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White Bean Chicken Chili warm

The Best White Chicken Chili Pressure Cooker Recipe

A creamy, hearty and flavorful white chicken chili made quick with a pressure cooker. Comforting and satisfying with tender chicken, Neufchatel cheese, cannellini beans and warming spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 1 small yellow onion diced fine
  • 1 tablespoon olive oil for saute
  • 2 cloves garlic minced
  • 2 cans low-sodium chicken broth
  • 1 can diced green chilies
  • 1.5 teaspoons ground cumin
  • 0.5 teaspoon paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground coriander
  • 0.25 teaspoon cayenne pepper
  • salt and freshly ground black pepper to taste
  • 1 package Neufchatel cheese cut into small cubes
  • 1 1/4 cups frozen or fresh corn
  • 2 cans cannellini beans drain and rinse
  • 2 1/2 cups shredded cooked chicken rotisserie or leftover
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • toppings optional: tortilla chips, Monterrey Jack cheese, avocado

Equipment

  • 1 Pressure cooker

Method
 

Instructions
  1. Heat olive oil in a large pot over medium-high heat. Saute diced onion for 4 minutes until soft. Add garlic and cook for 30 seconds more.
  2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to gentle boil, then reduce heat and simmer 15 minutes.
  3. Puree 1 cup of beans with 1/4 cup of the broth to make a thickener. Stir in Neufchatel cheese, corn, whole beans, and pureed beans, and simmer 5–10 minutes.
  4. Stir in shredded chicken, lime juice, and cilantro. Heat a few more minutes until warmed through.
  5. Serve hot with toppings like tortilla chips, cheese, and avocado if desired.

Notes

Store leftovers in airtight containers and refrigerate up to 4 days or freeze for later. Reheat gently on stove or microwave.