An easy weeknight chili you will be making on repeat!! This Instant Pot White Chicken Chili is one of our favorite comfort food recipes. Gluten-free, and ready in just over a half hour.
Turn your instant pot onto sauté mode and let it preheat. Add the olive oil. Add the diced bell pepper, onion, and garlic (see notes for using raw chicken, you'll be cooking it in this step if you are not starting with pre-shredded chicken!). Cook for 3-5 minutes, stirring frequently to prevent burning.
Add the rest of the ingredients, from the chicken to the chicken broth and stir well, to make sure there are no bits stuck to the bottom.
Close the Instant Pot lid and set the valve to the "sealing" position. Cook on the manual setting at high pressure for 10 minutes.
Allow to naturally release for 5-10 minutes, then carefully manually release the pressure until the button drops.
Your cream cheese will still be in clumps. Using a whisk, break up the cream cheese, mix it into the chili. Top with your favorite garnishes to serve!
Notes
This is a GREAT recipe to use up leftover turkey instead of chicken! So make sure to save this one on Pinterest for later!
To use raw chicken, slice 1 lb raw chicken breast and saute it with the bell pepper and onion in step 1. It will not be cooked all the way through yet, and that's OK. You'll have to shred the cooked chicken carefully in step 5 when you're stirring in the cream cheese.
The nutrition facts estimate only the chili and not any of the optional garnishes