Slow cooker white chicken chili pioneer woman

Pioneer Woman White Chicken Chili Instant Pot is an outrageously delicious dinner made in one hour with only ten minutes of preparation. Simple pantry ingredients, creamy, and just surprise your family with white bean chicken chili.

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Why You Will Love This Recipe:

Pioneer Woman Instant White Bean Chili Pot is delicious and convenient it can’t be beaten in flavor and ease.

• Comes together quickly: This Pioneer Woman recipe for Instant White Chicken Chili Pot is ready in less than an hour but has the flavor of simmering all day.
• Incredibly flavorful: From the diced green chiles to the earthy cumin to the rich cream cheese, this chili is not overly spicy and packed with flavor.
• This Pioneer Woman recipe is versatile: As this is an Instant Pot recipe, you can use dried or canned beans and fresh or frozen chicken.
• Allergy-Friendly: White chicken chili is naturally gluten-free, egg-free, and dairy-free, but it can be made dairy-free by omitting the cream cheese

What’s the Difference Between Cannellini Beans and Great Northern Beans?

White beans such as cannellini beans, also known as white kidney beans, and great northern beans have similar flavors. Great northern beans are firmer than cannellini beans, white cannellini beans are creamier. There is enough similarity in flavor and texture between the two types of beans that they can be used interchangeably.

Ingredients That You’ll Need:

• Chicken: You can use fresh or frozen boneless, skinless chicken breasts or chicken thighs for this Pioneer Woman recipe.
• Beans: This Pioneer Woman recipe calls for white beans. You can use Great Northern beans or Cannelini beans. I have also included instructions for using dried beans.
• Green Chiles: If you use canned green chiles, make sure they are labeled mild, not hot, or your chili will be too spicy.
• Chicken Broth: You may use either store-bought or homemade chicken broth. When making chili, it is best to use low-sodium broth to control the level of sodium.
• Spices: For a delicious white chicken chili, add cumin and oregano. These spices add flavor without overwhelming the chili with heat.
• Cream Cheese: The cream cheese gives the chili a creamy, almost cheesy flavor. You must use full-fat or reduced-fat cream cheese, not fat-free cream cheese, as the latter is not as creamy and will not blend well into the soup.

Do I need to saute the onion and chilies?

By sauteing the onion, chilis, garlic, and spices in a pinch of oil, you create layers of flavor in this chili with just a few extra minutes of work. If desired, skip sauteing the onions, chilies, and spices, and add them directly to the chicken stock to save time.

If Using Dried Beans:

1. Put one cup of great northern beans in the pressure cooker with four cups of water. Be sure to close the pressure cooker and close the vent knob.
2. Cook for 25 minutes at HIGH pressure. Allow the pressure to naturally release for at least 10 minutes, and then release it. Let the beans drain.
3. Put the empty inner pot back into the pressure cooker, keeping the prepared beans to one side.

Instant Pot White Chicken Chili Instructions:

1. Add the oil to the pressure cooker, and turn the pressure cooker to saute mode. Allow to heat for a minute or two.
2. Add the diced onion, green chiles, cumin, and oregano to the oil and saute for 3-4 minutes, or until the onion is soft. Add the garlic and cook for another minute. Turn off the Instant Pot.
3. Pour in 1/2 cup of broth/stock and scrape off any browned bits from the bottom of the Instant Pot.
4. Put the remaining broth in the inner pot, along with the canned or cooked white beans and salt. Place the chicken into the liquid.
5. Close the Instant Pot and secure the vent knob.
6. Cook the chicken on HIGH pressure for 15 minutes if it is fresh, or 20 minutes if it is frozen.
7. Let the pressure release for at least 15 minutes after the cooking time has expired.
8. After the pressure has been released, remove the chicken from the inner pot to a cutting board and let rest for a few minutes before shredding or chopping into bite-sized pieces.
9. About 2 cups of the cooking liquid (it is okay if there are beans in the liquid) should be removed from the inner pot and blended. Pour the cream cheese into the blender. Blend until well combined, making sure to leave the lid of the blender partially open so that the steam can escape.
10. Stir the blended liquid and shredded chicken back into the inner pot.
11. Serve with your favorite toppings, such as sour cream, shredded cheese, pickled jalapenos, diced avocados, fresh lime juice, or cilantro.

What to Serve Pioneer Woman White Chicken Chili Instant Pot with?

• Avocado
• Potato Salad Without Mayo
• Cilantro
• Orzo Salad
• Shredded Cheese
• Tuna Salad Nicoise
• Sour Cream
• Wedge Salad
• Jalapeños
• Turkey Salad
• cornbread
• Tomato Salad
• cornbread casserole
• Orzo Salad With Feta
• Mexican cornbread

How To Store Pioneer Woman White Chicken Chili Instant Pot?

• In The Fridge: Your Instant Pot Pioneer Woman White Chicken Chili can be stored in an airtight container in the refrigerator for up to five days.

• In The Freezer: Since the soup contains cream cheese, I don’t recommend freezing it as it may separate after thawing. In the event you omit the cream cheese, you can freeze this Pioneer Woman White Chicken Chili for up to one month in a freezer-safe container. Defrost overnight in the refrigerator and reheat as desired.

How To Reheat Pioneer Woman White Chicken Chili Instant Pot?

