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Instant Pot White Chicken Chili

A creamy, mildly spicy stew with white beans and green chiles, featuring tender shredded chicken, perfect for weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 Tablespoon olive oil (or avocado oil)
  • 1 pound boneless, skinless chicken breast (or thighs for more fat)
  • 1 medium 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
Spices
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (adjust for spice)
  • 1/2 teaspoon kosher salt, or to taste
Finishing Touches
  • 4 ounces cream cheese, softened See substitutions below
  • 1/4 cup chopped fresh cilantro

Method
 

Preparation
  1. Set the Instant Pot to Sauté. Add the olive oil and let it heat for 30–45 seconds.
  2. Add the diced onion and minced garlic. Cook, stirring, until the onion is soft and translucent, about 4–5 minutes.
  3. Press Cancel then pour in 1/2 cup of the chicken broth. Scrape the bottom of the pot with a wooden spoon to release any browned bits.
  4. Add the drained white beans, chopped green chiles, whole chicken breasts, cumin, chili powder, cayenne, kosher salt, and the remaining 1.5 cups of chicken broth. Stir gently to combine.
  5. 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.
Cooking
  1. 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.
  2. Remove the chicken to a cutting board or bowl. Shred it with two forks or tongs. Return the shredded chicken to the pot.
  3. 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.
Serving
  1. Serve hot with toppings like sour cream, shredded cheese, pickled jalapeños, diced avocado, lime wedges, and tortilla strips.

Notes

For a dairy-free option, replace cream cheese with 1/2 cup canned coconut milk thickened with 2 tbsp cashew butter. Extra richness can be achieved by stirring in 1/4 cup half-and-half after shredding.