Instant Pot White Chicken Chili

Why You’ll Love This Recipe

This white chicken chili is the ultimate combination of comfort and convenience. The Instant Pot makes it quick and easy, while the tender chicken, creamy beans, and slightly sweet corn create a satisfying and hearty base. With just the right amount of chili powder and green chiles, it’s flavorful without being overly spicy. The cream cheese adds a luscious creaminess, making every spoonful rich and delicious. Plus, the leftovers are even better the next day!

Ingredients

• 2 cups low-sodium chicken broth
• 540 ml canned white kidney beans (19 oz), drained and rinsed
• 341 ml canned corn (12 oz), drained
• 1 medium onion, finely chopped
• 127 ml canned green chiles (4.3 oz)
• 2-3 teaspoons chili powder (depending on your taste preferences)
• ¾ teaspoon salt
• 4 boneless, skinless chicken breasts
• 4 oz cream cheese (room temperature)
• Cornstarch + water (optional, for thickening)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Add ingredients to the Instant Pot: Begin by placing the chicken breasts, chicken broth, white kidney beans, corn, chopped onion, green chiles, chili powder, and salt into the Instant Pot. Stir to combine.
2. Pressure cook: Seal the Instant Pot lid and set the valve to the sealing position. Set the Instant Pot to cook on high pressure for 15 minutes.
3. Release pressure: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully perform a quick release to release the remaining pressure.
4. Shred the chicken: Open the Instant Pot and remove the chicken breasts. Shred them using two forks and return the shredded chicken back into the pot.
5. Add the cream cheese: Add the cream cheese (make sure it’s at room temperature for easier melting) into the pot. Stir well until the cream cheese is fully incorporated and the soup becomes creamy.
6. Thicken the chili (optional): If you prefer a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Stir this mixture into the chili and let it simmer for a few minutes to thicken.
7. Serve: Taste the chili and adjust seasoning as needed (you can add more salt, chili powder, or even a bit of hot sauce if you prefer more heat). Serve hot and enjoy!

Servings and Timing

• Servings: 6 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes (plus time for pressure build-up and release)
• Total Time: 30 minutes

Variations

• Add more vegetables: For added flavor and nutrition, you can add bell peppers, zucchini, or spinach to the chili.
• Spicy version: Increase the amount of chili powder, add a diced jalapeño, or use spicy green chiles for extra heat.
• Dairy-free version: Omit the cream cheese and replace it with coconut milk or another non-dairy cream alternative for a dairy-free version.
• Swap the chicken: You can use bone-in chicken thighs or even ground chicken in place of chicken breasts for a different texture and flavor.

Storage/Reheating

• Storage: Store any leftover chili in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave or on the stovetop, adding a splash of chicken broth or water if the chili becomes too thick.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just make sure to cook for the same amount of time (15 minutes on high pressure), but be sure to check that the chicken reaches an internal temperature of 165°F (75°C) when shredded.

Can I make this recipe in a slow cooker instead of an Instant Pot?

Yes, you can make this in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and add the cream cheese towards the end of the cooking time.

How do I thicken the chili without cornstarch?

If you prefer not to use cornstarch, you can simply mash some of the beans directly in the Instant Pot to thicken the soup. Alternatively, you can blend a portion of the soup with an immersion blender for a thicker consistency.

Can I add cheese to this recipe?

Yes, adding cheese would make the soup even creamier and more flavorful. Try stirring in some shredded cheddar cheese or topping each bowl with a sprinkle of cheese before serving.

Can I freeze this white chicken chili?

Yes, this chili freezes well! Let the soup cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop.

Can I make this soup spicier?

Yes, you can adjust the heat level by adding more chili powder, red pepper flakes, or even hot sauce to taste. You can also add a diced jalapeño or use spicy green chiles for extra heat.

Conclusion

This Instant Pot White Chicken Chili is the perfect balance of creamy, savory, and slightly spicy. It’s easy to make, flavorful, and incredibly satisfying, making it a go-to recipe for weeknight dinners, meal prep, or feeding a crowd. With the convenience of the Instant Pot and the richness of the ingredients, this chili is sure to become a family favorite!

Instant Pot White Chicken Chili

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• Author: Julia
• Total Time: 30 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

This Instant Pot White Chicken Chili is a creamy, hearty dish that combines tender chicken, creamy beans, and zesty spices in a rich broth. Perfect for busy nights, it’s made in the Instant Pot for quick and easy preparation. With the addition of cream cheese and optional toppings like cheddar cheese, this chili is the ultimate comfort food for any occasion.

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Ingredients

2 cups low-sodium chicken broth

540 ml canned white kidney beans (19 oz), drained and rinsed

341 ml canned corn (12 oz), drained

1 medium onion, finely chopped

127 ml canned green chiles (4.3 oz)

2–3 teaspoons chili powder (adjust to taste)

¾ teaspoon salt

4 boneless, skinless chicken breasts

4 oz cream cheese (room temperature)

Cornstarch + water (optional, for thickening)

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Instructions

• Add ingredients to the Instant Pot: Place chicken breasts, chicken broth, white kidney beans, corn, chopped onion, green chiles, chili powder, and salt into the Instant Pot. Stir to combine.

• Pressure cook: Seal the Instant Pot lid and set the valve to sealing. Set the Instant Pot to high pressure for 15 minutes.

• Release pressure: After cooking, let the Instant Pot naturally release pressure for 5 minutes, then do a quick release for the remaining pressure.

• Shred the chicken: Remove the chicken breasts, shred with forks, and return the shredded chicken to the pot.

• Add cream cheese: Stir in the room-temperature cream cheese until fully incorporated and creamy.

• Thicken the chili (optional): For a thicker chili, mix cornstarch with water and stir it into the soup. Let it simmer for a few minutes to thicken.

• Serve: Taste and adjust seasoning. Serve hot with your favorite toppings like cheese or cilantro.

Notes

Spicy Version: Add more chili powder, jalapeños, or use spicy green chiles for extra heat.

Dairy-Free Option: Replace the cream cheese with coconut milk or non-dairy cream for a dairy-free version.

Add More Veggies: Add bell peppers, zucchini, or spinach to boost flavor and nutrition.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: Mexican-American