Name: Instant Pot White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 ½ lbs boneless skinless chicken breasts; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 cans (15 oz each) Great Northern beans, drained and rinsed; 1 can (4 oz) diced green chiles, mild; 1 cup frozen corn kernels (or canned, drained); 4 cups low-sodium chicken broth; 1 teaspoon ground cumin; 1 teaspoon dried oregano; ½ teaspoon chili powder; 1 teaspoon kosher salt, plus more to taste; ¼ teaspoon black pepper; ½ teaspoon ground coriander (optional); 4 oz cream cheese, room temperature, cubed; ½ cup sour cream; Juice of 1 lime; Fresh cilantro, chopped, for garnish

Creamy, comforting, and packed full of bold Southwest flavor-this is the very best Instant Pot White Chicken Chili you'll ever make! Each spoonful is bursting with tender shredded chicken, white beans, sweet corn, green chiles, and a touch of creamy tang that keeps you coming back for more.

What makes this chili a weeknight hero? It's ready in just 45 minutes from start to finish, all in one pot, and doesn't skimp on hearty, family-friendly taste. Perfect for chilly evenings, game day gatherings, or any time you need a cozy meal that practically makes itself.

Inspired by my crew's favorite cozy dinners, this foolproof recipe lets your Instant Pot do all the work. Whether you're meal prepping for the week or need a quick dinner for a crowd, it's always a hit!

A bowl of creamy Instant Pot White Chicken Chili topped with cilantro and lime wedges

Why You'll Love This Recipe

Deliciously Creamy and Comforting: Every bite is smooth, rich, and absolutely satisfying.
Quick & Easy One-Pot Meal: The Instant Pot makes prep and clean-up a breeze-even on busy nights.
Family-Friendly and Crowd-Pleasing: Perfect for potlucks, parties, or just cozy nights at home.
Customizable to Taste: Spice it up, make it dairy-free, or bulk it up with extra veggies-this recipe adapts to you!

Key Ingredients for Instant Pot White Chicken Chili

See recipe card below for full list of measurements, ingredients, and instructions.

Boneless Skinless Chicken Breasts

Chicken breasts provide lean, tender protein and become deliciously shredable after pressure cooking. For juicy results, use fresh or fully thawed chicken. Chicken thighs work great, too, for a bit more flavor and succulence.

Great Northern Beans

These mild, creamy beans form the hearty base of your chili. I recommend using canned beans for speed and convenience, drained and rinsed well. Cannellini or navy beans also work beautifully if that's what you have.

Green Chiles

Mild diced green chiles add a subtle heat and signature tangy flavor. Look for canned, fire-roasted green chiles if possible-these have a little more depth. For a spicier kick, swap in diced jalapeños or some chipotle peppers.

Corn

Sweet corn kernels bring little pops of flavor and color to every bowl. Frozen or canned corn (drained) are both excellent for ease. In summer, try using fresh corn cut from the cob for extra sweetness.

Cream Cheese

The secret to a lusciously creamy chili! Stirring in cream cheese at the end gives an irresistible silkiness. Go for regular or light cream cheese, or try Neufchâtel for a lighter option. Want to make it dairy-free? Swap in dairy-free cream cheese or a splash of coconut milk for similar richness.

Instant Pot White Chicken Chili cooking process

Instructions for Instant Pot White Chicken Chili

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Turn your Instant Pot to Sauté mode. Add a drizzle of oil, then cook the diced onion for about 2-3 minutes, stirring until softened and fragrant. Add the garlic and cook for another 30 seconds, just until it smells amazing-don't let it burn!

Layer in the Main Ingredients

Press "Cancel" to stop sautéing. Add chicken breasts on top of the onions and garlic. Pile on the beans, green chiles, corn, chicken broth, cumin, oregano, chili powder, salt, pepper, and coriander if using. Stir gently to combine but don't worry about mixing it perfectly.

Pressure Cook to Perfection

Seal the lid and make sure the valve is set to "Sealing." Set to cook on High Pressure for 14 minutes. When the timer beeps, let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully remove the lid.

Shred the Chicken

Transfer the chicken breasts to a large bowl or plate. Use two forks to shred the chicken-this takes just a minute and makes every bite more delicious. Return the shredded chicken to the pot.

Add Creaminess and Finish

Stir in the cream cheese cubes until completely melted and smooth. Add the sour cream and a squeeze of fresh lime juice. Taste and adjust seasoning as needed, adding more salt, pepper, or lime juice to your liking.

Serve and Garnish

Ladle the chili into bowls and top with chopped cilantro, extra lime wedges, tortilla chips, diced avocado, or your favorite chili toppings!

Recipe Variations

Spice It Up

Craving more heat? Stir in a diced jalapeño or a few dashes of hot sauce along with the green chiles. Smoked chipotle powder adds a deep, smoky spice if you love bold flavors.

Dairy-Free Delight

Simply swap the cream cheese and sour cream for your favorite dairy-free alternatives, like cashew cream or coconut yogurt. The chili will still be creamy and craveable-no one will know the difference!

Swap the Beans

Try using cannellini, navy, or even pinto beans for a different twist. Mixing two types of beans gives a little texture variety that's extra enjoyable.

Add Extra Veggies

Bulk up your chili by adding diced bell peppers, zucchini, or spinach while sautéing the onions. It makes the pot stretch and sneaks in more goodness!

Chicken Thighs or Rotisserie Chicken

Boneless skinless chicken thighs make the chili richer and more flavorful-just use the same weight as the breasts. In a rush? Stir in shredded rotisserie chicken after pressure cooking and adjust cook time to just 7 minutes.

Serving Suggestions

Pair this creamy chili with warm cornbread, fluffy rice, or soft flour tortillas for a complete meal. Top each bowl with a mountain of fresh cilantro, a sprinkle of shredded cheese, sliced avocado, and crunchy tortilla chips. Add a side of lime wedges to let everyone brighten their bowl to taste!

Storage and Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, stirring occasionally until hot. This chili also freezes beautifully-cool fully, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge and reheat as usual.

Frequently Asked Questions About Instant Pot White Chicken Chili (FAQ)

Q: Can I make Instant Pot White Chicken Chili ahead of time?

A: Absolutely! The flavors get even better after sitting overnight. Store in the fridge and reheat gently before serving.

Q: Can I use frozen chicken breasts?

A: Yes! Just add 2 more minutes to the pressure cook time. No need to thaw-just separate them if they're stuck together.

Q: How do I make this chili thicker or thinner?

A: For thicker chili, mash some of the beans before serving or simmer with the lid off for a few minutes. For a thinner consistency, stir in a splash of extra broth.

Cozy, creamy, and ready in a snap-this Instant Pot White Chicken Chili is truly a weeknight lifesaver. It brings comfort and flavor to the table with minimal effort. Give it a try and let me know what you think in the comments below. I'd love to hear how you make it your own!