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.
Pin this delicious recipe on Pinterest to save and share with your foodie friends! Just hover over the end page and click ‘Pin’ to spread the yum.
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
Open the Next Page for the Full Recipe