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    Home » Chicken & Poultry

    Instant Pot White Chicken Chili

    Published: Feb 11, 2019 / Updated: Aug 27, 2020 / 39 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This Instant Pot creamy white chicken chili recipe is quick, incredibly flavorful, warming, and delicious. Ready in about half an hour!

    two white bowls of Instant Pot creamy white chicken chili topped with avocado, tortilla chips, and lime

    This is an awesome game day recipe. 

    I have plenty of chili recipes on my blog, including (but not limited to) my Instant Pot turkey chili, Crockpot turkey chili, and quick beef chili, but my favorite so far is this white chicken chili. 

    It's probably due to the fact that it's creamy. Yeah, I can't help myself.

    bowl of Instant Pot easy white chicken chili with avocado, lime, and tortilla chips

    Other than the way this recipe tastes, my favorite part is probably how fast it is. Being able to get this on the table in 30 minutes after a busy day at work is a good thing. I know I'm always ready to gnaw my arm off if I don't get something in my belly STAT. 

    This chili isn't too spicy, but it does have a bit of kick. If you do want to add some spice, I suggest adding a bit of cayenne pepper, using spicy green chilis (vs. the mild ones I used) or adding some chopped fresh jalapenos as toppings. 

    Pro tip: Leave the cream cheese sitting on the counter so it softens up while everything is cooking. That'll make the recipe even faster.

    Don't own an Instant Pot? Make this creamy white chicken chili on the stove!

    an Instant Pot electric pressure cooker filled with creamy white chicken chili
    Weeknight dinner dilemma? Instant Pot to the rescue!

    How to top white chicken chili

    Add any/all of these tasty toppings would work:

    • Lime wedges (I love to squeeze in extra lime juice!)
    • Tortilla strips
    • Cilantro
    • Jalapeno peppers
    • Tex-Mex or Monterey Jack shredded cheese
    • Avocado
    • Sour cream or Greek yogurt
    • ...etc. 

    creamy white chicken chili in a white bowl with avocado and lime

    Have you made chili in the Instant Pot before?

    Questions about this recipe? Ask me in the comments below.

    This easy white chicken chili is made fast and easy in the Instant Pot. It's quick enough for a weeknight dinner, and the whole family will love to customize their toppings.

    Instant Pot White Chicken Chili

    This Instant Pot creamy white chicken chili recipe is quick, incredibly flavorful, warming, and delicious. Ready in about half an hour!
    5 from 7 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Cook Time 15 mins
    Inactive time 10 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 515 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 medium onion chopped
    • 1/2 tablespoon olive oil
    • 3 cloves garlic minced
    • 2 large chicken breasts
    • 2 cups chicken broth
    • 2 (4 fluid ounce) cans mild chopped green chilis with juices
    • 1/2 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • 2 teaspoons chili powder
    • 2 (14 fluid ounce) cans white beans drained
    • 4.4 ounces cream cheese (1/2 block Philly) softened
    • Salt & pepper to taste

    Toppings (optional, to taste):

    • Lime juice
    • Avocado chopped
    • Cilantro chopped
    • Tex-Mex cheese blend
    • Tortilla strips

    Instructions
     

    • Sauté the onion in your Instant Pot for 4-5 minutes. 
    • Stir in the garlic.
    • Add the remaining chili ingredients to your Instant Pot except for the cream cheese.
    • Give it a good stir, close the lid, set the valve on "sealing", and cook on high pressure for 8 minutes. It'll take about 10 minutes for the Instant Pot to get up to pressure. I like to prep the toppings while it's getting up to pressure and cooking.
    • Once the countdown has finished, do a quick pressure release. 
    • Take the chicken out of the Instant Pot. Add the cream cheese to the Instant Pot and press the "sauté" button so it heats through. Meanwhile, shred the chicken using 2 forks. Stir the chili until the cream cheese nicely incorporates into the sauce (this may take a few minutes). Add the chicken back into the Instant Pot and give it a good stir. Season with salt & pepper as needed.
    • Serve chili into bowls and top with desired toppings.

