Name: Instant Pot White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 30 oz. great northern beans (drained and rinsed, canned); 2 cups frozen corn; 1/2 cup yellow onion (diced); 2 garlic cloves (minced); 4 oz. hatch green chiles; 1 tsp chili powder; 1 tsp cumin; 1 tsp salt; 1/4 tsp black pepper (plus more to taste); 1 lb. boneless skinless chicken (breast or thighs); 1/2 cup plain cream cheese (regular or dairy-free); 1 1/4 cup chicken broth; Cilantro (fresh, chopped); Avocado (sliced); Jalapeño (sliced); Tortilla chips

There’s something instantly comforting about a bowl of creamy, hearty chili, and this Instant Pot White Chicken Chili Recipe hits all the right notes. It’s packed with cozy flavors, comes together quickly, and somehow manages to feel like a warm hug in a bowl!

A white bowl filled with creamy white chicken chili that has white beans and yellow corn mixed in, topped with golden brown crispy tortilla strips arranged in a small pile on one side. On the opposite side, there are three bright green slices of avocado fanned out next to two lime wedges. Small green chopped herbs are sprinkled on top, adding freshness and color. A silver spoon is resting inside the bowl on the right side. The bowl is on a white marbled surface with a blue-and-white striped cloth napkin nearby and some fresh cilantro leaves to the left. A halved avocado with its large seed is placed at the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot White Chicken Chili Recipe
Top Tip
How to Serve Instant Pot White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot White Chicken Chili Recipe

Why You'll Love This Recipe

I’ve made this Instant Pot White Chicken Chili Recipe more times than I can count because it’s that dependable weeknight winner. It’s creamy yet light, bursting with green chilies and spices that dance on your tongue. Plus, it’s a one-pot meal that makes cleanup a breeze—a total win in my book.

Quick and Easy: The Instant Pot seriously speeds things up, so you get dinner on the table faster without sacrificing flavor.
Creamy Comfort: Thanks to cream cheese melting into the broth, this chili has a wonderfully silky texture you’ll want to savor.
Versatile Ingredients: It uses simple pantry staples you likely already have, making it perfect for last-minute meal plans.
Customizable Toppings: From fresh cilantro to avocado slices or jalapeños, you get to decide how to boost flavor and texture.

Ingredients & Why They Work

This recipe calls for straightforward, wholesome ingredients that combine beautifully to create a rich, satisfying chili. When you gather them, think about freshness and quality—like a good-quality chicken and fresh lime juice—to really elevate the dish.

Flat lay of great northern beans in a small white ceramic bowl, bright yellow frozen corn kernels in a white bowl, finely diced yellow onion on a white plate, two peeled garlic cloves on a white dish, a small pile of fresh hatch green chilies, a white ceramic bowl with chili powder, another white bowl with cumin powder, a small white bowl holding salt, a tiny white bowl containing black pepper, a raw whole boneless skinless chicken breast with clean skin, several small chunks of plain cream cheese on a white plate, a small white bowl with clear golden chicken broth, a white bowl with fresh lime wedges, a few sprigs of bright green cilantro, a halved ripe green avocado with creamy flesh visible, one whole fresh green jalapeño pepper, and a handful of crisp tortilla strips arranged neatly on a white plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Great Northern Beans: These creamy beans soak up all the flavors and add a soft texture without overpowering the dish.
Frozen Corn: Sweetness and a bit of pop, corn is a delightful contrast in this chili and fun to find in every bite.
Yellow Onion: Provides a subtle base of aromatic sweetness once it’s cooked down.
Garlic: The classic flavor booster that adds depth and a little warmth to the chili.
Hatch Green Chiles: They bring a gentle smoky heat and brightness that make the chili exciting.
Chili Powder & Cumin: These spices are the heart of the chili seasoning, lending earthiness and warmth.
Salt and Black Pepper: Essential for balancing and enhancing all the flavors in the pot.
Boneless Skinless Chicken: I typically use breasts for their lean protein, but thighs work great too if you want it juicier.
Cream Cheese: Melts right into the soup for that signature creamy texture without cream or milk.
Chicken Broth: Adds savory liquid base and depth, making the chili hearty yet not too thick.
Lime Juice: A splash of acidity that brightens every spoonful just before serving.
Cilantro, Avocado, Jalapeño, Tortilla Chips: Optional but highly recommended toppings to bring freshness, creaminess, crunch, and a bit of heat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Instant Pot White Chicken Chili Recipe is how easy it is to tweak. I like adding a bit more green chilies when I want extra kick, but you can also dial down the spice or swap ingredients to fit your tastes or diet.

Variation: Sometimes, I swap cream cheese for a dairy-free alternative like cashew cream when friends with sensitivities come over, and it still turns out creamy and delicious.
Protein Swap: If chicken isn’t your favorite, turkey breast works wonderfully in this chili, keeping it lean and flavorful.
Veggie Boost: I’ve added diced bell peppers or spinach before pressure cooking to sneak extra veggies without changing the flavor balance too much.

