Name: Instant Pot White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 30 oz. great northern beans (drained and rinsed, canned); 2 cups frozen corn; 1/2 cup yellow onion (diced); 2 garlic cloves (minced); 4 oz. hatch green chiles; 1 tsp chili powder; 1 tsp cumin; 1 tsp salt; 1/4 tsp black pepper (plus more to taste); 1 lb. boneless skinless chicken (breast or thighs); 1/2 cup plain cream cheese (regular or dairy-free); 1 1/4 cup chicken broth; Cilantro; Avocado; Jalapeño; Tortilla chips

There’s something so cozy and comforting about a bowl of chili that really hits the spot on a chilly day. This Instant Pot White Chicken Chili Recipe is creamy, packed with flavor, and comes together faster than you’d think. Trust me, once you try it, it might just become your go-to weeknight dinner!

A white bowl sits on a white marbled surface holding a creamy soup with visible layers of white beans and yellow corn mixed in. On top, there are golden brown crispy tortilla strips placed over the soup on one side. On the opposite side, avocado slices with a smooth green texture and a wedge of lime with a bright green rind are arranged. Finely chopped green herbs are sprinkled over the avocado, lime, and soup, adding fresh color. A silver spoon is inserted on the right side inside the bowl. Nearby, an avocado half with its pit in view and some fresh green herbs rest on the surface, along with a white cloth with blue stripes. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot White Chicken Chili Recipe
Top Tip
How to Serve Instant Pot White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot White Chicken Chili Recipe

Why You'll Love This Recipe

This Instant Pot White Chicken Chili Recipe is one of those dishes that feels fancy but is seriously easy to make. I love how the pressure cooker melds all the flavors together without any babysitting, leaving you more time for whatever else you’ve got going on. Plus, it's creamy, spicy, and just the right amount of hearty!

Quick and Effortless: It uses your Instant Pot to do most of the work, which is perfect for busy nights.
Rich, Creamy Texture: The cream cheese adds that luscious creaminess without needing heavy cream.
Flavor-Packed Ingredients: Hatch green chiles and spices bring a gentle heat and unique Southwestern vibe.
Versatile and Nourishing: It’s loaded with protein and fiber, making it a satisfying, balanced meal.

Ingredients & Why They Work

Every ingredient in this Instant Pot White Chicken Chili Recipe plays its part to create a harmonious flavor and texture that I find irresistible. Let me walk you through why I chose each one and some handy tips I’ve picked up along the way.

Flat lay of great northern beans in a small pile, frozen corn kernels scattered, diced yellow onion in a neat mound, two whole garlic cloves, fresh green hatch chiles whole and uncut, small white ceramic bowls with chili powder, cumin, salt, and black pepper, a raw boneless skinless chicken breast, cream cheese formed into several small chunks, a small white bowl of chicken broth, a small white bowl of lime juice, sprigs of fresh cilantro, one halved avocado with bright green flesh, a whole green jalapeño, and a small white bowl filled with golden tortilla chips, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Great northern beans: Their mild flavor and creamy texture are perfect for soaking up spices and adding bulk to the chili.
Frozen corn: I prefer frozen corn because it keeps its sweetness and texture better than canned varieties.
Yellow onion: Adds a subtle sweetness and depth without overpowering the dish.
Garlic cloves: Fresh minced garlic really brightens up the chili’s overall flavor.
Hatch green chiles: These give the chili a wonderful mild heat and smoky undertone—if you can’t find them, mild green chilies or poblano peppers work well too.
Chili powder: Adds classic warmth and ties all the spices together.
Cumin: That earthy note cumin brings is essential for authentic chili flavor.
Salt and black pepper: Simple but key—season to your taste to get everything balanced just right.
Boneless skinless chicken: Breast or thighs both work great; I lean towards thighs because they stay tender and juicy.
Plain cream cheese: It melts into the chili, delivering a silky, rich texture without overwhelming the other flavors.
Chicken broth: The base for the stew, adding savory depth and keeping the chili from drying out.
Lime juice: Adds that bright, fresh finish that cuts through the richness beautifully.
Cilantro, avocado, jalapeño, tortilla chips: These toppings add freshness, creaminess, a bit of heat, and crunch—perfect for layering flavor and texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Instant Pot White Chicken Chili Recipe is. Whether you want to dial up the heat, make it dairy-free, or sneak in some extra veggies, you can customize it to fit your family’s tastes and dietary needs. Here’s how I usually tweak it.

Variation: I’ve swapped cream cheese for a dairy-free alternative when friends with sensitivities are over—it melts just as well and keeps the chili creamy.
Add Veggies: Stir in chopped spinach or kale after pressure cooking for a green boost that doesn’t overwhelm the flavor.
Spicier Chili: If you like more heat, I add diced jalapeños into the pressure cooker or sprinkle cayenne powder with the spices.
Protein Swap: Sometimes I use turkey breast instead of chicken—it’s just as tender and has a lighter flavor.

