Instant Pot White Chicken Chili– Hearty and filling, generous portions of chicken, white beans, corn, and a well-spiced broth combine to make a tasty chili that’s ready in a flash and loaded with flavor. We are chili obsessed in our home, so once the weather turns, you will catch us making one of these 25 Best Chili Recipes– and you better believe this creamy white chicken chili tops the list.
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 the ingredients you have on hand. This soup is perfect if you’re feeding a crowd. When I need to make a meal for a potluck or a large group of people- this is one of my go-to 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 use what you have. This white chicken chili recipe is a perfect way to use canned chicken or pulled rotisserie chicken, and you can even make Leftover Turkey White Chili with Thanksgiving turkey.
- Onion: Saute the onion 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 for a gluten-free option.
- Green Chilies: I am from the Southwest, so Hatch green chilies are the way to go; I love that you can control the spice level by choosing mild or hot green chilies. I find two cans of green chilies yield a mild-tasting soup, but if you’re sensitive to spice, use one can.
- Spices: Season the soup with cumin, smoked paprika, coriander, cayenne, salt, and black pepper.
- Cream Cheese: Thicken the broth with cream cheese.
- Corn: Use canned, frozen, fresh, or leftover corn 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 lime juice.
HOW TO MAKE INSTANT POT WHITE CHICKEN CHILI
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.
- When using an Instant Pot, it’s best to avoid dairy while the soup pressure cooks since it will cause the cream to scorch and separate; instead, we add ours at the very end to lend the perfect creaminess to the soup.
- Allow the Instant Pot to release naturally for about 10 minutes before turning the valve, or you will end up with a sputtering mess.
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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.
GARNISH INSTANT POT WHITE CHICKEN CHILI
- Herbs: Cilantro, Scallions
- Dairy: Cheddar Cheese, Sour Cream, Cotija Cheese
- Carbs: Tortilla Strips
- Vegetables: Jalapeños, Avocado, Lime Wedges, Shredded Cabbage
SERVING SUGGESTIONS
- Cornbread
- Corn Salsa, Chunky Salsa, Pico De Gallo
- Avocado Cucumber Tomato Salad
- Flour Tortilla, Quesadillas
- Tortilla Chips, Corn Chips
- Baked Potatoes
- Vegan Mexican Rice, Cilantro Lime Rice
WHAT TO DO WITH THE LEFTOVERS
- TO STORE – Store leftovers in an airtight container; it will keep for 3-4 days.
- TO FREEZE – Allow the dish to cool, then add the chili to a freezer-safe container or bag. White chicken chili freezes for three months. When you’re ready to eat, defrost it in the fridge overnight.
- TO REHEAT – Warm leftovers on the stovetop, and enjoy!
FREQUENTLY ASKED QUESTIONS
Can I use dry beans?
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.
Can I make this recipe ahead of time?
Skip the sautéing steps and add the ingredients to the inner pot (except for the cream cheese, beans, and corn). Cover and refrigerate for two days; when you’re ready to make the soup, begin with step four.
INSTANT POT RECIPES YOU SHOULD TRY:
- Instant Pot Buffalo Chicken Dip
- Instant Pot Mississippi Pot Roast
- Instant Pot Pozole Rojo
- And more Instant Pot Recipes!
Instant Pot White Chicken Chili
Equipment
Ingredients
- 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 teaspoons 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, drained and rinsed
- 1 tablespoon lime juice
Instructions
- Warm oil in an Instant Pot in saute mode, then add chicken. Cook until the chicken turns white.
- Add the onions and cook until they become translucent and soften for about 8 minutes. Then, stir in the garlic and cook for another minute.
- Add the chicken broth, green chilies, cumin, paprika, coriander, cayenne, salt, and stir to combine.
- Bring the soup 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 the corn and beans and simmer in saute mode for another 10 minutes.
- Finish with lime juice and serve with the toppings of your choice.
Notes
- Leave the cream cheese at room temperature before adding it to the soup.
- When using an Instant Pot, it’s best to avoid dairy while the soup pressure cooks since it will cause the cream to scorch and separate; instead, we add ours at the very end to lend the perfect creaminess to the soup.
- Allow the Instant Pot to release naturally for about 10 minutes before turning the valve, or you will end up with a sputtering mess.
- 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.