Tender chicken and juicy corn simmer in a richly spiced broth with creamy white beans, making this Instant Pot white chicken chili recipe a go-to for home cooks. If you’re a chili fan like me, check out the 25 best chili recipes!
Key Ingredients
- Olive Oil: Saute the chicken in extra-virgin olive oil or avocado oil to lock in the moisture and flavor the chicken.
- Chicken: I use boneless, skinless chicken breast, but I use whatever chicken you have. This Instant Pot white chicken chili recipe is a great way to use canned chicken, rotisserie chicken, or leftover chicken from a previous meal—leftover Dutch oven pulled chicken or thin-cut chicken breast taste great in the chili.
- Onion: White or yellow onions naturally sweeten the chili for a more balanced flavor.
- Garlic: Include four garlic cloves for the best flavor.
- Chicken Broth: Chicken broth is the flavorful base for the chili, but swap it out for bone broth, chicken stock, or combine water with chicken Better Than Bouillon.
- Green Chiles: I am originally from the Southwest, so Hatch green chiles are a must-have for white bean chili. I find two 4.5-ounce cans produce a mild-tasting soup. However, if you are sensitive to spicy food, use one can or replace the green chiles with sautéed bell peppers.
- Spices: Season the chili with warm spices like ground cumin, smoked paprika, coriander powder, cayenne pepper, kosher salt, and coarse black pepper.
- Cream Cheese: Thicken the broth with one package of cream cheese softened at room temperature.
- Corn: Corn is the perfect addition to the soup. Include canned or frozen corn, fresh corn cut from the cob, or leftover corn from another meal to make the recipe.
- White Beans: Decide for yourself what the best beans for chili are for this recipe. I enjoy Cannellini, navy, or Northern beans. For more of a Southwestern flavor, try pinto or black beans.
- Lime Juice: Cut the creaminess of the chili with fresh lime juice from half a lime.
Additions and Substitutions
The best part about making white chicken chili in the Instant Pot is how easily it comes together and how versatile it is. You can easily customize the recipe by swapping in different peppers and beans, using Greek yogurt instead of cream cheese, or adding any vegetables you have on hand.
Don’t have chicken breast? Prepare the chili with ground chicken, shredded pork, ground turkey, or pork loin. You can even make leftover turkey white chili to repurpose your holiday leftovers.
How to Make Instant Pot White Chicken Chili
The full recipe with measurements is in the recipe card below.
Step 1: Warm the oil in an Instant Pot in saute mode. Add the chicken pieces and cook until it changes color.
Step 2: Stir in the onions and saute until they soften for about 5 minutes. Then, add the garlic and cook for one minute.
Step 3: Deglaze the pot with chicken broth, scraping up any stuck-on bits from cooking the chicken. Add the canned green chiles, salt, cumin, paprika, coriander, cayenne, and black pepper.
Step 4: Bring the mixture to a boil in saute mode. Secure the lid and set the Instant Pot to manual high pressure for 7 minutes with a 10-minute natural release.
What does natural release mean?
Natural release on the Instant Pot means allowing the pressure inside the pot to gradually decrease on its own after cooking finishes, without manually opening the pressure release valve. This process takes 10–30 minutes, depending on the amount of liquid inside the pot.
As the pressure decreases, the float valve will drop, signaling that it’s safe to open the lid. Natural release is ideal for soups, stews, or liquid-heavy recipes to prevent splattering.
Step 5: Remove the lid and add the corn and beans. Simmer in saute mode for 10 minutes.
Step 6: Unplug the Instant Pot and whisk in the cream cheese until it melts. Squeeze the fresh lemon juice, stir to combine, and enjoy!
Expert Tips
- Use room temperature ingredients. Room-temperature cream cheese blends more easily into the chili for a creamy, lump-free texture.
- Add dairy at the end. Avoid adding dairy during pressure cooking, as the high heat can cause the dairy to scorch or separate. Instead, whisk the cream cheese into the chili at the very end for the best results.
If you enjoy Instant Pot white chicken chili, try hearty recipes from Jamil Ghar!
Can I Make White Chicken Chili on the Stove Top?
- Warm the oil in a Dutch oven over medium-high heat. Add the chicken pieces and cook until it changes color.
- Stir in the onions and saute until they soften for 5 minutes. Then, add the garlic and cook for one minute.
- Deglaze the pan with chicken broth, scraping up any stuck-on bits from cooking the chicken. Add the green chiles, salt, cumin, paprika, coriander, cayenne, and black pepper.
- Bring the mixture to a boil over medium-high heat. Then, reduce to medium-low and simmer for 15 minutes. Stir in the corn and beans and simmer for 10-15 minutes.
- Remove the pan from heat and whisk in the cream cheese until it melts. Squeeze the fresh lemon juice, stir to combine, and enjoy!
What to Serve With White Chicken Chili
Do I like chili, or do I just love all the toppings that come with it? It’s a tough call. Top your bowl with classics like chopped cilantro, shredded cheese, corn chips, a scoop of sour cream, and crispy tortilla strips. Or try fresh jalapeño slices, pico de gallo, avocado cubes, and a squeeze of lime juice.
To complete the meal, serve Instant Pot white chicken chili with buttery corn bread, corn muffins, homemade tortilla chips, corn casserole, or a plateful of warm corn tortillas. You can even spoon the chili over white or brown rice to make it more filling.
What To Do With Leftovers
- Refrigerate: Store leftover chili in an airtight container for 3-4 days.
- Freeze: Let the white bean chili cool and transfer it to a freezer-safe container or bag. Instant Pot white chicken chili freezes for 4-6 months.
- Thaw: Defrost the chili in the refrigerator overnight.
- Reheat: Warm the leftovers on the stovetop, prepare your toppings, and enjoy!
Frequently Asked Questions
Can I use dry beans?
Before starting the chili, rinse and drain the beans in a colander. Add one cup of dry beans and four cups of water to the Instant Pot. Seal the lid and cook on high pressure for 25 minutes. Once done, remove the beans, set them aside, and proceed with the recipe.
More Instant Pot Recipes:
Instant Pot White Chicken Chili
- 1 tablespoon extra-virgin olive oil
- 2 pounds chicken breasts, boneless and skinless, cut into ½-inch pieces
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 cups chicken broth
- 2 cans (4.5 ounces) green chilies,
- 1 teaspoon kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon coriander powder
- ½ teaspoon cayenne pepper
- 1 teaspoon coarse black pepper
- 1 package cream cheese, softened at room temperature
- 1½ cups corn kernels
- 2 cans (15 ounce) white beans, drained and rinsed
- lime juice, ½ lime
- cilantro leaves, coarsely chopped
- Warm the oil in an Instant Pot in saute mode. Add the chicken pieces and cook until it changes color.
- Stir in the onions and saute until they soften for about 5 minutes. Then, add the garlic and cook for one minute.
- Deglaze the pot with chicken broth, scraping up any stuck-on bits from cooking the chicken. Add the canned green chiles, salt, cumin, paprika, coriander, cayenne, and black pepper.
- Bring the mixture to a boil in saute mode. 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 the corn and beans. Simmer in saute mode for 10 minutes.
- Unplug the Instant Pot and whisk in the cream cheese until it melts. Squeeze the fresh lemon juice, stir to combine, and enjoy!
- Use room temperature ingredients. Room-temperature cream cheese blends more easily into the chili for a creamy, lump-free texture.
- Add dairy at the end. Avoid adding dairy during pressure cooking, as the high heat can cause the dairy to scorch or separate. Instead, whisk the cream cheese into the chili at the very end for the best results.
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.