This Instant Pot white chicken chili is thick, creamy, and loaded with tender shredded chicken, beans, and corn in every spoonful. It’s perfectly seasoned, has just the right amount of heat, and is hearty enough to fill my hungry teens. Plus, the Instant Pot does most of the work!
Chicken Chili in the Instant Pot Makes Weeknight Dinners Easier
At my house, good chili isn’t just for Sunday football; I make it on weeknights when I need something filling made with pantry staples. This Instant Pot version is one of my favorites because I can throw everything in when I get home from work, do some laundry, and come back to a pot of tender chicken and flavorful chili.
It starts with raw chicken breasts or thighs, and when cooked under pressure, they come out moist and easy to shred. On days when I’m running late and stop at the store on my way home, I’ll grab a rotisserie chicken and make my quick white chicken chili on the stove instead. I’ve also included instructions below for using rotisserie chicken in the Instant Pot. Either way, my family loves it.
Ingredients
This white chicken chili starts with chicken breasts or thighs, cannellini beans, black beans, corn, and green chilies simmered in chicken broth with onion, garlic, and warm chili spices. A little cream cheese and half-and-half stirred in at the end make the broth rich and creamy without turning it into a heavy cheese sauce.
How to Make White Chili in the Instant Pot
- Add the ingredients.
Pour the chicken broth into the Instant Pot and stir in the seasonings. Add the raw chicken, canned goods, and veggies, then stir everything, nestling the chicken into the broth.
- Pressure cook.
Secure the lid, set the valve to Sealing, and cook on HIGH pressure for 20 minutes. Allow 10 minutes for a natural pressure release before releasing any remaining pressure. - Shred the chicken.
Use tongs to remove the chicken and shred it on a cutting board. It should be tender enough to pull apart easily. - Make it creamy.
In SAUTÉ mode, add the cream cheese and half-and-half and stir until it’s melted. Then return the shredded chicken and heat everything through for about 5 minutes. Adding the dairy after pressure cooking keeps it from burning and separating.
- Serve.
Ladle the chili into bowls and add your favorite toppings.
Laura’s Tips for the Ultimate Chicken Chili
Yes! If you’re using individually frozen chicken breasts or thighs that aren’t stuck together, increase the pressure-cooking time to 28 minutes instead of 20. Follow with a 10-minute natural release, and check that the chicken reaches an internal temperature of 165°F before shredding.
Yes! You’ll need about 4 cups of shredded rotisserie chicken (a whole bird). Since it’s already cooked, you’ll shorten the cooking time to 5 minutes on HIGH pressure (keep the 10-minute natural release), then follow the recipe, adding the cream cheese and half and half. It’s ok that the chicken is already in there.
I recommend using canned beans for this recipe because they’re already cooked and work with the chicken’s pressure-cooking time. Dried beans require different cooking times and liquid amounts, so cook them separately before adding them to this chili. You’ll need 3 cups cooked beans.
This recipe makes a thick, creamy chili thanks to the cream cheese, beans, and shredded chicken. For an even thicker consistency, blend 1 ½ cups of the cooked beans and veggies (take out the chicken) with a little of the liquid, then stir it back into the pot. If you prefer a thinner chili, add a splash of chicken broth after pressure cooking. You can also use the blended-bean method and omit the cream cheese and half-and-half for a dairy-free version.
Absolutely! Great Northern beans, navy beans, or baby lima beans work well in place of cannellini beans. You can also substitute pinto beans or black-eyed peas for the black beans. Use 2 cans of whichever beans you like and have on hand.
I recommend starting with the recipe as written and adding extra heat at the end. It’s much easier to make chili spicier than to tone it down. You can increase the cayenne pepper, use hot diced green chilies instead of mild, or add a diced jalapeño with the onion and garlic before pressure cooking.
My favorite toppings are shredded cheese, sliced avocado, cilantro, jalapeños, and a squeeze of lime juice. Crushed tortilla chips add crunch, and sour cream makes each bowl even creamier.
For an easy seasoning shortcut, replace the individual spices with one (1.25oz) packet of your favorite chili seasoning. Taste before adding extra salt, since seasoning packets vary.
Let the chili cool, then refrigerate it in airtight containers for up to 4 days or freeze it for up to 2 months. Reheat leftovers in a saucepan over medium-low heat, stirring occasionally until hot. Add a splash of broth if the chili has thickened in the refrigerator. For individual servings, microwave in 1-minute intervals, stirring between each. The creamy broth may separate slightly after freezing, but stirring while reheating helps bring it back together.
White Chicken Chili Recipe in the Instant Pot
Ingredients
- 2 lbs chicken, breast or thighs
- 1 can cannellini beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 4 oz can green chilies, with liquid
- 1 can corn, rinsed and drained (or 12oz frozen bag)
- 1 large yellow onion, diced (1 cup)
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 4 oz cream cheese, block style
- ½ cup half and half
Instructions
Prep
- Add the chicken broth and all the seasonings into the Instant Pot (6 qt or larger) and give it a good stir to evenly mix all the seasonings into the broth.
- Add in the chicken to the Instant Pot and mix it with the broth. Add the beans, corn, chilies (with the liquid), onion, and garlic, and stir. Make sure the chicken is fully covered.
Pressure Cook
- Close the Instant Pot, set to seal and cook on HIGH pressure for 20 minutes, followed by a 10-minute natural release. It usually takes about 10 minutes to come to pressure before cooking begins.
Shred the chicken
- Open the lid and use tongs to transfer the chicken to a cutting board or plate. Then, shred it with two forks into small pieces.
Make it creamy
- Set the Instant Pot to Sauté. Add the cream cheese and half-and-half, then stir until the cream cheese dissolves in the hot liquid. Adding the dairy after pressure cooking keeps it from burning and curdling.
- Add the chicken back in and let it all heat through for another 5 minutes (in sauté mode) while stirring from time to time.
Serve and store
- Ladle this white chicken chili into bowls and top it with your favorite toppings.
- Once cooled, store leftovers in an airtight container and refrigerate for up to 4 days. Or freeze it in containers or a freezer bag for up to 2 months.
Notes
- Chili seasoning packet: You can omit all the seasonings in the recipe and use one (1) 1.25oz chili seasoning packet (regular or white chili mix).
- If you don’t have coriander, add ½ teaspoon of additional cumin.
- Use your favorite canned beans in this recipe.
- Frozen chicken: For individually frozen, separated chicken pieces, cook on HIGH pressure for 28 minutes, followed by a 10-minute natural release. When you take out a piece, check that the internal temperature of the chicken has reached 165F.
- Make it spicier: Increase the cayenne pepper, use hot diced green chilies instead of mild, or add a diced jalapeño with the onion and garlic before pressure cooking. I recommend adjusting the heat after cooking, with diced jalapeños or a few drops of hot sauce.
The recommendations below may include affiliate links.
Sandra says
this white chicken chili is delicious!