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Instant Pot White Chicken Chili

This delicious Instant Pot White Chicken Chili is a warm comforting meal during the cooler months and so hearty and satisfying. Made with chicken breast, white kidney beans, green chilies, onion, cream cheese and chicken broth. Simple ingredients with lots of flavor.

This recipe is made with freezer and pantry staples and cooking it in the Instant Pot saves time so you can enjoy a wholesome meal even during busy weeknights. 

White Chicken Chili in black bowl topped with tortillas, sour cream and line wedge.

Why You Will Love This Recipe

  • Easy - It's so easy and since it's made in the Instant Pot it's the perfect busy weeknight meal.
  • Hearty - Makes a hearty and filling dinner to feed your family.
  • One-pot Meal - Less mess to clean up. You can sauté and cook it all in one-pot.
  • Incredible Flavor - The diced green chiles, spices, beans, cream cheese and chicken make this soup rich and creamy and packed with flavor.
  • Make Ahead - This recipe is the perfect choice when you need to make dinner ahead of time. It reheats really well.
  • Delicious Leftovers - It's easy to store and reheat leftovers and they are perfect for lunch the next day.

Another Instant Pot chili recipe that is a regular on our dinner menu during the colder months is this Instant Pot Tex Mex Chicken Chili. You can never have too many variations of chili recipes!

2 black bowls of White Chicken Chili next to Instant Pot full of chili.

This Instant Pot White Chicken Chili will quickly become a family favorite on those cold winter nights when everyone wants something warm and hearty. This recipes is the perfect choice - it's creamy and filling with a touch of spice.

Ingredients

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make white chicken chili on white counter.
  • Olive oil
  • Minced fresh garlic and onion - Adds lots of flavor to the chili.
  • Chicken broth - You can use homemade chicken broth or your favorite store brand.
  • Boneless Chicken breast - Use boneless, skinless chicken breast for this recipe.
  • Cannellini beans - Use canned Cannellini beans or great northern beans.
  • Green chilies - Use canned mild green chilies.
  • Spices - Cumin, chili powder, cayenne pepper and salt provide the perfect blend for optimal flavor.
  • Cream cheese - I recommend using full fat cream cheese. It makes the soup extra creamy. I prefer to use Philadelphia cream cheese brand as it seems to melt and blend better without lumps.
  • Fresh cilantro - Adds additional flavor but you can leave this out if you are not a fan of cilantro.
  • Optional Toppings - Sour cream, shredded cheese, diced pickled Jalapeños, avocado, lime wedges and tortilla strips.

How To Make Instant Pot White Chicken Chili

  1. Select the Sauté setting. Add Olive oil and allow to heat. Then add in onion and garlic to the Instant Pot. Cook the onion and garlic until the onion is soft and yellow in color, about 5 minutes. Press Cancel when done.
  2. To avoid burn notice, add in ½ cup of chicken broth and scrape loose any browned bits from the bottom of the Instant pot.
  3. Next add the beans, green chilies, chicken, cumin, salt, chili powder, cayenne pepper and the remaining chicken broth to the Instant Pot. 
  4. Close the lid, lock it and turn the Steam Release to Sealing position.
  5. Select Manual or Pressure Cook setting. Select High Pressure and set to 12 minutes. (It will take about 15 minutes to reach the pressure cook stage.)
  6. When finished, turn the Steam Release valve to the Venting Position and allow the steam to fully vent. Open the lid when the float valve drops.
  7. Carefully remove the chicken to a cutting board or bowl and shred with 2 forks.  Return to the inner pot. 
  8. Add the softened cream cheese and the cilantro. Stir until the cream cheese is fully melted.
Spoonful of White Chicken Chili over Instant Pot.

Side Serving Suggestions

This white chicken chili is delicious served without any sides but here are a few easy suggestions to serve alongside it.

Storing and Freezing Leftovers

Refrigerate - Once cooled transfer the white chicken chili to an airtight container. You can store in the refrigerator for 3 days and I recommend reheating on the stovetop.