• In The Oven: Prepare your Pioneer Woman White Chicken Chili by taking it out of its storage container and placing it in a casserole dish or a heavy oven tray. Cover the dish with a lid or aluminum foil and bake it for 15 minutes.
• In The Microwave: Heat your Pioneer Woman White Chicken Chili in the microwave for approximately 3 minutes, stirring every 60 seconds (this helps avoid cold chicken), and cover with damp paper to prevent a draft.
• In The Air Fryer: Cover the White Chicken Chili leftovers tightly with foil, and air fry at 375 F (190C) until heated through.

Recipe Tips

• Cream Cheese: You can use cream cheese if you wish, but be sure to use full-fat or reduced-fat cream cheese, not fat-free. It can be omitted if you prefer a dairy-free recipe. It is still possible to blend a portion of the beans and cooking liquid to achieve a creamy consistency.
• Dried Beans: If you are using dried beans, you may need to add an additional teaspoon of salt since they will be unseasoned.

FAQ Section

Is the cream cheese necessary for this chili?

Not at all! White chicken chili can be made dairy-free or lower fat by omitting the cream cheese. You won’t miss the creaminess; the chili will still be delicious.

What if my cream cheese doesn’t fully melt into the chili?

Before adding the chili, make sure your cream cheese is at room temperature. As a result, it will be lumpy and not dissolve into the chili as desired.

Is it necessary to blend the cream cheese into the cooking liquid?

It is best to blend a bit of the cooking liquid and beans with the cream cheese for the creamiest texture. If you wish, you can add cubed cream cheese to the inner pot, place the lid on the inner pot, and keep on warm for ten minutes to allow the cream cheese to melt into the chili.

Try More Recipes:

• Pioneer Woman Crockpot Corned Beef
• Hamburger Noodle Casserole Pioneer Woman
• Pioneer Woman Chicken Pot Pie With Biscuits

Instant Pot Pioneer Woman White Chicken Chili Nutrition Facts

Amount Per Serving

• Calories 349.2
• Total Fat 13.5g
• Saturated Fat 6.3g
• Cholesterol 88.6mg
• Sodium 767.2mg
• Potassium 332.8mg
• Total Carbohydrate 33.7g
• Dietary Fiber 10.6g
• Sugars 6g
• Protein 25g
• Vitamin A 16.2%
• Vitamin C 15.1%
• Calcium 14.7%
• Iron 23.1%

Nutrition Facts Source: Source

Pioneer Woman White Chicken Chili Instant Pot

Cooking Method:Instant Pot Cuisine:American Courses:Soups

Description

Pioneer Woman White Chicken Chili Instant Pot is an outrageously delicious dinner made in one hour with only ten minutes of preparation. Simple pantry ingredients, creamy, and just surprise your family with white bean chicken chili.

Ingredients

• 1 teaspoon olive oil
  
• 1 small onion minced
  
• 2 (4.5 oz) cans of chopped green chiles mild heat level
  
• 2 teaspoons minced garlic
  
• 2 teaspoons cumin
  
• 1 teaspoon oregano
  
• 4 cups low-sodium chicken stock
  
• 2 (15.5 oz) can be cooked great northern beans, rinsed and drained or 1 cup dried beans
  
• 1 teaspoon kosher salt
  
• 1 pound boneless, skinless chicken breasts or thighs fresh or frozen
  
• 4 ounces cream cheese softened

Instructions

If Using Dried Beans:

1. Put one cup of great northern beans in the pressure cooker with four cups of water. Be sure to close the pressure cooker and close the vent knob.
   
2. Cook for 25 minutes at HIGH pressure. Allow the pressure to naturally release for at least 10 minutes, and then release it. Let the beans drain.
   
3. Put the empty inner pot back into the pressure cooker, keeping the prepared beans to one side.

Instant Pot White Chicken Chili Instructions:

4. Add the oil to the pressure cooker, and turn the pressure cooker to saute mode. Allow to heat for a minute or two.
   
5. Add the diced onion, green chiles, cumin, and oregano to the oil and saute for 3-4 minutes, or until the onion is soft. Add the garlic and cook for another minute. Turn off the Instant Pot.
   
6. Pour in 1/2 cup of broth/stock and scrape off any browned bits from the bottom of the Instant Pot.
   
7. Put the remaining broth in the inner pot, along with the canned or cooked white beans and salt. Place the chicken into the liquid.
   
8. Close the Instant Pot and secure the vent knob.
   
9. Cook the chicken on HIGH pressure for 15 minutes if it is fresh, or 20 minutes if it is frozen.
   
10. Let the pressure release for at least 15 minutes after the cooking time has expired.
    
11. After the pressure has been released, remove the chicken from the inner pot to a cutting board and let rest for a few minutes before shredding or chopping into bite-sized pieces.
    
12. About 2 cups of the cooking liquid (it is okay if there are beans in the liquid) should be removed from the inner pot and blended. Pour the cream cheese into the blender. Blend until well combined, making sure to leave the lid of the blender partially open so that the steam can escape.
    
13. Stir the blended liquid and shredded chicken back into the inner pot.
    
14. Serve with your favorite toppings, such as sour cream, shredded cheese, pickled jalapenos, diced avocados, fresh lime juice, or cilantro.

Notes

• Cream Cheese: You can use cream cheese if you wish, but be sure to use full-fat or reduced-fat cream cheese, not fat-free. It can be omitted if you prefer a dairy-free recipe. It is still possible to blend a portion of the beans and cooking liquid to achieve a creamy consistency.
• Dried Beans: If you are using dried beans, you may need to add an additional teaspoon of salt since they will be unseasoned.

Keywords:Pioneer Woman White Chicken Chili Instant Pot

Servings 8

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.