Step-by-Step: How I Make Instant Pot White Chicken Chili Recipe

A white bowl sits on a white marbled surface filled with a thick soup that has shredded light-colored chicken, yellow corn kernels, and white beans in a creamy, pale broth. On the left side of the bowl, several crispy golden brown tortilla strips are placed on top. Below these, bright green slices of avocado fan out, sprinkled with small pieces of green herbs. The soup is garnished with chopped green herbs and small black pepper flakes scattered on top. A wedge of lime is positioned near the avocado, and a silver spoon rests inside the bowl on the right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Layering the Ingredients

Start by pouring your drained and rinsed great northern beans into the Instant Pot. Next, sprinkle the frozen corn on top—it doesn’t require thawing, which saves us a step! Then add your diced onion, minced garlic, and green chilies, followed by chili powder, cumin, salt, and black pepper. Lay the chicken breasts or thighs right on top, then dot the cream cheese evenly in small chunks over everything before pouring in the chicken broth.

Step 2: Pressure Cooking Magic

Seal the lid and make sure the valve is set to the “seal” position. Pressure cook for 15 minutes—it’ll take about 10 minutes just to reach pressure, so don’t be surprised by the wait. After those 15 minutes, let it naturally release pressure for 10 minutes, then carefully turn the valve to vent and release any remaining pressure.

Step 3: Shred and Stir

Carefully remove the chicken from the pot and shred it with two forks on a cutting board—it’s amazing how tender it comes out. Meanwhile, give the chili a good stir to make sure all the cream cheese melts smoothly into the broth, creating that lush creaminess. Toss the shredded chicken back into the pot, stir everything together, and your chili is ready!

Top Tip

Through my many attempts with this recipe, I’ve learned a few insider tips that make it foolproof and extra delicious. Here’s what helped me the most:

Don’t Rush the Natural Release: Waiting those extra 10 minutes before manually releasing pressure helps the beans stay perfectly tender without getting mushy.
Chunk Your Cream Cheese: Breaking it into small pieces before adding helps it melt faster and prevents any clumps in the chili.
Shred Chicken While You Stir: Getting the chicken shredded and in the pot promptly keeps it juicy and incorporates it evenly.
Use Fresh Lime Juice: Adding the lime juice at the end brightens the flavors in a way that bottled juice can’t quite match.

How to Serve Instant Pot White Chicken Chili Recipe

White Chicken Chili - Serving Suggestion

Garnishes

I’m a big fan of topping this chili with fresh cilantro for herbal brightness and diced avocado for smooth creaminess. A handful of jalapeño slices adds a nice punch of heat, but if you want to keep it milder, just skip or add sparingly. A crunchy handful of tortilla chips on top rounds out the texture and turns it into a real party in a bowl.

Side Dishes

This chili is pretty hearty on its own, but I like pairing it with a fresh green salad or some warm cornbread for a classic pairing. If you want to keep things super simple, just a couple of lime wedges on the side to squeeze in always feels right.

Creative Ways to Present

For a special gathering, I’ve served this chili in individual bread bowls—that creamy chili soaking into the bread is a total crowd-pleaser. Another fun idea is to set up a chili “bar” with various toppings so your guests can customize their bowls just how they like it.

Make Ahead and Storage

Storing Leftovers

Leftover chili stores beautifully in airtight containers in the fridge for up to 4 days. I always make sure to cool it slightly before sealing to keep it fresh and flavorful.

Freezing

I’ve frozen this chili a few times with great results—just portion it out into freezer-safe containers or bags. When you’re ready to eat, thaw it overnight in the fridge for best texture, then reheat gently on the stove or in the microwave.

Reheating

To reheat, I prefer stovetop warming over the microwave because it lets me stir gently and keep the chili creamy without overcooking it. If it’s too thick, a splash of chicken broth or water can help loosen it up perfectly.

Frequently Asked Questions:

Can I use dried beans instead of canned for this chili?

Yes! If you prefer dried beans, be sure to soak and cook them beforehand because the Instant Pot white chicken chili recipe’s cooking time won’t be long enough to fully cook dried beans from scratch.

Can I make this recipe without cream cheese?

While cream cheese contributes to the creamy texture and slight tang, you can substitute it with sour cream or a dairy-free cream alternative like cashew cream for a similar richness. Just add it at the end to avoid curdling.

Is this chili spicy?

This recipe has a mild heat thanks to the hatch green chilies and chili powder, but it’s not overpowering. You can easily adjust the spice level by adding extra jalapeños or hot sauce if you like it spicier.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully and tend to stay juicier and more tender, especially if you like a richer flavor in your chili.

Final Thoughts

Honestly, this Instant Pot White Chicken Chili Recipe has earned a permanent spot in my kitchen rotation because it’s so reliably delicious and quick. I hope you enjoy it as much as I do—whether it’s your cozy dinner or a dish to impress friends. Once you try it, it becomes one of those recipes you’ll want to make again and again!