Instant Pot White Chicken Chili

Introduction

Hook:

Imagine coming home after a long day, and in less than 30 minutes, you’ve got a big pot of creamy, comforting, and flavor-packed white chicken chili waiting for you. This Instant Pot White Chicken Chili is like a warm, cozy blanket in a bowl—a little spicy, a little creamy, and full of tender shredded chicken, white beans, and all the delicious toppings you can think of. Trust me, this is one of those dishes that’ll have everyone coming back for seconds (or thirds!).

What Makes It Special:

The best part? This recipe is incredibly easy and all comes together in the Instant Pot—no need to spend hours babysitting a simmering pot. You get all the flavors of a slow-cooked chili in a fraction of the time. Whether you’re making this for a quick weeknight dinner, meal prepping for the week, or hosting a casual dinner party, this white chicken chili has got you covered. Plus, it’s packed with protein and fiber, making it a healthy choice that still feels indulgent.

Personal Anecdote:

I started making white chicken chili a few years ago when I was looking for something different than your standard beef chili, and wow, this one has become a family favorite! I love adding a squeeze of lime and sprinkling some fresh cilantro on top—it’s the perfect way to brighten up the flavors. Plus, my kids love adding their own toppings (hello, tortilla chips!). This recipe has turned into a weekly staple in our house, and I’m sure it’ll be one in yours, too.

Why You’ll Love This Recipe

you’re going to love this Instant Pot White Chicken Chili for so many reason! Here are just a few that make them must try:

• Super Easy: Thanks to the Instant Pot, you can throw everything in and have a delicious chili ready in less than 30 minutes. No need to hover over the stove—just set it and forget it!
• Healthy and Hearty: This chili is packed with lean protein from the chicken, fiber from the white beans, and all the flavor you could ever want. It’s filling without being too heavy, making it perfect for lunch or dinner.
• Customizable: One of my favorite things about this recipe is how versatile it is. You can make it spicier by adding more jalapeños, or you can tone down the heat if you’re feeding kids. And don’t even get me started on the toppings—you can go classic with shredded cheese and sour cream, or add some crunch with tortilla chips or roasted pepitas.
• Meal Prep Friendly: This white chicken chili tastes even better the next day, making it perfect for meal prepping. Make a big batch and have it for lunch or dinner throughout the week.

You’re going to love how easy and delicious this recipe is. It’s a total crowd-pleaser!

Preparation Time and Servings

• Total Time: 30 minutes (10 minutes prep, 20 minutes cook time)
• Servings: 6 servings
• Calories per Serving: Approximately 300-350 calories
• Protein: 30g, Carbs: 25g, Fat: 10g

Ingredients

Here’s what you’ll need to make this creamy, comforting chili:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) great northern beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 cup corn (fresh, frozen, or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground coriander
• Salt and pepper, to taste
• 4 cups low-sodium chicken broth
• 1/2 cup cream cheese (for that creamy texture)
• Juice of 1 lime (optional, but highly recommended for brightness)

Topping:

• Fresh cilantro, chopped
• Shredded cheese (cheddar or Monterey Jack)
• Sour cream or Greek yogurt
• Tortilla chips or strips
• Sliced jalapeños
• Avocado slices

Step-by-Step Instructions

Here’s how to make this Instant Pot White Chicken Chili from start to finish:

1st Step: Sauté the Aromatics

• Set your Instant Pot to “Sauté” mode and heat the olive oil. Once it’s hot, add in the diced onion and cook until soft and translucent, about 3-4 minutes.
• Add the minced garlic and sauté for another 30 seconds until fragrant. Trust me, you don’t want to skip this step—sautéing the aromatics adds so much depth of flavor to the chili!

2nd Step: Add the Chicken and Spices

• Place the chicken breasts directly into the Instant Pot. Then, sprinkle in the cumin, chili powder, smoked paprika, oregano, coriander, salt, and pepper. Stir to make sure everything is well-coated with the spices.

3rd Step: Add the Beans, Green Chiles, and Corn

• Now, it’s time to add the white beans, green chiles, and corn. These ingredients not only bulk up the chili but also add texture and sweetness. If you’re using frozen corn, no need to thaw it first—it will cook perfectly in the Instant Pot.

