If you have been looking for a cozy, flavorful meal that comes together quickly and easily, this Instant Pot White Chicken Chili Recipe is going to be your new best friend. It blends tender chicken, creamy white beans, and just the right hint of mild green chilies to create a comforting, satisfying bowl of chili that feels like a warm hug on a chilly night. Plus, cooking it in the Instant Pot means you get all the depth of flavor in a fraction of the time, making it a perfect go-to meal for busy weeknights or casual get-togethers.
Ingredients You’ll Need
The beauty of this Instant Pot White Chicken Chili Recipe lies in its simplicity and the quality of each ingredient. Every single item has a role—whether it’s building layers of flavor, adding creaminess, or bringing a fresh pop of color and brightness to the dish.
- Olive oil: Provides a flavorful base for sautéing and adds a subtle richness.
- Onion: Adds natural sweetness and depth when sautéed gently.
- Garlic: A must for aromatic complexity that wakes up the palate.
- Chicken breasts: The protein star that becomes tender and juicy after pressure cooking.
- White beans: Bring creaminess and body, turning the chili rich and hearty.
- Mild green chilies: Add gentle heat and that unmistakable Southwestern flair.
- Chicken broth: Forms the flavorful liquid that simmers everything to perfection.
- Chili powder: Provides warmth and a subtle smoky dimension.
- Ground cumin: Boosts earthy tones that round out the spice profile beautifully.
- Dried oregano: Lends herbal notes that tie all the spices together.
- Cream cheese: Creates a luxuriously creamy texture for that irresistible chili finish.
- Salt & pepper: Essential seasonings to balance and brighten the flavors.
- Lime juice: Adds a fresh, zesty kick to lift the entire dish.
- Avocado: Offers buttery creaminess as a luscious garnish.
- Cilantro: Brings a burst of fresh, grassy brightness on top.
- Mexican cheese blend: Melts beautifully for a savory topping.
- Tortilla strips: Add a satisfying crunch contrast to the silky chili.
How to Make Instant Pot White Chicken Chili Recipe
Step 1: Sauté the Onions
Start by adding olive oil to your Instant Pot and heating it up. Toss in the chopped onion and sauté them for about 4 to 5 minutes. This step unlocks their natural sweetness and builds a flavor foundation that you will thank yourself for later in the dish.
Step 2: Add the Garlic
Next, stir in the minced garlic with the onions. Garlic cooks quickly and releases that lovely pungent aroma that instantly makes your kitchen feel inviting and homey.
Step 3: Combine the Main Ingredients
Now it’s time to add in the star ingredients: chicken breasts, white beans, mild green chilies, chicken broth, chili powder, cumin, and oregano. Give it a good stir so all those vibrant flavors begin to mingle harmoniously together.
Step 4: Pressure Cook the Chili
Seal the lid and set your Instant Pot to cook on high pressure for 8 minutes. Keep in mind it will take around 10 minutes to come up to pressure, which is the perfect time to prepare your favorite toppings. Once cooking finishes, perform a quick pressure release to unlock your chili’s flavors.
Step 5: Shred the Chicken and Add Cream Cheese
Carefully remove the chicken breasts and shred them using two forks. Meanwhile, add the softened cream cheese to the chili in the pot and turn on the sauté mode to help the cheese melt smoothly into a creamy, decadent sauce. Once combined, stir the shredded chicken back in and season with salt and pepper to taste.
Step 6: Final Stir and Serve
Give everything a final good stir to marry the flavors beautifully. Scoop the chili into bowls, ready to be topped and enjoyed.
How to Serve Instant Pot White Chicken Chili Recipe
Garnishes
The magic of this chili comes alive with the right toppings. Avocado adds a silky texture that perfectly complements the dish’s creaminess, while fresh cilantro brings that bright herbal note that cuts through the richness. Don’t forget a squeeze of fresh lime juice for a zesty pop and a handful of crispy tortilla strips to add a wonderful crunch. A generous sprinkle of Mexican cheese blend finishes it off with melty goodness.
Side Dishes
This white chicken chili is hearty enough on its own but pairing it with a side of warm cornbread or a fresh green salad can elevate your meal to something special. Cornbread’s slight sweetness balances the spiciness, and a crisp salad adds a refreshing contrast to the warm chili.
