insta pot white chicken chili recipe

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The Best insta pot white chicken chili recipe

I started making white chicken chili in my Instant Pot on the nights I had nothing planned, and now it is the meal my family asks for without me bringing it up. The pot comes to pressure and finishes in about 30 minutes total, so I can start it at 5:30 and still have dinner on the table before anyone melts down.

There is no browning step and no babysitting a simmer on the stove, which matters more to me now than it did five years ago. My kids are picky the way most kids are, and this is one of the few bowls they finish without a fight.

The chicken shreds apart in the broth, the white beans go soft, and the heat stays mild enough that nobody reaches for milk. I set out sour cream, shredded cheese, avocado, and crushed tortilla chips and let everyone build their own bowl, which cuts down on complaints and makes it feel like more of a meal than it really is.

My husband takes the leftovers to work the next day and swears it tastes better reheated. This is a weeknight dinner for us, but I have also made it for game day and for a potluck at the school, and it holds up in a slow cooker on the counter for hours.

It is filling without being heavy. Chicken and white beans give it real protein and fiber, so nobody is digging through the pantry an hour later, and I keep the green chiles and spices moderate so it stays a family meal instead of a challenge.

One pot, one ladle, and dishes are done before the kitchen gets cold.

Instant Pot White Chicken Chili

Instant Pot White Chicken Chili

4.8 from 1287 votes

A creamy, gently spicy white chili made start to finish in the Instant Pot. Tender shredded chicken, two kinds of white beans, and green chiles come together in a broth thickened with cream cheese.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

1 1/2 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper, or to taste
1 tsp kosher salt
1/2 tsp black pepper
2 (4 oz) cans diced green chiles
2 (15 oz) cans cannellini beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
3 cups low-sodium chicken broth

For Finishing

4 oz cream cheese, cut into cubes and softened
1 cup frozen corn kernels
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
Sliced jalapeño, shredded Monterey Jack, and sour cream, for serving

👨‍🍳Directions

1Set the Instant Pot to Sauté on the normal setting and add the olive oil.
2Once it shimmers, add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
3Add the minced garlic, cumin, oregano, coriander, cayenne, salt, and pepper.
4Stir constantly for about 30 seconds, until the garlic smells fragrant and the spices coat the onions.
5Pour in about 1/2 cup of the chicken broth and scrape the bottom of the pot with the wooden spoon to lift any browned bits.
6This step keeps the pot from registering a burn warning later.
7Add the remaining broth, the diced green chiles, and both kinds of beans.
8Stir to combine, then nestle the chicken breasts into the liquid so they are mostly submerged.
9Press Cancel to turn off Sauté.
10Lock the lid, set the valve to Sealing, and cook on high pressure for 10 minutes.
11When the cook time ends, let the pot sit undisturbed for 10 minutes of natural release, then turn the valve to Venting to release any remaining pressure.
12Open the lid away from your face once the float valve drops.
13Transfer the chicken to a cutting board and shred it with two forks.
14Meanwhile, whisk about 1/2 cup of the hot broth into the softened cream cheese in a small bowl until smooth, then stir that mixture back into the pot.
15Return the shredded chicken to the pot along with the frozen corn.
16Turn on Sauté and simmer for 3 to 5 minutes, stirring, until the corn is hot and the broth has thickened slightly.
17Turn off the heat and stir in the lime juice and cilantro.
18Taste and adjust the salt and cayenne.
19Ladle into bowls and top with jalapeño, shredded Monterey Jack, and a spoonful of sour cream.

🔧Equipment

6-quart Instant Pot or electric pressure cooker
Chef’s knife and cutting board
Can opener
Wooden spoon
Two forks
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 75mg🧂Sodium: 780mg🌾Total Carbs: 30g🥦Dietary Fiber: 7g🍬Sugars: 5g🥩Protein: 32g

📝Notes

Tips: For a faster, more even shred, cut the chicken breasts into 2-inch chunks before pressure cooking and reduce the cook time to 8 minutes. If the chili looks thick after shredding, thin it with a splash of chicken broth. Do not fill the pot past the max fill line, and always add the cream cheese after pressure cooking so it does not scorch. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 2 months. Nutrition figures are estimates based on typical ingredient amounts and will vary with brands and portion size.

Watch Video Of How Instant Pot White Chicken Chili Works

I make this Instant Pot white chicken chili for every family gathering we host, and it always works because it feeds a crowd without keeping me in the kitchen all day.

Between the short cook time and the simple ingredients, it fits a busy weeknight just as well as a holiday get together.

If you want a dependable dish that everyone at the table will eat, this one is always a good call.

❓ Frequently Asked Questions About Instant Pot White Chicken Chili

1. Can I use frozen chicken breasts in this Instant Pot white chicken chili?

Yes. Frozen chicken breasts work well, but add about 5 minutes to the pressure cooking time so the meat cooks through and shreds easily. Check that the thickest part reaches 165°F before you shred it back into the pot. If you’re using frozen chicken, add the broth first so the pot comes to pressure properly.

2. Can I use dried beans instead of canned?

Canned white beans are the reliable choice for this method. Unsoaked dried beans need a much longer cook time than the chicken, so they won’t finish evenly in the same cycle. If you want to start from dried, cook the beans on their own first, then add them during the final simmer.

3. How do I thicken chili that turns out too thin?

Mash about a cup of the cooked beans against the side of the pot and stir them back in, which thickens the broth without extra ingredients. A cornstarch slurry also works: whisk a tablespoon of cornstarch into two tablespoons of cold water, stir it in, and simmer on Sauté for a few minutes until it tightens. Keep the lid off and stir often so the bottom doesn’t scorch.

4. Can I add cream cheese or cream before pressure cooking?

Wait until after the pressure release. Dairy added before cooking can scorch on the bottom and trigger a burn notice, and it may separate under pressure. Stir in cream cheese or heavy cream at the end, on Sauté or with the residual heat, until it melts smoothly into the broth.

5. Can I double the recipe in a 6-quart Instant Pot?

You can, as long as the total volume stays below the two-thirds fill line marked inside the pot. Keep the pressure cooking time the same and expect a longer preheating phase before the timer starts. Sauté any extra onions and peppers in batches so they brown instead of steam.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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