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Easy Instant Pot Chicken Chili

You’ll love this delicious and simple Instant Pot Chicken Chili recipe. Packed with flavor and ready in a flash, this creamy chili is sure to become a family favorite. Like all soups, it’s even better the second day, making it a perfect addition to your meal prep routine. You’ll also find slow cooker instructions included.

An overhead image of a bowl of chicken chili with a spoon

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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 button, walk away. 

And just like my 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. If you need a paleo or Whole30 version, Chipotle 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 recipes for Instant Pot beginners.

What’s in This Creamy Chicken Chili?

  • Diced chicken breast, but you can also use chicken thighs if you prefer (see recipe notes for vegetarian options)
  • Chicken stock (related: How to Make Chicken Bone Broth)
  • Garlic, a can of green chilis, and onions (save time and use homemade frozen onions)
  • Spices – mild chili powder, cumin, dried oregano, and smoked paprika
  • A little bit of milk and cream cheese (and yes, you can use your favorite non-dairy products if you need)
  • Cornstarch (optional)

    chicken breast, onion, garlic, and other spices on a white board for making chicken chili

    Missing: chicken stock. Whoops!

How Do You Thicken White Chicken Chili?

If you prefer a 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.

5 photos showing the steps for making instant pot chili

Can You Freeze White Chicken 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 pint canning jars as part of my easy healthy meal prep. You can freeze in wide mouth 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. See my post on Canning Supplies for info on sizes, styles, and availability of various jar options.

Creamy Chicken Chili Variations

  • Add in 2 cups of frozen corn with the rest of the ingredients.
  • Want to use pre-cooked chicken (maybe leftovers from a Paleo Roast 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.

Pro Tips/Recipe Notes

  • If you want to double your creamy chicken chili, the cook 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 21 minutes at manual high pressure and allow for a full natural release.

A white bowl of Instant Pot Chicken Chili with lime and cilantro on a white board

More Delicious Instant Pot Soups You’ll Love

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An overhead image of a bowl of chicken chili with a spoon
Print
Instant Pot Chicken Chili
Prep Time
10 mins
Cook Time
5 mins
Pressurizing/Depressurizing
20 mins
Total Time
35 mins
 

Packed with flavor and ready in a flash, this creamy Instant Pot Chicken Chili will become a family favorite.

Course: Soup
Cuisine: American
Keyword: Creamy Chicken Chili, Instant Pot White Chicken Chili
Servings: 10
Calories: 212 kcal
Ingredients
  • 1 lb chicken breast {Cut into 1/2 inch pieces}
  • 3 cups white beans {2 15 oz cans}
  • 3 1/2 cups chicken stock
  • 1 cup onion {diced}
  • 3 cloves garlic {minced}
  • 1 can mild green chilis {4 oz can}
  • 2 tsp medium chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp oregano {dried}
  • 1/2 tsp smoked paprika
  • 1/4 cup milk {warmed}
  • 4 oz cream cheese {1/2 brick}
  • 3 tbsp cornstarch {optional}
Instructions
Instant Pot Instructions
  1. Add 1 cup of beans to the Instant Pot and mash.

  2. 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. Add all other ingredients except the milk and cream cheese. Stir.

  4. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes. 

  5. 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.

  6. Add the 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.

  7. {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 really well and stir into the chili. Press "saute" on the Instant Pot and allow it cook for 3-5 minutes, stirring often.

  8. Top with avocado, diced green onions, cilantro, cheese, tortillas, sour cream/plain Greek yogurt, and lime wedges or whatever your heart desires.

Slow Cooker Instructions
  1. Add 1 cup of beans to the slow cooker and mash.

  2. Add all other ingredients except the milk and cream cheese. Stir.

  3. Cook on low for 6-8 hours.

  4. 30 minutes prior to serving, add the milk and cream cheese and continue cooking with the lid on until they are incorporated.

Recipe Notes

If you want to double, the cook 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.

Nutrition Facts
Instant Pot Chicken Chili
Amount Per Serving (1 cup)
Calories 212 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 45mg15%
Sodium 198mg9%
Potassium 634mg18%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 3g3%
Protein 18g36%
Vitamin A 358IU7%
Vitamin C 6mg7%
Calcium 86mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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2 comments on “Easy Instant Pot Chicken Chili”

  1. Am I missing when I add the cream cheese and milk within the Instant Pot instructions? After the manual release?