Name: Instant Pot White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 30 oz. great northern beans (drained and rinsed, canned); 2 cups frozen corn; 1/2 cup yellow onion (diced); 2 garlic cloves (minced); 4 oz. hatch green chiles; 1 tsp chili powder; 1 tsp cumin; 1 tsp salt; 1/4 tsp black pepper (plus more to taste); 1 lb. boneless skinless chicken (breast or thighs); 1/2 cup plain cream cheese (regular or dairy-free); 1 1/4 cup chicken broth; Cilantro; Avocado; Jalapeño; Tortilla chips

There’s something incredibly comforting about a rich, creamy chili that comes together in a flash—and that’s exactly what the Instant Pot White Chicken Chili Recipe delivers. It’s packed with tender chicken, beans, and a zing of green chilies, all bubbling away in one pot for a satisfying meal that feels like a warm hug on a chilly day.

A white bowl filled with creamy white chicken chili that has white beans and yellow corn mixed in, topped with golden brown crispy tortilla strips arranged in a small pile on one side. On the opposite side, there are three bright green slices of avocado fanned out next to two lime wedges. Small green chopped herbs are sprinkled on top, adding freshness and color. A silver spoon is resting inside the bowl on the right side. The bowl is on a white marbled surface with a blue-and-white striped cloth napkin nearby and some fresh cilantro leaves to the left. A halved avocado with its large seed is placed at the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot White Chicken Chili Recipe
Top Tip
How to Serve Instant Pot White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot White Chicken Chili Recipe

Why You'll Love This Recipe

I can’t get enough of this Instant Pot White Chicken Chili Recipe—not just because it’s crazy easy, but because it strikes the perfect balance between hearty and fresh. Whether it’s a quick weeknight fix or a cozy weekend meal, this chili has become my go-to when I want something delicious without fuss.

Simplicity meets flavor: Minimal prep with layers of warming spices that make the chili sing.
One-pot convenience: The Instant Pot does all the heavy lifting, locking in moisture and flavor.
Customizable heat: You control the spice level easily by adjusting the green chiles and jalapeños.
Allergy-friendly options: Dairy-free cream cheese blends seamlessly—nobody misses the dairy!

Ingredients & Why They Work

This Instant Pot White Chicken Chili Recipe is built on simple ingredients that complement each other beautifully—the beans add creaminess and fiber, the chicken brings protein-packed heartiness, and the spices give it that signature smoky warmth. Shopping is easy, and you probably already have most of these in your pantry!

Flat lay of great northern beans in a small white ceramic bowl, bright yellow frozen corn kernels in a white bowl, finely diced yellow onion on a white plate, two peeled garlic cloves on a white dish, a small pile of fresh hatch green chilies, a white ceramic bowl with chili powder, another white bowl with cumin powder, a small white bowl holding salt, a tiny white bowl containing black pepper, a raw whole boneless skinless chicken breast with clean skin, several small chunks of plain cream cheese on a white plate, a small white bowl with clear golden chicken broth, a white bowl with fresh lime wedges, a few sprigs of bright green cilantro, a halved ripe green avocado with creamy flesh visible, one whole fresh green jalapeño pepper, and a handful of crisp tortilla strips arranged neatly on a white plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Great northern beans: These beans are creamy and hold their shape well after pressure cooking—key for that smooth chili texture.
Frozen corn: Adds a hint of sweetness and pops of texture without any extra chopping.
Yellow onion: Provides a mellow, sweet base flavor that softens beautifully under pressure.
Garlic cloves: Minced for that fragrant punch that’s just right without overpowering the dish.
Hatch green chilies: I love theirs smoky flavor; they give the chili its subtle heat and depth.
Chili powder, cumin, salt, and black pepper: The classic spice combo that lifts every spoonful with warmth and complexity.
Boneless skinless chicken: Breast or thighs both work—thighs will be juicier but breasts shred nicely too.
Plain cream cheese: Adds a luscious creaminess; I use dairy-free options when needed without missing a beat.
Chicken broth: The flavorful liquid base that ties everything together.
Lime juice: A squeeze brightens up the chili right at the end.
Cilantro, avocado, jalapeño, tortilla chips: Perfect toppings to bring freshness, creaminess, and crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore most about this Instant Pot White Chicken Chili Recipe is how easy it is to make your own tweaks. I’ve played around with adding more spice, swapping chicken for turkey, and even making it completely vegetarian by using extra beans and veggies—you’ll find your perfect match in no time.

Variation: I sometimes toss in diced bell peppers or a handful of spinach at the end to amp up the veggie factor—it works surprisingly well.
Heat factor: If you crave more spice, doubling the green chilies or stirring in cayenne pepper amps things up without losing the creamy balance.
Dairy-free twist: Using plant-based cream cheese means my dairy-sensitive friends enjoy the same rich texture without hiccups.

