Instant Pot White Chicken Chili is a hearty, creamy, cheesy chicken chili made fast thanks to the Instant Pot.
Made with hearty chunks of hearty 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.

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. With 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 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 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.
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 the empty inner pot back to the 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 onion, green 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 the Instant Pot OFF.

- Add in a 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 the 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 spewing out the vent knob.
- Once the pressure has been released, 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
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.
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 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.

Instant Pot White Chicken Chili
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
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 the pressure cooker to the saute function, add in the oil, and allow to heat for a minute or two.
- To the oil, add the diced 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 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.
- Cook on HIGH pressure for 15 minutes if the chicken is fresh, 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.
Daphne H.
I made this for my husband last night and he loved it! We will definitely be adding this white chicken chili to our meal rotation! He took a bowl for his lunch today and he said it was just as good and maybe better today. Thank you si much for sharing this recipe with us!
Kristen Chidsey
Thank you so much for taking the time to share your experience. I love hearing you enjoyed this Chili so much....it is a favorite here as well.
Anne Flowers
Just made this for the first time and it was a hit! I added cilantro and substituted salsa verde for the chopped chilis. My only hiccup was that the cream cheese didn't blend into the broth very well. It melted into tiny globs that didn't melt completely. Next time I'll pull a few cups of broth out and blend the cream cheese in using the stick blender. But it still was yummy!
Kristen Chidsey
Hi Anne! I am glad you enjoyed the flavor! I find that if the cream cheese is softened, it incorporates easily, but I love your solution as well.
Amanda
Love this recipe, so easy and tasty. I make it about every 2 weeks now and love that I have leftovers. Thanks so much for sharing.
Kristen Chidsey
I love hearing how much you enjoy this Amanda! Thank you for sharing!
Candice
So excited to try this! It’s cooking tight now. However, I keep getting a burn notice before it comes to pressure. 🤷🏻♀️ HAAAALP?!
Kristen Chidsey
Hi Candice. Be sure that you scrape up the browned bits on the bottom of the inner pot before adding the remaining ingredients to the inner pot.
Rylee
Today was my second time making this recipe since I found it and it keeps getting better!! I puréed cauliflower with half of your recommended cream cheese and two ladles of the cooked broth and it turned out so creamy. Thank you for the recipe, will likely be making again next week 😊
Kristen Chidsey
I am so glad you are enjoying this recipe so much Rylee! Thank you for sharing your tweaks to the soup as well.
Olivia
I LOVE this recipe and have made it regularly since first trying it! However, the last time I was at the store picking up ingredients they were out of green chiles. I feel like the recipe would feel incomplete without them and the little bit of kick and flavor they add. Could you recommend a good substitute for when I can’t get my hands on green chile? Thanks so much! I love your website so much for when I need ideas and tips!
Kristen Chidsey
Hi Olivia! I am so glad you are enjoying these recipes <3 When you can't find green chiles, I would recommend using a minced, seeded jalapeno.
Beth Ann Grover
So so so yummy!! I replaced the chilies with frozen corn. So easy and so delicious!!
Kristen Chidsey
I am so glad you enjoyed Beth Ann!
Ashley Whyte
Hello, can you use a can of kidney beans as well? I’ve made this recipe several times and it’s amazing but looking for a little color with some kidney beans haha
Kristen Chidsey
You sure can Ashley! It won't be as creamy, but it will still be tasty. Just be sure to rinse your beans well and I hope you enjoy 🙂
Cookie Roberts
What a great recipe! Served for lunch with crusty homemade bread for company and everyone loved it. It has a rich multilevel flavor. The only change was a can of original Rotel with chilies and Better than Bullion instead of broth. Thanks for the recipe!
Kristen Chidsey
I am so glad you enjoyed Cookie!
Angela
Too soupy, prefer creamy and thicker. The cream cheese didn't seem to dissolve and remained in small chunks. Really not a fan of this recipe for the IP, have enjoyed most of your other recipes and appreciate your efforts. Thanks.
Kristen Chidsey
I am glad you have enjoyed my other recipes Angela, but sorry this one let you down. I would suggest being sure your cream cheese is at room temperature so it will melt into the soup better.
Laura
If you purée the beans to make a lighter calorie version and omit the cream cheese, do you purée all of the beans?
Kristen Chidsey
Hi Laura! I would only puree half, or one can. Enjoy