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Instant Pot White Chicken Chili

Packed with flavor and ready in a flash, this creamy chicken chili in the Instant Pot will become a family favorite.
A white and orange bowl of instant pot chicken chili topped with a lime, onions, and cilantro

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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 chicken chili is sure to become a family favorite. 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 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. If you need a paleo or Whole30 version, Instant Pot Turkey Chili is the way to go. Serve it up with Air Fryer Texas Toast, Air Fryer Cornbread, or Air Fryer Biscuits and life will be complete.

If you are new or have any questions about pressure cooking, check out this post on recipes for Instant Pot beginners.

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

Missing in the picture: chicken stock. Whoops!

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.

5 photos showing the steps for making instant pot chili

Can You Freeze This 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.

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.

Pro Tips/Recipe Notes

  • If you want to double your creamy chicken 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.

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

More Delicious Instant Pot Soups You’ll Love

A white and orange bowl of instant pot chicken chili topped with a lime, onions, and cilantro
Print Recipe
5 from 4 ratings

Instant Pot White Chicken Chili

Prep Time10 mins
Cook Time5 mins
Pressurizing/Depressurizing20 mins
Total Time35 mins
Packed with flavor and ready in a flash, this creamy chicken chili in the Instant Pot will become a family favorite.

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}
  • 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, warmed}
  • 3 tbsp cornstarch {optional}

Instructions

Instant Pot 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, 1 can 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 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 really well and stir into the chili. Press "saute" on the Instant Pot and allow it cook for 3-5 minutes, stirring often.
    3 tbsp cornstarch

Slow Cooker Instructions

  • 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.

Notes

If you want to double, 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.
Nutrition Facts
Instant Pot White 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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9 comments on “Instant Pot White Chicken Chili”

  1. 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!5 stars

  2. 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!5 stars

  3. 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!5 stars

  4. 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!!!!5 stars

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