Instant Pot White Chicken Chili Recipe – Creamy, Flavorful, and Easy!
There’s nothing quite like a warm, comforting bowl of white chicken chili, especially when it’s made effortlessly in your Instant Pot. This creamy, hearty dish is packed with tender shredded chicken, white beans, mild green chilies, and a blend of warming spices that make it perfect for cozy nights in. Unlike traditional beef chili, this white chicken chili is lighter yet still incredibly satisfying, offering a rich and creamy texture that will have everyone coming back for seconds.
What makes this Instant Pot White Chicken Chili so popular? First, it’s a one-pot meal that requires minimal prep and cleanup. The Instant Pot does all the work, infusing the flavors beautifully while ensuring the chicken stays juicy and tender. Plus, this recipe is versatile—you can make it as mild or as spicy as you like, customize the toppings to your preference, and even turn it into a dairy-free version with a few simple swaps. It’s a family-friendly dish that’s perfect for weeknight dinners, game days, or even meal prepping for the week ahead.
Another reason why this recipe stands out is its balance of flavors and textures. The creamy broth, made with a combination of chicken broth, cream cheese, and a touch of lime juice, creates a luscious base that perfectly complements the shredded chicken and soft white beans. A hint of cumin, garlic, and chili powder enhances the depth of flavor, while fresh cilantro and avocado on top add a refreshing finish. The contrast between creamy and zesty makes this chili an absolute must-try!
If you’re looking for an easy, satisfying meal that will impress both your family and guests, this Instant Pot White Chicken Chili is the answer. Whether you’re making it for a chilly evening, a potluck gathering, or a simple weeknight dinner, this dish is guaranteed to be a hit. Serve it with warm cornbread, tortilla chips, or even a side of rice, and enjoy a comforting meal that’s both nutritious and delicious.
Instant Pot White Chicken Chili Recipe
Ingredients
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 small onion diced
- 3 cloves garlic minced
- 1 can 4 oz diced green chilies
- 1 can 15 oz white beans, drained and rinsed
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 4 oz cream cheese softened
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/4 cup chopped fresh cilantro for garnish
- 1 avocado sliced (optional, for topping)
- Tortilla chips or cornbread for serving
Instructions
- Sauté the aromatics – Set the Instant Pot to “Sauté” mode and add a drizzle of oil. Cook the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the main ingredients – Place the chicken breasts (or thighs) into the pot. Add the diced green chilies, white beans, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir everything together.
- Pressure cook – Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode on HIGH for 15 minutes. Allow a natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
- Shred the chicken – Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Make it creamy – Stir in the softened cream cheese and sour cream until fully combined and creamy. Add the lime juice for a fresh, tangy kick.
- Garnish and serve – Ladle the chili into bowls and top with fresh cilantro, avocado slices, and tortilla chips or cornbread on the side. Enjoy!
Notes
- Dairy-Free Option: Substitute cream cheese and sour cream with full-fat coconut milk or a dairy-free cream alternative.
- Spicy Version: Add a chopped jalapeño or extra chili powder for more heat.
- Thicker Chili: Mash some of the beans before serving to create a thicker consistency.
- Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
