Made with hearty chunks of tender chicken, creamy white beans, diced green chiles, and a rich cheesy broth, Instant Pot White Chicken Chili is a flavorful family-favorite recipe that comes together with minimal effort.
Inspired by my recipe for Crockpot White Chicken Chili, this ultra-creamy, easy version of White Chicken Chili made in the pressure cooker is absolutely delicious.
Why You Will Love Instant Pot White Chicken Chili
- Quick & Easy Dinner Recipe. This recipe for Instant Pot White Chicken Chili tastes like it has been simmered all day, yet is ready in less than an hour and most of that time is completely hands-off, making it one of the easiest ways to make a flavorful chili in the Instant Pot.
- Incredibly Flavorful. From the diced green chiles to the earthy cumin to the rich creamy broth, this white chicken chili is packed with flavor, yet not overly spicy.
- Versatile Recipe. Just like my recipe for Instant Pot Chicken Breast, this white chicken chili can be made with fresh or frozen chicken.
- Allergy-Friendly. White chicken chili is already naturally gluten-free and egg-free, but it can also be made dairy-free by omitting cream cheese.
Notes On Ingredients
- Chicken: Use fresh or frozen boneless, skinless chicken breasts or chicken thighs for this recipe.
- Beans: White chicken chili is made with white beans. You can use Great Northern or Cannellini beans. I have also included instructions on how to use dried beans if desired.
- Green Chiles: Use canned green chiles, but be sure they are labeled as mild, not hot, or your chili recipe will be overly spicy.
- Chicken Broth: Use either store-bought or homemade chicken stock or broth. It is best to use low-sodium broth to control the level of sodium in the chili.
- Spices: To flavor, this white chicken chili, add cumin and oregano. They add flavor without overwhelming the chili with heat.
- Cream Cheese: The cream cheese is optional, but will give the chili a creamy, almost cheesy finish. Be sure to use full-fat or reduced-fat cream cheese, not fat-free cream cheese as it is not as creamy and will not blend well into the soup.
Recipe Modifications
- Dairy-free: Omit the cream cheese from the recipe. I promise the white chicken chili will still be delicious, just not as thick and creamy.
- No Instant Pot? Use my recipe for the Crockpot White Chicken Chili.
- Start with Dried Beans. Instead of using canned beans, start this recipe by adding 1 cup of rinsed great northern beans and 4 cups of water to the pressure cooker. Cook on HIGH pressure for 25 minutes with a natural pressure release. Drain the cooking liquid from the cooked beans, and set the cooked beans to the side to add to the chili. Proceed with the recipe for white chicken chili.
How to Make the Best Instant Pot White Chicken Chili
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Sauté the Onions and Spices. Starting this white chicken chili by sauteing the onion, chilies, garlic, and spices in a bit of oil, you build layers of flavor to this chili with just a few extra minutes of hands-on prep.
- Deglaze the Inner Pot. Any time you sauté anything in the instant pot, you want to deglaze the inner pot with a bit of thin liquid to prevent a burn notice. For this Instant Pot White Chicken Chili recipe, add in a small amount of chicken stock and scrape off browned bits on the bottom of the inner pot.
- Let Pressure Release Naturally. After pressure cooking the white chicken chili, let the pressure release naturally for at least 15 minutes. This will ensure the chicken stays tender, not to mention prevent hot liquid from spewing out the vent knob.
- Add Cream Cheese. To make this chili creamy and have the texture that white chicken chili is known for, blend a bit of the broth with cream cheese. Be sure your cream cheese is at room temperature BEFORE adding the chili so that it will become super creamy, not lumpy or gritty.
Serving Suggestions
White chicken chili can stand alone on its own in terms of flavor. However, my family loves to top this chili with shredded cheese, diced avocado, pickled jalapenos, sour cream, cilantro, and corn chips or a side of Homemade Cornbread. I personally love to add in a squeeze of fresh lime juice which really brightens up the flavors.
