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Instant Pot White Chicken Chili – a comforting and flavorful white chicken chili that is ready in under 60 minutes! Tender chicken, green chili, corn, and beans all come together for creamy bowl of comfort food!
One thing I like when it is cold out is a big bowl of soup or chili. This Crock Pot Chili has been a staple in our house for years, but sometimes you want something a little different. And this white chicken chili is creamy, so comforting and has quickly become a family favorite.
Chili can take a long time to cook and get right. Which is why I love using the Instant Pot, because it is ready in less than an hour from start to finish. Instant Pot Turkey Chili is a delicious tomato based version that ready in no time as well.
Erin’s Notes
- Ready in under an hour, start to finish — the Instant Pot does the heavy lifting.
- Creamy and comforting without a heavy tomato base — a nice change from classic chili.
- One pot, minimal cleanup, and easy to double for a crowd or game day.
- Freezer-friendly, so it’s an easy make-ahead dinner for busy weeknights.
- Easy to customize — dial the heat up or down and let everyone build their own bowl with toppings.
Ingredients Needed
- Chicken Breasts – Raw chicken breasts cook right in the pot and shred easily, but you can swap in rotisserie or leftover chicken — just stir it in at the end and use the simmer function to heat it through (no need to pressure cook).
- Onion
- Garlic
- Olive Oil
- Chicken Broth – you can use low sodium to cut down on the salt
- Great Northern beans are the go-to here, but cannellini beans, navy beans, and black beans have all been tested and work well if that’s what you have on hand.
- Diced Green Chilies – no need to drain them
- Corn Kernels – I always use frozen, but canned works great. Just drain them first.
- Salt & Pepper
- Cumin
- Chili Powder
- Oregano
- Cayenne Pepper
- Cilantro – you can skip it if you don’t like cilantro or use parsley instead
- Cream Cheese – full fat melts the best and gives you a smooth and creamy chili
- Heavy Cream
Instant Pot White Chicken Chili
Video
Ingredients
- 1 Tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 pound chicken breasts
- 4 cups chicken broth
- 15 oz Northern beans, drained and rinsed
- 7 oz diced green chilies,
- 1 cup corn kernels
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 4 oz cream cheese, cut into cubes
- 1/4 cup heavy cream
Instructions
- Set your Instant Pot to sauté. Add the olive oil and onions and cook for 4-5 minutes, until they are soft and translucent. Mix in garlic and cook for about 1 minute until you can start to smell it.1 Tablespoon olive oil, 1 small onion, 3 cloves garlic
- Stir in everything but the cream cheese and heavy cream. Mix until it is all combined.1 pound chicken breasts, 4 cups chicken broth, 15 oz Northern beans, 7 oz diced green chilies,, 1 cup corn kernels, 1/4 cup chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper
- Place cubes of cream cheese over the top of the chicken.4 oz cream cheese
- Put the lid on that Instant Pot, make sure the vent is closed and locked. Turn off the sauté function, and set to high pressure for 17 minutes. Once the time is up, let it naturally release for 10 minutes before quick releasing to finish.
- Once the Instant Pot is unlocked, remove the chicken and use forks to shred. Add it back to the pot.
- Turn on the simmer function and mix in the heavy cream. Stir until everything is smooth, melted and combined.1/4 cup heavy cream
- Serve with your favorite toppings
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Instant Pot White Chicken Chili
- Set your Instant Pot to sauté. Add the olive oil and onions and cook for 4-5 minutes, until they are soft and translucent. Mix in garlic and cook for about 1 minute until you can start to smell it.
- Stir in everything but the cream cheese and heavy cream. Mix until it is all combined.
- Place cubes of cream cheese over the top of the chicken. Put the lid on that Instant Pot, make sure the vent is closed and locked. Turn off the sauté function, and set to high pressure for 17 minutes. Once the time is up, let it naturally release for 10 minutes before quick releasing to finish.
- Once the Instant Pot is unlocked, remove the chicken and use forks to shred. Add it back to the pot. Turn on the simmer function and mix in the heavy cream. Stir until everything is smooth, melted and combined.
