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Instant Pot White Chicken Chili features shredded chicken and white beans in a creamy, flavorful broth. I love to top this warm and comforting chili off with lime juice, avocado, cilantro, and sliced jalapeños to add a burst of freshness to my bowl.
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Pin ItEasy Instant Pot White Chicken Chili Recipe
Creamy white chicken chili is one of my favorite comforting recipes, but when I don’t have the time to pull it together, I’ll make this Instant Pot White Chicken Chili instead. Using the Instant Pot makes making a big batch of homemade white chicken chili so much easier. The prep time for this recipe is just 15 minutes and always yields the heartiest, creamiest, and most comforting results. This is one of those dinners I love serving on a cold evening.
There’s just enough tender shredded chicken and white beans in the mix to make sure you don’t leave the table still hungry, Plus, the broth is incredibly rich and creamy, making this hearty chili even more filling. You’ll love every flavor-packed, creamy, decadent bite.
If you don’t have an Instant Pot, but are in the mood for white chicken chili, this crockpot white chicken chili recipe is a great option.
Tips for Beginners
- Use cooked chicken. You can make this recipe with leftover shredded or diced cooked chicken; reduce the cook time to 5 minutes at high pressure.
- Add more or less spice. Feel free to reduce or increase the amount of cayenne to suit your tastes.
- For thicker chili. Stir in 1 tablespoon cornstarch mixed with 1 tablespoon water and simmer on the sauté setting until thickened, about 1-2 minutes.
- To make white chicken chili on the stovetop. Sauté the onion and spices, then add the remaining ingredients except for the cream cheese and cilantro. Cover, bring to a boil, reduce to medium-low, and simmer for 20 minutes. Shred the chicken and stir in the cream cheese and cilantro.
Instant Pot White Chicken Chili Recipe
Ingredients
- 2 boneless, skinless chicken breasts boneless, skinless chicken thighs also work
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp chili powder
- ⅛ tsp ground cayenne pepper
- 1 cup low-sodium chicken broth
- 1 onion chopped
- 3 cloves garlic minced
- 30 oz. canned white beans drained and rinsed (2 cans), such as cannellini
- 8 oz. diced green chilis drained (1 can)
- 8 oz. cream cheese cut into 1-inch cubes (1 brick)
- ¼ cup chopped fresh cilantro
Video
Instructions
- Season both sides of the chicken with salt, pepper, cumin, oregano, chili powder, and cayenne.2 boneless, skinless chicken breasts, ½ tsp kosher salt, ¼ tsp freshly ground black pepper, ½ tsp ground cumin, ½ tsp dried oregano, ½ tsp chili powder, ⅛ tsp ground cayenne pepper
- Pour the chicken broth into the instant pot and then add the chicken.1 cup low-sodium chicken broth
- Add in the onion, garlic, white beans, and green chilis. Stir to combine. Place the cream cheese cubes on top.1 onion, 3 cloves garlic, 30 oz. canned white beans, 8 oz. diced green chilis, 8 oz. cream cheese
- Place the lid on the instant pot and pressure cook on high for 20 minutes. Let it naturally pressure release for 10 minutes, then manually release the pressure.
- Shred the chicken and then return it to the pot. Add in the cilantro and stir until well mixed. Serve with desired garnishes!¼ cup chopped fresh cilantro
Equipment
- Instant Pot
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Instant Pot White Chicken Chili Step by Step
Season the chicken: Season both sides of 2 boneless chicken breasts with ½ tsp kosher salt, ¼ tsp freshly ground black pepper, ½ tsp ground cumin, ½ tsp dried oregano, ½ tsp chili powder, and ⅛ tsp ground cayenne pepper.
Get the Instant Pot ready: Pour 1 cup chicken broth into the Instant Pot and then add the seasoned chicken.
Add in 1 onion, 3 cloves garlic, 30 oz. canned white beans, and 8 oz. diced green chilis. Stir well, then place 8 oz. of cream cheese cubes on top.
Cover the Instant Pot and pressure cook on high for 20 minutes. Let it naturally pressure release for 10 minutes, then manually release the pressure.
Shred the chicken: Once the chicken is cooked, remove it and shred it.
Return the chicken to the pot.
Serve: Add ¼ cup cilantro and stir until well mixed. Serve with desired garnishes.
Garnishes
I like topping my chili with a combination of these garnishes:
- Tortilla strips
- Lime wedges
- Extra cilantro
- Sliced fresh jalapeños
- Diced avocado
- Sour cream
- Shredded cheese
How to Store
You can combine and refrigerate the ingredients in the inner pot of your Instant Pot covered for up to 2 days. Add the chicken just before cooking.
Store leftover Instant Pot white chicken chili in an airtight container in the refrigerator for up to 3 days. Reheat in a large saucepan set over low heat until heated through.
Freeze Instant Pot white chicken chili in an airtight container or Ziplock bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Serving Suggestions
When I make this white chicken chili, I like to serve it with a dollop of creamy guacamole, a side of cilantro lime rice, and then have a slice of this decadent churro cheesecake for dessert.
More Instant Pot Recipes To Try
Instant Pot Pot Roast: When I’m craving hearty comfort food, this recipe delivers all my favorite comforting flavors, fall-apart beef, savory gravy, and tender vegetables, in a fraction of the time.
Instant Pot Queso Dip: I love making cheese dip, and this Instant Pot version makes it so quick and so easy. Made with two types of cheese, this dip is incredibly delicious and ideal for sharing.
Instant Pot Zuppa Toscana: This Olive Garden copycat recipe is quick and easy to prepare. Loaded with sausage, bacon, potatoes, and spinach, it’s bursting with flavor.
I’m making this recipe, but I’m vacillating between the slow cooker version, the regular on the stove version, and the Instant pot version. The instant pot version doesn’t call for the cream that the other two recipes have. I’m in the process of making this, so I don’t really know how it will turn out. My friend steered me to this recipe saying it was amazing. I’m just curious about the omission of the cream in the instant pot recipe. Thank you.
Hi Lisa, this recipe uses 8 ounces of cream cheese instead of 4 ounces, so there’s no need for the extra heavy cream!