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Creamy White Chicken Chili Instant Pot Recipe

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A quick and easy creamy white chicken chili made in the Instant Pot, blending tender shredded chicken with white beans, green chilies, cream cheese, and sour cream for a hearty, comforting dinner.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (can substitute thighs)
  • 2 cans (15 oz each) cannellini or Great Northern white beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 2 cups low sodium chicken broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream (can substitute Greek yogurt)
  • 1 small jalapeño, seeded and chopped (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • A handful fresh cilantro, chopped (optional, for garnish)
  • Lime wedges for serving

Instructions

  1. Chop onion, mince garlic, and dice jalapeño if using (about 5 minutes).
  2. Set Instant Pot to ‘Sauté’ mode and heat olive oil. Add onion, garlic, and jalapeño; cook until onions are translucent and fragrant, about 3-4 minutes.
  3. Stir in cumin, chili powder, oregano, and cayenne pepper if using; cook for 30 seconds to toast spices.
  4. Place chicken breasts on top of sautéed mixture. Pour in chicken broth, then add drained white beans and diced green chilies. Stir gently to combine without breaking up chicken.
  5. Seal Instant Pot lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes. Allow a few minutes for pressure to build before timer starts.
  6. Let pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
  7. Open lid and shred chicken with two forks directly in the pot. Stir to mix shredded chicken evenly.
  8. Stir in softened cream cheese and sour cream until fully melted and combined, creating a creamy texture.
  9. Taste and season with salt and pepper as desired. Add extra heat with hot sauce or more jalapeño if preferred.
  10. Serve chili in bowls garnished with chopped cilantro and lime wedges.

Notes

Sautéing aromatics before pressure cooking enhances flavor. Use softened cream cheese to avoid clumps. Natural pressure release keeps chicken tender. Adjust thickness with broth or water if needed. For dairy-free, substitute cream cheese and sour cream with coconut cream and dairy-free yogurt. Can be made in slow cooker by cooking on low 4-6 hours and adding dairy at end.

Nutrition

Keywords: white chicken chili, Instant Pot chili, creamy chicken chili, easy dinner, weeknight meal, pressure cooker recipe, healthy chili

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