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Instant Pot White Chicken Chili
Ash Tyrrell

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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. 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. 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. 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. 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.
  6. 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. 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.