Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is made fast with chunks of hearty chicken, creamy white beans, diced green chiles, and a rich cheesy broth. It is a flavorful family favorite recipe that comes together with minimal effort.

At my house, we judge a recipe's success by how many servings my husband helps himself to. He only helps himself to additional servings if he loves a recipe, it has nothing to do with the level of his hunger. Two servings, the recipe is a keeper, but when he goes for three servings, it is going to be one of his favorites.

He had 4 servings of this white chicken chili the first time I made it! While he admits that he was uncomfortably stuffed, he said it was just so good he couldn't help himself.

And I have to say, from the creamy, slight broth, to the tender chicken and beans, this White Chicken Chili is pretty darn tasty.

But enough about my family, let's talk about why YOU will love Instant Pot White Chicken Chili.

Why You Will Love This Recipe

Versatile and delicious, this Instant Pot White Bean Chili just can't be beaten in terms of flavor and ease!

• Comes together quickly. Ready in less than an hour, this recipe for Instant Pot White Chicken Chili has the flavor of being simmered all day, just like my recipe for Slow Cooker White Chicken Chili.
• Incredibly flavorful. From the diced green chiles to the earthy cumin to the rich cream cheese, this chili is packed with flavor, yet not overly spicy.
• This recipe is versatile! 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 the 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 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 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.

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 the instant pot to saute, add in 1-2 teaspoons of oil, and allow to heat.
• Once the oil has heated, add in the minced onionsgreen chiles, oregano, and cumin and saute for 2-3 minutes or until onions begin to soften and spices are toasted.
• Add in the garlic and toast for 1 minute longer. Turn theInstant Pot OFF.

• Add in small amount, about ½ cup, of 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 canned beans that have been rinsed and drained, and then nestle the chicken into the liquid. Season with a pinch of salt.

• 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 15 minutes. This will ensure the chicken stays tender, not to mention prevent hot liquid from sprewing out the vent knob.
• Once the pressure has been releases, open the Instant Pot and remove the chicken to a bowl or cutting board to shred or chop.

• 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.
• Pour the blended cream back into the inner pot.

• Add the shredded chicken back to the chili and mix everything to combine and warm through.

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. I personally love to add in a squeeze of fresh lime juice which really brightens up the flavors.

Storage Instructions

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 when thawed. However, if you have omitted the addition of 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.

Recipe FAQs

More Cozy Instant Pot Chili & Soup Recipes

• Instant Pot Classic Chili
• Instant Pot Chicken Chili
• Instant Pot Butternut Squash Soup
• Instant Pot Beef and Barley Soup
• Instant Pot Lasagna Soup
• Instant Pot Chicken Noodle Soup

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