4th Step: Pour in the Chicken Broth

• Carefully pour the chicken broth into the pot. Give everything a good stir to make sure all the ingredients are evenly distributed. It’s looking good already, isn’t it?

5th Step: Pressure Cook

• Close the lid of the Instant Pot and make sure the valve is set to “Sealing.” Set the Instant Pot to “Manual” or “Pressure Cook” for 12 minutes. While it cooks, take a moment to get your toppings ready.
• Once the time is up, let the pressure release naturally for 10 minutes, then switch the valve to “Venting” to release any remaining pressure.

6th Step: Shred the Chicken

• Open the Instant Pot and remove the chicken breasts. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot.

7th Step: Make It Creamy

• Stir in the cream cheese until it’s completely melted and the chili is creamy. The cream cheese adds such a wonderful richness to the dish—it’s what makes this white chicken chili so comforting.

8th Step: Final Seasoning and Lime Juice

• Give the chili a taste and adjust the seasoning if necessary. If you like a little tang, add the juice of one lime for brightness and freshness. Trust me, it makes a world of difference!

How to Serve

Once your Instant Pot White Chicken Chili is ready, it’s time to load it up with your favorite toppings! Here are some of my go-to options:

• Shredded cheese: The gooier, the better!
• Tortilla chips: For a bit of crunch.
• Sour cream or Greek yogurt: Adds a nice tangy creaminess.
• Fresh cilantro: Bright and herby!
• Avocado slices: Creamy and cooling, especially if you added jalapeños.

Serve it with a warm side of cornbread or over a bed of rice for a heartier meal. Enjoy every spoonful of this delicious, satisfying bowl of comfort.

Additional Tips

1. Use Fresh Lime: Fresh lime juice brightens the flavors and adds a zesty tang that takes this dish to the next level.
2. Shred the Chicken Easily: If you don’t want to spend time shredding the chicken by hand, you can use a hand mixer or stand mixer—it works like magic!
3. Adjust the Spice: Want more heat? Add an extra diced jalapeño or a pinch of cayenne pepper.
4. Make It Thicker: If you prefer a thicker chili, mash some of the beans against the side of the pot before serving.
5. Double the Recipe for Leftovers: This chili is freezer-friendly! Make a double batch and freeze half for another busy weeknight.

Recipe Variations

• Vegetarian Version: Skip the chicken and add an extra can of white beans or some diced sweet potatoes for a hearty meat-free option.
• Dairy-Free: Omit the cream cheese, and instead, blend a portion of the chili to make it creamy without dairy.
• Gluten-Free: This recipe is naturally gluten-free, but double-check all ingredients, especially the broth, to ensure they are certified gluten-free.
• Extra Spicy: Add more jalapeños or even some chopped chipotle peppers in adobo sauce for a smoky kick.

Freezing and Storage

• Storage: Leftover chili can be stored in an airtight container in the fridge for up to 4 days. It tastes even better the next day once all the flavors meld together!
• Freezing: To freeze, let the chili cool completely, then transfer to a freezer-safe container. It will last up to 3 months in the freezer. When ready to eat, thaw overnight in the fridge and reheat on the stovetop or in the microwave.

FAQ (Frequently Asked Questions)

1. Can I use frozen chicken in this recipe?

Yes, you can absolutely use frozen chicken breasts in this recipe! One of the great things about the Instant Pot is its ability to cook frozen meat without defrosting. Simply add the frozen chicken to the pot and increase the pressure cooking time to 15-18 minutes instead of 12. Let the pressure release naturally for 10 minutes, then shred the chicken as usual. It works like a charm!

2. How can I make this chili thicker?

If you prefer a thicker chili, there are a few easy options:

• Mash some of the beans: Before adding the cream cheese, use a potato masher or the back of a spoon to mash some of the beans. This will naturally thicken the chili.
• Cornstarch slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the chili at the end. Let it cook for a few minutes until the chili thickens up.
• Extra cream cheese: Adding an additional ¼ cup of cream cheese will not only make the chili creamier but also thicken it a bit more.

