If you’re looking for a delicious and quick weeknight dinner idea, look no further than this Instant Pot White Chicken Chili! It’s ready in less than an hour and is a family favorite!
Looking for some serious comfort food? You have come to the right place. When the season starts to change, the weather cools down a bit – we always get into “chili mode”.
But we don’t always want a typical chili recipe. That’s where this super quick and easy White Chicken Chili recipe comes in because it’s made super fast using the Instant Pot.
You’ll love the flavors, the creamy texture, and just how FAST this dinner recipe comes together. If you like to keep things simple in the kitchen without sacrificing flavor – this chili recipe is for you!
Don’t miss these other awesome chili recipes too!
- Slow Cooker Chili
- Instant Pot Chicken Chili
- Turkey Chili – for Thanksgiving Leftovers
- Slow Cooker White Chicken Chili
Be sure to make our Homemade Chili Seasoning to use in this recipe!
white chicken chili recipe
Here are some commonly asked questions
What is white chicken chili?
White chicken chili is a type of chili that is made with chicken and uses white Great Northern beans instead of the typical beans you would find in a standard chili recipe. It also has a creamy white base, instead of a tomato base in a typical chili.
What kind of beans can I use for this recipe?
You can use any kind of beans that you like for this recipe. We prefer to use great northern beans, but you can use any type of white beans if you can’t find those.
What are the benefits of white chicken chili?
White chicken chili is a delicious and nutritious meal that can be enjoyed by everyone in the family. I have heard that it is also WW (Weight Watchers) friendly, quick, and easy to make. I am not a user of WW, so you will have to verify that for yourself based on your plan.
And lastly, it’s an affordable meal option that you can prepare quickly using your Instant Pot pressure cooker.
pressure cooker white chicken chili
Ingredients for Instant Pot White Chicken Chili
- great northern beans – drained and rinsed
- corn – frozen – white and yellow mix or just yellow
- onion – yellow – diced
- diced green chiles
- minced garlic
- cumin
- chili powder
- salt
- black pepper
- chicken breast – boneless skinless
- cream cheese – cubed
- chicken broth
For toppings: avocado, serrano peppers, cilantro
Why You Should Make This Recipe
This recipe is super simple, delicious, quick, and easy. It’s perfect for a quick and easy meal.
Favorite Toppings for White Chicken Chili
White chicken chili is a popular dish that can be enjoyed with many different toppings. Some people prefer to enjoy it with shredded cheese, sour cream, chopped green onions, and jalapeño peppers.
Others may prefer pico de gallo as their favorite topping. As long as the toppings are delicious and fit the flavor profile of white chicken chili, they’re welcome additions!
How to Make Instant Pot White Chicken Chili
- Add the beans and corn to the instant pot, followed by the onion, garlic, green chiles, cumin, chili powder, salt, and pepper.
- Place the chicken breasts on top of the ingredients and then add the cream cheese.
- Pour the chicken broth in last.
- Place the lid on top and ensure that the valve is in the sealed position.
- Cook on high pressure for 15 minutes followed by a natural release for 10 minutes before releasing the remaining pressure. The instant pot takes approximately 10 minutes to come to pressure and another 5-7 to release.
- Once the pin drops, open the lid and remove the chicken and place it in a small bowl, use two forks to shred it.
- Stir the chili well until all of the ingredients are combined and the cream cheese has melted.
- Add the shredded chicken back to the instant pot and stir.
- Serve warm with the optional toppings.
How to prep this white chicken chili ahead
This recipe can be prepared ahead and stored in the fridge for up to 3 days. This will allow you to easily prepare this dish without any stress or fuss.
Simply pop it back in the Instant Pot and cook for 5 minutes to reheat OR you can simmer it on the stovetop in a large pot and you’re ready to go!
How to make this white chicken chili with frozen chicken breasts
This recipe is perfect for those times when you don’t have time to cook from scratch or when you want a quick and easy meal. You can use frozen chicken breasts to make this chili quickly and easily.
