Instant Pot White Chicken Chili Recipe
I made this Instant Pot white chicken chili last night, and I just have to share it—it turned out so good. It was creamy, cozy, and bursting with flavor, yet surprisingly light.
The best part? It took hardly any time to pull together, and I didn’t have to babysit the stove.
Everything went right into the Instant Pot, and dinner practically made itself while I tidied up the kitchen. If you’re looking for a simple, satisfying recipe, this one’s a keeper.
Ingredients for Instant Pot White Chicken Chili
I chose ingredients that blend creamy texture with bold flavors. Here’s what you’ll need—and a few tips to make it even better:
- 1 lb boneless, skinless chicken breasts (thighs also work for extra juiciness and flavor)
- 1 medium onion, finely chopped (adds depth and sweetness when sautéed)
- 3 garlic cloves, minced (fresh garlic gives the best flavor, skip the jarred stuff if you can)
- 1 can (15 oz) white beans, drained and rinsed (cannellini or Great Northern beans hold up well and stay creamy)
- 1 can (10 oz) diced green chilies (for mild heat and flavor, not overpowering)
- 4 cups chicken broth (low sodium is best so you can adjust salt to taste)
- 1 tsp ground cumin (warm, earthy flavor that’s essential to chili)
- 1 tsp chili powder (adds just the right kick)
- ½ tsp smoked paprika (for a touch of smokiness—don’t skip it!)
- ½ tsp ground coriander (citrusy and fresh, balances the richness)
- Salt and black pepper to taste (add gradually and adjust at the end)
- ½ cup cream cheese, softened (makes the chili extra creamy—softening helps it melt faster)
- ½ cup sour cream (adds a tangy, rich finish)
- 1 cup corn kernels (I used canned, but fresh or frozen works—just avoid overcooking frozen corn)
Note: This recipe yields several servings—about 4 to 6 bowls, depending on portion size.
Variations
Want to make it fit your diet or just shake things up? Try these easy swaps:
- Dairy-Free: Use dairy-free cream cheese and sour cream alternatives like cashew cream or full-fat coconut milk.
- Low Carb: Omit the corn and reduce the beans by half.
- Spicier: Add a chopped jalapeño or a dash of cayenne with the chili powder.
- Protein Boost: Add a second can of white beans or a scoop of plain Greek yogurt before serving.
Cooking Time
This recipe is perfect for busy nights because it comes together quickly.
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You’ll Need
Here’s everything I used to make this recipe a breeze:
- Instant Pot or Pressure Cooker – Cuts down cooking time without compromising flavor.
- Measuring cups and spoons – Helps with getting the seasoning and broth just right.
- Cutting board and sharp knife – For prepping the onion, garlic, and garnishes.
- Wooden spoon or silicone spatula – Great for sautéing and stirring.
- Ladle – Makes it easier to serve into bowls without a mess.
How to Make White Chicken Chili?
1. Sauté the Aromatics
Set your Instant Pot to the “Sauté” function and drizzle about 1 tablespoon of olive oil into the pot. Once heated, add your diced onion and minced garlic. Stir frequently until fragrant and slightly softened, which should take about 2–3 minutes.
2. Add Your Spices and Chicken
Next, stir in the cumin, chili powder, smoked paprika, and ground coriander. Cooking the spices briefly in the hot oil enhances their aromas and flavors. Place the chicken breasts or thighs directly onto the sautéed mixture.
3. Add the Liquids and Key Ingredients
Pour in the chicken broth, followed by adding the green chilies, white beans, and corn. Give everything a good stir to evenly distribute the ingredients and ensure the chicken is submerged in the broth.
4. Pressure Cook
Secure the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” mode and set it for 10 minutes. While the pot builds pressure and cooks, you can start prepping your toppings or relax for a few minutes!
5. Quick Release and Shred the Chicken
Once the cooking cycle is done, do a quick release of the pressure by carefully turning the valve to the venting position. Open the Instant Pot lid, remove the chicken, and use two forks to shred it into bite-sized pieces. The chicken should be tender and easy to shred.
With the shredded chicken set aside, stir the cream cheese and sour cream into the hot broth until fully melted and emulsified. You can use a whisk if needed for a smooth consistency. Finally, return the shredded chicken to the pot and stir well.
