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You’ll love this delicious and simple Instant Pot White Chicken Chili recipe. Packed with flavor and ready in a flash, this creamy white bean chili is sure to become a family favorite. You’ll also find slow cooker instructions included.
Soup lovers rejoice because this Instant Pot Chicken Chili is like a hearty and snuggly hug in a bowl! It’s also the kind of recipe that everyone loves – push the button, walk away.
And just like my Instant Pot Chicken Pot Pie, Instant Pot Matzo Ball Soup, and Instant Pot Chicken and Dumplings, this is pure 100% comfort food.
If you’re looking for red chili, you’ll love our easy Butternut Squash Chili. Serve it up with Air Fryer Texas Toast, Air Fryer Cornbread, or Air Fryer Biscuits and life will be complete.
If you need a paleo or Whole30 version, Instant Pot Turkey Chili is the way to go.
If you are new or have any questions about pressure cooking, check out this post on easy Instant Pot recipes for beginners.
Variations
- Add in 2 cups of frozen corn with the rest of the ingredients.
- Want to use pre-cooked chicken (maybe leftovers from a Dry Brined Chicken)? Add it to the chili after it has finished cooking to prevent the meat from drying out.
- Instead of milk and cream cheese, sub in a can of full-fat coconut milk for a dairy-free option.
- Increase the chili powder or use fresh jalapenos if you prefer your chili spicy.
How Do You Thicken White Chicken Chili?
If you prefer an even thicker chili, you have multiple options with this recipe: 1) mash more beans before cooking 2) thicken the finished chili with a cornstarch slurry (see recipe card for details) 3) use an immersion blender to puree a bit of the chili after it has cooked or 4) double the cream cheese you add.
Can You Freeze White Bean Chili?
Yes! The milk and cream cheese in the recipe might make the thawed texture a bit grainy, but it will still be delicious.
I prefer to freeze soups in Souper Cubes or pint canning jars as part of my easy healthy meal prep. You can freeze in wide-mouth glass jars as long as: 1) the chili is fully cooled before you put the jars in the freezer and 2) you leave 1 inch of space at the top of the jar to allow for the soup to expand as it freezes. Prior to serving, allow the contents to thaw before reheating.
Pro Tips/Recipe Notes
- If you want to double your white bean chili, the cooking time remains the same. If using a 6-quart Instant Pot, make sure the ingredients don’t go above the max fill line and allow for a full natural release.
- Make your prep even easier by learning how to freeze garlic and how to freeze onions.
- This recipe is easily adaptable to be vegetarian if you’d like. Double the beans, leave out the chicken, and sub in vegetable stock. If you’re vegan, you can use your favorite non-dairy milk and cream cheese.
- Warming the milk and cream cheese for ~30 seconds in the microwave will help it blend into the soup more easily.
- Instead of canned beans, you can make a batch in your instant Pot before cooking the chili. Add 2 cups of dried white beans and 6 cups of water. Cook for 30 minutes at manual high pressure and allow for a full natural release.
More Delicious Instant Pot Soups You’ll Love
- Instant Pot Zuppa Toscana
- Creamy White Bean Soup
- Paleo Chicken Pot Pie Soup
- Instant Pot Chicken Gnocchi Soup
- Creamy Instant Pot Tortellini Soup
- Instant Pot Beef Barley Soup
- Instant Pot Tortilla Soup With Rice
- Whole30 Beef Stew
- Instant Pot Lentil Soup
- Instant Pot Vegetable Noodle Soup
- Check out all my Instant Pot Soup Recipes
Instant Pot White Chicken Chili
Ingredients
- 1 lb chicken breast {Cut into 1/2 inch pieces}
- 3 cups white beans {2, 15 oz cans, drained}
- 3 cups chicken stock
- 1 cup onion {diced}
- 3 cloves garlic {minced}
- 4 oz mild green chilis {1 small can}
- 2 tsp medium chili powder
- 1 1/2 tsp cumin
- 1/2 tsp oregano {dried}
- 1/2 tsp smoked paprika
- 1/4 cup whole milk {warmed}
- 4 oz cream cheese {1/2 brick, warmed}
- 3 tbsp cornstarch {optional}
Instructions
- Add 1 cup of cooked beans to the Instant Pot and mash.
- Pour in chicken stock and use a wooden spoon to make sure the smashed beans are lifted off the bottom of the pot (this will prevent a burn notice).3 cups chicken stock
- Add all other ingredients except the milk and cream cheese. Stir.3 cups white beans, 1 cup onion, 3 cloves garlic, 4 oz mild green chilis, 2 tsp medium chili powder, 1 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp smoked paprika, 1 lb chicken breast
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.
- When the chili has finished cooking, the Instant Pot will beep and switch to ”keep warm". Allow it to sit with the lid on for 10 minutes and then do a manual release with the nozzle set to venting.
- Add the warmed cream cheese and milk and stir to combine. If you're using cold cream cheese, you may need to put the Instant Pot on "saute" for a few minutes while stirring before it will incorporate.4 oz cream cheese, 1/4 cup whole milk
- {OPTIONAL} To thicken: combine 3 tbsp of cornstarch and 1/4 cup of broth from the instant pot in a small bowl (this creates a “slurry”). Whisk well and stir into the chili. Press "saute" on the Instant Pot and allow it to cook for 3-5 minutes, stirring often.3 tbsp cornstarch
Notes
- If you want to double the recipe, the cooking time remains the same. If using a 6-quart Instant Pot, make sure the ingredients don’t go above the max fill line and allow for a full natural release.
- Instead of milk and cream cheese, sub in a can of full-fat coconut milk for a dairy-free option.
- Add 1 cup of beans to the slow cooker and mash.
- Add all other ingredients except the milk and cream cheese. Stir.
- Cook on low for 6-8 hours.
- 30 minutes prior to serving, add the milk and cream cheese and continue cooking with the lid on until they are incorporated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! This was fantastic. A favorite of my awesome mother in laws, I hadn’t tried it before and the whole family loved it!
So glad you and the crew enjoyed it! Tell Carol hi for us. 🙂
Made this last night and got three thumbs up! I loved it too! It needs to be a little spicier but it was so creamy and warm on a cold winter’s night! I would order this and eat this in a restaurant; I consider it restaurant-quality food. (And trust me, although my family likes my cooking, half the stuff I make, I’m like, Meh…) Great job, Sarah!
So glad you enjoyed it, Melissa! But I hope you know that now I am picturing someone in your family having three thumbs… 🙂
This is my crew’s favorite soup right now! It tastes delish on day 1 and even better on days 2 and 3! Everyone cheers when they hear it’s what’s for dinner. Pair it with some corn bread and I have a fast meal done on crazy weeknights. Everyone walks away from the table satisfied and fighting over who gets the leftovers the next day. Win in my book! Great recipe Sarah!
I love the fact that soup/chili/stew improves with time! So glad you all enjoy it so much.
Thanks for taking the time to leave a review. 🙂
Made this tonite – mashed an entire can of beans (so, more than a C), used goat cheese instead of cream cheese (cause I had it), and forgot to put in the 3rd C of chicken broth and it was perfect. Very easy, very tasty!
My husband called it a morale booster. My 10 year old son called it an award winner! We loved the flavor! Nice job on this recipe!!!! I added cheddar cheese after the cream cheese and the milk. Definitely thickened it up and added some tortilla chips when served. Delish!!!!
Glad you liked it and were able to adapt it to your preference!!
Am I missing when I add the cream cheese and milk within the Instant Pot instructions? After the manual release?
Gosh, yes Lisa, sorry! Updated the recipe to clarify. So sorry!