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.
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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.
Meggie says
My husband and I could not stop saying “MmmMm!!!” After each bite. This is so tasty and was a perfect weeknight meal, quick prep and easy clean up. Thanks again Brandi for an awesome recipe !
staysnatched says
haha! I love that!
Jill says
Super easy and delicious!
staysnatched says
Wonderful! I'm so glad you enjoyed it!
Robin says
My family totally enjoyed the chicken chili recipe! My six year old ate and entire bowl and hubby ate two. I totally enjoyed the spicy element from the chili powder. Thank you for teaching me how to cook healthy meals.
staysnatched says
You're welcome! I'm glad you enjoyed it.
Dylan says
I am about to make this and was wondering if I could omit the better than bullion? I don’t have that on hand. Thanks!
staysnatched says
Sure, if you want.
Simone says
By far my favorite recipe I have followed. I also used rotel cans for some extra kick. I can't wait to make this again
staysnatched says
I'm glad you enjoyed it!
Carly says
This is delicious! My husband and I make this at least a few times a month and don’t get sick of it! We both love it, and the leftovers are just as good. Quick, easy, healthy, delicious, nothing more you could ask of a recipe! We also often throw other random veggies in that we have leftover, like spinach, cauliflower rice, or mushrooms and it works great!! Thank you!!
staysnatched says
I love those ideas!
Kaitlyn Pham says
I make this recipe often and it’s so delicious! Easy to follow, quick, and straight gas 🔥
staysnatched says
Wonderful! I'm glad you enjoy it.
Amanda Blank says
Made this last weekend and just WOW. Brandi always finds a way make recipes easy without sacrificing the taste and that’s all I can ever ask for. If you haven’t made this recipe yet it’s time, you won’t regret it!
staysnatched says
Yay! So glad you enjoyed it.
Cassidy says
I made this thinking it would just be a nice quick dinner. I didn’t expect it to be everyone’s favorite meal like it was!! Everything was so delicious and flavorful!!! Will definitely be adding this recipe into the rotation!!! Brandi’s recipes never miss.
staysnatched says
Thank you! Glad you think so.
Cindy Teamer says
First time using my Instapot and this recipe was delicious!
staysnatched says
Glad to hear it was a success!
Keri says
A family fave. 🙂 made this again tonight after receiving it in the email 2 days ago lol.
Influenced AF. Doubled it so I can stuff my freezer with the leftovers!
staysnatched says
haha! That's such a great idea. Keep it on hand.
Heather says
Getting back in the swing of things for the school year and this recipe is perfect for meal prep for the week! It's so nice to have a tasty, healthy lunch to look forward to on a busy day. Thank you for sharing, Brandi!
staysnatched says
You're welcome! Glad you enjoyed it!
Ellen says
Had this for dinner last night, it was so easy and delicious! Also enjoyed leftovers for lunch the next day 🙂
staysnatched says
It's always great for leftovers!
Joselyn says
When you want something quick and simple THIS is the recipe to make! I love how the flavors blend and every ingredient is something I had or easy to grab from the store. I make this year round, not just during the colder months. No doubt, another 5 star recipe from Stay Snatched!
staysnatched says
Thank you! I'm glad you enjoyed it!
Kelley York says
And another one!!! This was a hit and requested to go in regulate meal rotation! Thank you for making it so easy to learn and enjoy cooking!
staysnatched says
Awesome! So glad you enjoyed the recipe!
Mo says
This was so easy to make and delicious. I made a few substitutions because I wanted to use what I had on hand (I used black eyed peas, mozzarella cheese and passata) and it turned out great! Thank you!
staysnatched says
I'm glad you enjoyed it!
Natalie Montgomery says
It was fantastic!! I doubled the recipe thinking it was going to be for tonight but my family ate 3 bowls each!!! It was so easy and quick!!! My favorite soup of the Fall/Winter!!!
staysnatched says
This is definitely one you should double!
KARAWAN S BROOKS says
This was delicious. I made this for postpartum meal prep. I put these in my Souper Cubes and they reheated well.
staysnatched says
Awesome! So glad to hear!
