This White Chicken Chili is a tasty family-favorite recipe. It has chunks of tender chicken, creamy white beans, diced green chiles, and a rich cheesy broth. Plus, you can make it easily with your Instant Pot.
Instant Pot White Chicken Chili
Instant Pot White Chicken Chili
When you’re in the mood for a comforting and hearty meal, Instant Pot White Chicken Chili is an excellent choice. This dish features shredded chicken, corn kernels, and diced green chilies, all simmered together in a creamy, flavorful broth. Garnished with fresh cilantro and thinly sliced cheese or vegetables, it’s a visually appealing and delicious meal.
Quick and Convenient
The Instant Pot makes preparing this chili incredibly easy and fast. With just a few simple steps, you can have a hearty meal ready in no time. The pressure cooker ensures that the chicken is tender and the flavors meld beautifully, creating a rich and satisfying dish.
A Flavorful Delight
The creamy broth is the star of this dish, providing a perfect balance of savory and slightly spicy flavors. The corn adds a touch of sweetness, while the green chilies bring a mild heat that enhances the overall taste. The fresh cilantro and cheese or vegetable garnish add a burst of freshness and color.
Perfect for Any Occasion
Whether you’re looking for a quick weeknight dinner, a comforting meal on a chilly day, or a dish to impress guests, Instant Pot White Chicken Chili fits the bill. It’s a versatile recipe that can be easily customized with additional ingredients like beans or extra spices to suit your taste.
A Family Favorite
This dish is sure to become a favorite in your household. Its rich, creamy broth and tender chicken make it a hit with both kids and adults. Plus, the ease of preparation means you can enjoy more time at the table and less time in the kitchen.
Why you will adore this instant pot white chicken chili
- Quick & Easy Dinner: Instant Pot White Chicken Chili tastes like it’s been cooking all day, but it’s ready in less than an hour, and most of that time is hands-free.
- Incredibly Flavorful: Packed with tasty ingredients like diced green chiles, earthy cumin, and a rich, creamy broth, this chili is full of flavor without being too spicy.
- Versatile Recipe: Since it’s an Instant Pot recipe, you can use either dried or canned beans and fresh or frozen chicken—your choice!
- Allergy-Friendly: This white chicken chili is naturally gluten-free and egg-free. If you want it dairy-free, just skip the cream cheese.
INGREDIENTS NOTE
- Chicken: You can use fresh or frozen boneless, skinless chicken breasts or thighs for this recipe.
- Beans: Great Northern or Cannelini beans work well. You can also use dried beans if you prefer.
- Green Chiles: Go for canned green chiles, but make sure they’re labeled as mild to avoid making the chili too spicy.
- Chicken Broth: Use store-bought or homemade chicken stock or broth. It’s best to choose low-sodium broth to control the chili’s saltiness.
- Spices: Add cumin and oregano for flavor without making the chili too spicy.
- Cream Cheese: This is optional but gives the chili a creamy, slightly cheesy finish. Use full-fat or reduced-fat cream cheese for the best texture; avoid fat-free cream cheese as it won’t blend as well into the soup.
RECIPE MODIFICATIONS
- Dairy-Free Option: If you want to skip the cream cheese, no worries! Your white chicken chili will still taste great, though it won’t be as thick and creamy.
- No Instant Pot? Try the Crockpot: Don’t have an Instant Pot? No problem! You can use my Crockpot White Chicken Chili recipe instead.
- Using Dried Beans: If you prefer starting with dried beans, here’s how: Put 1 cup of rinsed great northern beans and 4 cups of water in the pressure cooker. Cook on HIGH pressure for 25 mins with a natural pressure release. Drain the cooking liquid, set aside the cooked beans, and continue with the white chicken chili recipe.
STORAGE INSTRUCTIONS
- After your white chicken chili has cooled, put it in a sealed container in the fridge. It will stay good for 3-4 days. But, I wouldn’t suggest freezing it because the cream cheese might cause the soup to separate when thawed.
Be sure to check out these other delicious chicken recipes!
Slow Cooker Chicken Thighs
Instant Pot Chicken and Rice
Slow Cooker Chicken Noodle Soup
Instant Pot White Chicken Chili
Ingredients
- 1 tsp olive oil
- 1 small onion minced
- 2 4.5 oz cans of chopped green chiles mild heat level
- 2 tsp minced garlic
- 2 tsp cumin
- 1 tsp oregano
- 4 cups low-sodium chicken stock
- 2 15.5 oz cans cooked great northern beans, rinsed, drained, or 1 cup dried beans (check notes on how to cook)
- 1 tsp kosher salt
- 1 pound boneless skinless chicken breasts or if you like thighs fresh or frozen
- 4 ounces cream cheese softened
Instructions
Instant Pot Chicken Chili:
- Turn on the saute function of the Instant Pot and heat oil for a minute or two.
- Add diced onion, green chiles, cumin, and oregano. Saute for 3-4 minutes until the onion is soft.
- Add garlic and saute for 1 more minute. Turn off the Instant Pot.
- Pour in ½ cup of broth to deglaze the pot.
- Put the rest of the broth, white beans, and salt in the pot. Add the chicken.
- Close the Instant Pot, seal the vent, and set to cook on HIGH pressure for 15 minutes (fresh chicken) or 20 minutes (frozen chicken).
- After cooking, let the pressure release for at least 15 minutes.
- Take out the chicken, let it rest, and shred it with forks.
- Blend 2 cups of the cooking liquid with cream cheese, ensuring the blender vent is partially open.
- Pour the blended mix back into the pot, add shredded chicken, and stir.
- Serve with your favorite toppings like sour cream, cheese, jalapenos, avocado, lime juice, and cilantro.
To Cook Dried Beans:
- Put 1 cup of rinsed dried Great Northern beans and 4 cups of water in the pressure cooker.
- Close the pressure cooker and seal the vent knob. Cook on HIGH pressure for 25 minutes.
- Let the pressure release naturally for at least 10 minutes, then release the remaining pressure.
- Drain the beans.
- Put the empty inner pot back into the pressure cooker, and keep the cooked beans to the side.
Notes
- Store the cooled white chicken chili in the fridge in a sealed container for 3-4 days.
- Cream Cheese: You can use full-fat or reduced-fat cream cheese if desired. If you want a dairy-free version, you can skip the cream cheese. To keep a creamy texture, blend some beans and cooking liquid instead.
- Dried Beans: If you're using dried beans, consider adding an extra teaspoon of salt since the beans won't be seasoned.
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Instant Pot White Chicken Chili