Step-by-Step: How I Make Instant Pot White Chicken Chili Recipe

A white bowl filled with creamy chicken soup as the base layer, showing visible shredded white chicken and yellow corn kernels mixed together. On top, there are crushed white beans scattered across, with thin, crispy golden tortilla strips placed in a neat cluster to one side. Fresh sliced green avocado parts lay beside the tortilla strips, sprinkled with finely chopped dark green herbs evenly spread over the surface. A wedge of lime sits on the edge of the bowl, and the whole dish has a light sprinkle of black pepper on top. The bowl is set against a white marbled surface, and there is a metal spoon resting inside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer the Ingredients Into the Instant Pot

Start by pouring the drained and rinsed great northern beans right into the Instant Pot. Then, layer the frozen corn on top—no need to thaw! Add the diced onion, minced garlic, and hatch green chiles next, followed by your chili powder, cumin, salt, and black pepper. Lay the chicken right on top of those flavorful layers, and drop the cream cheese in small chunks over everything. Finally, pour in the chicken broth. This layering technique helps the flavors infuse perfectly during cooking without stirring everything beforehand.

Step 2: Pressure Cook and Natural Release

Close the lid securely, making sure the valve is set to “seal.” Pressure cook on high for 15 minutes. Keep in mind, your Instant Pot will take about 10 minutes to come up to pressure before the countdown begins. Once the cooking time finishes, let it naturally release pressure for 10 minutes—this helps the chicken stay juicy and tender—before you manually release the rest of the pressure.

Step 3: Shred Chicken and Blend the Chili

Carefully remove the chicken breasts or thighs onto a cutting board. Use two forks to shred the meat—this always feels satisfying to me! Meanwhile, stir the chili well in the pot to make sure the cream cheese is fully melted and everything is blended into that creamy goodness. Then, add the shredded chicken back into the chili and stir it up so every bite has that tender meat.

Step 4: Serve with Your Favorite Toppings

Ladle the chili into bowls and top with your favorite garnishes like freshly chopped cilantro, creamy avocado slices, thin jalapeño rounds for a kick, and crunchy tortilla chips for texture. You’re just moments away from a bowl full of soul-warming yum.

Top Tip

After making this Instant Pot White Chicken Chili Recipe a few times, I’ve discovered some simple tricks that really step up the game and prevent common mishaps.

Don’t Skip the Natural Release: Letting the pressure naturally release for 10 minutes helps keep the chicken moist and tender instead of rubbery.
Chunk Your Cream Cheese: Add it in small pieces throughout the layers to ensure it melts evenly and prevents clumping.
Adjust Seasoning at the End: Once the chili is done, taste and adjust the salt or add a squeeze of lime for brightness—it really wakes up the flavors.
Use Thighs for Juicier Chili: If you want a richer texture and more flavorful chicken, thighs hold up better during pressure cooking than breasts.

How to Serve Instant Pot White Chicken Chili Recipe

White Chicken Chili - Serving Suggestion

Garnishes

When it comes to garnishing, I keep it simple but fresh. Cilantro always makes an appearance for that herbaceous brightness, and ripe avocado slices add creaminess that pairs beautifully with the chili’s spices. A few jalapeño slices give some heat if you want, and I like toppling on crunchy tortilla chips or strips—they add that fun little contrasting crunch every spoonful needs.

Side Dishes

This chili pairs beautifully with a simple side of Mexican street corn salad or a fresh green salad tossed with lime vinaigrette. I’ve also served it alongside warm cornbread or fluffy cilantro-lime rice for a complete meal that everyone loves.

Creative Ways to Present

For festive gatherings, I like to turn this Instant Pot White Chicken Chili Recipe into a chili bar—set out various toppings like shredded cheese, sour cream, chopped onions, and jalapeños so friends and family can customize their bowls. You can even serve it in small bread bowls for a rustic, crowd-pleasing presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chili in airtight containers in the fridge, where it keeps wonderfully for up to 4 days. The flavors actually deepen overnight, making it taste even better the next day. Before reheating, I give it a good stir to reincorporate any ingredients that might have settled.

Freezing

This chili freezes really well! I portion it into freezer-safe containers or bags, then pop them in the freezer for up to 3 months. When you want to enjoy it, simply thaw overnight in the fridge and heat on the stove or microwave, stirring occasionally.

Reheating

To reheat leftover chili, warm it gently on the stovetop over medium-low heat, stirring often to prevent sticking. If it seems thick, add a splash of chicken broth or water to loosen it up while warming. This keeps the cream cheese from separating and keeps every bite creamy and delicious.

Frequently Asked Questions:

Can I use dried beans instead of canned?

You can use dried beans, but they’ll need to be soaked and cooked ahead of time, as the Instant Pot cooking time here isn’t sufficient for raw dried beans. Using canned or pre-cooked beans is faster and foolproof for this recipe.

Is this chili dairy-free?

The recipe is naturally gluten-free, and you can make it dairy-free by using a dairy-free cream cheese alternative. I’ve tried almond or cashew-based cream cheeses and they work beautifully without compromising on creaminess.

Can I make this chili spicier?

Absolutely! Adding diced jalapeños or a pinch of cayenne pepper to the spice mix before cooking amps up the heat. You can also top each serving with fresh sliced jalapeños or a dash of hot sauce to suit your taste.

What’s the best cut of chicken to use?

Both boneless skinless chicken breasts and thighs work, but I prefer thighs because they stay juicy and tender during pressure cooking. If you use breasts, be careful not to overcook them to avoid dryness.

Final Thoughts

This Instant Pot White Chicken Chili Recipe feels like a hug in a bowl every time I make it, and I hope you’ll experience that same warmth and satisfaction. It’s simple, flavorful, and flexible enough to become a staple in your home cooking rotation. Next time you're in the mood for something comforting but quick, give it a try—I have a feeling you'll love how easy and delicious it turns out.