How To Serve White Chicken Chili
We love to have a big bowl of this with a few toppings and maybe our favorite Best Cornbread Recipe on the side. But the toppings just make it all!
- Diced Avocado
- Cilantro
- Tortilla Strips
- Sour Cream
- Cheese
- Sliced Jalapenos
You can serve that as a meal or it is great as an appetizer before taco night or set up a chili bar for game day and let everyone create their own delicious bowl of chicken chili.
Recipe Tips
- This is a great recipe to make last minute and use frozen chicken breasts. The cook time is 17 minutes if you are using thawed chicken, but if you have frozen chicken breasts just cook for 20 minutes, and your chicken should be fully cooked and you can shred and add back to the chili.
- Like it spicy? Be careful which diced green chilies you use. They sell both hot and mild at the store. If you use mild chilies, this will be a mild chili. If you like things spicy you can use a can of the hot variety, or even add more cayenne pepper to the pot. Also topping with jalapenos is a great way to add spice to just your bowl if your family doesn’t like spice.
- Go crazy with the toppings! Not only does this add flavor, but lots of texture. Adding tortilla strips gives you crunch, and sour cream adds something cool and creamy. Lots of ways to mix it up and make each bowl perfect for everyone.
- This is a great use of leftover chicken or even turkey. You can shorten the cooking time to 12 minutes, and stir in your leftover meat to heat it through at the end.
- Up the protein by adding more beans! The recipe calls for just 1 can of northern beans, but you can add a two full cans or even add a can of black beans if you want it to be more filling and go further.
- Want a thicker chili? If your chili is thinner than you like mix in 1 Tablespoon of cornstarch with the heavy cream, whisking to combine. Pour into the Instant Pot and simmer for a few minutes until has thickened.
Recipe Variations
- Slow Cooker Method: Sauté the onion and garlic on the stovetop first, then add everything except the cream cheese and heavy cream to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken, stir in the cream cheese and heavy cream, and let it sit on warm until the cream cheese is fully melted and combined.
- Stovetop Method (tested): Sauté the onion and garlic in a large pot or Dutch oven, then stir in everything except the cream cheese and heavy cream. Bring to a simmer, cover, and cook for about 25-30 minutes, until the chicken is cooked through. Shred the chicken, return it to the pot, then stir in the cream cheese and heavy cream and simmer until smooth.
- Bean swap (tested): Cannellini beans, navy beans, or black beans can all be used in place of Great Northern beans.
Making White Chicken Chili Ahead Of Time
This is such a great recipe to make ahead, it reheats really well. There are multiple options if you want to store in the fridge or even freeze for a later date.
Freezing
- If you want to freeze and entire batch of this chili, it is best to make this as written, just omit the cream cheese when you cook it in the Instant Pot. Once you shred the chicken add it back to the chili and let it cool completely.
- Freeze for up to 4 months, thaw in the fridge overnight before reheating.
- To reheat add the chili with the cream cheese and heavy cream to a large pot and simmer over medium heat until everything is hot and the cream cheese is melted.
Storage
Store any leftovers in an air tight container in the fridge for up to 4 days. You can microwave or heat on the stovetop over medium heat until everything is warmed through.
For a thicker chili, whisk 1 tablespoon of cornstarch into the heavy cream before adding it, then simmer a few minutes until thickened. For a thinner chili, add a splash more chicken broth.
Yes — both methods have been tested. See the Variations section above for instructions.
As written, it’s mild to medium. Use mild diced green chilies for a family-friendly version, or use the hot variety and/or extra cayenne pepper if you want more heat.
Looks like the perfect dinner for dinner on a cold winter night!
I’m definitely making this over the weekend. Recipes like this are why I love having an Instant Pot so much.
This is our favorite white chili recipe! It has so much flavor.
I can’t wait to try this! It looks and sounds incredibly delicious!
My family would love this White Chicken Chili!! It sounds amazing!
This chicken chili is so rich and flavorful! My favorite chicken dish!
The flavor was perfect!!!