3. Can I make this recipe on the stovetop?

Yes! If you don’t have an Instant Pot, you can still make this delicious white chicken chili on the stovetop. Here’s how:

• Sauté the onions and garlic in a large pot over medium heat, then add the chicken, spices, beans, green chiles, and corn. Pour in the broth.
• Bring everything to a boil, then reduce to a simmer and cook for 30-35 minutes, until the chicken is fully cooked.
• Remove the chicken, shred it, and stir it back into the pot. Add the cream cheese, stirring until it melts and the chili is creamy.
• Serve with your favorite toppings and enjoy!

4. Can I use chicken thighs instead of chicken breasts?

Definitely! Chicken thighs work just as well in this recipe, and they’re even juicier and more flavorful. If using boneless, skinless chicken thighs, keep the pressure cooking time the same—12 minutes will cook them perfectly. Shred the thighs just like you would the chicken breasts, and enjoy the rich, tender texture they bring to the chili.

5. How spicy is this chili? Can I adjust the heat level?

This Instant Pot White Chicken Chili is mildly spicy thanks to the green chiles and chili powder. If you prefer a spicier dish, you can:

• Add more chili powder or cumin for a deeper, more intense flavor.
• Toss in a diced jalapeño or two for extra heat.
• Stir in a pinch of cayenne pepper for an extra kick.

If you need to dial down the spice (especially for kids), you can skip the green chiles or reduce the chili powder. Feel free to adjust the spice level to suit your taste!

6. Can I make this recipe dairy-free?

Yes! To make this white chicken chili dairy-free, simply omit the cream cheese or replace it with a dairy-free alternative. Coconut cream is a great option to add creaminess without the dairy. You can also blend some of the beans to get that creamy texture.

7. How long does this chili last in the fridge?

Leftover chili can be stored in an airtight container in the fridge for up to 4 days. The flavors will deepen over time, so don’t be surprised if it tastes even better the next day!

8. Can I freeze this white chicken chili?

Absolutely! This chili is perfect for freezing and reheats beautifully. Let the chili cool completely, then transfer it to a freezer-safe container. It will last for up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge and reheat it in the microwave or on the stovetop.

9. What toppings go best with white chicken chili?

Toppings are where you can really get creative and make the chili your own! Here are some of my favorites:

• Shredded cheese (cheddar, Monterey Jack, or pepper jack)
• Sour cream or Greek yogurt
• Chopped cilantro
• Avocado slices
• Tortilla chips or strips for crunch
• Sliced jalapeños (for an extra kick)
• Squeeze of fresh lime juice for brightness

Feel free to mix and match, or even add a dollop of guacamole on top for some added creaminess.

10. Can I make this recipe in a slow cooker?

Yes! You can make white chicken chili in a slow cooker with minimal effort. Here’s how:

• Add all the ingredients (except the cream cheese) to the slow cooker.
• Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked.
• Shred the chicken, stir in the cream cheese, and cook for another 10-15 minutes until it melts and the chili is creamy.
• Serve with your favorite toppings!

11. Can I substitute the beans in this recipe?

If you’re not a fan of white beans or don’t have them on hand, you can substitute with another type of bean. Cannellini beans, navy beans, or even chickpeas work great in this chili. You can also add black beans for more variety. Just be sure to rinse and drain any canned beans before adding them to the pot.

12. What can I serve with white chicken chili?

This white chicken chili is pretty hearty on its own, but here are some great sides to serve alongside it:

• Cornbread: A sweet slice of cornbread is perfect for soaking up that creamy broth.
• Rice: Serve the chili over a bed of rice for a more filling meal.
• Salad: A simple green salad with a light vinaigrette can help balance the richness of the chili.
• Tortillas: Warm tortillas are great for dipping or wrapping around spoonfuls of chili.

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Conclusion

This Instant Pot White Chicken Chili is everything you want in a quick, hearty meal—creamy, flavorful, and incredibly easy to make. It’s one of those dishes that will leave everyone asking for seconds and will definitely become part of your regular rotation. Whether you’re meal prepping, cooking for the family, or just looking for something comforting on a chilly evening, this recipe has your back.

I can’t wait for you to try it! Don’t forget to load up on those toppings and enjoy every cozy, comforting bite. If you make it, let me know in the comments how you topped yours—I’m always looking for new ideas!