Easy, Instant Pot Creamy White Chicken Chili is the best, quick pressure cooker recipe with white beans and cream cheese. You can top it with salsa verde, avocado, or any shredded cheese. You can also use dried beans or frozen chicken breasts if preferred.
This post was originally published in 2019. It has since been updated.
This post contains affiliate links. Please read my full disclosure here.
White chicken chili is a great comfort food dish for fall and winter. I have been eating this dish for years. If you don't have an Instant Pot check out my other chili recipes listed below.
The best way to keep this recipe on the healthy side and Weight Watchers friendly is to make sure you go easy on the dairy. Dairy products can be loaded in fat, and sometimes (not always) the low-fat options have increased sugar. Be sure to read your nutrition labels carefully and keep your portions moderate.
Table of Contents
How to Make Instant Pot White Chicken Chili
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Saute garlic and onions in the Instant Pot until soft.
- Add chicken broth, diced tomatoes, chicken breasts, beans, Better than Bouillion, and spices to the pot.
- Pressure Cook.
- Open the pot and shred the chicken.
- Return the shredded chicken to the pot with cream cheese, frozen corn, and salt and pepper.
- Top with shredded cheese.
Cook Time/How Long to Cook
You will cook the dish for 20 minutes on Manual Pressure and then allow steam to release naturally for 10 minutes.
Can You Use Frozen Chicken Breasts?
Yes, you can use frozen chicken breasts. The cook time will remain the same, but the pot will take longer to come to pressure.
How to Use Cooked Chicken
If using cooked chicken, you don't need an Instant Pot. Saute the onions and garlic and add the ingredients to a soup pot using half of the chicken broth noted in the recipe. Add in more broth if needed.
Freezer Tips
I love to freeze chili and soup in these soups molds from Amazon. I reheat them overnight in the fridge or I use this portable CrockPot warmer from Amazon and reheat from frozen. It takes a couple of hours.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
How to Thicken the Chili
I use cream cheese in this dish and that gets it nice and thick. If the texture isn't thick enough for you, you can reduce the amount of broth used in the recipe.
Topping Ideas and What to Serve with the Dish
- Shredded Cheese
- Salsa Verde
- Sour Cream or Plain Non-fat Greek yogurt
- Cooked and Crumbed Bacon
- Chives
- Avocado
- Jalapenos
What to Serve with the Chili
Homemade Southern Cornbread
Keto Low Carb Cornbread
Air Fryer Cornbread
Jalapeno Cheddar Cornbread
More Chili Recipes
Instant Pot Beef Chili
Keto Low Carb Beef Chili
Pumpkin Chili
Sweet Potato Chili
Leftover Turkey Chili
Creamy Seafood Chili
Buffalo Chicken Chili
Chili Cheese Fries
More Instant Pot Soup Recipes
Instant Pot Broccoli Cheddar Soup
Instant Pot Chicken and Dumplings
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup
Instant Pot Black Bean Soup
Instant Pot Chicken, Seafood, and Sausage Gumbo
Instant Pot Chicken Noodle Soup with Spinach
Homestyle Chicken Noodle Soup
Instant Pot Ramen
Click here for a complete listing of Instant Pot Recipes and Southern Soul Food Recipes.
Check out The Best Healthy Chili Recipes here.
Check out my Homemade Chili Seasoning here.
If you want to make it in a slow cooker, check out Slow Cooker White Chicken Chili.
Easy, Instant Pot Creamy White Chicken Chili
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 teaspoon olive oil
- 2-3 garlic cloves, minced
- 1 cup chopped onion
- 2 cups low-sodium chicken broth
- 2 skinless chicken breasts (1 pound total)
- 1 15.5 oz canned navy beans (drained and rinsed)
- 1 15.5 oz canned Great Northern beans (drained and rinsed)
- 15.5 oz canned diced tomatoes and chilis drained
- ½ cup whole kernel corn I used frozen
- 1 cup shredded Colby and Monterrey Jack cheese
- 3 oz cream cheese
- 1 teaspoon Better Than Bouillon Chicken Flavor
Seasoning
- McCormick's Grill Mates Montreal Chicken Seasoning to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper (if spicy is preferred)
- salt and pepper to taste I like to wait until the dish has been prepared to add salt and pepper. That way I can taste repeatedly and adjust accordingly. This results in making sure the dish isn't too salty. You can always add more, you can't take it back when you have used too much.
Instructions
- Place the Instant Pot on the saute setting. Add the garlic and onions. Cook for 2-3 minutes until both are soft.
- Add the chicken broth to the Instant Pot. Next add the chicken breasts, beans, diced tomatoes, Better than Bouillon and all of the seasonings (I reserve the salt and pepper until the end).
- Close the pot and seal. Cook on Manual High-Pressure for 20 minutes.
- When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of quick release.
- Open the pot and remove the chicken breasts. Shred the breasts using a knife and fork. Return the chicken to the pot.
- Place the Instant Pot on the saute function. Add the cream cheese, shredded cheese, frozen corn, salt, and pepper. Cook for 4-5 minutes until the corn is soft and the cheese has melted. If you want creamier chili, add more cream cheese and/or shredded cheese.
- Serve in bowls and load it up with your favorite toppings: additional cheese, sour cream avocado, etc.
Video
Notes
- If you choose to use dried beans, soak the beans in a large bowl of water overnight, first.
- If you use frozen chicken, the cook time will remain the same, but the pot will take longer to come to pressure.
- Feel free to omit the beans if you wish. The cook time will remain the same.
- You can substitute the chicken seasoning for ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika, and salt and pepper to taste.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Mo Sytsma says
This looks like a great recipe! However, the nutrition facts say a serving size is one serving. Is there a way to get clarification on how big an actual serving is for those nutrition facts? I cook for a type 1 diabetic, and she needs to know accurate measurements so she can take the appropriate amount of insulin for her meal.
staysnatched says
For accurate nutrition data you should be doing your own calculation based on the brands of the ingredients you use in the recipe. We are not going to use the same brand name products, which means your nutrition data will vary and will be different than mine. Solely relying on mine is not accurate and is not safe taking into account a diabetic.
Kim says
This is a no fail recipe. Beans and the starch can sometimes cause a burn warning, but I have never had that with this recipe. If I have more time, I like to sear and brown the chicken first, but still a great recipe skipping that step. I’ve even used white chili beans or whatever white beans I have had on hand.
staysnatched says
I'm so glad you enjoyed it.
Ash says
Yep, this is the real deal. Time and time again!
staysnatched says
I’m so glad you enjoy it!
Kenton says
Made it with dark Chicken Thighs as an alternative, and the flavor was divine. Never had to take the chicken out of the pot, as I could shred it right in the pot so easily with just a fork. One of our Winter favorites and using Chicken Thighs was a nice alternative. Also threw in a can of Black Beans to add a little Southwestern flare!
staysnatched says
That sounds great!
P.J. Jones says
recipe turned out really good! i threw everything in the crockpot on high, came back after work and it was just fine. i used chicken breast tenderloins which made shredding super easy and i topped with greek yogurt (sour cream) avocado, cheese and tomatillo sauce. i ate mine with tortilla chips and my sister ate hers with cornbread pancakes. this was perfect for the 3 degrees we have outside.
staysnatched says
That sounds so good!
Laurie S says
This is a fam favourite and go to on the weekends. I serve it with baked naan and chopped cilantro. Thank you for sharing.
staysnatched says
You're welcome!