Print

Instant Pot White Chicken Chili Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

This Instant Pot White Chicken Chili is a creamy, comforting, and flavorful dish perfect for a quick weeknight dinner. Made with tender chicken breasts, white kidney beans, corn, and green chiles, it’s seasoned with chili powder and enriched with cream cheese for a luscious texture. Ready in just about 30 minutes including pressure cooking and natural release, this chili is both satisfying and easy to prepare, making it ideal for family meals or casual gatherings.

Ingredients

Chili Base

  • 2 cups low sodium chicken broth
  • 540 ml canned white kidney beans, drained and rinsed (19 oz)
  • 341 ml canned corn, drained (12 oz)
  • 1 medium onion, finely chopped
  • 127 ml canned green chiles (4.3 oz)
  • 2-3 teaspoons chili powder (adjust to taste)
  • 3/4 teaspoon salt

Protein

  • 4 boneless, skinless chicken breasts

Dairy and Thickeners

  • 4 oz cream cheese, room temperature
  • Optional: corn starch + water (for thickening)

Instructions

  1. Combine ingredients: Pour the chicken broth into the Instant Pot, then add the drained white kidney beans, corn, finely chopped onion, canned green chiles, chili powder, and salt. Stir everything together to mix the flavors.
  2. Add chicken: Place the 4 boneless, skinless chicken breasts directly into the pot, pressing them down so they are submerged in the liquid and ingredients.
  3. Pressure cook: Secure the Instant Pot lid and set the valve to sealing. Select the Manual or Pressure Cook setting and set the timer for 10 minutes. Note that it will take approximately 10-15 minutes for the pot to come to pressure before the cooking time begins.
  4. Natural pressure release: When cooking finishes, allow the pressure to release naturally for 10 minutes. Afterward, carefully turn the valve to venting and remove the lid.
  5. Shred chicken: Using two forks, shred the chicken breasts directly in the pot for easy mixing, or remove them to a cutting board to shred and then return the shredded meat back into the chili.
  6. Add cream cheese: Cut the cream cheese into small pieces and stir them into the chili until fully melted and the mixture is smooth. If you prefer a thicker chili, mix equal parts corn starch and water and stir it in to thicken further.
  7. Serve: Dish out the chili and serve hot with your favorite toppings such as tortilla or corn chips, sliced avocado, lime wedges, salsa, shredded cheese, and jalapeños.

Notes

  • Adjust chili powder amount to control the spice level based on your preference.
  • Natural pressure release is important to ensure the chicken stays tender and the flavors meld perfectly.
  • Using cream cheese adds creaminess but can be substituted with sour cream or Greek yogurt if desired.
  • For a thicker chili, the optional cornstarch slurry should be added gradually while stirring until the desired consistency is reached.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://dishcooks.com/instant-pot-white-chicken-chili-recipe/