This Instant Pot White Chicken Chili is creamy and hearty with just the right amount of spice! Loaded with lean chicken, white beans, green chiles, and corn, it’s sure to be a crowd-pleaser!
You’ll also love the best Juicy Instant Pot Chicken Breast and these Best Instant Pot Chicken Recipes!
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My Instant Pot makes my life so much easier when I plan ahead – and also when I don’t! 😉
I can make amazing meals for my whole family in such a short amount of time with very little prep.
This easy Instant Pot Chicken Chili is one of those meals that comes together perfectly with minimal ingredients and absolutely no fuss! (No pressure cooker? Try my Easy Crockpot White Chicken Chili!)
The only thing you’re preparing is a chopped onion, and the rest is dump-and-go.
If chopping an onion is even too much prep you could buy pre-chopped onion, or skip it and use a sprinkling of onion powder instead!
I have used fresh chicken breasts here, but you can make it just as easily with frozen chicken breasts or thighs.
I love healthy chili recipes that are quick and easy to make, just like my Classic Instant Pot Beef Chili recipe!
For other busy weeknight dinner inspiration, try this great recipe for Instant Pot Honey Garlic Chicken, Pot Roast (Instant Pot Recipe), or my Super Quick Instant Pot Chicken Alfredo Pasta.
Ingredients Needed:
- Broth: use a low-sodium chicken broth so that you can better, control the saltiness of the dish. You can also use chicken stock.
- White Kidney Beans: these add some extra protein to the dish. White beans work best in this dish as the sauce and chicken are a lighter color. You can also use cannellini beans or great northern beans (or really any, but they will change the color!).
- Corn: I used canned sweet corn, but you can use fresh or frozen corn instead.
- Onion: use chopped white onion or red onion, or even onion powder to make this recipe super quick!
- Green Chiles: canned green chilis work well though you could substitute this for salsa verde or seedless minced jalapeño peppers.
- Chili Powder: use mild chili powder for chili with mild heat. Double this for a bit more heat, or use hot chili powder.
- Chicken Breasts: I have used fresh, skinless, and boneless chicken breasts for this dish. You can use chicken thighs if you want to, or even leftover shredded chicken!
- Cream Cheese: I use full-fat cream cheese, but you can use lower-fat cream cheese if you wish. Use a plain flavored one, and have it at room temperature before you begin.
How To Make White Chicken Chili in the Instant Pot
This easy recipe takes less than 30 minutes to make! For full instructions, see the recipe card below.
- Put ingredients into Instant Pot and give it a good stir.
- Put chicken breasts into an Instant Pot (I use a 6 quart smart wifi Instant Pot)
- Cook. Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. Once the cooking time is over, allow 10 minutes for a natural release before opening the valve and removing the lid.
- Shred chicken. Shred the chicken and stir it into the chili.
- Add cream cheese. Add the cream cheese to the chili with the shredded chicken.
- Allow to melt and serve!
Serve with chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!
White Chicken Chili FAQs
The best way to thicken white chicken chili is to add a couple of teaspoons of cornstarch to cold water and add it to the pot while it is hot, stirring it until it thickens (in this recipe, the cream cheese does the job!).
For extra tips, see my post on How to Cook Frozen Chicken Breasts in the Instant Pot. In reality, as long as your chicken isn’t frozen right together, you won’t need to add a lot of extra time, even if it’s rock solid. You could add a couple minutes of additional cook time, just to be safe. If they are frozen together, you’ll want to try to break them apart first.
White Chicken Chili can easily be made in the Crockpot. Simply dump all the ingredients into the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Shred the chicken and then stir in the cream cheese, as the original recipe requires, and serve.
Store in an airtight container once completely cooled, and refrigerate for up to 5 days. Reheat in the microwave, or on the stovetop.
This chicken chili freezes perfectly, so don’t be afraid to make a big batch and save some for later!
Simply let it cool to room temperature, then place it in a large freezer bag or container and freeze for up to 3 months.
If you’re using a freezer bag, be sure to lay it flat and squeeze the chili out into a flat layer to freeze for easy thawing.
To thaw, set in the refrigerator overnight or place in a sink full of cool water for 20-30 minutes (super easy to do if you have used a freezer bag!).
How to make White Chicken Chili on the stovetop
See my original Stovetop White Chicken Chili for stovetop instructions.
