Name: Instant Pot White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 30 oz. great northern beans (drained and rinsed, canned); 2 cups frozen corn; 1/2 cup yellow onion (diced); 2 garlic cloves (minced); 4 oz. hatch green chiles; 1 tsp chili powder; 1 tsp cumin; 1 tsp salt; 1/4 tsp black pepper (plus more to taste); 1 lb. boneless skinless chicken (breast or thighs); 1/2 cup plain cream cheese (regular or dairy-free); 1 1/4 cup chicken broth; Cilantro; Avocado; Jalapeño; Tortilla chips

Nothing beats a warm, comforting bowl of chili that comes together effortlessly in your Instant Pot. This Instant Pot White Chicken Chili Recipe is my go-to for chilly evenings because it’s creamy, flavorful, and so easy to make. Let me show you how to whip up this cozy, satisfying dish with minimal fuss!

A white bowl sits on a white marbled surface holding a creamy soup with visible layers of white beans and yellow corn mixed in. On top, there are golden brown crispy tortilla strips placed over the soup on one side. On the opposite side, avocado slices with a smooth green texture and a wedge of lime with a bright green rind are arranged. Finely chopped green herbs are sprinkled over the avocado, lime, and soup, adding fresh color. A silver spoon is inserted on the right side inside the bowl. Nearby, an avocado half with its pit in view and some fresh green herbs rest on the surface, along with a white cloth with blue stripes. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot White Chicken Chili Recipe
Top Tip
How to Serve Instant Pot White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot White Chicken Chili Recipe

Why You'll Love This Recipe

This Instant Pot White Chicken Chili Recipe has earned a special place in my recipe rotation. It’s that perfect blend of creamy, spicy, and hearty, all coming together in just one pot. If you want a comforting meal with minimal cleanup, you’re going to love this.

Speedy and Hands-Off: Thanks to the Instant Pot, you can have dinner ready in under an hour without standing over the stove.
Layered Flavors: The combination of green chilies, cumin, and chili powder gives it a gentle kick that’s flavorful but not overpowering.
Creamy Texture: The cream cheese melts into the chili perfectly, giving it richness without heaviness.
Flexible and Family-Friendly: You can easily customize it with toppings or sides, making it a hit with everyone at the table.

Ingredients & Why They Work

I love how these ingredients come together effortlessly. The beans and corn add substance and sweetness, the chicken keeps it hearty, and the spices bring the warmth. Shopping tip: grab good-quality canned beans and fresh lime for an extra bright finish!

Flat lay of great northern beans in a small pile, frozen corn kernels scattered, diced yellow onion in a neat mound, two whole garlic cloves, fresh green hatch chiles whole and uncut, small white ceramic bowls with chili powder, cumin, salt, and black pepper, a raw boneless skinless chicken breast, cream cheese formed into several small chunks, a small white bowl of chicken broth, a small white bowl of lime juice, sprigs of fresh cilantro, one halved avocado with bright green flesh, a whole green jalapeño, and a small white bowl filled with golden tortilla chips, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Great northern beans: These give us a creamy, soft bite that’s perfect for chili.
Frozen corn: Adds a subtle sweetness and texture without needing fresh prep.
Yellow onion: Provides a mild onion base that deepens flavor.
Garlic cloves: Minced garlic adds that essential aroma and savory punch.
Hatch green chiles: They bring a smoky, slightly spicy flavor that makes this chili stand apart.
Chili powder: Essential for warmth and a mild heat level.
Cumin: Adds earthiness and depth.
Salt and black pepper: Balance and enhance all those flavors.
Boneless skinless chicken (breast or thighs): I prefer thighs for juiciness, but breasts work great too.
Plain cream cheese: Melts smoothly to create that velvety texture.
Chicken broth: The base liquid that marries all ingredients.
Lime juice: A splash at the end brightens everything beautifully.
Cilantro, avocado, jalapeño, tortilla chips: Perfect garnishes to add freshness, heat, creaminess, and crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this chili depending on what I have on hand or who I’m feeding. It’s such a forgiving recipe that you can really make it your own. Don’t be shy to experiment with toppings and spice levels.

Variation: Sometimes I swap chicken thighs for breasts when I want leaner protein, or add a diced poblano pepper for extra smoky flavor.
Dairy-Free: Use dairy-free cream cheese to keep it allergy-friendly without sacrificing creaminess.
Spice Level: Add extra jalapeños or a pinch of cayenne if you like things hotter.
Vegan Option: Skip the chicken and use vegetable broth with additional beans or soy-based “chicken” crumbles.

