Instant Pot White Chicken Chili should be part of anyones busy weeknight arsenal if you want an amazing dinner on the table in under an hour.
There’s really only one difficult part of whats all involved in Instant Pot White Chicken Chili.
It’s not finding the time, finding a reason, or even making the chili.
It’s having the self-control of knowing when to stop eating it before your belly is so full its uncomfortable. Because if you can’t pinpoint that moment, I promise, that discomfort won’t even stop you from doing it again once it subsides.
FULL RECIPE LINK:
INSTANT POT AFFILIATE LINK:
INGREDIENTS
Chili Seasoning
1 1⁄2 tsp Chili Powder
1 1⁄2 tsp Cumin – Ground
2 tsp Mexican Oregano – Dried
1 tsp Coriander – Ground
1 tsp Kosher Salt
1⁄2 tsp White Pepper
1⁄4 tsp Cayenne Pepper
White Chicken Chili
2 Tbsp Olive Oil
1 Yellow Onion – Diced
1 Green Bell Pepper – Diced
2 Jalapeño – Diced
1 Tbsp. Minced Garlic
Chili Seasoning from Above
1 3⁄4 Cups Chicken Stock
10 Oz Rotel – Canned
2 – 14.5 Oz Cannelloni Beans – Canned – Drained and Rinsed
2 Cups Frozen Corn
2 lbs Boneless Skinless Chicken Breasts
Juice of One Lime
8 Oz Cream Cheese – Cubed
1⁄2 Cup Sour Cream