Cozy Instant Pot White Chicken Chili Recipe for Chilly Nights

Chilly evenings call for a comforting bowl of instant pot white chicken chili that warms you from the inside out.

Packed with tender shredded chicken, creamy white beans, and a blend of aromatic spices, this recipe delivers a hearty meal in minutes.

The instant pot works its magic, infusing every bite with rich, bold flavors that dance on your palate.

Minimal prep and quick cooking make this chili a weeknight dinner champion.

Chunks of chicken and soft beans mingle with green chiles, creating a satisfying texture that keeps you coming back for more.

The combination of spices adds depth and complexity to this classic comfort dish.

Serve this chili with a sprinkle of fresh cilantro and a dollop of sour cream for a meal that’ll have everyone asking for seconds.

Pressure Cooker Fans – Try Instant Pot White Chicken Chili

• Speed Up Weeknight Cooking: Dump everything into the Instant Pot and walk away while it transforms simple ingredients into a hearty, comforting meal in minutes.
• Minimal Cleanup Champion: One-pot wonder that saves you from washing multiple dishes, making post-dinner cleanup a breeze with minimal kitchen mess.
• Crowd-Pleasing Comfort: Creamy, zesty white chicken chili delivers rich flavors that appeal to both kids and adults, perfect for family dinners or casual gatherings.
• Nutrition Packed Performance: Protein-rich chicken, fiber-loaded beans, and vibrant spices create a balanced meal that keeps everyone satisfied and energized.

Instant Pot White Chicken Chili – Grocery List

• Chicken Breasts: Lean, tender meat that serves as the primary protein source for the chili.

• White Beans: Creamy legumes that add texture and extra protein to the chili.
• Green Chilies: Mild peppers that provide a subtle heat and fresh flavor to the dish.
• Onion, Garlic: Aromatic vegetables that build a flavorful base for the chili.

• Chicken Broth: Savory liquid that creates the foundation of the chili's consistency and taste.
• Cream Cheese: Rich dairy ingredient that adds creaminess and smooth texture to the chili.
• Lime Juice: Bright citrus element that enhances the overall flavor profile.
• Cilantro: Fresh herb used as a garnish to add a pop of color and herbal note.

• Salt, Pepper, Additional Spices: Seasonings that bring depth and balance to the chili's flavor.

Instant Pot Chicken Chili – Fast Steps for Dinner

Step 1: Awaken The Aromatics

Heat the Instant Pot and gently sizzle onions and garlic until they become fragrant and translucent, releasing their rich, warm flavors.

• Onions
• Garlic

Stir continuously to prevent burning and create a delicious foundation for your chili.

Step 2: Build The Flavor Foundation

Drop in the protein and supporting ingredients to create a robust and hearty base.

• Chicken breasts
• White beans
• Green chilies
• Chicken broth
• Cumin
• Oregano
• Salt
• Pepper

Ensure all ingredients are evenly distributed across the pot.

Step 3: Pressurize And Transform

Secure the Instant Pot lid and activate high-pressure cooking to tenderize and meld the ingredients.

Cook for 15 minutes, allowing the intense heat to work its magic on the chicken and beans.

Step 4: Release And Rest

After cooking, let the pressure naturally decrease for 10 minutes, which allows the flavors to settle and the chicken to become incredibly tender.

Then quickly release any remaining pressure.

Step 5: Shred And Soften

Remove the chicken breasts and gently pull apart into delicate, bite-sized pieces.

Return the shredded chicken to the pot.

Step 6: Create Creamy Richness

Introduce cream cheese and stir until completely melted, transforming the chili into a luxuriously smooth dish.

Step 7: Brighten And Garnish

Squeeze fresh lime juice to add a zesty brightness.

Sprinkle chopped cilantro on top for a fresh, herbal finish.

Serve hot and enjoy your comforting white chicken chili!

Tips for Perfect Instant Pot White Chicken Chili

• Pat chicken breasts dry before adding to the pot for better searing and more flavorful results.
• Adjust spice levels by adding more or less green chilies and chili powder to match your heat preference.
• Soften cream cheese at room temperature beforehand to help it melt more smoothly into the chili.
• Use low-sodium chicken broth to control salt content when adding canned white beans.
• Chop fresh cilantro just before serving to maintain its vibrant flavor and bright green color.

Add-Ons for Instant Pot Chicken Chili Bowls

• Vegetarian Bean Chili: Replace chicken with extra firm tofu or plant-based chicken alternative, use vegetable broth instead of chicken broth, and add additional vegetables like bell peppers for protein and texture.
• Low-Carb Cauliflower Chili: Substitute white beans with riced cauliflower, use chicken or turkey for lean protein, and reduce overall carbohydrate content while maintaining rich flavor profile.
• Dairy-Free Coconut Cream Chili: Swap cream cheese with coconut cream, use dairy-free milk alternative, and keep the same spice blend for a creamy, allergen-friendly version of the classic recipe.
• Spicy Southwest Chili: Increase green chili quantity, add jalapeños, incorporate smoked paprika, and include diced fire-roasted green chilies for an intensified heat and smoky undertone.

