InstantPot Creamy White Chicken Chili

I don’t usually add a little story to my recipes, but this little mistake I made while cooking this InstantPot white chicken chili had my family laughing until we were crying – or moreso crying until we were laughing!

I make this recipe fairly often, especially during the fall and winter months. Well, this particular time I made everything as usual – adding an ingredient here and another ingredient there. As I stirred in the last of the ingredients, I grabbed a spoon and did a taste test. “Weird,” I thought to myself, “it’s spicier than usual.”

As we all sat down to eat I mentioned it was a little spicier than usual. I explained that I had only used an 1/8 of a teaspoon of cayenne pepper as usual, but for some reason the flavor had a real kick to it this time.

As we started to eat, our girls started to complain of the chicken and beans burning their tongues. My boy refused to eat it and my hubby started coughing from the heat of the chilli, chuckling he said, “the bbq sauce from last night gave me heartburn, I can’t imagine what this is going to do to me.” Sitting at the other side of the table, here I am eating, tears streaming down my cheeks, and trying to understand why this chilli is so dang hot!

My husband picks up a green chili with his spoon and with wide eyes he says, “Are these chilies?” I reply, “Yea, but they’re not hot.” It suddenly occurs to me that maybe, just maybe that is the source of all this heat.

I go to check the cans and there in the left hand corner is that three letter word, H-O-T.

As I announced the discovery I couldn’t help but laugh, as I’m sniffling and crying from the heat! We ended up not being able to finish it and we all had cereal for supper – not my best moment! Haha!

So, to conclude, if you ever make this recipe, be sure you are using mild green chilies. That is unless you like a lot of bite to your chilli.

Recipe

Prep time: 30 minutes

Total time: 45 to 50 minutes

Ingredients

3 – chicken breasts

1 cup – water

1 tablespoon – olive oil

1 large – onion, chopped

1 tablespoon – minced garlic

2 (15.5 ounce) cans great Northern beans, drained and rinsed

2 cups – chicken broth

2 (4 ounce) cans – diced green chiles, mild

1 teaspoon – salt

1 tablespoon – ground cumin

1 teaspoon – dried oregano

½ teaspoon ground black pepper

⅛ teaspoon cayenne pepper

1 cup sour cream

½ cup – Whole or 2% milk

2 ounces – cream cheese

Instructions

1. Add chicken breasts and 1 cup water to Instant Pot. Set to Poultry – 20 minutes. Seal, being sure vent is closed.
2. When Instant Pot 20 minutes is up, release vent. Remove chicken from Instant Pot onto a cutting board and shred chicken. Pour water out and replace pan empty pan back in Instant Pot.
3. Set Instant Pot to saute. Add oil, onions and garlic. Cook for 2 to 3 minutes.
4. Add shredded chicken, great northern beans, broth, green chilies, cumin, oregano and black pepper. Seal Instant Pot and set to manual for 3 minutes, being sure vent is closed.
5. When Instant Pot 3 minutes is up, release vent.
6. Stir in cayenne pepper, sour cream, milk and cream cheese.
7. Serve and enjoy!