Simply add the chicken pieces to the Instant Pot, then increase the cooking time to 20 minutes. This white chicken chili will be delicious and satisfying!
What are the quick and easy benefits of white chicken chili?
- White chicken chili is quick and easy to make – all you need are some simple ingredients and a few minutes of time in the kitchen.
- This chicken chili is delicious – whether you serve it with bread or tortilla chips, everyone will love it!
- White chicken chili can be made in either a slow cooker or Instant Pot, so there’s no reason not to enjoy this delicious dish any time of year!
How to Make on Stove-Top
Just follow the instructions using a stockpot, large kettle, or large pot over medium heat on the stove. Work as written up to step 3.
Then instead of covering and setting the pressure, you will just let it simmer on the stove for about an hour – stirring occasionally until the chicken is cooked through.
Once the chicken is done – proceed with the recipe as written – starting at step 6.
How to Make this White Chicken Chili in the Slow-Cooker
You can make this White Chicken Chili in the slow cooker. Add the ingredients to the slow cooker. Then just cover and cook on high for 2-3 hours or on low for 3-4 hours.
When you have about a half-hour before you are ready to serve, remove the chicken, shred and then add back. Give it a good stir before serving.
Pro Tips
- Try making this white chili with cannellini beans, black beans, or navy beans.
- Add a little olive oil.
- Swap out the chicken breasts for chicken thighs.
- Top with cheddar cheese.
- Increase the green chilis.
- Add some diced bell pepper.
- Swap out the chicken stock for water if needed or use vegetable broth.
- Add a little cayenne pepper, lime juice, fresh garlic, fresh cilantro, or heavy cream.
How to freeze this Instant Pot White Chicken Chili:
This Instant Pot White Chicken Chili can be frozen for future use! Simply place the chili in a freezer-safe container, mark with the date and freeze for up to 3 months.
To use – thaw in the fridge overnight and place it back in the Instant Pot to reheat. See instructions above for reheating.
What to serve with Instant Pot White Chicken Chili
Try adding these great recipes alongside this awesome dinner recipe.
- Mexican Cornbread
- Garlic Butter Naan
- Chicken Caesar Salad
- Buttermilk Biscuits
- Crusty Artisan Bread
- One-Hour Dinner Rolls
What size Instant Pot do you use for this recipe?
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
Here are my favorite Instant Pot Tools and Accessories!
- Instant Pot
- Non-Stick Instant Pot Insert with Silicone Lid
- Accessory Set
- Glass Lid
- Sealing Rings
- Silicone Egg Bites Mold
- Large Mesh Steamer Basket
- Complete Cook & Bake Set
If you love this easy Instant Pot White Chicken Chili recipe, you’re going to love these other Instant Pot dinners too. Please click each link below to find the easy, printable recipe!
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Instant Pot White Chicken Chili
Ingredients
- 30 oz great northern beans – drained and rinsed
- 2 cups corn – frozen – white and yellow mix or just yellow
- ½ cup onion yellow – diced
- 4 oz diced green chiles
- 1 tbsp minced garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp black pepper
- 1 lb chicken breast – boneless skinless
- 4 oz cream cheese – cubed
- 1 ¼ cup chicken broth
For toppings: avocado, serrano peppers, cilantro
Instructions
- Add the beans and corn to the instant pot, followed by the onion, garlic, green chiles, cumin, chili powder, salt, and pepper.
- Place the chicken breasts on top of the ingredients and then add the cream cheese.
- Pour the chicken broth in last.
- Place the lid on top and ensure that the valve is in the sealed position.
- Cook on high pressure for 15 minutes followed by a natural release for 10 minutes before releasing remaining pressure. The instant pot takes approximately 10 minutes to come to pressure and another 5-7 to release.
- Once the pin drops, open the lid and remove the chicken and place it in a small bowl, use two forks to shred it.
- Stir the chili well until all of the ingredients are combined and the cream cheese has melted.
- Add the shredded chicken back to the instant pot and stir.
- Serve warm with the optional toppings.
Notes
Equipment
- 1 Instant Pot/Electric Pressure Cooker
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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