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Bowl of Instant Pot White Chicken Chili with toppings
ChefMaster Emily

Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is creamy, hearty, and just the right amount of spicy. With tender shredded chicken, green chiles, beans, and cream cheese, it's a perfect cozy dinner that comes together in under 40 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Tex-Mex
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chili Base
  • 1.5 lb chicken breasts or thighs
  • 2 cans white beans drained and rinsed
  • 1 can green chiles diced
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 1 cup corn frozen or canned
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 0.5 tsp paprika
Finishing Touch
  • 4 oz cream cheese cubed

Equipment

  • Instant Pot

Method
 

  1. Turn the Instant Pot to Sauté mode. Add oil, then cook chopped onion and garlic until fragrant and golden.
  2. Add chicken and all spices. Stir well to coat.
  3. Add beans, corn, green chiles, and chicken broth. Stir gently. Secure lid and pressure cook on high for 15 minutes.
  4. Perform a quick release. Remove chicken, shred, and return to pot.
  5. Add cubed cream cheese and stir until fully melted and combined.

Notes

Make it dairy-free with a plant-based cream cheese. For extra spice, add jalapeño or cayenne. Leftovers are freezer-friendly for up to 3 months.