Tips and Notes
- Use skinless and boneless chicken for this recipe, as it will be less greasy and easier to shred the chicken.
- This recipe works well for leftover shredded chicken (if you’ve got some Instant Pot Shredded Chicken hanging around), and it will work well for Thanksgiving turkey leftovers too!
Variations on this Instant Pot White Chicken Chili:
- Spice it up. This recipe is on the milder side of chili, which can be ideal for young kids. If you like a lot of spice, add an extra teaspoon of chili powder, a teaspoon of cayenne pepper, or add in a sliced jalapeno, or Tobasco!
- Lighten it up. Choose light cream cheese or opt to skip it out completely.
- Make it dairy-free. Skip the cream cheese in this chili recipe, and it will still be delicious! You don’t need to substitute anything in its place.
- Saute vegetables. Saute the onion in olive oil and extra vegetables like bell pepper, some mushrooms, etc. before adding the chicken and broth for extra flavor. We love this Chicken Chili as is, but feel free to experiment!
- Substitute the chicken. Swap the chicken breasts for boneless, skinless chicken thighs. You can also brown the chicken before adding the other ingredients if you desire.
- Change the consistency. This is a thick and chunky chili, but if you want it to be thinner you can add more broth, milk, heavy cream, or a little bit of plain greek yoghurt.
Serving Suggestions
- Serve with chips, avocado, lime wedges, Homemade Salsa, cheese, jalapenos, sour cream, green onion — whatever your favorite toppings are!
- Add a squeeze of lime juice on top for a burst of citrus.
- Alternatively, serve with rice and vegetables like Air Fryer Green Beans on the side.
More Instant Pot Dishes You’ll Love
Instant Pot White Chicken Chili
written by Ashley Fehr
Ingredients
- 2 cups low sodium chicken broth
- 540 ml canned white kidney beans drained & rinsed (19oz)
- 341 ml canned corn (12oz), drained
- 1 medium onion finely chopped
- 127 ml canned green chiles (4.3oz)
- 2-3 teaspoons chili powder (depending on your tastes)
- ¾ teaspoon salt
- 4 boneless, skinless chicken breasts
- 4 oz cream cheese room temperature
- corn starch + water (to thicken – optional)
Instructions
- Pour in the chicken broth, and add the beans, corn, onion, green chiles, chili powder, and salt. Give it a good stir.
- Add the chicken breasts and press down into the liquid.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 10 minutes. It will take 10-15 minutes to start counting down the cooking time.
- Once the cooking time is over, let the pressure release naturally for 10 minutes. Then open the valve and remove the lid.
- With two forks, either shred the chicken right in the Instant Pot or remove it to a cutting board to shred, then add the chicken back into the chili.
- Cut the cream cheese into very small pieces and add to the chili. Stir until melted and smooth. (If desired, you can stir together equal amounts corn starch and water and add to the chili to thicken further)
- Serve with tortilla or corn chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!
Nutrition Information
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Shannon Edgar says
I loved this recipe! I had seconds it was so good! Thanks for sharing. This is going in my meal rotation.
The Recipe Rebel says
Hi Shannon! So glad you enjoyed the recipe! Thank you for this kind review!
Bethany says
My family loves this recipe! I add a little bit of liquid smoke and I double the cream cheese. Which was an accident the first time I made it, now they won’t eat it any other way 😂
The Recipe Rebel says
Hi Bethany! Sounds tasty!
Rachel says
I loved this recipe and so did my family. I added some extra spices as you suggested if your family likes that. It was perfect!! I will definitely be making it again! Thank you so much❤😊
Ashley Fehr says
Thanks Rachel!
Joanne says
Question, how does the mixture not stick to the bottom, causing a burn error? Should the chicken go on the trivet provided with the instant pot? Thank you!
Ashley Fehr says
It works just fine if you make the recipe as written, no burn message 🙂 No trivet.
Sam Harris says
This was SO good and easy! I only used 2 chicken breasts, since I have the 3 quart Instant pot, and I didn’t include onion. It also took 20 minutes to naturally release. It was slightly bland so I would definitely add more spices (maybe even double the amount) and add black pepper. After I added more spice it was delicious! I will definitely make this again.
Ashley Fehr says
Thanks Sam! This is the way my family enjoys it 🙂 You are free to adjust seasonings as you prefer.
