One Pot White Chicken Chili Mac And Cheese
A comforting one-pot dinner combining the warmth of white chicken chili with the creaminess of mac and cheese, perfect for busy weeknights.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoons salted butter or olive oil
- 1 yellow onion chopped
- 1 pound boneless skinless chicken breasts or thighs
- 4 cloves garlic chopped
- 2 poblano peppers seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- salt and black pepper to taste
- 4 cups broth chicken or veggie
- 4 ounces cream cheese room temperature
- 1 can white beans drained
- 1 can (4 ounces) diced green chilies
- ½ cup salsa verde
- 1 pound short cut pasta
- 2 cups shredded melty cheese colby, cheddar, pepper jack
- green onions and cilantro for serving
Instructions
Instructions
- Heat the butter in your pressure cooker pot over medium heat and add chopped onion. Cook until translucent, about 5 minutes.
- Add the chicken and brown on all sides for 5-6 minutes.
- Stir in garlic, poblano peppers, cumin, paprika, chili powder, salt, and pepper. Cook for 2 minutes until fragrant.
- Pour in the broth, lock the lid, and cook at high pressure for 15 minutes.
- Gently release the pressure. Remove and shred the chicken, then return to the pot.
- Stir in the pasta and cook uncovered on low heat for about 10 minutes until tender.
- Add cream cheese and shredded cheese. Stir until melted and creamy.
- Serve hot with green onions and cilantro on top.
Notes
Use rotisserie chicken for a faster version. You can also swap cream cheese with sour cream and cheese if needed.