Why You’ll Love This Recipe

Instant Pot White Chicken Chili is a comforting, hearty dish made with tender chicken, creamy white beans, green chiles, and flavorful spices—all pressure-cooked in under 30 minutes. This easy one-pot meal is perfect for busy weeknights or cozy weekends. It’s creamy, mildly spicy, and packed with protein and fiber, making it both satisfying and nutritious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast or thighscanned white beans (Great Northern or Cannellini)chicken brothdiced green chileschopped onionsminced garlicground cuminchili powderoreganocream cheese or sour cream (for creaminess)corn (optional)lime juicefresh cilantroolive oilsalt and pepper

directions

Set your Instant Pot to “Sauté” mode and heat the olive oil.

Add chopped onions and sauté until soft, about 3 minutes. Add garlic and cook for another minute.

Add the chicken, beans, green chiles, corn (if using), spices (cumin, chili powder, oregano), salt, and pepper.

Pour in the chicken broth and stir well to combine.

Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 15 minutes.

After cooking, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.

Remove the chicken, shred it with two forks, and return it to the pot.

Stir in the cream cheese or sour cream until fully melted and combined.

Add lime juice and chopped cilantro for a burst of freshness.

Serve hot, garnished with extra cilantro, shredded cheese, or tortilla chips if desired.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Pressure release and final prep: 15 minutes
Total time: 40 minutes

Variations

Use rotisserie chicken for an even quicker meal.

Add diced jalapeños or hot sauce for more heat.

Make it dairy-free by skipping the cream cheese and using coconut milk.

Swap chicken with turkey or tofu for a different protein option.

Top with avocado slices or crushed tortilla chips for extra texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring in between.
Freeze for up to 2 months; thaw in the fridge overnight before reheating.

FAQs

Can I use frozen chicken?

Yes, you can add frozen chicken directly to the Instant Pot—just increase the pressure cook time to 18-20 minutes.

Can I make this without beans?

Yes, but it will be less hearty. Try adding extra corn or vegetables as a substitute.

Is this chili spicy?

It’s mildly spicy. Use mild green chiles and adjust chili powder to your preference.

What’s the best bean for white chicken chili?

Great Northern or Cannellini beans work best due to their creamy texture.

Can I make it in a slow cooker?

Yes—cook on low for 6–8 hours or high for 3–4 hours, then shred the chicken and stir in cream cheese at the end.

Can I double the recipe?

Yes, just make sure not to go over the Instant Pot’s max fill line.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free—just check that all canned ingredients and spices are gluten-free.

What toppings go well with white chicken chili?

Tortilla chips, shredded cheese, avocado, lime wedges, cilantro, and diced onions.

Can I use cream instead of cream cheese?

Yes, heavy cream or half-and-half can work for a thinner, creamy texture.

How do I thicken the chili?

Mash some of the beans before stirring in or add a cornstarch slurry at the end.

Conclusion

Instant Pot White Chicken Chili is a fast, flavorful, and cozy meal that delivers big taste with minimal effort. Whether you’re feeding a family or meal-prepping for the week, this creamy, satisfying chili is sure to become a go-to comfort dish in your kitchen.