Creamy White Chicken Chili Made Easy in Your Pressure Cooker
This creamy white chicken chili made in the pressure cooker is packed with tender chicken, smoky poblano peppers, rich cream cheese, and hearty white beans for a cozy bowl of comfort in under an hour.
Equipment
- 1 Pressure Cooker Electric or stovetop
Ingredients
Main ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 4 cloves garlic minced or grated
- 2 poblano peppers seeded and chopped
- 1 jalapeño seeded and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- kosher salt and black pepper to taste
- 1 pound chicken breasts or thighs boneless, skinless
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese room temperature
- 1 can white beans drained
- ½ cup salsa verde
- 1 cup shredded cheddar cheese
- ½ cup fresh cilantro chopped
- avocado, cheddar cheese, and yogurt optional for serving
- lime zest and juice for serving
Instructions
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until fragrant, about 5 minutes.
- Stir in garlic, poblano peppers, and jalapeño. Cook for another 3-4 minutes.
- Add cumin, smoked paprika, chili powder, salt, and pepper. Stir to coat the veggies well.
- Place the chicken on top, add chicken broth to cover, and bring to a boil. Secure pressure cooker lid and cook under high pressure for 15 minutes.
- Use quick release, then shred chicken with two forks.
- Stir shredded chicken back in. Add cream cheese, white beans, and salsa verde. Simmer for 5-10 minutes over low heat until melted and combined.
- Taste, season, and serve with cheddar cheese, cilantro, avocado, yogurt, and lime if desired.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days or freeze for later. Reheat gently to maintain creamy texture.