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.
Jump to:
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.
- 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.
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
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
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:
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.
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.
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.
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!
Print
Instant Pot White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot White Chicken Chili is a creamy, flavorful soup featuring tender shredded chicken, great northern beans, corn, and green chilies. Made in the Instant Pot for convenience, it delivers a hearty, gluten free, and dairy free meal packed with protein and spices, perfect for a satisfying lunch or dinner. Topped with fresh cilantro, avocado, jalapeño, and crunchy tortilla chips, this chili is both wholesome and delicious.
Ingredients
Main Ingredients
- 30 oz. great northern beans (drained and rinsed, canned)
- 2 cups frozen corn
- ½ cup yellow onion (diced)
- 2 garlic cloves (minced)
- 4 oz. hatch green chiles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper (plus more to taste)
- 1 lb. boneless skinless chicken (breast or thighs)
- ½ cup plain cream cheese (regular or dairy-free)
- 1 ¼ cup chicken broth
Toppings
- 2 tablespoon lime juice
- cilantro (to taste)
- avocado (to taste)
- jalapeño (to taste)
- tortilla chips (to taste)
Instructions
- Add Ingredients to Instant Pot. Add the rinsed great northern beans to your Instant Pot, then layer the frozen corn on top. Add the diced yellow onion, minced garlic, hatch green chilies, chili powder, cumin, salt, and black pepper. Lay the boneless skinless chicken on top of the mixture. Then place the plain cream cheese in small chunks evenly over the top, followed by pouring the chicken broth over everything.
- Pressure Cook the Chili. Close the Instant Pot lid securely and set the valve to the 'seal' position. Set the Instant Pot to pressure cook on high for 15 minutes. After cooking, let it naturally release pressure for 10 minutes, then carefully perform a manual release for any remaining pressure. The Instant Pot typically takes about 10 minutes to reach pressure before cooking begins.
- Shred the Chicken and Combine. Open the Instant Pot and remove the chicken pieces onto a cutting board. Use two forks to shred the chicken finely. While shredding, stir the chili well inside the pot to help the cream cheese melt completely and blend in smoothly. Add the shredded chicken back into the pot and mix everything thoroughly.
- Serve with Toppings. Ladle the white chicken chili into bowls and garnish with lime juice, fresh cilantro, diced avocado, sliced jalapeño, and crunchy tortilla chips for extra flavor and texture. Enjoy your warm, comforting meal!
Notes
- This recipe is naturally gluten free and can be made dairy free by using dairy-free cream cheese.
- Use chicken breasts for a leaner chili or thighs for more moist and flavorful meat.
- The cream cheese provides a creamy texture without the need for heavy cream or milk.
- You can adjust the level of spice by adding more or less jalapeño and chili powder.
- Leftovers keep well and can be refrigerated for up to 4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 389 kcal
- Sugar: 1 g
- Sodium: 803 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 12 g
- Protein: 31 g
- Cholesterol: 69 mg
Leave a Reply