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Instant Pot White Chicken Chili

Creamy white chicken chili with tender shredded chicken and white beans

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A creamy, comforting chili made easy in the Instant Pot. Tender chicken, creamy cannellini beans, and a velvety broth come together in under an hour for a family-friendly meal that feels like a warm hug.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (4 oz) can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 4 cups low sodium chicken broth
  • 2 (15.5 oz) cans cannellini beans, drained and rinsed
  • 1 (15.25 oz) can whole kernel corn, drained
  • 1 (8 oz) block cream cheese, softened and cubed
  • Juice of 1 lime
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Set Instant Pot to Saute function. Add oil. Cook diced onion for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  2. Stir in cumin, oregano, chili powder, and smoked paprika. Cook 30 seconds. Pour in 0.5 cup chicken broth to deglaze, scraping up browned bits. Cancel Saute.
  3. Add remaining broth, green chiles, beans, corn, and chicken. Season lightly with salt and pepper.
  4. Secure lid, set valve to Sealing. Select Manual/Pressure Cook on High for 10 minutes. Pot will take 10-15 minutes to come to pressure.
  5. Once cook time ends, let pressure release naturally for 10 minutes. Then carefully release any remaining pressure.
  6. Remove chicken to a board and shred with two forks. Return chicken to pot.
  7. Add cubed cream cheese and lime juice. Stir until cream cheese is fully melted and incorporated. Taste and adjust seasoning. Serve hot.

Notes

For a lighter version, use Neufchatel or light cream cheese. Always add cream cheese after pressure cooking to prevent separation. Chili thickens upon standing; add a splash of broth when reheating if needed.

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