Storage Instructions
Once the white chicken chili has cooled, store it in an airtight container in the refrigerator for 3-4 days. I don't recommend freezing the soup, as it may separate when thawed due to the addition of cream cheese.
More Cozy Instant Pot Chili & Soup Recipes
- Instant Pot Beef & Bean Chili
- Instant Pot Chicken Taco Chili
- Instant Pot Butternut Squash Soup
- Instant Pot Beef and Barley Soup
- Instant Pot Lasagna Soup
- Instant Pot Chicken Noodle Soup
If you enjoyed this Instant Pot White Chicken Chili, I would love for you to leave a comment or review below.
Instant Pot White Chicken Chili
This Instant Pot White Chicken Chili is hearty, healthy, and made in a fraction of the time that the traditional recipe takes.
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Servings: 8
Calories: 200kcal
Ingredients
- 1 teaspoon olive oil
- 1 small onion minced
- 2 (4.5 oz) cans chopped green chiles mild heat level
- 2 teaspoons minced garlic
- 2 teaspoons cumin
- 1 teaspoon oregano
- 4 cups low-sodium chicken stock
- 2 (15.5 oz) can cooked great northern beans, rinsed and drained or 1 cup dried beans (see notes on how to cook)
- 1 teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts or thighs fresh or frozen
- 4 ounces cream cheese softened
Instructions
Instant Pot Chicken Chili Instructions
- Heat the Instant Pot by turning the pressure cooker to the saute function, add in the oil, and allow to heat for a minute or two. Once the oil has heated, add the diced onion, green chiles, cumin, and oregano and saute for 3-4 minutes, or until the onion is softened. Add in garlic and saute for 1 minute longer. Turn the Instant Pot OFF.
- Pour in ½ cup of the broth/stock and scrape off any browned bits on the bottom of Instant Pot.
- Add the remaining broth to the inner pot, along with the canned or cooked white beans and salt. Nestle the chicken into the liquid.
- Close the Instant Pot and be sure the vent knob is sealed. Using the manual or pressure cook button, set it to cook on HIGH pressure for 15 minutes if the chicken is fresh and 20 minutes if the chicken is frozen.
- Once the cooking time elapses, let the pressure release for at least 15 minutes.
- Once the pressure has been released, remove the chicken from the inner pot to a cutting board and let rest for a few minutes, before shredding with 2 forks or chopping into bite-sized pieces.
- Remove about 2 cups of the cooking liquid (it is okay if there are beans in the liquid) from the inner pot and place it into a blender. Add the softened cream cheese to the blender. Blend until well combined, being sure to leave the vent on the blender lid partially open to let the steam escape while blending.
- Pour the blended liquid back into the inner pot, along with the shredded chicken, and stir everything together.
- Serve as desired with any toppings you like, such as sour cream, shredded cheese, pickled jalapenos, diced avocado, fresh lime juice, and/or cilantro.
To Cook Dried Beans:
- Add 1 cup of rinsed dried Great Northern beans and 4 cups water to the pressure cooker. Close the pressure cooker and be sure the vent knob is sealed. Cook on HIGH pressure for 25 minutes. Let pressure release naturally for at least 10 minutes and then release pressure. Drain beans. Return the empty inner pot back to the pressure cooker, keeping prepared beans off to the side.
Equipment Needed
Notes
Storage: Store cooled white chicken chili in an airtight container in the refrigerator for 3-4 days.
Cream Cheese: The cream cheese is optional, but if using be sure to use full-fat or reduced-fat cream cheese, NOT fat-free. It can be omitted to be a dairy-free recipe. You can still opt to blend a portion of the beans and cooking liquid to achieve a creamy consistency.
Dried Beans: If using dried beans, you may want to add in an additional teaspoon of salt, as the beans will be completely unseasoned.
See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.
Nutrition
Calories: 200kcal | Carbohydrates: 16g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 598mg | Potassium: 566mg | Fiber: 3g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 2.4mg | Calcium: 70mg | Iron: 1.9mg
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Debbie
If I wanted to use fresh chilies, about how many Tablespoons would you guess that would be?
