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This Instant Pot White Chicken Chili is a cozy, flavorful dish that’s both hearty and easy to make! Tender shredded chicken, white beans, and green chilies come together in a creamy, mildly spiced broth, creating a comforting bowl of chili with a perfect balance of flavors. The Instant Pot makes this recipe quick and effortless, perfect for busy weeknights or meal prep. Top it with shredded cheese, avocado, or a squeeze of lime for an extra burst of flavor. Ready for a warm, comforting meal? Check out the recipe and enjoy this delicious chili!
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Instant Pot White Chicken Chili

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.
Course Main Course
Keyword Instant Pot White Chicken Chili, White Chicken Chili
Prep Time 10 minutes
Cook Time 20 minutes
Pressure Time 30 minutes
Total Time 1 hour

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.