I make this Instant Pot white chicken chili whenever I want something cozy, fast, and crowd-pleasing. It’s a creamy, mildly spicy stew built on white beans and green chiles, with tender shredded chicken folded through at the end. The Instant Pot shortens hands-on time and gives deeply developed flavors in under an hour, which is perfect for weeknights, potlucks, or a simple Sunday dinner.

Why you’ll love this dish

This white chicken chili hits a lot of marks: it’s quick, budget-friendly, and comforting. The Instant Pot does the heavy lifting so the chicken comes out perfect every time and the beans meld into a silky base. It’s mild enough for kids but easy to spice up for adults. Plus, most of the ingredients are pantry staples, so it’s a great “clean out the cupboard” recipe.

“A weeknight lifesaver—creamy, bright, and ready in under an hour. My family fights over the leftovers.” — home cook review

Step-by-step overview

Before you start, here’s the process in one glance:

Sauté onion and garlic in the Instant Pot to build flavor.
Deglaze with a little chicken broth to prevent a burn notice.
Add beans, green chiles, chicken, spices, and the rest of the broth.
Pressure cook on high for 12 minutes, then quick-release.
Shred the chicken, stir in cream cheese and cilantro until creamy.
Serve with toppings like sour cream, avocado, or tortilla strips.

What you’ll need

1 Tablespoon olive oil (or avocado oil)
1 pound boneless, skinless chicken breast (or thighs for more fat)
1 yellow onion, diced
1 Tablespoon minced fresh garlic (or 1 tsp garlic powder)
2 cups chicken broth (low-sodium works well)
2 (4.5 oz) cans chopped green chiles
2 (15.5 oz) cans white kidney beans (cannellini beans), drained and rinsed
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (adjust for spice)
1/2 teaspoon kosher salt, or to taste
4 ounces cream cheese, softened (see substitutions below)
1/4 cup chopped fresh cilantro

Substitutions/notes:

Cannellini or great northern beans both work.
Use shredded rotisserie chicken to skip pressure cooking—add at the end.
For dairy-free, swap cream cheese for 1/2 cup canned coconut milk thickened with 2 tbsp cashew butter.
If you want extra richness, stir in 1/4 cup half-and-half after shredding.

Step-by-step instructions

Set the Instant Pot to Sauté. Add the olive oil and let it heat for 30–45 seconds.
Add the diced onion and minced garlic. Cook, stirring, until the onion is soft and translucent, about 4–5 minutes. Press Cancel.
Pour in 1/2 cup of the chicken broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits—this prevents a burn notice.
Add the drained white beans, chopped green chiles, whole chicken breasts, cumin, chili powder, cayenne, kosher salt, and the remaining 1.5 cups chicken broth. Stir gently to combine.
Close the lid, lock it, and move the steam release to Sealing. Select Manual/Pressure Cook on High and set the time to 12 minutes. (It will take ~15 minutes to reach pressure.)
When the cook time finishes, carefully turn the steam release to Venting for a quick release. Wait until the float valve drops and the lid opens easily. Use caution—steam is hot.
Remove the chicken to a cutting board or bowl. Shred it with two forks or a pair of tongs. Return the shredded chicken to the pot.
Add the softened cream cheese and chopped cilantro. Stir until the cream cheese is fully melted and the chili is smooth. Taste and adjust salt or cayenne.
Serve hot with toppings like sour cream, shredded cheese, pickled jalapeños, diced avocado, lime wedges, and tortilla strips.

Best ways to enjoy it

Garnishes: a dollop of sour cream or Greek yogurt, shredded cheddar or Monterey Jack, fresh cilantro, and lime wedges brighten the bowl.
Crunch: tortilla strips or crushed tortilla chips add texture.
Sides: serve with cornbread, a simple green salad, or warm flour tortillas.
Drinks: light beers, a citrusy margarita, or a crisp white wine pair nicely.

Storage and reheating tips

Refrigerate: Cool to room temp (no more than 2 hours), then store in airtight containers up to 4 days.
Reheat: Gently rewarm on the stovetop over low heat, stirring occasionally, or microwave in 1-minute bursts until hot. Add a splash of broth if it’s too thick.
Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Food safety: Reheat leftovers to 165°F (74°C) before serving.

Helpful cooking tips

Prevent burn notices: Always deglaze after sautéing. Scraping the bottom removes any stuck bits.
Even cooking: If breasts are very thick, pound slightly or slice them in half horizontally so they cook evenly under pressure.
Shredding shortcut: Place warm cooked chicken in a stand mixer with the paddle on low for 15–20 seconds to shred quickly.
Texture control: For a creamier base, mash 1/2 cup of the beans against the pot side before adding the chicken back. Use an immersion blender for a fully silky texture.
Salt last: Because canned beans and broth can be salty, adjust salt after cooking.

Creative twists

Vegetarian: Replace chicken with extra beans or cubed sweet potato. Use vegetable broth and stir in a few tablespoons of cashew cream.
Smoky chipotle: Add 1–2 canned chipotle peppers in adobo and reduce green chiles for a smoky heat.
Turkey version: Use ground turkey browned in the Sauté step instead of whole breasts. Cook together under pressure for a similar result.
Slow cooker: After sautéing onion and garlic on the stovetop, transfer everything to a slow cooker and cook on low 4–5 hours, then add cream cheese and cilantro.

Common questions

Q: Can I use frozen chicken breasts?
A: Yes, but increase the pressure-cooking time to 18–20 minutes (depending on size) and allow a longer time to reach pressure. Ensure the internal temperature reaches 165°F. If using frozen, skip quick-searing; deglaze carefully after any browned bits.

Q: What if my Instant Pot shows a “burn” notice?
A: Cancel, open the lid, and scrape any stuck bits from the bottom. Add extra liquid (1/4–1/2 cup). Make sure beans aren’t layered directly on the bottom—stir them in. Always deglaze fully after sautéing.

Q: Can I make this dairy-free?
A: Yes. Replace cream cheese with canned coconut milk thickened with a spoonful of cashew butter, or use a dairy-free cream cheese. Taste and adjust seasoning since flavors may mellow.

Q: How spicy is this chili? Can I make it milder?
A: The base recipe is mildly spicy from the canned chiles and a touch of cayenne. To make it milder, omit the cayenne and use mild green chiles. To increase heat, add diced jalapeños, chipotle, or extra cayenne.

Q: Can I halve the recipe?
A: Yes, halving works, but pressure cook time remains the same because it’s determined by reaching pressure—not the volume. Liquid must still meet your Instant Pot’s minimum fill line.

Conclusion

If you’d like to compare variations or see alternate ingredient ideas, check this version at Instant Pot White Chicken Chili Recipe – iFoodReal.com and this one at Instant Pot White Chicken Chili Recipe – NatashasKitchen.com. Both offer helpful tweaks and serving suggestions that pair well with the method above.