Kristen Cosentino says
I made this tonight and agreed to share it with a friend. Now I’m regretting that decision because I want it all for myself! 😂 It is a perfect balance of flavors. I used the substitute for the chicken seasoning rather than buying another spice blend to add to my literally hundreds of spices, so I really appreciated that tip! I’ll serve it with a diced avocado because there’s just something so amazing about a not-overripe avocado in a hot dish. I look forward to reheating my leftovers this week in my Crock-Pot lunch warmer and freezing my leftovers (though I don’t anticipate any) in the souper cubes. Come for the recipes and stay for the amazing tips and recommended purchases in Brandi’s Amazon List - and then stay again for even more amazing recipes 😍
staysnatched says
haha. You are all squared away!
Victoria Arana says
This dish came out absolutely amazing! I used garbanzos and navy beans because that’s what I had on hand but nonetheless AMAZING! Will definitely be making it again! Thanks for this recipe!
staysnatched says
I'm so glad to hear it!
Rebecca Colby says
I absolutely LOVE this recipe! 4x making it. My husband wanted more beans so I added some cannellini and pinto. It freezes great! Each batch I make bigger and bigger. Fall is coming and I love to be able to pull it out of the freezer for a quick delish dinner! A tip for everyone-i freeze in qt bags laying flat. They don't take up as much room and defrost quick! Like stacking books in your freezer!
staysnatched says
Yay! I'm glad it worked out.
Jennifer Anderson says
This was a delicious and easy recipe! Used as part of my weekly meal prep and was perfect. Will make again!
staysnatched says
Perfect for meal prep!
Britni says
Made this last week and it was bomb! I loved the addition of corn in a chili dish.
staysnatched says
Awesome. I'm glad you enjoyed it.
Breanna Roberts says
Absolutely love this recipe! The best chili I've ever had by far. We have made it so many times and have never gotten sick of it. It is now a staple in our household 😋 the only thing is the cook time and prep times are way off. It is at least 15-20 mins prep time and 45 mins cook time when you at the slow release. Now that I've made it so many times I know when I need to start it, but just for new timers you should probably adjust the times 🙂
staysnatched says
It sounds like it takes you longer to prep, which is possible!
Maria says
Delicious and creamy! Love the subtle spicy flavor and I topped with fresh jalapeño for extra heat. Made enough for a few days of lunch and froze the rest in my Souper Cubes. It reheated beautifully.
staysnatched says
Yes! This is perfect for freezing.
Natalie Go says
Perfect for chilly weather, and very easy to make! I made it in my instant pot, the chicken came out very tender. And you can personalize it with finishing seasoning! It’s nice and hearty and creamy.
staysnatched says
Great for personalizing!
Donna says
Made this during a cold Wisconsin evening and it was GREAT. I added a few more dashes of all the seasonings while it was simmering at the end and cubed the cream cheese. A great recipe to add to my kitchen binder.
staysnatched says
Awesome! Sounds so good.
Jessica says
Can I use chicken tenderloins instead? If so any change in time for frozen or thawed?
staysnatched says
Sure, no change.
Melissa says
Hello! Looking to make this tonight, but I only have the chicken bouillon cubes. Does the 1tsp equate to 1 cube? I’m not sure, and don’t want ti overdo it. Thanks!
staysnatched says
I've never made it with the cubes. You can likely check the Better Than Bouillon site for conversion.
Towanda Wilson says
This was a perfect dinner to make tonight on a 40 degree day in NC. Not usually much of a bean fan but put them in anyway for the protein (bariatric patient) and glad I did! The flavor was great. I added in a little more corn cause I love it in chili, halved the cayenne, and one more oz of cream cheese. Had the perfect kick for my taste. Will be making it again.
staysnatched says
I'm glad to hear you will make it again.
Megan says
This was so good!!! The recipe is perfect and easy to follow. It is very light and filling without that heavy, overly full feeling!
staysnatched says
I'm glad it was easy to follow!
