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Instant Pot White Chicken Chili

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This easy Instant Pot White Chicken Chili is the ultimate comfort food. Ready in just over a half hour with only 10 minutes of hands-on time, this chili is a perfect weeknight dinner that the whole family loves. It has SO much flavor and is super easy to make.

I’ll show you how to make this chili whether you’re starting with uncooked chicken or leftover shredded chicken. 

bowl of white chicken chili next to an Instant Pot

White chicken chili

There are few things better than digging into a bowl of tasty, hot chili. This white chicken chili is one of our all-time favorite recipes, and I am so excited to share it with you!

You’re going to absolutely love the rich creaminess and the flavor of this chili!

white chicken chili on a spoon close up photo

Related recipe: Air Fryer Quesadillas

Ingredients:

Sauté:

  • ½ tablespoon olive oil
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, finely diced

Add to the Instant Pot:

  • 1-pound cooked shredded chicken (see notes below if you don’t have shredded chicken)
  • 4-oz can green chilies, not drained
  • 6 ounces cream cheese, cubed (¾ of a cream cheese bar)
  • 2 (14.5-oz) cans Great Northern Beans, drained & rinsed (or any white beans)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin (this adds a nice smokiness to this chili!)
  • ¼ tsp cayenne pepper (see notes below if you don’t love spice)
  • 2 cups low-sodium chicken broth

Stir in:

  • Freshly squeezed lime juice (keep reading to see lots of other flavorful stir-in and garnish ideas!)

Ingredients to make white chicken chili in the Instant Pot

Related recipe: Sweet Potato Chili

Ingredient notes:

If you don’t have leftover shredded chicken, you can start with uncooked chicken: simply dice 1 lb of raw chicken breast into small cubes and saute it in step 1 (below) along with the bell pepper and the onion. Then you’ll need to shred it a little as you are stirring the chili in the last step.

→ This is also a GREAT recipe for leftover roasted turkey! (See my roasted turkey breast recipe)

For a milder chili, skip the cayenne powder, or substitute it with a mild chili powder. Remember, you can always stir in more spice at the end, but you can’t undo it if you add too much cayenne for your liking!

How to make chili in the Instant Pot:

Step 1: Turn your instant pot to sauté mode and let it heat up for a minute. Add the olive oil, then add in your diced bell pepper, onion, and garlic (if using uncooked chicken, add the cubed chicken here too!). Cook for about 3 to 5 minutes, stirring a few times until the vegetables become translucent and cook through. (If using chicken, the chicken won’t be fully cooked yet, and that’s OK.)

sauteed green peppers and onion in the Instant Pot

Step 2: Add the rest of the ingredients to the Instant Pot through the chicken broth. Stir well to make sure nothing is stuck to the bottom.

shredded chicken, seasonings, and cream cheese in the Instant Pot

Step 3: Place the lid on the Instant Pot and set the valve to sealing. Cook on the manual setting at high pressure for 10 minutes.

Step 4: Allow the pressure to release naturally for 5-10 minutes, then do a manual release.

Step 5: Your cream cheese will still be in clumps. Using a whisk or a wooden spoon, break up the cream cheese as best you can, and then with a spoon, mix well while it is still hot. (If starting with raw chicken, shred or break apart the chicken here too).

Step 6: Serve with your favorite garnishes and enjoy!!

bowl of which chicken chili

Favorite chili garnishes:

This chili is amazing on its own, but it can totally be taken to the next level with any (or all!) of these extras when serving:

  • A nice slice of jalapeño cornbread
  • Tortilla strips (these are everything!!)
  • Sour cream
  • Shredded cheese
  • Loads of fresh cilantro garnish
  • Sliced jalapeño for garnish
  • An extra squeeze of lime juice on top

Other Tex-mex recipes you will love:

Other hearty recipes you will love:

bowl of white chili with chicken made in the instant pot
Print Recipe
5 from 1 vote

Instant Pot White Bean Chicken Chili

An easy weeknight chili you will be making on repeat!! This Instant Pot White Chicken Chili is one of our favorite comfort food recipes. Gluten-free, and ready in just over a half hour.
Prep Time5 mins
Cook Time15 mins
Pressure build-up and release time20 mins
Total Time40 mins
Course: Dinner
Cuisine: American, Tex-Mex
Servings: 4
Author: Kate

Equipment

Ingredients

Chili:

  • ½ tablespoon olive oil
  • ½ medium onion diced
  • 2 cloves garlic minced
  • 1 green bell pepper finely diced
  • 1 lb shredded chicken (see notes for using uncooked chicken breast)
  • 4 oz green chiles (1 can) undrained
  • 6 ounces cream cheese (¾ of a cream cheese block) roughly cubed
  • 29 oz canned white beans such as great northern, drained & rinsed (2 - 14.5-oz cans)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 cups low-sodium chicken broth

Garnishes:

  • chopped scallions or chives
  • fresh cilantro
  • tortilla chips
  • sour cream or cheese
  • sliced fresh jalapeño

Instructions

  • Turn your instant pot onto sauté mode and let it preheat. Add the olive oil. Add the diced bell pepper, onion, and garlic (see notes for using raw chicken, you'll be cooking it in this step if you are not starting with pre-shredded chicken!). Cook for 3-5 minutes, stirring frequently to prevent burning.
  • Add the rest of the ingredients, from the chicken to the chicken broth and stir well, to make sure there are no bits stuck to the bottom.
  • Close the Instant Pot lid and set the valve to the "sealing" position. Cook on the manual setting at high pressure for 10 minutes.
  • Allow to naturally release for 5-10 minutes, then carefully manually release the pressure until the button drops.
  • Your cream cheese will still be in clumps. Using a whisk, break up the cream cheese, mix it into the chili. Top with your favorite garnishes to serve!

Notes

  • This is a GREAT recipe to use up leftover turkey instead of chicken! So make sure to save this one on Pinterest for later!
  • To use raw chicken, slice 1 lb raw chicken breast and saute it with the bell pepper and onion in step 1. It will not be cooked all the way through yet, and that's OK. You'll have to shred the cooked chicken carefully in step 5 when you're stirring in the cream cheese.
  • The nutrition facts estimate only the chili and not any of the optional garnishes

Nutrition

Nutrition Facts
Instant Pot White Bean Chicken Chili
Amount Per Serving
Calories 639 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g55%
Cholesterol 132mg44%
Sodium 940mg39%
Potassium 1311mg37%
Carbohydrates 52g17%
Fiber 16g64%
Sugar 3g3%
Protein 51g102%
Vitamin A 792IU16%
Vitamin C 30mg36%
Calcium 212mg21%
Iron 7mg39%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

 

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