Step-by-Step: How I Make Instant Pot White Chicken Chili Recipe

A white bowl filled with creamy chicken soup as the base layer, showing visible shredded white chicken and yellow corn kernels mixed together. On top, there are crushed white beans scattered across, with thin, crispy golden tortilla strips placed in a neat cluster to one side. Fresh sliced green avocado parts lay beside the tortilla strips, sprinkled with finely chopped dark green herbs evenly spread over the surface. A wedge of lime sits on the edge of the bowl, and the whole dish has a light sprinkle of black pepper on top. The bowl is set against a white marbled surface, and there is a metal spoon resting inside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer Your Ingredients in the Instant Pot

Start by adding the drained and rinsed great northern beans directly into the Instant Pot, then layer the frozen corn on top — no need to thaw. Next, scatter your diced onion, minced garlic, and hatch green chiles over them. Sprinkle the chili powder, cumin, salt, and pepper evenly. Finally, lay your chicken pieces on top — this layering helps the chicken cook nicely without drying out.

Step 2: Add Cream Cheese and Broth

Tear the cream cheese into 5-6 chunks so it melts faster and place them on top of the chicken. Pour the chicken broth over everything. This little trick ensures the cream cheese melts into a smooth, creamy texture as the chili cooks.

Step 3: Pressure Cook and Release

Seal the Instant Pot lid and set the valve to “seal.” Pressure cook on high for 15 minutes. Once done, allow a natural pressure release for 10 minutes — this slow release helps keep the chicken tender and juicy — then carefully do a quick release for any remaining pressure.

Step 4: Shred Chicken and Stir

Use tongs or a slotted spoon to remove the chicken and place it on a cutting board. Shred with two forks while you give the chili a good stir to fully melt and blend the cream cheese. Return the shredded chicken to the pot and mix it all together. This step really brings everything home — creamy, tender, and full of flavor!

Top Tip

I learned early on that how you layer your ingredients in the Instant Pot really impacts the texture and flavor — putting the chicken on top keeps it from drying out. Also, the natural pressure release is worth the extra 10 minutes. I’ve tried quick releases only, and the chicken ends up tougher.

Layering is Key: Put beans and corn first, then aromatics and spices, chicken on top, and cream cheese chunks scattered for even melting.
Natural Pressure Release: Don’t rush this. The extra 10 minutes makes chicken tender and juicy.
Melt the Cream Cheese Thoroughly: Stir well after cooking to avoid lumps and ensure creaminess.
Season Last: Taste and adjust salt or spice at the end, since flavors concentrate after pressure cooking.

How to Serve Instant Pot White Chicken Chili Recipe

white chicken chili - Serving Suggestion

Garnishes

I’m a big fan of topping this chili with fresh cilantro, diced creamy avocado, a few slices of fresh jalapeño for heat, and crunchy tortilla chips for texture contrast. These add freshness and fun bites that keep it exciting! Sometimes I add a squeeze more lime on top too — it makes all the flavors pop.

Side Dishes

I love pairing it with warm cornbread or a simple green salad for a balanced meal. Leftover chili also goes great with a side of rice or even draped over baked potatoes for a comforting dinner upgrade.

Creative Ways to Present

For gatherings, I sometimes serve this chili in mini bread bowls—everyone loves scooping up the creaminess inside a crusty roll. Or load it into tortillas for hearty chicken chili tacos. It’s versatile and looks beautiful garnished with colorful avocado and jalapeño slices.

Make Ahead and Storage

Storing Leftovers

After letting it cool completely, I store leftover chili in an airtight container in the fridge. It keeps really well for about 3-4 days. You’ll find the flavors deepen, making it even tastier the next day!

Freezing

This chili freezes beautifully. I portion it into freezer-safe containers or heavy-duty bags, squeeze out excess air, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat gently on the stovetop over medium-low heat, stirring frequently to prevent sticking and ensure even warming. Adding a splash of broth or water helps loosen the chili if it thickened up too much in the fridge.

Frequently Asked Questions:

Can I use fresh beans instead of canned?

Fresh beans would need to be soaked and pre-cooked before adding to the Instant Pot, or you’ll need to adjust pressure cooking times significantly—canned beans are easier and just as delicious here.

What if I don’t have hatch green chiles?

You can substitute with canned diced green chilies or mild poblano peppers. The flavor won’t be quite the same but still tasty and flavorful.

Is this recipe dairy-free?

The classic recipe uses cream cheese which contains dairy, but you can easily swap in dairy-free cream cheese to make this chili dairy-free without losing that creamy texture.

Can I make this recipe spicy?

Absolutely! Increase the chili powder, add fresh jalapeños, or include cayenne pepper to amp up the heat. Just add heat slowly to suit your taste.

Final Thoughts

This Instant Pot White Chicken Chili Recipe is one of those meals that feels like a warm hug after a long day. I hope you enjoy making it as much as I do—it’s consistently a crowd-pleaser with so much comfort packed into each bite. Give it a try and make it your own; I bet it will become a staple in your kitchen too!