This Instant Pot white chicken chili is done in 30 minutes—and tastes like it slow-cooked all day

Creamy, comforting, and lightning-fast, this Instant Pot white chicken chili is your shortcut to a cozy meal. It’s got all the richness of a slow-simmered chili, with a fraction of the time and effort.

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Why We Love This Instant Pot Chili

Once you make white chicken chili in the Instant Pot, it’s hard to go back. You get tender chicken, creamy beans, and bold flavor in no time. Here’s why we love it:

• Speedy Comfort: Ready in just 30 minutes (including pressure time!).
• Dump-and-Go Simplicity: No sautéing needed.
• Creamy Finish: A swirl of cream cheese makes every bite rich and satisfying.
• Meal Prep Gold: Leftovers reheat beautifully.

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What You’ll Need

• Chicken Breasts – Boneless, skinless.
• White Beans – Cannellini or Great Northern.
• Green Chiles – Mild heat and great flavor.
• Corn – Optional, but adds sweetness and texture.
• Onion & Garlic Powder – For quick, easy flavor.
• Chicken Broth – Your savory base.
• Cream Cheese – Makes the chili rich and creamy.
• Spices – Cumin, chili powder, oregano, salt, and pepper.

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How to Make White Chicken Chili in the Instant Pot

1. Add Ingredients: Place chicken, beans, green chiles, corn, broth, and all seasonings into the Instant Pot. Stir to combine.
2. Pressure Cook: Seal the lid and cook on HIGH pressure for 15 minutes. Let the pressure naturally release for 10 minutes, then do a quick release.
3. Shred Chicken: Remove chicken, shred with two forks, and return to the pot.
4. Make It Creamy: Stir in cream cheese until fully melted and smooth.
5. Serve: Spoon into bowls and add your favorite toppings.

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Tips and Tricks

• Frozen Chicken? Add 3–5 extra minutes to the pressure time.
• Low Fat Option: Use light cream cheese or Greek yogurt.
• Add Veggies: Stir in chopped spinach or kale after pressure cooking.
• Make It Spicier: Add jalapeño slices before sealing the lid.

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How to Serve It

Toppings
Sour cream, avocado, green onion, shredded cheese, tortilla strips.

Sides
Cornbread muffins, tortilla chips, or a fresh salad with lime vinaigrette.

Leftover Love
Store in the fridge or freeze for an easy dinner later—just reheat and enjoy.

White Chicken Chili (Instant Pot)

Prep Time: 5 minutes
Cook Time: 15 minutes (plus 10 minutes natural release)
Total Time: ~30 minutes
Servings: 6

Creamy, comforting, and lightning-fast, this Instant Pot white chicken chili is your shortcut to a cozy meal. It’s got all the richness of a slow-simmered chili, with a fraction of the time and effort.

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 cup corn (optional)
• 3 cups chicken broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon dried oregano
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• 1 block (8 oz) cream cheese, cubed

Instructions

1. Add chicken, beans, green chiles, corn (if using), broth, and all seasonings to the Instant Pot. Stir to combine.
2. Seal the lid and set to HIGH pressure for 15 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
3. Remove chicken, shred with two forks, and return to the pot.
4. Stir in cream cheese until fully melted and chili is creamy.
5. Taste and adjust seasoning if needed.
6. Serve hot with desired toppings.

Notes

Spicy Version: Add jalapeño slices or a pinch of cayenne.

Using Frozen Chicken: Add 3–5 minutes to pressure cooking time.

Lower Fat: Use light cream cheese or substitute with Greek yogurt.

Extra Veggies: Stir in baby spinach or chopped kale after cooking.