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Easy Instant Pot White Chicken Chili for Quick Weeknight Dinners

A spoonful of shredded chicken lifted from a bowl of creamy instant pot white chicken chili.
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Make this creamy, comforting Instant Pot White Chicken Chili for a simple, healthy weeknight meal. This dump-and-go recipe uses basic ingredients and cooks quickly under pressure, making it perfect for busy families and meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Set your Instant Pot to the Sauté function. Add olive oil and let it heat. Add the chopped onion and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Press Cancel.
  2. Add the chicken breasts, green chilies, cannellini beans, great northern beans, chicken broth, cumin, oregano, salt, and pepper to the inner pot. Do not stir excessively; just ensure the chicken is mostly submerged.
  3. Secure the lid and set the valve to Sealing. Cook on Manual/Pressure Cook setting on High Pressure for 10 minutes.
  4. When the cooking time finishes, allow the pressure to naturally release for 10 minutes before carefully switching the valve to Venting to release any remaining pressure.
  5. Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken. Return the shredded chicken to the pot.
  6. Set the Instant Pot to the Keep Warm or Sauté (Low) setting. Stir in the cubed cream cheese until it melts completely into the chili, creating a creamy base.
  7. If you want a thicker chili, stir in the cornstarch slurry and let the chili simmer for 2-3 minutes until it thickens slightly. Stir in the heavy cream, if using.
  8. Taste and adjust seasonings as needed before serving. Serve hot with your favorite toppings.

Notes

  • For the easiest shredding, use pre-cooked rotisserie chicken; add it during Step 4 after the pressure cooking cycle finishes, and skip the manual shredding step.
  • This chili freezes well. Cool completely before storing in airtight containers for up to 3 months.
  • To make this a low-fat option, skip the heavy cream and use only 2 ounces of Neufchatel cheese instead of full-fat cream cheese.

Nutrition

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