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Ultra Creamy, Speedy Instant Pot White Chicken Chili

Close-up of a white bowl filled with creamy instant pot white chicken chili, featuring shredded chicken, white beans, and fresh cilantro.
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Make this creamy, flavorful white chicken chili in your Instant Pot for a quick, healthy weeknight dinner. This recipe uses simple ingredients for a comforting, one-pot meal.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups low-sodium chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream (or half-and-half for lighter version)
  • Salt and black pepper to taste
  • Optional toppings: shredded Monterey Jack cheese, fresh cilantro, sour cream

Instructions

  1. Set your Instant Pot to the Sauté function. Add olive oil. Once hot, add the chopped onion and cook until softened, about 4 minutes.
  2. Add the minced garlic, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant. Press Cancel.
  3. Place the chicken breasts into the Instant Pot liner. Pour in the chicken broth and add the undrained green chilies.
  4. Secure the lid and set the vent to Sealing. Cook on Manual/Pressure Cook setting on High Pressure for 10 minutes.
  5. When the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully quick release any remaining pressure.
  6. Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken.
  7. Return the shredded chicken to the pot. Add the rinsed and drained cannellini beans and great northern beans. Stir to combine.
  8. Set the Instant Pot to the Sauté function (Low setting). Add the cubed cream cheese and stir constantly until it is completely melted and the chili is creamy.
  9. Stir in the heavy cream. Taste the chili and add salt and pepper as needed.
  10. Serve hot with your favorite toppings. This is a great option for meal prep chicken.

Notes

  • For an extra thick chili, remove about 1 cup of the beans and broth mixture before adding the cream cheese, blend until smooth, and then stir back into the pot.
  • If you prefer a tangier flavor, substitute 2 tablespoons of fresh lime juice for 2 tablespoons of the heavy cream.
  • This recipe works well using rotisserie chicken if you want to skip the pressure cooking step for the chicken itself. Add the shredded chicken during Step 6.

Nutrition

Find it online: https://kingscook.com/instant-pot-white-chicken-chili/