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This easy Instant Pot white chicken chili recipe is incredibly flavorful, warming, and creamy. It’s ready in about half an hour for a low-effort and cozy meal!
For the stovetop version, head over to my Creamy White Chicken Chili instead.
Why you’ll love it
I love how you can get delicious concentrated flavors super fast in an Instant Pot. This zesty white chicken chili tastes like it’s been simmering for hours, yet it’s a 30-minute meal! It’s got oodles of white beans, tender chicken, and all your favorite toppings.
This is an awesome game day chili, and it’s made with pantry staples. The creamy broth is just so comforting. Cream cheese makes it delightfully silky with a hint of tanginess. It’s not what I’d call spicy, but the seasoning blend definitely has personality to it!
What you’ll need
- Olive oil – for sautéing
- Onion and garlic – I like sweet (Vidalia) onions
- Chicken – we’re using boneless skinless chicken breasts
- Chicken broth – the base of the broth/sauce
- Mild green chilies – these canned chopped peppers add a little kick and tangy notes. Find them in the Mexican/international aisle.
- Seasoning blend – I use dried oregano, ground cumin, and chili powder. Keep in mind that most varieties of chili powder are mild, but check yours to make sure if heat is a concern.
- White beans – cannellini beans make it hearty
- Cream cheese – my go-to is Philadelphia brand
- Toppings – use any/all: lime wedges, cilantro, jalapeno peppers, sliced avocado, sour cream or Greek yogurt, tortilla strips, and Mexican blend or Monterey Jack cheese
Pro tip
Leave the cream cheese sitting on the counter so that it softens up while everything is cooking. That’ll make the recipe even faster! You could also microwave it.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is my model of Instant Pot.
- Swiftly mince the garlic with a squeeze of a garlic press. No more time-consuming chopping! And store the rest in this cute garlic saver.
- Here’s my trusty can opener that’s been going strong for many years.
How to make Instant Pot white chicken chili
This is an overview, and full ingredients & instructions are in the recipe card below.
- In your Instant Pot, sauté the onions in the olive oil until softened. Stir in the garlic until fragrant. Add in the remaining ingredients except for the cream cheese, and give it a stir.
- Cook on high pressure, and once the countdown is done, do a quick pressure release. Remove the chicken, and shred it. Add in the cream cheese, and set to sauté to heat it through. Stir until it melts in fully.
- Return the chicken, give it a taste, and season with salt & pepper as needed. Top each bowl as desired.
Substitutions and variations
- 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 chilies, or tossing in some chopped fresh jalapeños.
- I like the tanginess the cream cheese gives to the chili, but you could use heavy cream (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.
- I use the standard cannellini beans, but you can use navy beans or great northern if you prefer.
What to serve with this chicken chili
- It makes a meal in itself, especially with the suggested toppings, so all you need is a big slice of fresh crusty bread! Sourdough is my recommendation. Or you can go all out with my Extra Cheesy Garlic Bread.
- Try a salad to go with it. Spring mix, cucumbers and tomatoes and avocado, and this Creamy Balsamic Dressing or Chipotle Ranch Dressing is a great idea.
Leftovers and storage
- Store leftovers of this Instant Pot chicken chili in an airtight container in the fridge for 3-4 days.
- Warm it up on the stove over a low heat or in the microwave.
- You can freeze it for up to 3 months, but the texture may change due to the cream cheese. If freezing the whole batch, I’d wait to add it in after thawing.
More easy Instant Pot recipes
If you made this easy white chicken chili in your Instant Pot, please leave me a star rating and review below! Or tag me on Instagram so that I can see it.
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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Absolutely delicious! Kids loved it, and so do I!
That’s great! Thanks, Liz!
Super easy recipe and my family LOVES it!
I use reduced fat cream cheese and the whole block! This one has become a favorite! 😉
Thank you!!!
You’re very welcome!
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).