I whipped up an Instant Pot Recipes White Chicken Chili that’s insanely creamy, loaded with white beans and green chilies, and so hefty your leftovers will be resentful.

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I can’t get enough of this Instant Pot Recipes White Chicken Chili, mostly because the cream cheese makes it insanely silky and the chicken breasts stay juicy instead of drying out. I love how it’s thick without being gummy, full of beans and green chiles that actually sing, not just sit there.

It’s loud, comforting, and somehow simple when life isn’t. White Bean Chicken Chili at its best, cheesy, tangy if you want, with cilantro and lime flirting at the edge.

I crave that spoon-scraped bowl on slower nights or when I need something honest and filling and deeply satisfying.

Ingredients

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Chicken: juicy protein, makes the chili hearty and filling.
Oil: helps brown onions, adds a bit of richness.
Onion: sweet backbone, it softens and smells amazing.
Garlic: punchy warmth, you’ll want extra for flavor.
White beans: creamy texture and bulk without heaviness.
Green chiles: mild heat and a tangy, roasted note.
Chicken broth: it’s the soup base, keeps things saucy.
Cumin: earthy warmth, it quietly pulls flavors together.
Oregano: herbal lift, a subtle Mediterranean hint.
Chili powder: gentle heat and classic chili taste.
Coriander: citrusy, light touch if you choose to add.
Salt: brings everything to life, taste as you go.
Pepper: simple kick, it rounds out the spices.
Cream cheese: creamy richness, makes the chili silky.
Cilantro: fresh brightness, chop some for garnish.
Lime juice: Basically a squeeze brightens the whole bowl.
Cheese topping: melty, gooey comfort on each spoonful.
Sour cream: cool tang, it tames spicier bites.
Chips or avocado: Plus crunchy or creamy finishing touches.

Ingredient Quantities

1 1/2 to 2 pounds boneless skinless chicken breasts, about 2 large pieces

1 tablespoon olive oil or vegetable oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 (15 ounce) cans white kidney beans (cannellini or great northern), drained and rinsed

1 (4 ounce) can diced green chiles, mild or hot based on taste

3 cups low sodium chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon ground coriander (optional)

1 to 1 1/2 teaspoons kosher salt, to taste

1/2 teaspoon freshly ground black pepper

4 ounces cream cheese, cut into cubes and softened

1/4 cup chopped fresh cilantro, plus more for garnish (optional)

Juice of 1 lime (optional)

Shredded Monterey Jack or cheddar cheese for topping (optional)

Sour cream or plain Greek yogurt for serving (optional)

Crushed tortilla chips or chopped avocado for garnish (optional)

How to Make this

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1. Turn Instant Pot to Sauté, add oil and when it’s hot toss in the diced onion, cook until softened about 3 to 4 minutes, stir so it doesn’t brown too much, then add the garlic and cook 30 seconds until fragrant.

2. Pour in the drained white beans, diced green chiles, chicken broth, cumin, oregano, chili powder, coriander if using, salt and pepper, stir to combine scraping up any browned bits from the bottom.

3. Nestle the raw chicken breasts into the liquid, press them down so they’re mostly covered, lock the lid and set the Instant Pot to High Pressure for 10 minutes.

4. When the cook time ends, let the pressure naturally release for 10 minutes, then do a quick release for any remaining pressure, open the pot and transfer the chicken to a cutting board.

5. Use an immersion blender to partially puree the chili right in the pot for a thicker, creamier texture, leave some beans whole for bite, or skip blending if you prefer chunkier chili.

6. Shred or chop the chicken, then return it to the pot, stir in the cubed softened cream cheese until melted and incorporated, taste and adjust salt, pepper or lime juice.

7. Stir in the chopped cilantro and lime juice if using, let the chili sit on Keep Warm for 5 minutes so flavors meld, give it one last stir.

8. Serve topped with shredded cheese, a dollop of sour cream or Greek yogurt, extra cilantro, crushed tortilla chips or diced avocado, and an extra squeeze of lime if you like it bright.

9. Leftovers keep well in the fridge for 3 to 4 days, reheat gently on low in a pot or microwave, add a splash of broth if it thickens too much.

10. Tip: soften cream cheese faster by cubing it and letting it sit at room temp, or warm for 10 seconds in the microwave; for more heat use hot green chiles and add a pinch of cayenne.

Equipment Needed

1. Instant Pot or other electric pressure cooker with lid and sealing ring
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof silicone spatula
5. Measuring cups and spoons
6. Colander or fine mesh sieve (for draining rinsed beans)
7. Immersion blender
8. Tongs or a slotted spoon (to lift out the chicken)

FAQ

Q: Can I use frozen chicken instead of fresh?

A: Yes, you can, but thawing first is best. If you use frozen breasts, increase pressure cooking time to about 15 minutes and allow a natural release for 10 minutes so the center cooks through. If you skip thawing the texture might be a little mealy.

Q: Can I swap the white beans for another type?

A: You can use any mild canned bean like cannellini, great northern, or even navy beans. Avoid kidney beans that are red, they’ll change the flavor and color. If you use dry beans, they need to be soaked and pre-cooked first.

Q: How do I make it thicker or thinner?

A: For thicker chili, mash some of the beans with a potato masher or use an immersion blender for a few seconds, or simmer with the lid off after pressure cooking. For thinner, add more chicken broth a little at a time until you get the texture you want.

Q: Can I leave out the cream cheese or use a substitute?

