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    Instant Pot White Chicken Chili

    Instant Pot Easy Chicken Recipes Gluten Free Instant Pot Chicken Recipes Kid Friendly September 23, 2023 | By Kristen Chidsey | 95 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    This Instant Pot White Chicken Chili is hearty, healthy, and made in a fraction of the time that the traditional recipe takes.

    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.

    Blue bowl filled with white chicken chili topped with cheese.


    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.
    • 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. Because this is an Instant Pot recipe, you can use dried or canned beans, and 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

    Ingredients for White Chicken Chili Labeled On counter.
    • 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 Cannelini 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.

    Tips for 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.

    Tip#1: Saute 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.

    Green chiles and onions sauteed in inner pot of instant pot.

    Tip #2: Deglaze the Inner Pot. Any time you saute 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.

    A bit of liquid in inner pot with green chiles and onions.

    Tip #3: 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.

    Tip #4: 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.

    Side by side picture of blender with cooking liquid and cream cheese next to photo of blended liquid being poured back into inner pot.

    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.

    Ladle of white chicken chili coming out of the instant pot.

    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

    Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.

    If you enjoyed this Instant Pot White Chicken Chili, I would love for you to leave a comment or review below. 

    Bowl of creamy white chicken chili

    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.
    4.73 from 66 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Pressure Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 8
    Calories: 200kcal
    Author: Kristen Chidsey

    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
    Prevents your screen from going dark while preparing the recipe.

    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.
      Green chiles and onions sauteed in inner pot of instant pot.
    • Pour in ½ cup of the broth/stock and scrape off any browned bits on the bottom of Instant Pot.
      A bit of liquid in inner pot with green chiles and onions.
    • Add the remaining broth to the inner pot, along with the canned or cooked white beans and salt. Nestle the chicken into the liquid.
      Ingredients for white chicken chili inside inner pot.
    • 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.
      Side by side photo showing cooked chicken being removed from inner pot next to bowl of shredded cooked chicken.
    • 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.
      Softened cream cheese in blender with 2 cups of cooking broth.
    • Pour the blended liquid back into the inner pot, along with the shredded chicken, and stir everything together.
      photo of blended liquid being poured back into inner pot.
    • Serve as desired with any toppings you like, such as sour cream, shredded cheese, pickled jalapenos, diced avocado, fresh lime juice, and/or cilantro. 
      Ladle of white chicken chili coming out of the instant pot.

    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

    • Electric Pressure Cooker (6 or 8 quart)

    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
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    « Bananas Foster French Toast
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Autumn

      September 23, 2023 at 3:38 pm

      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!

      Reply
      • Kristen Chidsey

        September 23, 2023 at 5:59 pm

        Hi Autumn! Yes! I have a recipe for Slow Cooker White Chicken Chili.

        Reply
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    This Instant Pot White Chicken Chili is hearty, healthy, and made in a fraction of the time that the traditional recipe takes.

    Meet a Mind "Full" Mom

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    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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