Instant Pot Dutch Oven White Chicken Chili
Honestly, I was never terribly interested in white chili with chicken in my whole life. Then I tried one last fall when my wife’s department made one for a chili cook-off at work. It was awesome, and took second place overall.
Jump to RecipeI looked at a ton of recipes and scraped ideas here and there and pieced together something I thought would be delicious. I just flat out stole the America’s Test Kitchen recipe for the dumplings. The video is here if you want to watch it.
In the end, I made my wife mad that my first attempt at a white chicken chili was better than hers, but I heard no complaints while eating it any time I’ve made it.
It’s quick and pretty easy. I think the hardest part for me was figuring out temperatures for the Instant Pot Precision Dutch Oven, which I had never used before on my first attempt. I think I have it fairly dialled in now though. If you’re using a regular Dutch oven, just ignore the temperatures and aim for the “simmer” time in the directions instead.
Instant Pot Dutch Oven White Chicken Chili
Equipment
- 1 Instant Pot Precision Dutch Oven (or a regular Dutch oven on stovetop/oven)
- Cutting board
- Chef's Knife
- Mixing bowl large
- Measuring cups and spoons
- Oven
Ingredients
For the chili:
- 1 med onion diced
- 1 green or poblano pepper chopped
- drizzle olive oil
- 1 tsp Tajin
- 1 tbsp minced garlic
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 4 cups chicken broth (1 quart carton)
- 1 can white kidney beans drained and rinsed
- 1 can white navy beans drained and rinsed
- 1 can corn drained
- 1 can Rotel with Chiles
- 1 package powdered ranch dressing mix
- 2 lb Chicken breasts
- 8 oz cream cheese room temperature
- ½ cup sour cream
- 2 tbsp lime juice (or squeeze 2 limes)
For the cornmeal dumplings:
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 3 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup cold buttermilk
- ½ cup butter melted and cooled slightly
Instructions
White Chicken Chili:
- Set Instant Pot Dutch oven to saute, 400⁰. Saute onion and pepper in olive oil. Add a pinch of salt, black pepper, and the Tajin. Add garlic when transparent.
- Add broth, beans, corn, Rotel, seasoning. Taste and adjust seasoning as needed.
- Add chicken to pot, submerged.
- Set Instant Pot Dutch oven to 350⁰F (M2 mode). Cover, bring to boil and simmer about 15 minutes. Reduce temp to 220⁰ for the next 15 minutes.
- Remove chicken and shred. (Cut to a large dice with knife works too.)
- Add cream cheese and lime juice, simmer about 5 minutes until combined. Add chicken back into pot.
- Season to taste and simmer another 30 minutes.
- Serve with shredded cheese, tortilla chips, etc as you like.
- OR make these amazing cornmeal dumplings!!
Cornmeal Dumplings:
- Whisk together dry ingredients.
- Add butter to buttermilk. Butter will clump up and look a bit mealy. This is fine!
- Add to dry ingredients and mix to incorporate.
- Scoop dough on top of chili using 1/4 cup measuring cup.
- Bake at 450⁰ for about 18-20 minutes on middle rack, until golden brown on top.