    Notes

    • I used about 1 pound of chicken breasts in this recipe. Feel free to use chicken thighs instead.
    • I like the tanginess the cream cheese gives to the chili, but you could also use heavy cream (I'd start with 1/2 cup). I'd add some lime juice to provide tanginess if you go this route. Sour cream also works in a pinch.
    • If you want to double the recipe, keep cooking time the same.
    • Makes 4 generous portions (especially with toppings).
    • Want to make this recipe on the stove? Check out my stovetop creamy white chicken chili recipe instead.
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 515kcalCarbohydrates: 51gProtein: 42gFat: 17gSaturated Fat: 7gCholesterol: 107mgSodium: 915mgPotassium: 1598mgFiber: 11gSugar: 3gVitamin A: 821IUVitamin C: 32mgCalcium: 231mgIron: 8mg
    Keyword Instant Pot white chicken chili
    Author Natasha Bull
    « Low Carb Taco Bowls
    Instant Pot Beef Chili »

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    1. Lil says

      November 21, 2022 at 9:02 PM

      I was craving white chicken chili the other day and this recipe really hits the spot in so many ways. It’s flavorful, super easy to make, hearty and cozy, but also zingy which a lot of chili recipes lack. I’ve been making it since 2020 during quarantine when we were all craving comfort, and everyone who I’ve served it to raves about it. It also somehow tastes even better the next day?! I add lots of lime, and sliced green onions on top. My fiancé likes hot sauce added. It doesn’t need any subs though, it’s really the best I’ve come across!

      Reply
      • Natasha says

        November 21, 2022 at 9:10 PM

        I'm so glad it's a favorite!! 😀 Thanks for your detailed review, Lil!

        Reply
    2. Arianna says

      September 19, 2022 at 7:47 PM

      This is my husbands absolute favorite thing ever. I do one can of hot chilies, one mild. Add a splash of green salsa and about 1/3 of a Mexican lager as a portion of the liquid. Sometimes even add in a fresh jalapeño. I’ve made this countless times and it never ever gets old. And it’s even better the next day if you can stop yourself from eating it all the first night! 10/10!!!

      Reply
      • Miranda @ Salt & Lavender says

        September 19, 2022 at 9:13 PM

        Aw that makes us so happy to hear, Arianna! Thank you so much for your review!

        Reply
    3. JANET ROBINSON says

      April 16, 2022 at 4:16 PM

      This is the first time to make this. I have been wanting to make white chili and ran into your recipe. Thank you for this. Janet

      Reply
      • Natasha says

        April 17, 2022 at 12:16 PM

        You're very welcome! 🙂

        Reply
    4. Peri Gardner says

      January 10, 2022 at 2:05 PM

      5 stars
      This white chicken chili is everything you hope it will be. It is tangy, zesty, and creamy! It is so delicious. I doubled the batch because I couldn’t get enough of it last time I made it. My husband, toddler, and I all licked our bowls (don’t worry, we were at home!) like animals. Absolutely a recipe going into our dinner arsenal!

      Reply
      • Natasha says

        January 10, 2022 at 2:30 PM

        Aww thank you!! I'm so pleased it's a hit with your family. Appreciate your review! 😀

        Reply
    5. Alison P says

      October 27, 2021 at 1:44 AM

      I meant to say beans lol

      Reply
    6. Alison P says

      October 27, 2021 at 1:42 AM

      Hi! I’m so looking forward to making this chili for an event I’m having, but I need to have at least 36 servings and I read serving size is 4-6. I know I have to use 6 pounds of chicken, but I’m concerned with the longer cook time that the means will get mushy. Any suggestions? Thanks so much.

      Reply
      • Natasha says

        October 27, 2021 at 9:14 AM

        Hi! I would cook it in batches. That's a lot of servings. I think you could easily double it with the same cook time (that's what IP recommends when doubling most recipes), but you're right that more than that could potentially impact the recipe results. I do have a stove top version of this recipe (it's linked in the blog post), so if you do have a LARGE pot (like commercial kitchen size) and want to do it in one go, you may want to opt for that method.

        Reply
    7. Diane L. says

      October 19, 2021 at 11:49 AM

      5 stars
      My favorite white chicken chili recipe. I have made it in the instapot and on the stove. Yum!!

      Reply
      • Natasha says

        October 19, 2021 at 12:00 PM

        Yay!! That's great to hear!! Thanks, Diane. 🙂

        Reply
    8. Elizabeth Guido says

      October 17, 2021 at 3:38 PM

      I've made this a few times and we love it! Have a question though tonight...
      Can I use a cooked rotisserie chicken and add it in, shredded, after the 8 minute cook time?
      I don't think I would put it in if its already cooked? I'm not sure when to add it.

      Reply
      • Natasha says

        October 17, 2021 at 3:54 PM

        Hi! Yes, that's what I would do. 🙂 You're right that it'll dry out even more if it's pressure cooked. I'd add it in around the same time as the cream cheese.

        Reply
    9. Monica says

      October 8, 2021 at 6:09 PM

      5 stars
      Made this tonight!! It turned out great!
      Somehow ran out of white beans so I used 1 can black beans and 1 can chickpeas, and minus 1 can of chiles because I was worried my 7yo would freak out about it being "spicy" lol. She told me I "did a good job on the soup" and she has NEVER made a comment like that before, so this was a win!!
      Thanks so much for the awesome recipe, as usual!!