Creative Ways to Present
For an inviting presentation, serve the chili in rustic bowls with a variety of colorful toppings on the side, letting everyone customize their own bowl. You can also offer crispy tortilla chips for dipping or turn leftovers into a flavorful chili queso dip with melted cheese on top.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot White Chicken Chili Recipe tastes even better the next day when the flavors have had time to meld. Store in an airtight container in the refrigerator for up to 4 days to keep everything fresh and ready to reheat.
Freezing
This chili freezes beautifully and is perfect for meal prep. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat the chili gently on the stovetop over medium heat or microwave in a covered dish until warmed through. Stir occasionally to keep the creaminess smooth and give it an extra squeeze of lime after reheating to freshen the taste.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and stay juicy during cooking, making them an excellent substitute in this Instant Pot White Chicken Chili Recipe.
Is it possible to make this chili spicy?
Yes! Simply swap the mild green chilies for a hotter variety or add a pinch of cayenne pepper or diced jalapeños to bring some heat to your bowl.
Can I make this recipe vegetarian?
Definitely. Omit the chicken and use vegetable broth instead of chicken broth. Adding extra beans or some textured vegetable protein can keep the chili hearty and filling.
What can I use if I don’t have an Instant Pot?
You can make this recipe on the stove by simmering the ingredients in a large pot for about 30 to 40 minutes, or until the chicken is cooked through and tender.
How do I thicken the chili if it seems too watery?
If your chili is thinner than you like, simply simmer it uncovered on sauté mode or on your stove to reduce the liquid, or stir in a small slurry of cornstarch and water to thicken it quickly.
Final Thoughts
I can’t recommend this Instant Pot White Chicken Chili Recipe enough for anyone craving a quick, comforting, and delicious meal. It’s straightforward to throw together, bursting with flavor, and endlessly adaptable to your taste. Once you make it, it’s sure to become a staple in your recipe rotation—warm, satisfying, and absolutely delicious every time.
Print
Instant Pot White Chicken Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican-American
Description
This comforting and creamy Instant Pot White Chicken Chili is a flavorful, easy-to-make dish perfect for chilly evenings. Featuring tender chicken breasts, white beans, mild green chilies, and a cheesy cream cheese base, it’s enhanced with aromatic spices and topped with fresh lime juice, avocado, cilantro, cheese, and crunchy tortilla strips. Ready in just 20 minutes of active time, this chili is ideal for a quick weeknight meal with minimal cleanup.
Ingredients
Chili Base
- 1/2 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large boneless skinless chicken breasts
- 2 (14 ounce) cans white beans, drained
- 2 (4 ounce) cans mild green chilies
- 2 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Creamy Addition
- 4 ounces cream cheese (1/2 block, softened)
Toppings
- Lime juice, to taste
- Chopped avocado
- Chopped cilantro
- Mexican cheese blend
- Tortilla strips
Instructions
- Sauté Onion: Turn on the Instant Pot and add olive oil. Add chopped onion and sauté for 4-5 minutes until softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds until aromatic.
- Add Remaining Ingredients: Add chicken breasts, white beans, mild green chilies, chicken broth, chili powder, cumin, oregano, salt, and pepper to the pot. Stir to combine all ingredients well.
- Pressure Cook: Close the Instant Pot lid and set the valve to ‘sealing’. Cook on high pressure for 8 minutes. It will take approximately 10 minutes to reach pressure during which you can prepare toppings.
- Release Pressure: Once cooking is complete, perform a quick pressure release by carefully turning the valve to ‘venting’. Wait until all steam is released and the lid can be opened safely.
- Incorporate Cream Cheese and Shred Chicken: Remove the chicken breasts from the pot and set aside. Add softened cream cheese to the chili and press the ‘sauté’ button to melt and incorporate it into the sauce, stirring frequently. While the cream cheese melts, shred the chicken using two forks. Stir the shredded chicken back into the chili. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the chili into bowls and top with fresh lime juice, chopped avocado, cilantro, shredded Mexican cheese, and crunchy tortilla strips as desired.
Notes
- For extra heat, substitute mild green chilies with medium or hot green chilies or add a pinch of cayenne pepper.
- If you prefer a thinner chili, add extra chicken broth to reach your desired consistency.
- Make sure cream cheese is softened to ensure it blends smoothly into the chili.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- To make this recipe gluten free, verify that all canned ingredients and tortilla strips are certified gluten free.