Freeze - Completely cool the chili and then transfer to a freezer bag or freezer-safe container. Frozen white chicken chili will keep for up to 2 months. When ready to use, place in the refrigerator overnight to thaw before reheating.

Freezer Note - Because this recipe has dairy, the texture may change when frozen and it may not be as smooth when reheated.

Spooning white chicken chili into bowl.

Toppings To Add

This chili tastes great as is. But for additional flavor you can serve with a variety of toppings such as shredded cheese, extra cilantro, diced pickled Jalapeños, diced avocado, lime wedges, sour cream and tortilla strips.

Recipe Notes and Tips

  • The cream cheese is not cooked with the other ingredients because dairy will curdle when cooked under pressure. It is added at the end and stirred into the hot soup until melted and creamy.
  • Cream cheese needs to be softened before it is added to the soup at the end so it will melt and blend smoothly.
  • If you a prefer spicier soup you can add in extra green chilies or diced jalapenos.
  • Corn makes a great addition to this soup.
  • I used an 8-quart Instant Pot to make this recipe.

How Can I Make White Chicken Chili Dairy Free?

For a dairy free version, that is still a little creamy, leave out the cream cheese and mash (or puree in blender) one of the cans of beans until smooth, before adding to Instant Pot. 

Helpful Supplies

Here are a few items that are helpful when cooking. (Affiliate links).

  • The Instant Pot Tempered Glass Lid is a must have if you use the slow cooker function or the keep warm function on your Instant Pot.
  • Accessories come in handy and this Instant Pot Official 4-piece Cooking Set is a good starter set.
  • This 2-pack Cord Organizer for Kitchen Appliances is perfect for keeping your cords tidy and untangled.
Spoonful of White Chicken Chili over bowl.

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I hope you enjoy this recipe for Instant Pot White Chicken Chili! If you try it, please come back and rate the recipe and leave me a comment below. I love to hear from you!

White Chicken Chili in black bowl topped with tortilla, sour cream and line wedge.

Instant Pot White Chicken Chili

Author: Judy - RecipesSimple.com
This delicious Instant Pot White Chicken Chili is a warm comforting meal during the cooler months and so hearty and satisfying. Made with chicken breast, white kidney beans, green chilies, onion, cream cheese and chicken broth. Simple ingredients with lots of flavor.
Prep Time 20 mins
Cook Time 12 mins
Pressure Time 15 mins
Total Time 47 mins
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 pound boneless, skinless chicken breast
  • 1 yellow onion, diced
  • 1 Tablespoon minced fresh garlic
  • 2 cups chicken broth
  • 2 4.5 ounce cans of chopped green chilies
  • 2 15.5 ounce cans of white kidney beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt (or to taste)
  • 4 ounces cream cheese, softened
  • ¼ cup chopped fresh cilantro

Instructions
 

  • Select the Sauté setting. Add Olive oil and allow to heat. Then add in onion and garlic to the Instant Pot. Cook the onion and garlic until the onion is soft and yellow in color, about 5 minutes. Press Cancel when done.
  • To avoid burn notice, add in ½ cup of chicken broth and scrape loose any browned bits from the bottom of the Instant pot.
  • Next add the beans, green chilies, chicken, cumin, salt, chili powder, cayenne pepper and the remaining chicken broth to the Instant Pot. 
  • Close the lid, lock it and turn the Steam Release to Sealing position.
  • Select Manual or Pressure Cook setting. Select High Pressure and set to 12 minutes. (It will take about 15 minutes to reach the pressure cook stage.)
  • When finished, turn the Steam Release valve to the Venting Position and allow the steam to fully vent. Open the lid when the float valve drops.
  • Carefully remove the chicken to a cutting board or bowl and shred with 2 forks.  Return to the inner pot. 
  • Add the softened cream cheese and the cilantro. Stir until the cream cheese is fully melted.
  • Serve with your favorite toppings such as sour cream, shredded cheese, diced pickled Jalapeños, diced avocado, lime wedges and tortilla strips.

Notes

For a dairy free version leave out the cream cheese and mash (or puree in blender) one of the cans of beans until smooth, before adding to Instant Pot. 
Keyword Instant Pot White Chicken Chili
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