Why am I making Instant Pot Creamy, Cheesy White Chicken Chili? Perhaps because I am missing the food obsessed atmosphere that went along with the Super Bowl. If you thought the food was more important than the game, I’m right there with you. So now what is a person who has been planning the Game Day menu for weeks to do? Make chili of course. And, if you’re a big Instant Pot fan like I am, you’ll love the Instant Pot white chicken chili recipe I have for you today.
Winter is still here in all of its glory so there is still plenty of time to curl up by the fire and eat bowls of warm, comforting chili. Not just any chili however. It must be white and creamy and cheesy. And because we all got Instant Pots for Christmas (right?), we don’t want to lose the Instant Pot momentum, do we?
If we put the Instant Pot away and we don’t use it, what will happen to it? It will join the junkyard of all bread machines, pasta machines, treadmills and other things that seemed like such a good idea at the time. Now they live in the basement just waiting for the garage sale we never have.
So to assure that the Instant Pots continue to be regularly used, lets braise, simmer and slow cook until we see the end of winter. And, believe me, this Instant Pot white chicken chili recipe is worth keeping yours out of storage for.
This White Chicken Chili gets its creaminess from the Great Northern Beans but also from the some of the delicious shredded cheese (from Murray Brothers at Krogers!) which gets stirred in before the chili is served. This addition of two cheeses as ingredients rather than just a topping brings all of the elements together and creates a smooth result reminiscent of a macaroni and cheese but with healthy beans instead of pasta. I served the Instant Pot White chili in beautiful individual Staub ceramic cocottes which made it look even more inviting and tasty.
While this White Chicken Chili can certainly be made on the stovetop, the Instant Pot does make quick work of making the chili with dried beans, which I think taste so much better than canned. The stovetop directions are in the recipe notes. Make this soon and freeze what you don’t use for a cozy lunch as you watch the snow fall. Think about a warm bowl of Creamy Cheesy White Chicken Chili topped with two cheeses, sour cream, avocado and then there must be Fritos. Because I love to dip Fritos in anything warm and smooth to get my crispy on. I made that term up. It does sound young and hip, something I aspire to be in MEtirement. Make the chili. It’s different and delicious. You’re going to love it.
Instant Pot Creamy Cheesy White Chicken Chili
This is a wonderful bowl of comfort and a change from the usual tomato-based chili we have all come to know and love.
- 1 lb. dried Great Northern Bean rinsed and drained
- 8 cups water
- 2 teaspoons salt
- 2 poblano peppers
- 4 tablespoons olive oil divided
- 1 pound trimmed boneless chicken breasts cut in bite sized pieces
- 1 large onion finely chopped
- 1 teaspoon salt
- 1 tablespoon cumin preferably freshly ground
- 1 teaspoon marjoram
- 1 ½ teaspoons oregano
- 3 tablespoons minced garlic
- 6 cups chicken stock
- 4 ounces shredded sharp yellow cheddar divided
- 4 ounces shredded white cheddar divided
- ½ cup chopped cilantro leaves and all of the stems from a bunch of cilantro washed and tied together with cotton string
For the garnishes:
- Yellow and white cheddar
- Avocado slices
- sour cream and tortilla chips or Fritos
- Put the washed beans, water and salt in the Instant Pot. Seal the top and cook on high pressure for 20 minutes. Let steam release naturally for 20 minutes and then vent the top, using oven mitts and exercising caution not to be burned by the residual steam.
- Drain the beans and wipe out the pot until it is clean and dry.
- While the beans are cooking, broil the poblano peppers until they are blistered and charred all over. Place them in a plastic bag and let them steam and cool down. Remove the skin, seeds and ribs from the peppers and chop them finely.
- Turn Instant Pot to the Saute function and add 2 tablespoons of olive oil. Saute the diced chicken in two batches until it is just slightly brown and all of the pink color is gone from the meat. This will take 8-10 minutes for each batch. The meat should be cooked through but not overcooked. Remove the chicken and set aside.
- In the empty pot which is still on the Saute function, add the remaining oil, onions, salt and peppers. Saute until the onions are soft and translucent, about 10 minutes. Add the cumin and stir. Rub the marjoram and oregano between your fingers to release the flavor and add that to the pot along with the garlic. Stir for 1 minute only. Turn the Saute function off.
- Add the chicken stock to the pot with the onions, garlic, peppers and spices. Add the tied cilantro stems and cook the mixture on HIGH pressure for 30 minutes, allowing the pressure to release naturally. Open the pot and remove the cilantro stems. Remove the pot insert. Stir in the cooked reserved chicken, half of the yellow cheddar and half of the white cheddar until all of it is melted and the chili is smooth.
- Serve the chili in bowls garnished with the chopped cilantro leaves and passing the rest of the shredded cheeses, avocado slices and sour cream.
- The white chicken chili can also be made on the stovetop. Soak the beans overnight, drain and rinse them and cook them in 8 cups of water with 1 teaspoon of salt for 1 ½ hours. Drain and set aside. Saute the chicken, onions, peppers, spices and garlic as above for the instant pot version. Proceed with the recipe on the stovetop, cooking the beans in the stock for another hour. Add the chicken and cheeses as above and serve.
The white chicken chili can also be made on the stovetop. Soak the beans overnight, drain and rinse them and cook them in 8 cups of water with 1 teaspoon of salt for 1 ½ hours. Drain and set aside. Saute the chicken, onions, peppers, spices and garlic as above for the instant pot version. Proceed with the recipe on the stovetop, cooking the beans in the stock for another hour. Add the chicken and cheeses as above and serve.