Name: Instant Pot White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 30 oz. great northern beans (drained and rinsed, canned); 2 cups frozen corn; 1/2 cup yellow onion (diced); 2 garlic cloves (minced); 4 oz. hatch green chiles; 1 tsp chili powder; 1 tsp cumin; 1 tsp salt; 1/4 tsp black pepper (plus more to taste); 1 lb. boneless skinless chicken (breast or thighs); 1/2 cup plain cream cheese (regular or dairy-free); 1 1/4 cup chicken broth; 2 tbsp lime juice; cilantro (to taste); avocado (to taste); jalapeño (to taste); tortilla chips (to taste)

There’s something so comforting about a warm, creamy bowl of chili that feels like a hug from the inside. This Instant Pot White Chicken Chili Recipe combines tender chicken, creamy beans, and a subtle kick from green chilies to create a one-pot meal you’ll turn to again and again.

A white bowl sits on a white marbled surface holding a creamy soup with visible layers of white beans and yellow corn mixed in. On top, there are golden brown crispy tortilla strips placed over the soup on one side. On the opposite side, avocado slices with a smooth green texture and a wedge of lime with a bright green rind are arranged. Finely chopped green herbs are sprinkled over the avocado, lime, and soup, adding fresh color. A silver spoon is inserted on the right side inside the bowl. Nearby, an avocado half with its pit in view and some fresh green herbs rest on the surface, along with a white cloth with blue stripes. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot White Chicken Chili Recipe
Top Tip
How to Serve Instant Pot White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot White Chicken Chili Recipe

Why You'll Love This Recipe

I’ve made countless white chicken chilis, but this Instant Pot version stole my heart because it’s fast, flavorful, and super creamy without needing hours on the stove. It’s got the perfect balance of spice and comfort—ideal for busy weeknights or lazy weekends alike.

Speedy Cooking: Using the Instant Pot means you get tender chicken and flavorful beans in under an hour—no soaking or slow simmering required.
Rich, Creamy Texture: The addition of cream cheese adds the perfect silky mouthfeel that makes every spoonful feel indulgent.
Simple, Real Ingredients: Everything you need is pantry-friendly and fresh, making this easy to shop for and prep.
Customizable Toppings: From avocado to jalapeños, you can dress it up based on your mood or who you’re feeding.

Ingredients & Why They Work

Every ingredient in this Instant Pot White Chicken Chili Recipe plays a vital role. From the creamy great northern beans to the zingy lime juice, these components come together perfectly, making the soup both hearty and bright. Here’s a quick rundown to help you shop smart and understand why they’re chosen.

Flat lay of great northern beans in a small pile, frozen corn kernels scattered, diced yellow onion in a neat mound, two whole garlic cloves, fresh green hatch chiles whole and uncut, small white ceramic bowls with chili powder, cumin, salt, and black pepper, a raw boneless skinless chicken breast, cream cheese formed into several small chunks, a small white bowl of chicken broth, a small white bowl of lime juice, sprigs of fresh cilantro, one halved avocado with bright green flesh, a whole green jalapeño, and a small white bowl filled with golden tortilla chips, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Great Northern Beans: These creamy, mild beans create the velvety base that holds all the flavors together.
Frozen Corn: Adds a sweet crunch and pops of color that brighten every bite.
Yellow Onion: Brings natural sweetness and depth of flavor when it cooks down.
Garlic Cloves: A touch of warmth and aromatic richness that’s essential in any chili.
Hatch Green Chiles: The smoky heat they add is subtle but essential for that classic white chili taste.
Chili Powder: Balances the other spices with earthy warmth and complexity.
Cumin: Lends a nutty, slightly peppery aroma that pairs beautifully with the chicken.
Salt & Black Pepper: Enhances flavor and allows you to control the seasoning to your taste.
Boneless Skinless Chicken: Breast or thighs work—you’ll want tender shredded chicken soaking up all those spices.
Plain Cream Cheese: Adds creaminess and a slight tang that elevates the whole dish.
Chicken Broth: The liquid ingredient that carries the flavors and keeps everything juicy.
Lime Juice: Finishes with a bright lift to balance the richness.
Cilantro, Avocado, Jalapeño, & Tortilla Chips: Optional toppings that add freshness, creaminess, heat, and crunch respectively.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Instant Pot White Chicken Chili Recipe to suit different tastes. You can easily customize the heat level, swap out proteins, or even add veggies to stretch it further. The best part is how forgiving this recipe is, letting your creativity shine.

Variation: I sometimes swap chicken thighs for breasts—they stay juicier and shred beautifully without drying out under pressure.
Diet-Friendly: Try using dairy-free cream cheese and low-sodium broth to keep this chili friendly for dietary restrictions.
Extra Veggies: Bell peppers or diced zucchini add even more color and nutrients if you want to bulk up the soup.

