Instant Pot White Chicken Chili

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Instant Pot White Chicken Chili

One of our favorite pressure cooker dishes is white chicken chili! In comparison to the traditional recipe, this one may be prepared in a far less amount of time.

This dish is incredibly tasty and simple to prepare. Simply combine everything, sprinkle cream cheese on top, and bake for 20 minutes.

Best instant pot white chicken chili

F The only preparation required is essentially slicing the onion; the rest is as simple as throwing the ingredients together and leaving.

We’ve cooked this dish a lot over the years, and for the greatest results, we suggest using high-quality, fresh ingredients. Consider using organic meat and get non-BPA lined cans for your beans.

We use fresh chicken breasts, but you could also use thighs. However, we advise using skinless, boneless thighs for this recipe if you’d rather go that route.

With no need to retrieve any bones, it will be simpler to shred after cooking. This dish can be prepared in advance and stores nicely. Serve it alone or add some sour cream and cilantro for the perfect finishing touch!

How to serve white chicken chili?

This dish is delicious, and hearty just as is. We like serving it with some cilantro or tortilla chips on top. Also, you can serve it over baked potatoes. Some other garnish ideas:

  • Sliced avocado
  • Shredded Cheese
  • Sour Cream
  • Sliced jalapenos
  • Croutons

Try this with our Southern Corn Bread or our Homemade Beer Bread

Prep Time: 10 minutes
Cook Time: 20 minutes.
Servings: 6 servings
Calories: 655 kcal
Author: Catalina Castravet

Pressure cook:

  • 2 raw chicken breasts or 4 cups leftover rotisserie chicken
  • 2 tablespoons olive oil
  • 1 yellow onion diced.
  • 4 cloves garlic minced.
  • 2 15oz. cans white beans drained and rinsed.
  • 1 15oz. can sweet corn drained and rinsed.
  • 1 4.5oz. can diced green chiles.
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 teaspoon kosher salt or to taste.
  • 1/4 teaspoon ground black pepper or to taste.
  • 3 cups chicken broth low sodium
  • 1 lime zested and juiced.
  • 8oz cream cheese softened and cubed.

To be added later:

  • 1 cup light cream
  • 3 tablespoons corn starch
  • 1/2 cup sour cream
  • 1 cup pepper jack cheese shredded.


  • Freshly chopped cilantro
  • Extra cheese
  • Sour cream
  • Jalapeños
  • Corn chips


  • Turn on Instant Pot and select Sauté, adjust the temperature to High. Once it reads hot, add olive oil and onion, cook stirring for 3 minutes, just until softened.
  • Add minced garlic and cook for another minute, just until fragrant.
  • Turn off Sauté mode.
  • Add the chicken breasts (or shredded rotisserie chicken meat) and the rest of the ingredients from the “Pressure Cook” list, placing the cream cheese on top.
  • Close with the lid, lock it and point the valve to seal. Select Pressure Cook and input 20 minutes.
  • Once the time has passed, do a 10-minute Natural Pressure Release, after which release manually the remaining pressure.
  • Open the IP, stir and select Sauté, on medium heat.
  • If you used chicken breasts, remove them, place on a cutting board, shred and return to the soup.
  • In a small cup mix cream and cornstarch until combined and add the mixture to the pot. Also, stir in sour cream until melted and fully combined. Adjust for salt and pepper.
  • Turn of the IP and stir in shredded cheese.
  • Optional: using an immersion blender, puree a portion of the chili, about 1/2, to thicken it even more.
  • Serve with your favorite toppings.


Calories: 655 calories kcal | Carbohydrates: 47g | Protein: 34g | Fat: 38g | Saturated Fat: 16g | Sodium: 703 mg | Potassium: 1039mg | Fiber: 6g | Sugar: 7g | Vitamin A: 980IU |
 Vitamin C: 16.4mg | Calcium: 330mg | Iron: 4.5mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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