Instant Pot white chicken chili is hearty and filling! Generous amounts of chicken, white beans, corn, and a well-spiced broth combine to make a tasty soup that’s ready in a flash and loaded with flavor.
We are chili obsessed in our home; catch us making chili con carne, ground beef chili, vegetarian chili, and of course you can’t go wrong with this creamy white chicken chili.
Instant Pot white chicken chili is versatile, so you can change it to suit your family’s taste. Make it spicy or less spicy, and use whatever ingredients you have on hand. The soup is also great for feeding a crowd. Whenever I need to make a meal for a potluck or a large group of people- this is one of my go-to recipes. You can also check out this collection of beef stew recipes.
WHAT YOU NEED TO MAKE THIS RECIPE
- Olive Oil: Saute chicken in olive oil to lock in all the moisture.
- Chicken: I use boneless, skinless chicken breast, but feel free to use what you have. Make our white chicken chili recipe with canned chicken and pulled rotisserie chicken; it’s also a great way to use leftover turkey from Thanksgiving.
- Onion: Onions infuses with chicken for maximum flavor
- Garlic: I suggest using three cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
- Chicken Better Than Bouillon: I use Better Than Bouillon and water in place of stock for this recipe. It’s flavorful, easy, and something I always keep in my pantry. You can use store-bought chicken stock if you prefer.
- Green Chilies: I am from the Southwest, so Hatch green chilies are king; I love that you can control the spice level by choosing mild or hot green chilies. I find that using two cans of green chilies still yields a mild-tasting soup, but if you’re sensitive to spice, use only one can.
- Spices: Season the soup with cumin, smoked paprika, coriander powder, cayenne pepper, salt, and black pepper.
- Cream Cheese: Thicken the broth with cream cheese.
- Corn: Use canned, frozen, fresh, or leftovers from corn on the cob to make this recipe.
- White Beans: Cannellini, navy, or Northern beans work well in this soup, and for some Southwestern flare, try pinto or black beans.
- Lime Juice: Cut the creaminess and brighten the soup with a pop of lime juice.
HOW TO SERVE WHITE CHICKEN CHILI
- Cilantro
- Cheddar Cheese
- Tortilla Strips
- Jalapeños
- Avocado
- Lime Wedges
- Sour Cream
- Cotija Cheese
HOW TO MAKE WHITE CHICKEN CHILI IN THE INSTANT POT
Warm oil in an Instant Pot in saute mode, then add chicken. Cook until the chicken turns white.
Add onions and cook until they become translucent and soften for about 8 minutes. Stir in the garlic and cook for another minute.
Stir in the chicken broth, green chilies, cumin, paprika, coriander, cayenne, salt, and pepper.
Bring the mixture to a boil in saute mode. Then, secure the lid and set the Instant Pot to manual high pressure for 7 minutes with a 10-minute natural release.
Remove the lid and add cream cheese; stir until the cheese melts.
Add corn and beans and simmer in saute mode for another 10 minutes.
Finish the soup with lime juice, and serve with the toppings of your choice.
COOKING TIPS
- Leave the cream cheese at room temperature before adding it to the soup.
- Stir in the dairy after the other ingredients pressure-cook since dairy scorches under pressure and separates.
- Don’t do a quick release with this recipe, or you will end up with quite the mess. Instead, allow the Instant Pot to release naturally for about 10 minutes before turning the valve.
SEARCHING FOR MORE LIKE THIS?
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CAN I MAKE THIS RECIPE ON THE STOVE TOP?
- Warm oil in a Dutch oven over medium-high heat, then add the chicken. Cook until the chicken turns white.
- Add onions and cook until they become translucent and soften for about 8 minutes. Stir in the garlic and cook for another minute.
- Stir in the chicken broth, green chilies, cumin, paprika, coriander, cayenne, salt, and pepper.
- Bring the mixture to a boil. Then, reduce the heat and simmer for 15 minutes
- Add the cream cheese; stir until the cheese melts.
- Stir in the corn and beans and simmer for another 15 minutes.
- Finish the soup with lime juice and serve with the toppings of your choice.
SERVING SUGGESTIONS
- Cornbread
- Corn Salsa
- Avocado Cucumber Tomato Salad
- Flour Tortillas
- Tortilla Chips and Chunky Salsa with Cilantro and Avocado
- Corn Chips
- Baked Potatoes
- Quesadillas
- Rice
- Mexican Rice
The moral of the story is – get creative and adjust it to your preference!
WHAT TO DO WITH THE LEFTOVERS
- FRIDGE – Store leftovers in an air-tight container; it will keep for 3-4 days.
- FREEZE – Allow the dish to cool completely, and then add the chili to a freezer-safe container or bag. It will freeze for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight.
- REHEAT – To serve, warm leftovers on the stovetop, and enjoy!
FREQUENTLY ASKED QUESTIONS
Of course! Before making the soup, add 1 cup of dry beans and 4 cups of water to the Instant Pot. Cook on manual high pressure for 25 minutes. When the beans finish cooking, set them aside and follow the recipe accordingly.
Skip the sautéing steps and add the ingredients to the inner pot (except for the cream cheese, beans, and corn), cover, and refrigerate for up to 2 days; when you’re ready to make it move to step four.
Who hasn’t felt the dread of forgetting to defrost the chicken? You’re in good company. Skip the searing step and directly add the frozen chicken breast to the Instant Pot; set it to manual high pressure for 20 minutes with a 10-minute natural release. You will need to retrieve the chicken breasts after they cook and shred or cut them. Then, return the meat to the pot. Stir in the cream cheese, corn, and beans and cook according to the instructions.
INSTANT POT RECIPES YOU SHOULD TRY:
Instant Pot White Chicken Chili
Equipment
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound chicken breast, cut into ½- inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups water
- 2 tablespoons Chicken Better Than Bouillon
- 1 can green chilies
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon coriander powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper, coarse ground
- 1 package cream cheese , room temperature
- 1½ cup corn
- 2 cans white beans
- 1 tablespoon lime juice
For the Garnish:
- cilantro, chopped
- cheddar cheese, shredded
- tortilla chips
- jalapeños, thinly sliced
- avocado, cubes
- lime wedges
- sour cream
Instructions
- Warm oil in an Instant Pot in saute mode, then add chicken. Cook until the chicken turns white.
- Add onions and cook until they become translucent and soften for about 8 minutes. Stir in the garlic and cook for another minute.
- Stir in the chicken broth, green chilies, cumin, paprika, coriander, cayenne, salt, and pepper.
- Bring the mixture to a boil in saute mode. Then, secure the lid and set the Instant Pot to manual high pressure for 7 minutes with a 10-minute natural release.
- Remove the lid and add cream cheese; stir until the cheese melts.
- Add corn and beans and simmer in saute mode for another 10 minutes.
- Finish the soup with lime juice and serve with the toppings of your choice.
Notes
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Carol
Friday 12th of August 2022
I was nervous about the spice level, but this was perfect! I added a bit of sour cream to my kids bowls and everyone loved it.
Tressa Jamil
Friday 12th of August 2022
Yes, it's always a win when everyone loves the meal.