Step-by-Step: How I Make Instant Pot White Chicken Chili Recipe

A white bowl filled with creamy chicken soup as the base layer, showing visible shredded white chicken and yellow corn kernels mixed together. On top, there are crushed white beans scattered across, with thin, crispy golden tortilla strips placed in a neat cluster to one side. Fresh sliced green avocado parts lay beside the tortilla strips, sprinkled with finely chopped dark green herbs evenly spread over the surface. A wedge of lime sits on the edge of the bowl, and the whole dish has a light sprinkle of black pepper on top. The bowl is set against a white marbled surface, and there is a metal spoon resting inside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer the Ingredients in the Instant Pot

Start by adding drained and rinsed great northern beans to the bottom of your Instant Pot. Then, pour the frozen corn on top without stirring – this keeps the layers distinct for even cooking. Add diced onion, minced garlic, and the hatch green chilies next, followed by your spices. Lay the chicken breast or thighs on top to ensure they cook evenly while steaming above the beans and veggies.

Step 2: Add Cream Cheese and Broth

Tear the cream cheese into about 5 or 6 chunks and scatter them evenly over the chicken. Pour the chicken broth on top—for best results, don’t stir it in, just let the ingredients stay mostly layered. This layering technique helps the Instant Pot work its magic without sticking or burning.

Step 3: Pressure Cook and Release

Seal the Instant Pot lid, making sure the valve is set to “seal.” Cook on high pressure for 15 minutes. Once done, allow a natural pressure release for 10 minutes before carefully manually releasing any remaining pressure. Don’t rush this step; natural release helps keep the chicken moist and tender.

Step 4: Shred Chicken and Finish the Chili

Carefully remove the chicken and place it on a board to shred with two forks. While shredding, stir the chili inside the pot to melt the cream cheese completely and blend all flavors. Then, stir the shredded chicken back into the pot for a perfectly creamy, hearty chili.

Top Tip

From making this chili several times, I’ve learned a few little tricks that make a big difference when it comes to flavor and texture.

Layer Don’t Stir: Putting ingredients in layers rather than mixing upfront prevents the Instant Pot’s burn warning and lets everything cook evenly.
Natural Release is Key: Waiting those extra 10 minutes before manual release keeps chicken juicy and helps meld flavors.
Chunk Your Cream Cheese: Smaller pieces melt faster and mix smoother without leaving lumps.
Shred While Hot: Shredding the chicken right away and stirring it back in prevents it from drying out and warms it through perfectly.

How to Serve Instant Pot White Chicken Chili Recipe

white chicken chili - Serving Suggestion

Garnishes

I love topping this chili with fresh cilantro for a bright herbal note, creamy avocado slices for smooth contrast, thinly sliced jalapeños for heat, and crunchy tortilla chips that add a salty snap. These toppings turn a simple bowl into something really special every time.

Side Dishes

Pair this chili with a crisp green salad or a side of cornbread for a complete meal. I often serve it alongside a simple avocado and tomato salad or even homemade tortilla chips for a satisfying crunch.

Creative Ways to Present

For dinner parties, serve this chili in small bowls or even mini bread bowls topped with your favorite garnishes. You can also spoon it over baked potatoes or into warm pita pockets for a fun twist that guests love.

Make Ahead and Storage

Storing Leftovers

After enjoying your chili, store leftovers in an airtight container in the refrigerator. I find it stays fresh and flavorful for up to 4 days—sometimes longer if tightly sealed.

Freezing

This recipe freezes beautifully. I usually portion it into freezer-safe containers or bags, leaving about an inch of headspace. Thaw overnight in the fridge before reheating.

Reheating

I warm leftover chili gently on the stovetop over medium-low heat, stirring occasionally. If the chili seems thick, a splash of chicken broth or water loosens it right up without losing creaminess.

Frequently Asked Questions:

Can I use dried beans instead of canned for this Instant Pot White Chicken Chili Recipe?

Yes! If you prefer dried beans, you’ll need to soak them overnight and increase the cooking time to about 25-30 minutes under high pressure. Make sure to add enough liquid to prevent burning. However, canned beans are the easiest and fastest option.

What type of cream cheese is best to use?

Regular cream cheese works wonderfully, but if you're dairy-free or prefer a lighter version, there are great plant-based cream cheeses that hold up well in this recipe. Just make sure it’s plain and not flavored. Soft cream cheese melts more smoothly, so if yours is cold, cut it into smaller chunks to help it blend better.

Can I make this recipe spicier?

Absolutely! To dial up the heat, add more hatch green chilies, jalapeños, or even a pinch of cayenne pepper. Serve with sliced fresh jalapeños or hot sauce on the side to let everyone customize their bowl.

Can I use chicken thighs instead of breast in this Instant Pot White Chicken Chili Recipe?

Yes! Chicken thighs are actually my personal favorite for this chili because they stay juicy and shred easily. They add a bit more richness to the dish, but either works depending on your preference.

Final Thoughts

This Instant Pot White Chicken Chili Recipe has become one of my absolute go-tos when I want something cozy but effortless. The whole family loves it, and I always feel like I’m serving up something a bit special without the hassle. Give it a try, and I bet it’ll become one of your favorites too!