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!
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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.
- 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 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.
- Remove the chicken to a plate and shred using two forks. Add the chicken back in
- 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!
Recipe Tips and FAQs
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.
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.
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.
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.
Stove top method
You can easily adapt this white chicken chili recipe to a stove top version.
- 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.
- 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.
- 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.
- 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
Instant Pot White Chicken Chili Recipe
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
Nutrition Facts
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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