through, adding more chicken broth if necessary.
Once the chili is warm, keep it on the heat and add the cream cheese. Stir until the cream cheese completely melts into the chili, then add the rotisserie chicken.
Remove from heat. Serve by topping with sour cream, cilantro, tortilla chips, or nothing! Enjoy!
How do You Thicken White Bean Chicken Chili?
Some people like to thicken their Chili with sour cream. I’ve never really been a sour cream lover, always preferring cream cheese over sour cream. In this recipe, I add cream cheese into the chili to thicken it and make it creamier. I love the way that this turned out!
Can You Freeze this Chili?
Of course! This is actually the PERFECT recipe to be frozen! If you are freezing this recipe, make sure that you store it in an airtight container. It can keep for up to 6 months.
To thaw, run the sealed container under hot water until the contents loosen up enough juuuust to be removed from the container. Put the (still frozen) contents in a pot or pan and add a little bit of water or chicken broth. Perhaps about ¼ cup. Heat over low heat until the contents thaw. Then enjoy!
Did you like this recipe for White Bean Chicken Chili in the Instant Pot? If so, you might also like these soup recipes from The Foreign Fork:
- 8 Easy Soup Recipes from Around the World
- 6 Recipes You Can Make with Non-Perishable Ingredients
- Chicken and Rice Soup Recipe
- Thai Inspired Meatball Soup with Rice Noodles
White Bean Chicken Chili
Ingredients
- 2 tbsp olive oil
- ½ onion chopped
- 1 15.5 oz can great white beans, drained
- 1 15.5 oz can cannelini beans, drained
- 1 14.5 oz can diced tomatoes, not drained
- 1 cup chicken broth
- 1 cup frozen corn
- ½ tsp Oregano
- 1 tsp Cumin
- Salt to taste. I start with ¼ tsp before cooking and add more after cooking if necessary
- ¼ tsp Chili powder, optional
- 2 oz cream cheese, cut into cubed
- 3 cups cooked chicken, shredded or cubed into bite sized pieces
Instructions
Instant Pot Instructions
- Start by turning your Instant Pot to the saute feature. Add 2 tbsp of olive oil and the onions. Stir for about 4 minutes or so, until the onions turn translucent and start to soften.
- Turn your Saute feature off, and add both kinds of drained beans, tomatoes with juice, chicken broth, corn and seasonings.
- Set the Instant Pot to Manual for 5 minutes. Once the pressure cooker has completed its time, do an Instant Pressure Release.
- Remove the lid from the Instant Pot and stir in the cream cheese until it completely melts into the chili. Then add the rotisserie chicken again, and stir to combine. You can add the rotisserie chicken right out of the fridge, and it will warm up once it sits in your chili for a few moments.
- Serve by topping with sour cream, cilantro, tortilla chips, or nothing! Enjoy!
- Leave a comment on this post letting me know what you thought of the recipe.
Stovetop Instructions
- To start, heat a large pot on medium-high heat on the stove. Heat the olive oil and saute the onion.
- Add both kinds of drained beans, tomatoes with juice, chicken broth, corn and seasonings. Stir occasionally until the combination is heating through, adding more chicken broth if necessary.
- Once the chili is warm, keep it on the heat and add the cream cheese. Stir until the cream cheese completely melts into the chili, then add the rotisserie chicken.
- Remove from heat. Serve by topping with sour cream, cilantro, tortilla chips, or nothing! Enjoy!
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