Instant Pot White Chicken Chili

This instant pot white chicken chili is one of those meals that feels like it took hours to make but really only needs about 30 minutes from start to finish.

It’s creamy, packed with flavor, and uses simple ingredients you can find at any grocery store. The combination of tender shredded chicken, white beans, and green chiles makes it hearty without being heavy.

The cream cheese and sour cream stirred in at the end give it that rich, velvety texture that takes it to the next level.

If you’ve been looking for a solid chili recipe that’s a little different from the classic tomato-based version, this one is worth trying.

It’s great for meal prep too since it keeps well in the fridge and actually tastes even better the next day.

What Makes This Recipe So Good

It’s a One-Pot Meal – Everything cooks together right in the Instant Pot, so you get a rich, flavorful chili without dirtying up a bunch of pots and pans.

Incredibly Creamy – The combo of cream cheese and sour cream stirred into the broth creates a velvety, luscious texture that makes this white chili way more satisfying than regular chili.

Perfectly Cooked Chicken Every Time – Pressure cooking the chicken breasts right on top of the beans and broth means they come out tender and juicy, and they shred like a dream in seconds with two forks.

Mild Enough for the Whole Family – The green chiles and spices give it a warm, cozy flavor without being too spicy, so even picky eaters and kids will happily dig in.

Ingredients

• 2 lb Boneless Skinless Chicken Breasts
• 1 tbsp Olive Oil
• 1 large Yellow Onion, diced
• 4 cloves Garlic, minced
• 2 cans (15 oz each) Great Northern Beans, drained and rinsed
• 1 can (15 oz) Cannellini Beans, drained and rinsed
• 2 cans (4 oz each) Diced Green Chiles
• 4 cups Chicken Broth
• 2 tsp Cumin
• 1 tsp Chili Powder
• 1/2 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 oz Cream Cheese, cubed
• 1/2 cup Sour Cream
• 1/4 cup Fresh Cilantro, chopped

Directions

Step 1

Set the Instant Pot to Saute mode and add the olive oil. Add the diced onion and saute for 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds.

Step 2

Add the chicken broth, cumin, chili powder, oregano, salt, and black pepper. Stir to combine. Add the great northern beans, cannellini beans, and diced green chiles.

Step 3

Place the chicken breasts on top of everything. Do not stir them in. Lock the lid, set the valve to Sealing, and cook on High Pressure for 15 minutes.

Step 4

Allow a natural pressure release for 10 minutes, then carefully turn the valve to Venting to release remaining pressure. Remove the lid once the pin drops.

Step 5

Remove the chicken breasts and shred them with two forks. Meanwhile, add the cubed cream cheese to the pot and stir until completely melted and smooth.

Step 6

Stir in the sour cream and return the shredded chicken to the pot. Mix everything together until well combined.

Step 7

Serve in bowls topped with shredded cheese, a dollop of sour cream, fresh cilantro, and tortilla chips on the side.

Pro Tips

Place the Chicken on Top

When you add the chicken breasts, lay them right on top of the beans and broth. Don’t push them down or stir them in. This keeps them in direct contact with the steam and lets them cook evenly under pressure.

If you bury the chicken at the bottom, it can sit against the hot pot and get tough on one side. Keeping it on top also makes it way easier to pull the pieces out later when you need to shred them.

Cut the Cream Cheese Into Small Cubes

Before you start cooking, take the cream cheese out of the fridge and cut it into roughly 1-inch cubes. If you throw in a whole block, it takes forever to melt and you end up with lumps floating around in your chili.

Small cubes melt into the hot broth in about 30-60 seconds of stirring. You want a smooth, creamy base – not little white chunks mixed in with your beans.

Letting the cream cheese sit on the counter while the chili pressure cooks helps too. Room temperature cream cheese melts much faster than cold.

Don’t Skip the Natural Release

After the 15 minutes of pressure cooking, let the pot sit and release pressure on its own for a full 10 minutes before you touch that valve. This is important because the chicken keeps cooking gently during this time and stays juicy.

If you do a quick release right away, the sudden pressure change can make the chicken tighten up and get dry and stringy. The natural release also prevents hot broth from spraying out of the valve, which can happen with liquidy recipes like this one.

Related Recipes

• Instant Pot Beef Stew
• Instant Pot Birria Tacos
• Instant Pot Butter Chicken
• Instant Pot Honey Garlic Chicken
• Instant Pot Mac & Cheese

Frequently Asked Questions

How do I make this chili thicker?

The easiest way is to scoop out about a cup of the beans, mash them with a fork, and stir them back into the pot. The mashed beans act as a natural thickener and make the chili nice and hearty without changing the flavor.

You can also let the chili simmer on the Saute setting for 5-10 minutes after adding everything back in. This helps some of the liquid cook off and gives it a thicker consistency.