This Instant Pot White Chicken Chili is pure comfort! Creamy, satisfying with just the right kick of heat from the cayenne and chiles! It all comes together in less than 30 mins.
Succulent chicken swimming in a rich and creamy sauce, packed with beans, onion and bell peppers. It’s a hearty hug in a bowl! This Instant Pot White Chicken Chili serves up a big batch, a dinner that’s ready in less than 30 mins.
Why you’ll love this Instant Pot White Chicken Chili
- An easy chili. The instant pot is made for chili! 5 mins prep and 25 mins cook – done!
- A dreamy creamy chili. Made with cream cheese, this chili is velvety smooth and perfectly seasoned.
- A well balanced meal. Protein, veggies and beans married with a satisfying sauce – yes!
How to make this Instant Pot White Chicken Chili
- Add ingredients to the Instant Pot. Start with adding the oil, onion and bell pepper in saute mode, cook for 5 mins. Turn off saute then add the other ingredients, except the cream cheese.
- Shred the chicken. After 15 mins, remove the chicken and shred with two forks.
- Add the cream cheese. Break up the cream cheese, add to the pot then place the shredded chicken back and stir.
- Garnish and serve!
Be sure to see the recipe card below for full ingredients & instructions!
Variations
- To make dairy free you can leave out the cream cheese, it’s still delicious!
- If you want it lighter you can opt for cream cheese.
- This recipe is on the milder side, but you can kick up the heat with a tsp of chili powder!
Can I use Frozen Chicken
Yes you can, as long as your chicken isn’t frozen together, you don’t need to add a lot of extra time even if they’re rock solid. About 4 mins cook time will do. You can check the internal temp of the chicken with a meat thermometer.
Can you freeze this Instant Pot White Chicken Chili
This instant pot chili freezes really well. You can make a big batch and have meals ready for days!
Allow the chili to cool to room temp, then place in a freezer bag or container. Freeze up to 3 months. To thaw, set in the refrigerator overnight.
How to Thicken Chili
In order to achieve an even thicker chili, you can try a couple of different methods. You can add in 1 tablespoon of cornstarch to the liquid. You can also mash or puree a portion of the beans before adding the chicken back to the pot. This will not only thicken the chili, but it will result in a smoother consistency.
More Top Tips
- You can store your white chicken chili for an additional three to four days in the refrigerator. Make sure that it is sealed in an airtight container before storing. You should also be able to freeze your chili for up to three months for best quality.
- If you’re using a freezer bag to freeze your chili, make sure to lay it flat and squeeze the chili out into a flat layer to freeze for easy thawing.
- This recipe can easily be made in the crockpot. Put the ingredients and cook on low for 4-6 hours or high for 2-3 hours. Shred the chicken and add the cream cheese as per the recipe.
- Serve with diced avocados and garnish with cilantro.
Have you tried this Instant Pot White Chicken Chili? Feel free to leave a star rating and I’d love to hear from you in the comments below!
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Instant Pot White Chicken Chili Recipe
Ingredients
- 1 Tbsp vegetable oil
- 1 medium onion diced
- 1 green bell pepper finely diced
- 1 pound boneless chicken breast
- 4 oz green chiles (1 can) undrained
- 3 cans Great Northern Beans (or Navy beans), drained & rinsed (14.5 oz cans)
- 1 tsp salt
- 1 tsp coarse ground black pepper
- 1 tsp ground coriander
- 1 tsp oregano
- 2 tsp garlic powder
- 2 tsp cumin
- ¼- ½ tsp cayenne pepper optional
- 8 ounces cream cheese cut into cubes
- 2 cups low sodium chicken broth
- Optional garnishes: cilantro avocado, lime tortilla chips
Instructions
- Turn instant pot to “saute” mode. Prep and add in oil, onion, and bell pepper and cook until soft and translucent, stirring occasionally, about 3-5 minutes.
- Turn off “saute” mode and layer in whole chicken breast.
- Add in green chiles, navy beans, spices, and cream cheese.
- Pour in chicken broth. Do not stir.
- Secure lid on instant pot and switch the valve to the “sealing” position. Set instant pot to “pressure cook.” Start timer on instant pot to 15 minutes.
- Use the quick release to release pressure and take off lid.
- Remove chicken from instant pot and shred with two forks.
- Break up the cream cheese by mashing it on the side of the instant pot bowl until it reaches the consistency that you want. For an even creamier texture, take out cream cheese and whisk it until smooth before adding it back into the instant pot.
- Add chicken back into pot and give everything a good stir.
- Garnish with cilantro, fresh diced avocado, and limes if desired.
- Serve warm alongside tortilla chips.
Notes
- In order to achieve an even thicker chili, you can try a couple of different methods. You can add in 1 tablespoon of cornstarch to the liquid. You can also mash or puree a portion of the beans before adding the chicken back to the chili. This will not only thicken the chili, but it will result in a smoother chili.
- You can store your white chicken chili for an additional three to four days in the refrigerator. Make sure that it is sealed in an airtight container before storing. You should also be able to freeze your chili for up to three months for best quality.
- If you’re using a freezer bag to freeze your chili, make sure to lay it flat and squeeze the chili out into a flat layer to freeze for easy thawing.
- This recipe can easily be made in the crockpot. Put the ingredients and cook on low for 4-6 hours or high for 2-3 hours. Shred the chicken and add the cream cheese as per the recipe.
- Serve with diced avocados and garnish with cilantro.
Tatum says
This recipe has become one of my favorites for the InstantPot! It’s my third of fourth time making it already. Absolutely delicious and highly recommend!
Becky Hardin says
That’s awesome! Thanks for stopping by, Tatum!
Gail Sprague says
Didn’t have coriander and it was delicious just the same.
Becky Hardin says
I’m so glad you enjoyed it, Gail. In a pinch, you can use cumin!
Kayla C says
This recipe is one the bestest I have ever come across for chicken breast also great for taking to others and meal sharing. I grind my own coriander and cumin and adjust a few things to our liking but it was fantabulous to come across this recipe
Becky Hardin says
I’m so happy to hear you loved it, Kayla!