Making creamy white chicken chili in an Instant Pot is so quick and easy! Loaded with white beans, shredded chicken, veggies, and a medley of bold spices, this simple chili is my favorite comfort meal for busy weeknight dinners. It’s ready in just about 30 minutes!
Top Reader Reviews
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!
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A family favorite
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Creamy White Bean Chicken Chili
I can’t think of a more comforting meal than a classic white chicken chili, and cooking it in my Instant Pot has turned it into something I’m able to make on a near-weekly basis. All I have to do is throw the ingredients into the pot, let it cook, shred up the chicken, and then it’s ready to go. That means I can walk in the door after a busy day, and still get dinner on the table in about 30 minutes. Talk about easy!
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Thicken the Chili
There are a couple of quick ways you can achieve a thicker chili. First, simply add in 1 tablespoon of cornstarch to the liquid. A second option is to mash or puree a portion of the beans before adding the chicken back to the chili. This will create a thicker and smoother chili
Instant Pot White Chicken Chili Recipe
Equipment
- Instant Pot
Ingredients
- 1 tablespoon vegetable oil
- 1 onion (diced)
- 1 green bell pepper (finely diced)
- 1 pound boneless, skinless chicken breasts
- 4 ounces diced green chiles (1 can; undrained*)
- 43.5 ounces canned white beans (3 (14.5-ounce) cans; drained and rinsed**)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- ¼- ½ teaspoon ground cayenne pepper (optional***)
- 8 ounces cream cheese (1 brick; cut into cubes)
- 2 cups low-sodium chicken broth
Optional Garnishes:
- chopped fresh cilantro
- sliced avocado
- lime wedges
Instructions
- Turn the Instant Pot to “sauté” mode. Prep and add in the oil, onion, and bell pepper; and cook until soft and translucent, stirring occasionally, about 3-5 minutes.1 tablespoon vegetable oil, 1 onion, 1 green bell pepper
- Turn off “sauté” mode and layer in chicken breasts.1 pound boneless, skinless chicken breasts
- Add in green chiles, beans, spices, and cream cheese.4 ounces diced green chiles, 43.5 ounces canned white beans, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon ground coriander, 1 teaspoon dried oregano, 2 teaspoons garlic powder, 2 teaspoons ground cumin, ¼- ½ teaspoon ground cayenne pepper, 8 ounces cream cheese
- Pour in chicken broth. Do not stir.2 cups low-sodium chicken broth
- Secure the lid on the Instant Pot and switch the valve to the “sealing” position. Set the Instant Pot to “pressure cook.” Set the timer to 15 minutes.
- When done, use the quick release to release pressure and remove lid.
- Remove chicken from instant pot and shred with two forks.
- If needed, break up cream cheese chunks and stir into the liquid.
- Add chicken back into pot and give everything a good stir.
- Garnish with cilantro, fresh diced avocado, and limes if desired.chopped fresh cilantro, sliced avocado, lime wedges
Notes
- While I recommend adding the cream cheese into the pot with the rest of the ingredients to cook, it may come out a little clumpy at first. But it should easily break up and smooth out as you stir everything before serving.
- Nutritional Information does not include optional ingredients for garnish/serving.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make White Chicken Chili in an Instant Pot Step by Step
Prep: Gather the list of ingredients for this white chili recipe. Dice the onion and bell pepper; drain and rinse the cans of beans; and bring the cream cheese to room temperature then cut it into evenly-sized cubes.
Sauté the Veggies: Turn the Instant Pot to “Sauté” mode. Add 1 tablespoon of vegetable oil, 1 diced onion, and 1 finely-diced green bell pepper. Cook until soft and translucent, stirring occasionally, about 3-5 minutes.
Add Chicken: Turn off “Sauté” mode, then place 1 pound of boneless, skinless chicken breasts on top of the veggies.
Add Ingredients: Next, add 4 ounces (1 can) of diced green chiles, 43.5 ounces (3 cans) of white beans, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, 1 teaspoon of ground coriander, 1 teaspoon of dried oregano, 2 teaspoons of garlic powder, and 2 teaspoons of ground cumin. If you want a bit of heat, add ¼- ½ teaspoon ground cayenne pepper.
Cook: Lastly, add 8 ounces (1 brick) of softened and cubed cream cheese, and 2 cups of chicken broth, on top. Do not stir. Secure the lid on the Instant Pot and switch the valve to the “Sealing” position, then set to “Pressure Cook.” Set the timer to 15 minutes.
Shred the Chicken: When done, use the quick release to release pressure and remove lid. Remove chicken breasts from the pot and shred with two forks. If needed, break up cream cheese chunks and stir into the liquid. Then add the shredded chicken back into the pot and give everything a good stir to combine ingredients.
Serve: Serve bowls of white chicken chili straight from the Instant Pot, while hot. Garnish with sliced avocado, crushed tortilla chips, fresh lime, or however you like!
How to Store, Freeze, and Reheat
Store leftover white chicken chili in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat on the stovetop over medium heat, stirring regularly, until warmed through. Or microwave in 30-second increments. If frozen, thaw in the fridge overnight before reheating.
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