Step-by-Step: How I Make Instant Pot White Chicken Chili Recipe

A white bowl sits on a white marbled surface filled with a thick soup that has shredded light-colored chicken, yellow corn kernels, and white beans in a creamy, pale broth. On the left side of the bowl, several crispy golden brown tortilla strips are placed on top. Below these, bright green slices of avocado fan out, sprinkled with small pieces of green herbs. The soup is garnished with chopped green herbs and small black pepper flakes scattered on top. A wedge of lime is positioned near the avocado, and a silver spoon rests inside the bowl on the right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer Your Ingredients into the Instant Pot

First, I always drain and rinse my canned beans thoroughly to reduce sodium and any canned aftertaste. Then, dump those into the Instant Pot, topping with frozen corn, diced onion, minced garlic, and the green chiles. Scatter in the chili powder, cumin, salt, and pepper before carefully laying the chicken pieces on top—this layering helps even cooking. Lastly, add the cream cheese in small chunks; it might look funny but melts beautifully under pressure. Pour the chicken broth over everything to make sure it doesn’t scorch.

Step 2: Pressure Cook and Release

Seal the lid, turn the valve to “seal,” and set your Instant Pot for 15 minutes on high pressure. The pot will take about 10 minutes to come up to pressure, so factor that in when planning your meal. After cooking, I let it naturally release for 10 minutes—this step is crucial to prevent the chili from splattering and to allow flavors to settle. Then, I do a quick manual release to release any remaining pressure.

Step 3: Shred the Chicken and Stir It All Together

Once the pressure is fully released, take the chicken out with tongs and place it on a cutting board. Two forks make short work of shredding it into bite-sized pieces. While shredding, give the chili a good stir with a spoon to fully melt the cream cheese into the broth, creating that luxuriously creamy texture. Finally, stir the shredded chicken back in so every spoonful has tender bits throughout.

Top Tip

Over the years of making this chili, I’ve nailed down some tips that consistently make the dish shine. Paying attention to these little details will save you time and frustration, and help you get the best flavor and texture every time.

Don’t skip the natural release: It helps meld flavors and prevents the chili from foaming up and making a mess.
Chunk your cream cheese: Adding it in chunks helps it melt evenly instead of clumping into one big piece.
Use fresh lime juice at the end: I’ve learned this brightens the chili and balances the creaminess beautifully.
Choose your chicken wisely: Thighs stay juicier but breasts shred more easily—pick what suits your mood!

How to Serve Instant Pot White Chicken Chili Recipe

White Chicken Chili - Serving Suggestion

Garnishes

When I serve this chili, I pile on fresh cilantro and chunks of creamy avocado—those flavors and textures lift it to the next level. A few thin slices of jalapeño add just the right kick, and I can’t resist crunchy tortilla chips sprinkled on top for that satisfying contrast to the creamy soup.

Side Dishes

This chili is a meal by itself, but sometimes I pair it with a simple green salad tossed in a tangy vinaigrette or a warm cornbread to soak up every last bite—comfort food heaven every time.

Creative Ways to Present

For a fun twist at gatherings, I’ve served the chili in mini bread bowls, which guests love because it feels special and eliminates extra dishes. Ladled into individual ramekins with colorful toppings arranged like a palette makes it super festive—perfect for cozy dinner parties.

Make Ahead and Storage

Storing Leftovers

I always store leftover chili in airtight containers in the fridge and find it stays fresh for about 3-4 days. The flavors actually deepen overnight, making the next day’s lunch even tastier.

Freezing

This Instant Pot White Chicken Chili Recipe freezes beautifully. I portion it into freezer-safe containers or bags, making sure to leave some space for expansion, and it keeps well for up to 3 months. When I’m ready, I thaw it overnight in the fridge before reheating.

Reheating

Reheating on the stovetop over low heat is my favorite—it allows me to stir gently, so the creaminess stays perfect. If I'm in a rush, a quick microwave zap works too, just be sure to stir every minute or so to avoid hot spots and ensure a smooth texture.

Frequently Asked Questions:

Can I use dried beans instead of canned for this chili?

Absolutely! You can use dried great northern beans, but be sure to soak them overnight and pre-cook them before adding to the Instant Pot. Otherwise, the beans won't soften properly with the usual cooking time.

What chicken cut works best in this recipe?

Both boneless skinless chicken breasts and thighs work well. Thighs tend to be juicier and more tender after cooking, but breasts shred easily and keep the chili leaner. Choose based on your preference or what you have on hand.

Can I make this chili dairy-free?

Yes! Simply swap regular cream cheese for a dairy-free version. The chili remains creamy and delicious without any loss of flavor or texture, making it perfect for those avoiding dairy.

How do I adjust the spice level of this chili?

You can easily tailor the spice by adding more or fewer hatch green chilies or jalapeños. If you prefer it milder, reduce or omit the jalapeños and use mild green chilies. For extra heat, add a pinch of cayenne or hot sauce when serving.

Final Thoughts

This Instant Pot White Chicken Chili Recipe has become a staple in my kitchen because it’s straightforward, comforting, and endlessly adaptable. I love how it fills the house with mouthwatering aromas and how quickly it comes together after a busy day. Trust me, once you try it, you’ll want to keep this recipe in your back pocket for anytime you need a warm, satisfying meal made with love.