This easy Instant Pot white chicken chili is creamy and flavorful. Make it in your electric pressure cooker (I prefer Instant Pot) for a meal that takes just 20 minutes of hands-on time. Full of veggies, chicken, beans and chili spices, this white chicken chili recipe will be a family favorite. Serve it as a weeknight meal or as a game day chili.
Why You'll Love This Instant Pot Chicken Chili
- Flavor: This rich and creamy chili is full of flavor. Cream cheese gives it a rich creamy base and the seasonings give it a chili spice.
- Nutrition: Only 219 calories per serving (makes 6 servings).
- Time: Hands on time only takes about 20 minutes.
- Equipment: This recipe requires an Instant Pot or other electric pressure cooker.
- Diet: Gluten Free
If you love this delicious soup recipe you'll enjoy this quick and easy Crockpot Taco Soup recipe.
Ingredients
Ingredient amounts and instructions for the Instant Pot bean and chicken chili are listed below in the recipe card.
Refrigerated: Boneless skinless chicken breasts and cream cheese. Optionally, garnish with shredded cheese and sour cream.
Fresh Produce: Red onion and bell pepper. You can add in an optional can of corn or garnish with avocado, lime wedges and cilantro.
Pantry: Olive oil, canned green chilis, navy beans or your favorite white beans, and chicken broth. Optionally you can add canned jalapenos to make it spicier.
Spices: Season with oregano, salt, garlic cloves (minced), ground cumin and cayenne pepper.
Substitutions:
- Cream Cheese: You can substitute the cream cheese for greek yogurt or omit completely to make dairy-free.
- White Beans: You can use 3 cans of any type of beans.
- Chicken Breasts: Use 1 pound of boneless skinless chicken thighs if you prefer dark meat.
Instructions
Full step-by-step white chicken chili instructions are in the recipe card below. You can print or save to Pinterest for later.
Prep: Dice your onion and bell pepper and mince your garlic before you begin to cook. Open all your cans and rinse your beans.
Saute: I prefer to saute onions before cooking them in a soup. This will help bring out the flavors and make them soft. I saute the bell peppers and garlic at the same time. If you're in a hurry you can cook the chili without sauteing the vegetables.
Pressure Cook: Add all the soup ingredients (except the cream cheese) and cook on manual high pressure. When that's done, stir in the cream cheese until it melts.
Serve: Top your soup with shredded cheese, sour cream, cilantro or tortilla chips. Enjoy!
Tips For The Best White Chicken Chili With Beans
- If you have time, don't skip the sauteing step! This helps bring out the flavor and soften the vegetables.
- Add more spice if you like things spicy. I recommend adding some diced canned jalapenos or some more cayenne pepper. Remember you can always add more spice later, you can never subtract!
- Shred the chicken then allow it to soak in the chili for 5-10 minutes before serving. This will help make the chicken juicier.
- Serve with your favorite garnish. Don't forget the cheese!
Crockpot White Chicken Chili Instructions
To make this in the crockpot (slow cooker) you should saute the vegetables and garlic over medium heat in olive oil, stirring frequently to prevent burning. Then add the onions, peppers and garlic to the crockpot. Add chicken and the rest of the soup ingredients except the cream cheese. Place the lid on the crockpot and cook on high for 4 hours or low for 8 hours. Then stir in the soft cream cheese until it's melted into soup. Garnish and serve!
Serving Suggestions
Instant Pot chicken chili can be served a few ways. Serve it alone or try pouring it over white rice or tortilla chips. Top with:
- avocado slices
- shredded cheddar cheese or Mexican cheese
- sour cream
- lime wedges (spritz some lime juice over the soup)
- chopped cilantro
- tortilla strips
Serve with fresh tortillas, crusty bread or cornbread on the side.
Storing
Store leftover chili in an airtight container or large ziplock bag. Chili will keep in the fridge for up to 2-3 days. Freeze soup for up to 3 months. Defrost in the refrigerator.
Reheating
Reheat the instant pot white chicken chili in a saucepan over medium-low heat on the stove-top, stirring frequently until warm.
More Soup Recipes You'll Love
Try an Instant Pot Chipotle Chicken Tortilla Soup or this Instant Pot Chicken Soup.
