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Instant Pot White Chicken Chili Recipe

This Instant Pot White Chicken Chili is the perfect combination of convenience, nutrition, and comfort. It’s a foolproof recipe that delivers bold flavors with minimal effort. Give it a try and let it become a staple in your meal rotation!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

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.