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Home » Instant Pot

Creamy Instant Pot White Chicken Chili

Published: Oct 20, 2021 · Modified: Oct 17, 2022 by Scott · This post may contain affiliate links where I earn a commission, at no charge to you, if you make a purchase using my link. As an Amazon Associate I earn from qualifying purchases.

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This creamy Instant Pot white chicken chili is perfect for an easy weeknight dinner when you need a hearty meal. It's loaded with beans and chicken in a flavorful, ultra creamy broth and, best of all, it's all made in one pot in under 45 minutes!

Overhead view of a serving of white chicken chili.
Jump to:
  • Why this recipe works
  • Ingredients
  • How to make white chicken chili in an Instant Pot
  • How to serve white chicken chili
  • Recipe Tips and FAQs
  • Stove top method
  • Check out some of my other favorite soup recipes!
  • 📖 Recipe
  • You may also like

Why this recipe works

When the weather turns cold you can never have too many cozy, comforting meals to warm you up. But many classic comfort foods have long cook times, so they're not always weeknight friendly. This creamy white chicken chili is ready in under 45 minutes, all in one pot, so it's perfect for easy weeknight dinners all winter long!

Ingredients

The ingredient list for this Instant Pot chicken chili is short with minimal prep work required. Just one onion, one green pepper, and a few garlic cloves to chop! If you want to use homemade beans instead canned, here's a great article on preparing white beans in your Instant Pot!

How to make white chicken chili in an Instant Pot

Note: this recipe was developed on a 6 quart Instant Pot Duo Evo Plus.

  1. Set your Instant Pot to sauté mode and allow it to preheat. Add 1 tablespoon of olive oil, then add the onion and green pepper. Cook for 3-4 minutes, stirring occasionally, until translucent then turn off the pot and add in the garlic. Cook for another minute, stirring frequently to avoid burning the garlic.
  2. Add the beans, cumin, chili powder, oregano and chicken stock then stir to combine. Be sure to scrape up any brown bits from the bottom of the pot to avoid a burn warning.
  1. Season the chicken with salt and pepper and place on top of the beans.
  2. Seal and lock the lid then cook on high pressure for 8 minutes. Allow the pressure to naturally release for 10 minutes, then quick vent any remaining steam before removing the lid.
  1. Remove the chicken to a plate and shred using two forks. Add the chicken back in
  2. Stir in the cream cheese until it is all melted, then stir in the chopped cilantro. Top with your favorite garnishes such as lime wedges, sliced jalapeños, and diced avocado and serve.

How to serve white chicken chili

This is a hearty dish with a ton of flavor so I like to keep it simple. For garnishes try

  • tortilla strips
  • chopped cilantro
  • diced avocado
  • lime wedges
  • shredded jack cheese
  • sour cream
  • sliced jalapenos

For side dishes you can't go wrong with homemade cornbread!

Close up image of a spoonful of white chicken chili being scooped from a bowl.

Recipe Tips and FAQs

How can I make white chicken chili spicy?

To give the dish some heat I recommend adding a can or two of diced green chilis. These are available in different heat levels, so you can pick how much spice you want. Another option is to add ¼ teaspoon of cayenne pepper when adding the seasoning. You can also add diced jalapenos when sauteeing your veggies if you like.

How can I make thicker chicken chili?

If you like your chili thick, ladle out around 1 cup of the beans and broth into a blender or food processor and puree, then add back to the pot. It's best to do this after pressure cooking the chili, when you've got the chicken removed for shredding.

Alternatively, you can mix 2 tablespoons of cold water and 1 tablespoon of cornstarch and stir into the chili before adding the cream cheese. Set the Instant Pot to Saute and bring to a boil. Cook for 1-2 minutes, stirring occasionally, until thickened. Then turn off the pot and add in your cream cheese.

What other veggies can I add to chicken chili?

You can totally customize this chili with additional veggies. Some of my favorites are adding frozen corn, diced tomatoes, or other varieties of beans like black beans.

Storage and Reheating Instructions

Store leftovers in an airtight container and refrigerate for up to 5 days.

Reheat over medium heat until warmed through or reheat smaller portions in the microwave.

If you try this recipe don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

Stove top method

You can easily adapt this white chicken chili recipe to a stove top version.