Frequently Asked Questions
Either! This recipe has slightly thicker base but it's not super thick. It's not going to stick to your spoon. For a thicker base you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch and 1 tablespoon or water and stirring it into your soup while it's still hot. Stir occasionally for 5-10 minutes until it's thickened.
Some Instant Pots have a chili setting. This will cook on high pressure for 30 minutes, or you can adjust the time. I recommend cooking this white chicken chili for 15 minutes on manual high pressure (or adjust the chili setting) with a 15 minute natural release.
Equipment
Ingredients
- 2 cups chicken broth
- 1 tablespoon olive oil
- ½ medium red onion (diced)
- 1 large red bell pepper (diced)
- 2 large chicken breasts (about 1 pound)
- 4 oz canned green chilis
- 3 15oz canned navy beans or great northern beans (drained and rinsed)
- 1 teaspoon oregano
- 1 tablespoon minced garlic (about 3 cloves)
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 8 oz cream cheese (softened and cubed)
Garnish
- shredded Mexican cheese (optional)
- sour cream (optional)
- cilantro (optional)
- avocado (optional)
Instructions
- Using the saute function on the instant pot, saute the onion and bell peppers with the olive oil until they are soft and the onions are translucent (about 3-4 minutes). Once onions are soft, add in the garlic and saute until garlic is fragrant and slightly golden. Make sure not to overcook and burn the garlic.
- Add in whole chicken breasts, green chilis, seasoning, beans, corn, and chicken broth. No need to stir.
- Lock the lid in place and make sure the seal is set to sealed. Pressure cook on manual high-pressure for 15 minutes.
- Once the 15 minutes is up, allow a 15 minute natural release. Then release the pressure valve and allow the steam to release.
- Press cancel. Turn Instant Pot to saute. Add in cream cheese and stir until melted. Turn off Instant Pot.
- Using 2 forks, shred the chicken then mix into the chili. If you have time, allow the chicken to soak up the soup for 5-10 minutes.
- Serve in bowls. Garnish with cheese, cilantro, avocado and sour cream.
Notes
- If chili is too thin for your liking, create a slurry using 1 tbsp cornstarch and 1 tbsp water. Mix into the chili.
- For a spicier chili, use a 4oz can of jalapenos with the green chilis.
- Optional: add a can of corn to the chili.
- Chili will keep for 3 days in an airtight container in the fridge, or up to 3 months in the freezer.
Ann says
This is a delicious, easy to make white chili! Yum!
MJ says
This was a hit for dinner! Can't wait to make it again for Game Day gatherings.
Nathan says
This chili looks incredible and so creamy! Definitely adding to my list to make for dinner next week. Can't wait to try it!
Luci Petlack says
So, so tasty! I always saute food before using them in the crockpot but hadn't thought of doing the same with an instant pot. Thanks for the tip!
Andrea says
Oh does this look hearty, creamy and comforting. Really like that it's made in the Instant pot too.
dana says
This is such a cozy meal! Really looking forward to enjoying this when the cooler weather starts. Nothing beats meals like this!
Sharon says
This heart and comforting white chicken chili come together so easily and the chicken comes out super tender in the Instant Pot.
Jacqueline Meldrum says
I had to look up navy beans. If anyone else is stuck, we call them haricot beans in the UK. I always have some in the cupboard. They are good in sandwiches and salads too. Nice choice!
Loreto and Nicoletta Nardelli says
This chicken chili is such a great recipe for instant pot to have on hand. It is quick and delivers plenty of flavors!
Marta Rivera Diaz says
I made this white chicken chili for our Sunday night dinner and the family devoured it. The cayenne pepper along with the chili powder and green chilies added the perfect amount of subtle spice to the chili. Making it in the Instant Pot made my life easier, too.
Pete says
I'm in love with my Instant Pot and am always looking for delicious recipes! This chicken chili didn't disappoint, and only took 20 minutes to prep!
Cathleen says
I love a good Instant Pot meal on hot days, and this one looks like a winner! I am so excited to make this tonight, thank you so much for this recipe 🙂
Kathryn says
This chili was so delicious- we all LOVED it! So easy to make too in the Instant Pot. Will be making this for lots of fall dinners 🙂
Tammy says
I'm so looking forward to Autumn and this is giving me those vibes. A bowl of this, a cozy night in- absolute perfection! So delicious..cannot wait to try!