7. Garnish and Serve
Ladle the chili into bowls and add your favorite toppings. A sprinkle of shredded cheese, a dollop of sour cream, or a handful of crushed tortilla strips can add a burst of texture and flavor. Don’t forget that squeeze of lime juice for brightness!
Additional Tips for Making this Recipe Better
After making this a few times, I’ve picked up some tricks that really level it up:
- Let the cream cheese sit at room temperature so it melts faster.
- If using frozen corn, thaw it first to avoid watering down the chili.
- Fresh lime juice at the end brightens up the richness.
- Don’t skip garnishes—they make every bowl look and taste like a restaurant dish.
- For a thicker chili, mash some of the beans before adding them.
How to Serve Instant Pot White Chicken Chili?
I love topping my chili with shredded Monterey Jack cheese, chopped cilantro, and crunchy tortilla strips. A squeeze of lime brings everything to life. Serve it in deep bowls with a side of cornbread, crusty bread, or even rice if you’re feeding a hungry crowd. For a cozy touch, I like to serve it with a small bowl of sliced avocado and extra sour cream on the side.
Nutritional Information
Here’s a general idea of the nutritional value per serving (about 1½ cups):
- Calories: ~350
- Protein: ~28g
- Carbohydrates: ~20g
- Fat: ~18g
This makes a balanced meal that’s filling but not too heavy.
Make Ahead and Storage
- Storing: Let the chili cool, then store it in airtight containers in the fridge for up to 4 days.
- Freezing: Yes! It freezes really well. Just leave out the dairy and stir it in after reheating.
- Reheating: Warm gently in the Instant Pot on “Sauté” or on the stovetop. Stir occasionally so the cream doesn’t split.
Why You’ll Love This Recipe?
This white chicken chili checks all the boxes when it comes to comfort and convenience. Here’s why I keep making it again and again:
- Super Easy to Make: The Instant Pot does all the heavy lifting—minimal cleanup and prep.
- Creamy, Cozy, and Hearty: Every bite is full of flavor, warmth, and a creamy finish.
- Great for Meal Prep: It stores well and gets even tastier after a day or two.
- Customizable to Your Diet: Whether you’re dairy-free, low-carb, or gluten-free, it’s easy to adjust.
- Perfect for Any Season: It’s comforting in winter and light enough to enjoy year-round.
Instant Pot White Chicken Chili Recipe
Ingredients
Method
- Set your Instant Pot to the “Sauté” function and drizzle about 1 tablespoon of olive oil into the pot. Once heated, add your diced onion and minced garlic. Stir frequently until fragrant and slightly softened, which should take about 2–3 minutes.
- Next, stir in the cumin, chili powder, smoked paprika, and ground coriander. Cooking the spices briefly in the hot oil enhances their aromas and flavors. Place the chicken breasts or thighs directly onto the sautéed mixture.
- Pour in the chicken broth, followed by adding the green chilies, white beans, and corn. Give everything a good stir to evenly distribute the ingredients and ensure the chicken is submerged in the broth.
- Secure the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” mode and set it for 10 minutes. While the pot builds pressure and cooks, you can start prepping your toppings or relax for a few minutes!
- Once the cooking cycle is done, do a quick release of the pressure by carefully turning the valve to the venting position. Open the Instant Pot lid, remove the chicken, and use two forks to shred it into bite-sized pieces. The chicken should be tender and easy to shred.
- With the shredded chicken set aside, stir the cream cheese and sour cream into the hot broth until fully melted and emulsified. You can use a whisk if needed for a smooth consistency. Finally, return the shredded chicken to the pot and stir well.
- Ladle the chili into bowls and add your favorite toppings. A sprinkle of shredded cheese, a dollop of sour cream, or a handful of crushed tortilla strips can add a burst of texture and flavor. Don’t forget that squeeze of lime juice for brightness!
Notes
- Let the cream cheese sit at room temperature so it melts faster.
- If using frozen corn, thaw it first to avoid watering down the chili.
- Fresh lime juice at the end brightens up the richness.
- Don’t skip garnishes—they make every bowl look and taste like a restaurant dish.
- For a thicker chili, mash some of the beans before adding them.