  1. In a large dutch oven or soup pot over medium high heat cook the veggies in 1 tablespoon of oil for 3-4 minutes. Add the garlic and cook for another minute.
  2. Stir in the seasonings and chicken stock, then add your chicken and bring to a boil. Cook for 12-15 minutes, until the chicken is cooked through. Then remove the chicken and shred.
  3. Return the shredded chicken to the pot and add in the beans. Bring to a simmer and cook for another 10-15 minutes, stirring occasionally.
  4. Remove from heat and add the cream cheese. Stir for 1-2 minutes until the cheese is melted and combined.

For an even easier stove top white chicken chili, you can use pre-cooked rotisserie chicken. After cooking your veggies and garlic add the chicken, stock, seasonings, and beans and simmer for 15-20 minutes. Then remove from heat and stir in the cream cheese.

Check out some of my other favorite soup recipes!

  • Homestyle Chili
  • Quick and Easy Broccoli Cheese Soup
  • Instant Pot Vegetable Beef Soup
  • Creamy Chicken and Wild Rice Soup
  • White Bean Soup with Kale and Chicken Sausage (Instant Pot or Stove Top!)

📖 Recipe

Side angle view of a bowl of white chicken chili topped with tortilla strips, diced avocado, and sliced lime.

Instant Pot White Chicken Chili Recipe

This creamy Instant Pot white chicken chili is perfect for a flavorful one pot weeknight meal in under 45 minutes.
5 from 2 votes
Print Pin Share Rate
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6
Calories: 395kcal

Ingredients

  • 1¼ pounds boneless skinless chicken breast
  • 1 Tablespoon olive oil
  • 1 cup diced yellow onion
  • ½ cup diced green pepper
  • 2 cloves garlic, finely minced
  • 2 15oz cans white beans, drained and rinsed
  • 2 teaspoons ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups low sodium chicken stock
  • 4 oz cream cheese
  • 1 Tablespoon chopped cilantro

Instructions

  • Set your Instant Pot to sauté mode and allow it to preheat. Add 1 tablespoon of olive oil, then add the onion and green pepper. Cook for 3-4 minutes, stirring occasionally, until translucent then turn off the pot and add in the garlic. Cook for another minute, stirring frequently to avoid burning the garlic.
  • Add the beans, cumin, chili powder, oregano and chicken stock then stir to combine. Be sure to scrape up any brown bits from the bottom of the pot to avoid a burn warning. Season the chicken with salt and pepper and place on top of the beans.
  • Seal and lock the lid and cook on high pressure for 8 minutes. Allow the pressure to naturally release for 10 minutes, then quick vent any remaining steam before removing the lid.
  • Remove the chicken to a plate and shred using two forks. Add the chicken back in and stir then add the cream cheese and chopped cilantro. Stir until the cream cheese is all melted. Serve warm with your favorite garnishes such as lime wedges, tortilla strips, sliced jalapeños, and diced avocado.

Notes

For thicker chili: After pressure cooking the chili and removing the chicken, ladle 1 cup of the beans and broth into a blender and puree, then return to the pot.
For spicier chili: Add a can of diced green chilis to the chili when adding the beans.  These area available in different spice levels so choose your favorite. You can also add ¼ teaspoon of cayenne pepper when adding the seasoning to the chili.  

Nutrition Facts

Calories: 395kcalCarbohydrates: 28gProtein: 41gFat: 12gCholesterol: 97mgSodium: 994mgPotassium: 761mgFiber: 7gSugar: 3g

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course, Soup
Cuisine: American
Keyword: Chicken, chili, instant pot, Weeknight Meals
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

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  • Instant Pot Pot Roast with Potatoes
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  • Instant Pot Chicken Breast and Rice
  • Easy Instant Pot Chicken Stew
  • Instant Pot Pork Carnitas
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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

Read More →

Lighter Favorites

  • Grilled Balsamic Steak Salad
  • Asian Chicken Meatballs
  • Kale and Farro Salad with Roasted Butternut Squash
  • Greek Chicken Souvlaki Kebabs
  • Tropical Green Smoothie
  • Baked Lemon Dill Salmon

See More →

Featured Recipes

  • Cheesy Chicken and Rice Casserole (Without Soup!)
  • Enchiladas with Green Sauce
  • Lasagna with Homemade Noodles
  • Instant Pot Pork Roast and Potatoes
  • Brioche French Toast Casserole
  • Creamy Tuscan Chicken Pasta

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