Next time you are struggling with dinner, make a big pot of creamy and comforting Instant Pot White Chicken Chili. Tender, juicy chicken swims in a luxurious broth with spices and beans for a meal everyone will love!
We all know the weeknight dinner struggle: when takeout menus tempt you and inspiration is hard to find. With this recipe and the magic of the Instant Pot, you can turn simple ingredients into a hearty chili that is bursting with flavor.
This chicken dinner is a nice change from classic ground beef and tomato chilis. It’s loaded with tender chicken, creamy beans, and a hint of spice, all with a secret ingredient—cream cheese! It’s fantastic on a chilly night but light enough to enjoy any time of year.
It’s easy to make, requires minimal prep work, and delivers a restaurant-worthy taste that will leave you wondering why you ever ordered in. I’ll walk you through the ingredients, step-by-step instructions, and some expert tips to ensure your chili is perfect every time.
The Instant Pot is excellent for making easy dinners fast! Some of my favorite recipes are Moroccan Chicken, Buffalo Chicken, and Minestrone Soup.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken breast: You can substitute with boneless, skinless chicken thighs for more richness.
- Chicken broth: Use low-sodium broth to control the saltiness. You can also make homemade chicken broth.
- Yellow onion
- Great Northern beans: Cannellini beans are a good substitute if you can’t find Great Northern beans.
- Frozen corn
- Cream cheese
- Green chiles
- Spices: I use cumin, chili powder, salt, and black pepper.
🥣How to Make Instant Pot White Chicken Chili
- Start by prepping all your ingredients. Dice the onion, drain and rinse the beans, and cut the cream cheese into small cubes. Having everything ready makes the cooking process smoother.
- First, add the beans and corn to the Instant Pot. Then, layer the diced onion, garlic, green chiles, and spices.
- Place the chicken breasts on top of the layered ingredients. Scatter the cream cheese cubes around the chicken. Pour the chicken broth over everything.
- Secure the lid on the Instant Pot and make sure the valve is in the sealed position. Set the Instant Pot to cook on high pressure for 15 minutes. Before the cooking time starts, it will take about 10 minutes for the pot to reach pressure.
- After the cooking time is up, let the Instant Pot do a natural release for 10 minutes. After 10 minutes, press the release button carefully to release any remaining steam.
- Remove the chicken breasts and place them in a small bowl. Use two forks to shred the chicken. It should be tender and easy to pull apart.
- Return the shredded chicken to the Instant Pot. Stir the chili well to combine all the ingredients and ensure the cream cheese is fully melted and incorporated.
🍴Serving Ideas
This Instant Pot white chicken chili is perfect for almost any occasion. My favorite way to serve it is to add all my favorite toppings. Here are some suggestions:
- Start with the basics—avocado and cilantro. These add a fresh, vibrant touch to your bowl. I love how the creamy avocado balances the mild heat, and the cilantro adds flavor.
- Sprinkle some shredded cheese on top. Cheddar, Monterey Jack, or a Mexican blend works great. The cheese melts into the hot chili, adding an extra layer of creaminess and flavor. My kids always want extra cheese!
- Add some crunch with tortilla chips or strips. You can crush them over the top or serve them on the side for dipping. It’s a fun way to add texture.
- A dollop of sour cream or Greek yogurt adds a tangy creaminess that complements the spicy and savory flavors. Sometimes, I mix some lime juice into the sour cream for an extra zing.
You can also serve your chili with cornbread or warm flour tortillas. For a side dish, a simple green salad with a light vinaigrette can be a refreshing contrast to the rich chili.
💭How to Store
Store your leftover chili in an airtight container and pop it in the fridge. It will stay fresh for up to 4 days. I like using glass containers because they don’t absorb odors and make reheating simple.
This chili also freezes beautifully! Let the chili cool completely before transferring it to freezer-safe bags or containers. Label them with the date, and they’ll last up to 3 months. I often make a double batch to freeze half for a quick meal later.
To reheat, transfer the chili to a pot and warm it over medium heat, stirring occasionally. If it’s frozen, thaw it in the fridge overnight or use the microwave’s defrost setting. If it’s too thick, add a splash of chicken broth or water.
⭐Tips
Be sure to check out the step by step instructions
- This chili has a mild flavor because of the green chilis. If you like it hot, add some sliced jalapeños or a dash of hot sauce. Add them before they cook or when you serve them.
- Cutting the cream cheese into small cubes helps it melt more evenly and quickly so your chili is creamy and smooth without any lumps.
- Don’t skip the natural release step. It allows the chicken to finish cooking gently and stay tender. Quick-releasing the pressure can make chicken tough.
- If your chili is too thick, add more chicken broth until you reach your desired consistency. If it’s too thin, let it simmer on the sauté setting for a few minutes to thicken up.
- Always taste your chili before serving and adjust the seasoning if needed. A pinch of salt or an extra dash of cumin can make all the difference.
📝Reader Questions
Yes, you can use frozen chicken breasts. Just add an extra 5 minutes to the cooking time. The Instant Pot will take a bit longer to come to pressure, but it will cook the chicken perfectly.
Absolutely! You can substitute the cream cheese with a dairy-free alternative like cashew cream or a dairy-free cream cheese. It will still be creamy and delicious.
No problem! You can make this chili on the stovetop or in a slow cooker. For the stovetop, simmer all the ingredients in a large pot for about 30 minutes, then shred the chicken and stir in the cream cheese. For the slow cooker, cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and stir in the cream cheese.
Yes, you can use rotisserie chicken to save time. Just shred the cooked chicken and add it to the pot after the other ingredients have cooked. Stir well to combine and heat through.
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Instant Pot White Chicken Chili Recipe
Ingredients
- 1 pound chicken breast boneless skinless
- 1 ¼ cup chicken broth
- ½ cup yellow onion diced
- 30 ounces great northern beans 2 cans drained and rinsed
- 2 cups frozen corn
- 4 ounces cream cheese
- 4 ounces green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional toppings:
- avocado
- serrano peppers
- cilantro
Instructions
- Dice the onions and garlic. Drain and rinse the beans. Cut the cream cheese into cubes.½ cup yellow onion, 30 ounces great northern beans, 4 ounces cream cheese
- Add the beans and corn to the instant pot, followed by the onion, garlic, green chiles, and spices.2 cups frozen corn, 4 ounces green chiles, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon black pepper
- Place the chicken breasts on top of the ingredients, followed by the cream cheese in small cubes or pieces. Pour the chicken broth on top.1 pound chicken breast, 1 ¼ cup chicken broth
- Place the lid on top and ensure that the valve is in the sealed position. Adjust the settings to cook for 15 minutes, followed by a natural release for 10 minutes before pressing the release button. The instant pot takes approximately 10 minutes to come to pressure.
- Remove the chicken and place it in a small bowl; use two forks to shred it. Stir the chili well until all ingredients are combined and the cream cheese has melted. Add the shredded chicken to the instant pot and stir again.avocado, serrano peppers, cilantro
Notes
- This chili has a mild flavor because of the green chilis. If you like it hot, add some sliced jalapeños or a dash of hot sauce. Add them before they cook or when you serve them.
- Cutting the cream cheese into small cubes helps it melt more evenly and quickly so your chili is creamy and smooth without any lumps.
- Don’t skip the natural release step. It allows the chicken to finish cooking gently and stay tender. Quick-releasing the pressure can make chicken tough.
- If your chili is too thick, add more chicken broth until you reach your desired consistency. If it’s too thin, let it simmer on the sauté setting for a few minutes to thicken up.
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Nutrition Information
Nutrition facts are estimates.
