Instant Pot White Chicken Chili is made fast with chunks of hearty chicken, creamy white beans, and a rich cheesy broth. It is a flavorful family favorite that comes together with minimal effort.
Why You Will Love This Recipe
White Chicken Chili made in the Instant Pot is the easiest way to prepare this favorite.
- Ready in less than an hour, yet has the flavor of being simmered all day, just like my recipe for Slow Cooker White Chicken Chili.
- Incredibly flavorful thanks to the green chiles, dried spices, and cream cheese.
- This recipe is versatile! There are directions for using dried or canned beans and for using fresh or frozen chicken.
Versatile and delicious, this Instant Pot White Bean Chili just can't be beaten in terms of flavor and ease! Not to mention, my picky eaters slurp this soup down and beg for seconds!
How to Make Instant Pot White Chicken Chili
To make White Chicken Chili in the Instant Pot you can opt to start with dried beans or you can use canned beans to save yourself time. I have included directions for both versions.
To Prepare Dried Beans (SKIP if using Canned Beans)
- Add 1 cup of rinsed great northern beans and 4 cups of 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, reserving to add to the chili, and then return empty inner pot back to pressure cooker.
Preparing the White Chicken Chili
- Turn instant pot to saute, add in 1-2 teaspoons of oil and allow to heat.
- Once the oil has heated, add in the minced onions, chiles, and cumin and saute for 2-3 minutes or until onions begin to soften and spices are toasted. Turn Instant Pot OFF.
- Add in the chicken stock and scrape off browned bits on the bottom of the inner pot. Don't skip this step, or you could end up with a burn notice.
- Add in the cooked dried beans or drained canned beans, and then nestle the chicken into the liquid.
- Seal the Instant Pot and be sure vent knob is pointed to sealed.
- Cook on HIGH pressure for 15 minutes if using fresh chicken and for 20 minutes if using frozen chicken.
- Once cook time has elapsed, let the pressure release naturally for at least 20 minutes.
- Open Instant Pot, remove chicken to cutting board to shred.
- To make this chili creamy and have the texture that white chicken chili is known for, remove 2 cups of the cooking 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.
- Shred chicken and return to Instant Pot.
- Mix together, until cream cheese has melted into the chili.
- Serve chicken chili with shredded cheese, sour cream, cilantro, and corn chips if desired.
Store cooled white chicken chili in an airtight container in the refrigerator for 3-4 days. I don't recommend freezing the soup, due to the cream cheese addition. It may separate if frozen and then thawed.
No! For a dairy-free or lower fat white chicken chili, omit the cream cheese. The chili will still be delicious, just not as thick and creamy.
Be sure your cream cheese is at room temperature BEFORE adding the chili. If not, it will be lumpy and not dissolve into the chili as desired.
For the creamiest texture, I do recommend blending a bit of the cooking liquid and beans with the cream cheese. However, you can add cubed cream cheese right to the inner pot, place the lid on the inner pot, and keep on warm for 10 minutes to let the cream cheese slowly melt into the chili.
Use either boneless, skinless chicken breasts or thighs. Your chicken can be fresh or frozen.
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. You can skip sauteing and add the chopped onion, chilies, and spices right to the chicken stock to save a few minutes of time if desired.
More Cozy Chili & Soup Recipes
- Instant Pot Classic Chili
- Slow Cooker White Chili
- Sweet Potato Black Bean 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
- 1-2 teaspoons olive oil
- 1 small onion minced
- 2 (4.5 oz) cans chopped green chiles
- 2 teaspoons minced garlic
- 2 teaspoons cumin
- 1 teaspoon oregano
- 4 cups low-sodium chicken stock
- 1 (15.5 oz) can cooked great northern beans or 1 cup dried beans
- 1 teaspoon kosher salt
- 1 pound chicken breasts or thighs boneless, skinless
- 4 ounces cream cheese softened and cubed
If Using Dried Beans:
- Add 1 cup 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 empty inner pot back to pressure cooker, keeping prepared beans off to the side.
Instant Pot Chicken Chili Instructions
- Heat the Instant Pot by turning pressure cooker to saute function and allow to heat for a minute or two.
- Add in oil, small onion, green chiles, cumin, and oregano and saute for 3-4 minutes, or until onion is softened. Add in garlic and saute for 1 minute longer. Turn Instant Pot OFF.
- Pour in the chicken stock and scrape off any browned bits on bottom of Instant Pot.
- Add cooked or canned white beans, and salt. Nestle chicken into liquid.
- Close Instant Pot and be sure vent knob is sealed.
- Cook on HIGH pressure for 15 minutes if the chicken is fresh, 20 minutes if the chicken is frozen.
- Once cook time elapses, let the pressure release for at least 20 minutes.
- Remove chicken from the inner pot to a cutting board and let rest for a few minutes, before shredding with 2 forks.
- 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 with dollop of sour cream, shredded cheese, and cilantro.