Serving Instant Pot White Chicken Chili Hot

• Zesty Taco Night Style: Serve with crunchy tortilla chips, diced avocado, and extra fresh cilantro for a Mexican-inspired feast that adds texture and vibrant flavors.
• Cozy Comfort Bowl: Ladle the chili over fluffy white rice or cauliflower rice, creating a hearty meal that stretches the serving and provides extra substance.
• Fresh Topping Explosion: Sprinkle shredded monterey jack cheese, dollop sour cream, add sliced jalapeños, and squeeze fresh lime for a customizable and bright presentation that lets everyone personalize their bowl.
• Bread Pairing Perfection: Accompany the chili with warm cornbread, garlic toast, or crispy sourdough to soak up the creamy, flavorful broth and complete the meal.

Storing White Chicken Chili from the Instant Pot

• Store leftover chili in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for 3-4 days.
• Transfer cooled chili to freezer-safe containers or freezer bags. Remove excess air, label with date, and freeze for up to 3 months.
• Place chili in a microwave-safe dish, cover loosely, and heat in 30-second intervals. Stir between intervals until thoroughly warmed.
• Pour chili into a saucepan, add a splash of chicken broth to prevent drying. Warm over medium-low heat, stirring occasionally until heated through.

FAQs

• Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great and can make the chili even more tender and flavorful.

• Is this recipe spicy?

The green chilies add mild heat, but you can adjust the spice level by using mild or hot green chilies based on your preference.

• Can I make this recipe dairy-free?

Substitute cream cheese with a dairy-free alternative like cashew cream or coconut cream to keep the creamy texture.

• Do I need an Instant Pot to make this recipe?

While an Instant Pot is recommended for quick cooking, you can adapt this recipe for a slow cooker or stovetop by adjusting cooking times and liquid amounts.

Instant Pot White Chicken Chili Recipe

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4.6 from 32 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Hearty Instant Pot White Chicken Chili brings Mexican-inspired comfort directly to your kitchen, blending creamy white beans with tender chicken and zesty spices. Spoon this soul-warming meal into bowls and savor each rich, satisfying bite you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound boneless, skinless chicken breasts

Beans and Vegetables:

• 1 can (15 ounces / 425 grams) white beans (cannellini or great northern beans)
• 1 can (4 ounces / 113 grams) diced green chilies
• 1 medium onion, diced
• 2 cloves garlic, minced

Spices and Liquids:

• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon ground coriander
• 0.5 teaspoon paprika
• 4 cups (32 ounces / 946 milliliters) chicken broth
• 0.5 cup (4 ounces / 113 grams) sour cream
• 0.5 cup (2 ounces / 57 grams) shredded monterey jack cheese
• Salt to taste
• Pepper to taste

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Instructions

1. Activate the Instant Pot’s sauté mode and caramelize diced onions with minced garlic until fragrant and translucent, approximately 3-4 minutes.
2. Layer chicken breasts, white beans, and green chilies into the pot, ensuring even distribution of ingredients.
3. Pour chicken broth over the ingredients and sprinkle cumin, oregano, and salt and pepper to enhance the flavor profile.
4. Secure the Instant Pot lid, ensuring the valve is set to sealing position, and program to high pressure for 15 minutes.
5. Once cooking cycle completes, allow natural pressure release for 10 minutes, then carefully perform quick release to eliminate remaining steam.
6. Extract chicken breasts and use two forks to shred meat into tender, bite-sized pieces, then return shredded chicken to the chili.
7. Cut cream cheese into small cubes and stir into the hot chili, continuously mixing until fully incorporated and creating a creamy texture.
8. Finish the dish by squeezing fresh lime juice for brightness and garnish with chopped cilantro for a vibrant, fresh presentation.
9. Serve hot in deep bowls, offering additional toppings like sour cream or sliced jalapeños for personalized enjoyment.

Notes

• Avoid overcooking chicken by using a meat thermometer to ensure it reaches 165°F without becoming dry.
• For a dairy-free version, substitute cream cheese with coconut cream or cashew cream for a rich, creamy texture.
• Enhance flavor depth by toasting whole cumin and coriander seeds before grinding them fresh into the chili.
• Prepare extra batches and freeze in portioned containers for quick weeknight meals that taste just as delicious reheated.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 229 kcal
• Sugar: 2 g
• Sodium: 420 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 5 g
• Protein: 28 g
• Cholesterol: 70 mg