Jill says
I made this for book club and it was a hit. So quick and easy which was perfect after a workday and hosting.
staysnatched says
This is awesome for book club!
Kasey C says
I made this yesterday, but doubled the recipe because I know how quickly Brandi’s soups and now chili disappears. I have plenty of leftovers and it was so freaking good!! Thanks for sharing!
staysnatched says
Yes to leftovers!
Rashawnda Wright says
Great recipe. Made on the stove with rotisserie chicken. I added cilantro and a squeeze of lime which gave it layers of flavor. I also added an extra can of beans. My picky 7 yr old ate it all and my husband asked me not to forget about this new recipe.
staysnatched says
I'm glad everyone enjoyed it.
Karen says
Wanted to take a meal to my daughter but didn’t want to go to the store first (thank you COVID!) Used frozen chicken, but more. Used 3 cans of beans. Dumped in the remains of an open bag of frozen corn. Dumped in cream cheese with chives to finish the container. Used cheddar because that’s what I had. Kept broth amt the same. Halved the cayenne…and chili still had a kick. Very forgiving recipe, and DELICIOUS! Perfect for this bitter cold day…thank you.
staysnatched says
You're welcome! I'm glad you enjoyed it!
Lauren says
My new go to white chicken chili recipe! Could not believe how easily the chicken shredded after the pressure cook. This took me an hour from start to finish. Topped with cilantro and green onions.
staysnatched says
I'm glad it's become a go-to!
Lauren says
Just so very good. Made for the second time in two weeks. Love how quickly and perfectly it comes together. Pairs nicely with big Chiefs wins.
staysnatched says
Perfect for wins!
rhonda jones says
Delicious !
staysnatched says
I'm glad you enjoyed it.
Teri says
This was an easy recipe to follow and it tastes amazing! Chili for me to eat during the week. I have even considered freezing some of it.
staysnatched says
This is a great one to freeze.
Rebecca Colby says
I have made this recipe MULTIPLE times now. It's is one of our favorites! I have added pinto and cannellini beans in addition to the 2 types in the recipe. I take can size portions and freeze flat in Ziploc bags. This way it lies flat in the bottom of the freezer and takes a fraction of the time to defrost. Way to go on this dish. We absolutely love it. Thanks for sharing
staysnatched says
This is perfect for freezing!
Ty says
So I started this recipe with navy bean soup leftovers from last night. They were good BUT this recipe took my little beans to the next level. My girls loved the switch up. Never made chicken chili before and it was better than I imagined watching the IG video.
staysnatched says
haha! Love to hear it.
Amanda G. says
Excellent! So full of flavor. So quick too that I decided I wanted it for lunch and was eating it less than an hour later!
staysnatched says
I'm glad you enjoyed it!
Nicole says
This was so delicious! Flavorful and quick to make.
staysnatched says
I'm so glad you enjoyed it!
Alissa Q says
I love this recipe...I use it all the time and add in carrots and potatoes. Thanks so much for sharing!!
staysnatched says
Glad to hear it.
Rachel says
Quite easy and very delicious and flavorful! Thanks for the recipe 🙂
staysnatched says
You're welcome! I'm glad you enjoyed it.
Laura says
Made this tonight, it was amazing! Used the instant pot method - always perfection for soups. Husband had 3 bowls so I know it was a hit!
staysnatched says
I’m glad you enjoyed it!
Casie Davis says
Thinking about adding cilantro, thoughts?
Also, for the cheese, is it 1 cup each or 1 cup mixed?
staysnatched says
If you like cilantro in your chili go for it. 1 cup mixed, but you can do what you want, 1 cup each will work just fine.
Renai says
Excellent! Great instructions and recommendations on what to eat with the chili!
staysnatched says
So glad you think so!
Jas says
Perfect recipe, we love this chili
staysnatched says
I'm so glad you love it!
Maddy says
After making this recipe, I made sure to write it down on a recipe card to remember for later - it was fantastic. I doubled it and it lasted my family several days of deliciousness. Thank you!
staysnatched says
I'm glad you enjoyed it!