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Creamy Instant Pot Mac and Cheese Recipe

Creamy Instant Pot Mac and Cheese Recipe

This white chicken chili offers an exceptional blend of richness and comfort, delivering a creamy texture that delights every palate. Its well-balanced flavors consistently earn acclaim, making it a reliable choice for gatherings or cozy family meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 People
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast, cut into ½-inch pieces
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 cans 15.5 ounces each great Northern beans, rinsed and drained
  • 1 can 14.5 ounces chicken broth
  • 2 cans 4 ounces each chopped green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup sour cream
  • ½ cup heavy whipping cream

Method
 

  1. Prepare all ingredients, ensuring the chicken is diced uniformly and vegetables are finely chopped.
  2. In a large saucepan over medium heat, warm the olive oil. Add the chicken, onion, and garlic, stirring frequently. Cook until the chicken is thoroughly cooked and opaque, with juices running clear, approximately 10–15 minutes.
  3. Stir in the drained beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer for around 30 minutes, allowing the flavors to meld harmoniously.
  4. Remove the pan from heat and incorporate the sour cream and heavy cream gradually, stirring until the mixture achieves a smooth, velvety consistency.

Notes

Serve immediately while hot, savoring the luscious creaminess in every bite.