Gabe says
It was good. Just as described. However it was pretty thin and a little watery. Even added more cream cheese!
Ashley Fehr says
Hi Gabe! I’m so glad you liked it! We don’t find this recipe thin or watery.
Nordea says
Try heavy cream 🙂 Works wonders.
Larissa Rozema says
This was soooo good! I added a couple additional items that I like: chickpeas and tomatoes. We will for sure be making this recipe again! Thanks for the great idea!
Ashley Fehr says
Thanks Larissa!
Tammy Appleton says
What would you suggest if you already have cooked shredded chicken? Less time on the IP?
Ashley Fehr says
Probably less! Maybe 3-4 minutes?
Meg says
Love this!!! Any tips for doubling the recipe? Thanks!
Ashley Fehr says
You should be able to double it and nothing will change, as long as it fits below the max line in your instant pot!
KD says
Delicious! I was looking for a recipe that I could use with frozen. I added some fresh diced jalapeños. And some corn starch at the end to thicken.
The Recipe Rebel says
Hi KD! So glad you enjoyed it! Thank you for this review!
Doris says
Made tonight for dinner. Added fresh garlic, cumin, and cayenne. Very tasty. Will definitely make again.
Ashley Fehr says
Thanks Doris!
Dawn says
Can this be made in the crockpot?
Ashley Fehr says
Yes definitely! The method will remain mostly the same, you will just cook longer (4-6 hours)
Patricia W says
It is very mild, not spicy at all.. But if you want a nice bowl of chicken soup then this is for you. I enjoyed the flavor but it wasn’t what I have came to love in a bowl of white chicken chili. Needs more spice (maybe some cumin, cayenne pepper) and maybe a jalapeno.
Ashley Fehr says
Spice is easy to add! I would rather start mild and go up.
Julie Foster says
I am still pretty new to the instant pot but the success of this recipe–and the complete deliciousness!!–has given me confidence. I will definitely make this again! And I’ll be checking your website for more good recipes!
I wasn’t sure about the pressure–low v. high–so I ended up using the chili/beans button on my instant pot and it worked perfectly. Delicious shredded chicken and creamy flavorful sauce.
Ashley Fehr says
Thanks Julie! And sorry about the confusion! All recipes are high pressure unless otherwise specified.
SCOTT MOUNTS says
I tried a variation you may want to try. Instead of chili powder I used one of cayenne and one of chipotle followed by just a dash of cumin.
I also used 1/2 of the cream cheese called for and substituted sour cream. Takes a little longer for sour cream to blend in but felt it worked well.
Next time going to try either rice as noted above or egg noodles. Just used corn bread this time.
Ashley Fehr says
Thanks for sharing your tips!
Kaitlin Miller says
What would the cook time be if you are using frozen chicken breast?
Ashley Fehr says
There are tips for using frozen chicken breasts in the post above, but I generally add 3-4 minutes.
Cindy says
thanks for this recipe. I’m going to make it this weekend on rice!
Ashley Fehr says
I hope you enjoy it!
Kelly says
We just introduced white chicken chili to my kids and they love it! And the IP makes cooking so much faster and easier!
Ashley Fehr says
Yes! It’s a fun twist on chili!
Regina says
I did not find white navy beans can I substitute for great northern beans or something? And can I cook the chicken first and shred it then put everything in if so how would I need to do that? I’m brand new to instant pot!?
Ashley Fehr says
You can definitely substitute the beans for another! You can cook the chicken first but it’s not necessary. You’d probably want to reduce the cook time if you are starting with cooked chicken.
Nancy says
Can I make this in my mini pot? Thank you
Ashley Fehr says
As long as it’s not over the max line it won’t be a problem!
Patti Walsh says
I have made white chicken chili before and love it. Usually on the stove. I want to do it in the instant pot. I will have to use dried beans. I cant eat much over a 3 or 4% per serving. 33% would be a trip to the hospital! I did kidney beans in the instant pot and they were perfect.
Ashley Fehr says
You will definitely have to tweak it to use dried beans but I’d love to hear how it turns out!
Kelsey says
If you are cooking this just with a pot on the stove instead of an instant pot how long would you let it cook for?
Ashley Fehr says
I would let it simmer for maybe 15 minutes, until the chicken breasts are easily shreddable 🙂