Kristen Chidsey
Hi Debbie! I would recommend using 3 hatch chiles and sautéing them in a bit of oil until tender.
G
This has become a post thanksgiving staple for leftover Turkey and stock!
So so so good! Only thing I do differently or double the amount of green chilis than the recipe calls for. I like the extra flavor and kick.
Kristen Chidsey
Thank you for sharing!
Autumn
Hi,
This looks so good but I do not have an Insta Pot right now. Is there a version to make this without one? Thank you!
Kristen Chidsey
Hi Autumn! Yes! I have a recipe for Slow Cooker White Chicken Chili.
Natalie
This was so good, and easy too, the entire family loved it.
Tracy
This is my *starred recipe for White Chicken Chili! For heart health I sometimes add Greek Yogurt instead of the cream cheese, or I buy lower fat cream cheese. The flavors are great and well balanced and it's such a reliable dish - definitely a go-to for my family.
Kristen Chidsey
I love hearing this, Tracy! Thank you for sharing your review and modifications!
Kate
I'm wondering how this soup would freeze since it has dairy in it. Has anyone tried freezing it? We all love this recipe by the way - a total family favorite!
Kristen Chidsey
So happy you and your family love this White Chicken Chili! I don't recommend freezing the soup, due to the cream cheese addition as it may separate when thawed. However, if you have omitted the cream cheese, feel free to freeze this chili in a freezer-safe container for up to 1 month. Defrost in the refrigerator overnight and reheat as desired.
Kate
Thank you, Kristen!
Lou
sorry didn't rate in my 1st comment.
Kristen Chidsey
You are so kind to come back and add your rating. Thank you! Glad you feel it is a 5-star recipe 🙂
Lou
Girl you just keep hitting home runs! Even my son ate it and enjoyed it, for he is a picky eater. he's a diabetic and can eat this chili. Thank you.
Kristen Chidsey
YAY!! I love hearing you are enjoying my recipes Lou!
Lisa
We loved this meal! I was in a pinch and needed something easy but yummy and this did the trick. The directions were right on. Thank you!
Kristen Chidsey
I am so happy to hear you enjoyed Lisa! Thanks for sharing!
Reginia Sam
I made this meal tonight and didn’t see the part about rinsing the beans until I read another review. It Is still good but too much liquid. I’ll know next time.
Kristen Chidsey
Hi Regina! I am sorry that you missed the step to rinse/drain the beans. I am glad you still enjoyed the chili, but I do believe you will enjoy even more with less liquid 🙂
Oregon mom
My family loves this and I love how simple and easy it is. Being able to add frozen chicken breasts is a big time saver! For us, I doubled the chilies to add more flavor. Next time I will add corn or hominy, reduce the broth and add more beans for a heartier chili.
Meg
This came out a little bit bland as written so next time I will definitely add more spices but otherwise this is great! The only changes I made were to use turkey stock instead of chicken stock (i made and froze it after thanksgiving, trying to use it up now) and about 50% more green chile's because that's the only size can my grocery store had. I especially love the chicken in this, which came out juicy and tender. I've never before had luck with chicken in the IP.
Kristen Chidsey
Thanks for sharing Meg! I will say Turkey broth always seems to lack a bit of flavor in my opinion, this could have been part of the issue--or you may just like things with more punch 🙂
Laurie
Came out a little more like a soup, but the chicken was wonderfully flavorful and tender. My husband’s feet did make a groove in the kitchen floor from repeated trips to the instant pot to replenish his portion. I’m trying to increase my leafy green intake, so I’ll toss in a few chopped fresh kale leaves to soften before serving. If I have enough leftover to reheat, I make sure that there’s no kale on the portion I’m saving. Kale overcooks with reheating. To keep the kale fresh tasting, I’ll microwave my portion of chili one minute, add a handful of kale, and heat another half minute. Yum! Next time, I may add some corn or diced carrots. What can I say, love my veggies.