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Instant Pot White Chicken Chili

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  • Author: chefisraa
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free

Description

A creamy, hearty, and flavorful white chicken chili made easily in the Instant Pot. Perfect for a quick and comforting meal, loaded with tender chicken, white beans, green chiles, and warm spices.


Ingredients

Units Scale
  • 1 lb boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) great northern beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 cups low-sodium chicken broth
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 cup sour cream
  • 4 oz cream cheese, softened
  • Juice of 1 lime
  • Chopped cilantro and shredded cheese for garnish (optional)

Instructions

  1. Turn on the Instant Pot to sauté mode. Add olive oil and sauté diced onion until softened, about 3-4 minutes.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Add chicken breasts, beans, green chiles, cumin, oregano, chili powder, coriander, cayenne (if using), chicken broth, salt, and pepper.
  4. Seal the Instant Pot lid and set to high pressure for 15 minutes.
  5. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  6. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
  7. Stir in sour cream, cream cheese, and lime juice until well combined and creamy.
  8. Switch to sauté mode and simmer for 5 minutes to thicken, if desired.
  9. Serve hot with garnishes like chopped cilantro and shredded cheese.

Notes

  • You can use rotisserie chicken to save time—just reduce the pressure cook time to 5 minutes.
  • For a spicier chili, add a diced jalapeño with the onions or increase cayenne pepper.
  • Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 370
  • Sugar: 3g
  • Sodium: 680mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Protein: 30g
  • Cholesterol: 75mg