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The Creamiest Instant Pot White Chicken Chili: Ready in 30 Minutes for Easy Weeknight Dinners

A close-up of a bowl filled with creamy instant pot white chicken chili, topped with sour cream and fresh parsley.
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Make this creamy, flavorful Instant Pot White Chicken Chili for a quick dinner solution. This easy recipe is perfect for weeknight meals and meal prep, delivering comfort food flavor fast.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups low-sodium chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • Salt and black pepper to taste
  • Optional toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro, avocado

Instructions

  1. Set your Instant Pot to the Sauté function. Add olive oil. When hot, add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Press Cancel.
  2. Add the chicken breasts, green chiles, cumin, oregano, chili powder, and cayenne pepper (if using) to the Instant Pot liner. Pour the chicken broth over the ingredients. Do not stir excessively.
  3. Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook on High for 10 minutes.
  4. When the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully perform a quick release for any remaining pressure.
  5. Remove the chicken breasts to a cutting board. Use two forks to shred the chicken. Return the shredded chicken to the pot.
  6. Stir in the rinsed and drained cannellini and great northern beans.
  7. Set the Instant Pot to the Low or High Slow Cook setting (or keep it on the Keep Warm setting if your model allows for gentle heating). Add the cubed cream cheese and stir until it melts completely into the chili, creating a creamy texture.
  8. Stir in the heavy cream or half-and-half. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve hot with your favorite toppings. This is a fantastic healthy Instant Pot meal for meal prep.

Notes

  • For an extra creamy texture, reserve about 1 cup of the broth mixture before adding the cream cheese, blend it with 1/4 cup of the cream cheese, and then stir the mixture back into the chili.
  • If you prefer a thicker chili, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the chili during the final heating step until thickened.
  • Using rotisserie chicken speeds up this recipe significantly; skip the pressure cooking step and simply add pre-cooked shredded chicken during Step 6.

Nutrition

Find it online: https://eatableempress.com/instant-pot-white-chicken-chili/