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This Instant Pot creamy white chicken chili recipe is quick, incredibly flavorful, warming, and delicious. Ready in about half an hour!
This is an awesome game day recipe.
I have plenty of chili recipes on my blog, including (but not limited to) my Instant Pot turkey chili, Crockpot turkey chili, and quick beef chili, but my favorite so far is this white chicken chili.
It’s probably due to the fact that it’s creamy. Yeah, I can’t help myself.
Other than the way this recipe tastes, my favorite part is probably how fast it is. Being able to get this on the table in 30 minutes after a busy day at work is a good thing. I know I’m always ready to gnaw my arm off if I don’t get something in my belly STAT.
This chili isn’t too spicy, but it does have a bit of kick. If you do want to add some spice, I suggest adding a bit of cayenne pepper, using spicy green chilis (vs. the mild ones I used) or adding some chopped fresh jalapenos as toppings.
Pro tip: Leave the cream cheese sitting on the counter so it softens up while everything is cooking. That’ll make the recipe even faster.
Don’t own an Instant Pot? Make this creamy white chicken chili on the stove!
How to top white chicken chili
Add any/all of these tasty toppings would work:
- Lime wedges (I love to squeeze in extra lime juice!)
- Tortilla strips
- Cilantro
- Jalapeno peppers
- Tex-Mex or Monterey Jack shredded cheese
- Avocado
- Sour cream or Greek yogurt
- …etc.
Have you made chili in the Instant Pot before?
Questions about this recipe? Ask me in the comments below.
Instant Pot White Chicken Chili
Ingredients
- 1 medium onion chopped
- 1/2 tablespoon olive oil
- 3 cloves garlic minced
- 2 large chicken breasts
- 2 cups chicken broth
- 2 (4 fluid ounce) cans mild chopped green chilis with juices
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 2 (14 fluid ounce) cans white beans drained
- 4.4 ounces cream cheese (1/2 block Philly) softened
- Salt & pepper to taste
Toppings (optional, to taste):
- Lime juice
- Avocado chopped
- Cilantro chopped
- Tex-Mex cheese blend
- Tortilla strips
Instructions
- Sauté the onion in your Instant Pot for 4-5 minutes.
- Stir in the garlic.
- Add the remaining chili ingredients to your Instant Pot except for the cream cheese.
- Give it a good stir, close the lid, set the valve on "sealing", and cook on high pressure for 8 minutes. It'll take about 10 minutes for the Instant Pot to get up to pressure. I like to prep the toppings while it's getting up to pressure and cooking.
- Once the countdown has finished, do a quick pressure release.
- Take the chicken out of the Instant Pot. Add the cream cheese to the Instant Pot and press the "sauté" button so it heats through. Meanwhile, shred the chicken using 2 forks. Stir the chili until the cream cheese nicely incorporates into the sauce (this may take a few minutes). Add the chicken back into the Instant Pot and give it a good stir. Season with salt & pepper as needed.
- Serve chili into bowls and top with desired toppings.
Notes
- I used about 1 pound of chicken breasts in this recipe. Feel free to use chicken thighs instead.
- I like the tanginess the cream cheese gives to the chili, but you could also use heavy cream (I'd start with 1/2 cup). I'd add some lime juice to provide tanginess if you go this route. Sour cream also works in a pinch.
- If you want to double the recipe, keep cooking time the same.
- Makes 4 generous portions (especially with toppings).
- Want to make this recipe on the stove? Check out my stovetop creamy white chicken chili recipe instead.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I would like to make 12 servings of this using the IP. What should the cook time be? Should I just cook in batches instead?
Hi! I think tripling the recipe might make it go over the fill line if you’ve only got a 6 qt. IP. So batches might be the best bet. You generally don’t need to increase cook time when doubling/tripling IP recipes since it’ll take the IP longer to get up to pressure and that extra time tends to compensate.
I really want to make this. Making for a big crowd and would like to make ahead can I make this and freeze it or how many days would it keep in the fridge?
Hi! I’d add in the cream cheese after thawing as texture can change. For most chicken recipes I recommend 3-4 days in the fridge or freeze up to 3 months.
If doubling the recipe, does it need to cook double the time or would that be too much for the beans? I’m newer to an instant pot.
Hi! In general the rule is that for doubling recipes in the IP, you leave the time the same. The IP will take longer to get up to pressure, and it cooks while doing that. Hope you enjoy this one!
Really good. I think it could use more spice, but that’s me! The flavors are great. B
Glad you enjoyed it! You could definitely spice it up a bit next time… add some crushed red pepper flakes and/or use hot diced green chilies (or chop up a jalapeno and add it).