Instant Pot white chicken chili is a creamy chicken chili that’s made entirely in the Instant Pot. This easy recipe makes a tasty, low-prep dinner.

A brown pottery bowl filled with Instant Pot white chicken chili next to two lime wedges.

Instant Pot white chicken chili is a quick and easy creamy chicken chili that’s made entirely

in the Instant Pot. This simple recipe is made with just a few pantry-staple ingredients, and it comes together with almost no prep.

The creamy chili is a great alternative to traditional chili, and there are notes below to help you make this recipe dairy-free if you prefer.

How to make Instant Pot white chicken chili

Step 1: Add onion, beans, corn, broth, green chiles, garlic, cumin, chili powder, salt, and pepper to a 6 quart or 8 quart Instant Pot. Do not stir.

Two chicken breasts on top of white chicken chili ingredients in an Instant Pot.

Step 2: Place the chicken on top.

Step 3: Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 20 minutes.

Step 4: Let the pressure release naturally for 10 minutes, and then carefully turn the pressure release valve to venting to release any remaining pressure.

Step 5: Unlock and remove the lid.

Two forks shredding chicken in an Instant Pot.

Step 6: Remove the chicken and shred with 2 forks.

Cream cheese Greek yogurt and lime juice in white chicken chili in an Instant Pot.

Step 7: Return chicken to the pot along with yogurt, cream cheese, and lime juice.

White chicken chili with a silver spoon in it in an Instant Pot.

Step 8: Stir until the cream cheese has melted, and the chili is well combined.

Two silver spoons underneath a brown bowl of Instant Pot white chicken chili.

Tips

  • Onion: White onion or yellow onion will work well in this chili.
  • Beans: Cannellini beans or white beans also work well.
  • Chicken broth: Chicken stock also works. Feel free to use regular broth or no salt broth.
  • Green chiles: For some heat, use medium or hot. For milder chili, use mild green chiles.
  • Greek yogurt: Sour cream can be used in place of the Greek yogurt. Feel free to use 5% or 2% yogurt if you prefer.
  • Cream cheese: Full-fat cream cheese or Greek yogurt cream cheese will also work. I don’t recommend using fat-free cream cheese.
  • Serving: Serve topped with fresh cilantro and additional lime wedges, tortilla chips, and Greek yogurt for serving.

Recipe FAQs

Can I double this recipe?

You can! I’ve doubled this recipe in a 6 quart Instant Pot. Simply double the ingredients, but the cooking time will remain the same.

Can I make this recipe dairy-free?

Absolutely! Simply omit the yogurt and cream cheese. For creamier chili without the dairy, use 3 cans of beans and mash part of the beans before serving.

Top view of a brown bowl of Instant Pot white chicken chili between a dish of cilantro and a fresh lime wedge.

Storage

Storage any leftover white chicken chili in an airtight container in the refrigerator. The chili will keep for up to 4 days when properly stored in the fridge.

More Instant Pot chili recipes!

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A brown pottery bowl filled with Instant Pot white chicken chili next to two lime wedges.
5 from 2 votes

Instant Pot White Chicken Chili

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Pressure Release: 10 minutes
Total Time: 55 minutes
Instant Pot white chicken chili is a creamy white chicken chili that's made entirely in the Instant Pot.

Ingredients

  • 1 cup diced onion
  • 2-15 ounce cans Great Northern beans drained and rinsed
  • 1 cup frozen corn kernels
  • 1 cup reduced-sodium chicken broth
  • 4 ounce can diced green chiles
  • 3 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 1/2 tsp salt
  • 1/2 teaspoon ground black pepper
  • 1 pound boneless skinless chicken breasts
  • 1/2 cup plain non-fat Greek yogurt
  • 2 ounces reduced-fat cream cheese
  • 2 tablespoons fresh lime juice

Instructions
 

  • Add onion, beans, corn, broth, green chiles, garlic, cumin, chili powder, salt, and pepper to a 6 quart or 8 quart Instant Pot. Do not stir.
  • Place the chicken on top.
  • Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 20 minutes. It should take about 15 minutes for the pot to come to pressure.
  • Let the pressure release naturally for 10 minutes, and then carefully turn the pressure release valve to venting to release any remaining pressure.
  • Unlock and remove the lid.
  • Remove the chicken and shred with 2 forks.
  • Return chicken to the pot along with yogurt, cream cheese, and lime juice.
  • Stir until the cream cheese has melted, and the chili is well combined.

Notes

  • Onion: White onion or yellow onion will work well in this chili.
  • Beans: Cannellini beans or white beans also work well.
  • Chicken broth: Chicken stock also works. Feel free to use regular broth or no salt broth.
  • Green chiles: For some heat, use medium or hot. For milder chili, use mild green chiles.
  • Greek yogurt: Sour cream can be used in place of the Greek yogurt. Feel free to use 5% or 2% yogurt if you prefer.
  • Cream cheese: Full-fat cream cheese or Greek yogurt cream cheese will also work. I don’t recommend using fat-free cream cheese.
  • Nutrition values are estimates.

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 14g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 425mg | Potassium: 572mg | Fiber: 2g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 2mg

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Main Course
Cuisine: American
Keyword: Instant Pot white chicken chili, Instant Pot white chicken chili recipe

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A brown pottery bowl filled with Instant Pot white chicken chili next to two lime wedges.

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5 from 2 votes (1 rating without comment)

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2 Comments

  1. Kirstie Behlmann says:

    5 stars
    I love this delicious easy recipe! Thank you.

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