A: You can skip it, but cream cheese adds that creamy, slightly tangy richness. If you want dairy-free, stir in a can of full fat coconut milk or use a vegan cream cheese alternative. Taste and adjust salt after swapping.

Q: How do I prevent the chicken from shredding too much?

A: Don’t overcook. Use the lower end of the time range if your breasts are smaller, and do a quick release once time is up if recipe calls for it. Let the chicken rest in the pot for a few minutes before shredding with two forks to avoid tiny pieces.

Q: Can I make this on the stove or in a slow cooker?

A: Yes. On the stove, simmer covered for about 25 to 30 minutes until chicken is cooked, then shred and stir in cream cheese. In a slow cooker cook on low for 4 to 6 hours. Either way, you might need to adjust liquid and seasonings at the end.

Instant Pot White Chicken Chili Recipe Substitutions and Variations

Chicken breasts: Substitute with boneless skinless chicken thighs (same weight). Thighs stay moister and you can shred them the same way. Or use 3 cups cooked shredded rotisserie chicken for a quicker shortcut.
White beans (cannellini/great northern): Substitute with navy beans or pinto beans (1:1 canned swap). Navy keeps the texture similar; pinto gives a slightly earthier flavor and thicker broth.
Cream cheese: Substitute with 1 cup plain Greek yogurt or 1 cup sour cream, stirred in off heat. Greek yogurt is tangier and lighter, but dont add it to boiling soup or it might break. You can also use 1/2 cup half and half plus 2 tablespoons cornstarch for creaminess.
Diced green chiles: Substitute with 1 to 2 seeded diced jalapeños for more heat, or 1 cup roasted diced poblano or bell pepper for milder, smokier flavor. Adjust amount to your heat tolerance.

Pro Tips

1. Cube the cream cheese and let it sit out for 20 minutes before you start. If you forget, pop the cubes in the microwave 10 to 15 seconds at a time until just soft. Soft cubes melt way easier and you wont get weird clumps.

2. After pressure cooking, fish the chicken out and shred it with two forks on a cutting board. Shredding hot chicken right in the pot can make the texture mushy and it cools the broth too fast.

3. If you want a creamier chili, use an immersion blender for only 1 to 2 pulses so some whole beans stay for texture. Over-blending makes it soupy and loses the bean bite; under-blending can leave it grainy from bean skins.

4. Taste and adjust at the end, not before. Salt, lime and cilantro brighten everything, so add only a little salt at first, then finish with lime juice and more salt if needed. Small tweaks at the end make it pop.

Instant Pot White Chicken Chili Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I whipped up an Instant Pot Recipes White Chicken Chili that’s insanely creamy, loaded with white beans and green chilies, and so hefty your leftovers will be resentful.

Servings

servings

Calories

394

kcal

Equipment: 1. Instant Pot or other electric pressure cooker with lid and sealing ring
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof silicone spatula
5. Measuring cups and spoons
6. Colander or fine mesh sieve (for draining rinsed beans)
7. Immersion blender
8. Tongs or a slotted spoon (to lift out the chicken)

Ingredients

1 1/2 to 2 pounds boneless skinless chicken breasts, about 2 large pieces
1 tablespoon olive oil or vegetable oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 (15 ounce) cans white kidney beans (cannellini or great northern), drained and rinsed
1 (4 ounce) can diced green chiles, mild or hot based on taste
3 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground coriander (optional)
1 to 1 1/2 teaspoons kosher salt, to taste
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, cut into cubes and softened
1/4 cup chopped fresh cilantro, plus more for garnish (optional)
Juice of 1 lime (optional)
Shredded Monterey Jack or cheddar cheese for topping (optional)
Sour cream or plain Greek yogurt for serving (optional)
Crushed tortilla chips or chopped avocado for garnish (optional)

Directions

Turn Instant Pot to Sauté, add oil and when it's hot toss in the diced onion, cook until softened about 3 to 4 minutes, stir so it doesn’t brown too much, then add the garlic and cook 30 seconds until fragrant.
Pour in the drained white beans, diced green chiles, chicken broth, cumin, oregano, chili powder, coriander if using, salt and pepper, stir to combine scraping up any browned bits from the bottom.
Nestle the raw chicken breasts into the liquid, press them down so they're mostly covered, lock the lid and set the Instant Pot to High Pressure for 10 minutes.
When the cook time ends, let the pressure naturally release for 10 minutes, then do a quick release for any remaining pressure, open the pot and transfer the chicken to a cutting board.
Use an immersion blender to partially puree the chili right in the pot for a thicker, creamier texture, leave some beans whole for bite, or skip blending if you prefer chunkier chili.
Shred or chop the chicken, then return it to the pot, stir in the cubed softened cream cheese until melted and incorporated, taste and adjust salt, pepper or lime juice.
Stir in the chopped cilantro and lime juice if using, let the chili sit on Keep Warm for 5 minutes so flavors meld, give it one last stir.
Serve topped with shredded cheese, a dollop of sour cream or Greek yogurt, extra cilantro, crushed tortilla chips or diced avocado, and an extra squeeze of lime if you like it bright.
Leftovers keep well in the fridge for 3 to 4 days, reheat gently on low in a pot or microwave, add a splash of broth if it thickens too much.
Tip: soften cream cheese faster by cubing it and letting it sit at room temp, or warm for 10 seconds in the microwave; for more heat use hot green chiles and add a pinch of cayenne.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.