Bowl of creamy white chicken chili
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4.63 from 32 votes

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.
Prep Time10 mins
Cook Time20 mins
Pressure Time30 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 8
Calories: 200kcal
Author: Kristen Chidsey



  • 1-2 teaspoons olive oil
  • 1 small onion minced
  • 2 4.5 oz cans green chiles chopped
  • 2 teaspoons minced garlic
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 4 cups chicken stock
  • 2 cups 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 Instant Pot by turning pressure cooker to saute function and waiting until it reads Hot.
  • 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 chicken is fresh, 25 minutes if chicken is frozen.
  • Once cook time elapses, let pressure release for at least 20 minutes. 
  • Remove chicken from inner pot. Add in cream cheese to inner pot if using. Close lid on Instant Pot to keep the heat inside the chili--this will help melt the cream cheese.
  • Shred chicken and stir back into soup, stirring until cream cheese is well distributed through chili.
  • Serve with dollop of sour cream, shredded cheese, and cilantro. 



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