...
Go Back
–+ servings
Creamy instant pot white chicken chili garnished with fresh cilantro and cheese in a rustic bowl.

Instant Pot White Chicken Chili: Best Creamy, Flavorful Recipe

Discover the secret to a deeply flavorful Instant Pot White Chicken Chili! This quick, creamy, and perfectly spiced recipe uses a unique spice blooming technique and is perfect for busy weeknights, meal prep, or comforting family dinners. Get ready for unrivaled flavor in record time!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: dinner, Main Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 small onion (diced)
  • 2 x 15 oz cans cannellini, white or great Northern beans (drained and rinsed)
  • 2 cups corn (fresh or frozen)
  • 1 cup chicken broth (low sodium)
  • 4 ounces can diced green chilies
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • Ground black pepper (to taste)
  • 1 pound or 2 large chicken breasts (boneless and skinless)
  • Small bunch cilantro (finely chopped)
  • ½ cup Greek yogurt 2%+ (or sour cream)
  • 2 ounces cream cheese
  • 1 lime (juice of)

Equipment

  • Instant Pot

Method
 

Bloom the Spices & Sauté Aromatics
  1. First, add a small amount of oil to your Instant Pot. Select the 'Saute' function. Add the cumin, chili powder, and garlic powder. Bloom for 30-60 seconds, stirring constantly, until the spices become incredibly fragrant and aromatic. Immediately add the diced onion and continue to sauté until it's softened and lightly golden, building a fantastic flavor base. If any bits stick to the bottom, deglaze the pot with a splash of broth to prevent sticking and a 'Burn' error.
Layer Remaining Ingredients
  1. Now, add the drained and rinsed beans, corn, chicken broth, diced green chilies, salt, and pepper to the pot. Gently lay the boneless, skinless chicken breasts on top of the other ingredients. Do not stir the ingredients after adding them, as this helps prevent a 'Burn' notice by keeping the thinner liquids at the bottom.
Pressure Cook to Perfection
  1. Close the lid of your Instant Pot and ensure the pressure vent is set to Sealing. Select the Pressure Cook (or Manual) setting on High. Set the cook time for 20 minutes. This timing works perfectly for both fresh and frozen chicken breasts.
Natural Release for Tenderness
  1. Once cooking is complete, allow the pressure to naturally release (NPR) for 10 minutes. After 10 minutes, perform a Quick Release (QPR) by turning the pressure valve to the Venting position.
Shred & Finish with Creaminess
  1. Carefully open the lid. Remove the cooked chicken breasts from the pot and easily shred them using two forks. Return the shredded chicken to the pot. Now, stir in the fresh cilantro, Greek yogurt (or sour cream), cream cheese, and lime juice until everything is well combined and the chili is wonderfully creamy.
Serve Hot
  1. Ladle the hot chili into bowls.

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 20gFat: 5gSaturated Fat: 2gCholesterol: 40mgSodium: 500mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 100IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This Instant Pot White Chicken Chili is a fantastic meal prep option, storing well in the fridge for 3-4 days or frozen for up to 3 months. Remember to layer ingredients without stirring before pressure cooking to prevent a 'Burn' error, and always add dairy like Greek yogurt and cream cheese after the cooking cycle for optimal creaminess. A final squeeze of fresh lime juice brightens all the flavors. Serve with diced avocado, cilantro, sour cream, tortilla chips, or cornbread.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Tried this recipe?

Let us know how it was!