      Reply
      • Natasha says

        October 8, 2021 at 9:45 PM

        I'm so glad you enjoyed it and were able to improvise!! That's awesome your daughter liked it too. You're very welcome! 🙂

        Reply
    10. Dot says

      July 11, 2021 at 12:04 PM

      5 stars
      I made this for dinner tonight and it was delicious. Doubled the recipe so that I wouldn’t have half a block of cream cheese floating around the fridge. The only changes I made was:
      - left out canned chilis as that isn’t something that we have in South Africa (or at least I’ve never seen it and couldn’t find online) and I was scared to substitute
      - I removed about two cups of liquid before adding in cream cheese to make it less soupy

      It was hot enough with 4tsp of chili powder. 🙂

      Thanks!

      Reply
      • Natasha says

        July 11, 2021 at 12:55 PM

        You're very welcome, Dot!! Thanks for the tips... I'm sure they will be useful for other readers. 🙂

        Reply
    11. Anne says

      October 30, 2020 at 1:35 PM

      Great recipient! Is it possible to make this dairy free? I want that tang of cream cheese, but would love a way to use a dairy free alternative! Any suggestions?

      Thank you!
      Anne

      Reply
      • Natasha says

        October 30, 2020 at 2:18 PM

        Hi Anne! I haven't tested one. I heard there's vegan sour cream and cream cheese available, so maybe one of those options would work?

        Reply
    12. Haley says

      April 6, 2020 at 4:05 PM

      Can you use frozen chicken? If so what do you set the pressure cook to?

      Reply
      • Natasha says

        April 6, 2020 at 6:29 PM

        Hi! I think that should be fine. Give it an extra couple minutes and just make sure it’s fully cooked prior to serving.

        Reply
        • Haley says

          April 7, 2020 at 5:04 PM

          Thank you!! We did frozen chicken for 12 minutes and it turned out as awesome as the thawed way.

          Reply
          • Natasha says

            April 7, 2020 at 6:37 PM

            Yay that's great!

            Reply
    13. Tracy says

      December 12, 2019 at 6:40 AM

      5 stars
      Made this last week and everyone is already begging me to make it, again. Really delicious! I’ll, definitely, double the recipe this time so we can have some leftover.

      Reply
      • Natasha says

        December 12, 2019 at 10:25 AM

        That's awesome!! I am so happy to hear it! 🙂

        Reply
    14. Brook B. says

      November 28, 2019 at 6:41 AM

      5 stars
      Made this the other day and it was ABSOLUTELY FANTASTIC. So flavorful and delicious. Tasted even better on day two when the flavors keep melding together. This will be my new go to recipe by far. Ate the soup with Naan bread, it was the perfect combination!

      Reply
      • Natasha says

        November 28, 2019 at 10:01 AM

        I am so happy to hear that, Brook! Thanks so much for leaving me a comment! 🙂

        Reply
      • Sarah Packham says

        January 9, 2020 at 5:50 PM

        Do I set the timer for 8 minutes or 18? Not comfortable with my instantpot yet.

        Reply
        • Natasha says

          January 9, 2020 at 7:05 PM

          8 min ♥️

          Reply
    15. Stefanie says

      November 25, 2019 at 3:50 PM

      How can I reduce the “kick” in this for a kid friendly meal? My little ones are sensitive to heat. The chili powder or the chili’s??

      Reply
      • Natasha says

        November 25, 2019 at 4:03 PM

        Hi Stefanie, you could probably reduce both the chili powder and mild green chilies.

        Reply
    16. Dana Tagliafico says

      November 21, 2019 at 9:35 AM

      I love your recipes! My husband is doing a keto-ish diet and I’m thinking of subbing Lima beans. Have you done this with dried beans?

      Reply
      • Natasha says

        November 21, 2019 at 1:23 PM

        Thanks, Dana!! Hmmm... my only concern is that they may not be cooked unless you soak them first. Otherwise, I think it should work fine.

        Reply
        • Dana Tagliafico says

          November 21, 2019 at 9:53 PM

          It worked out great! I used about a cup of Lima beans and added a few extra cups of water. Took out the chicken as the recipe noted and then pressure cooked the beans for another 20 min or so. I’m not very precise at measuring, but it was delicious! Thx!

          Reply
          • Natasha says

            November 22, 2019 at 10:46 AM

            That's awesome!! Thanks for letting me know! 🙂

            Reply
    17. Brittney says

      November 13, 2019 at 8:53 AM

      5 stars
      This was absolutely delicious! I've made quite a few versions of white chicken chili, but this is my favorite. I followed this recipe but added a little less cream cheese (3.5 oz 1/3 reduced fat) and added thyme, parsley, celery salt, basil and coriander. I also added 1 tsp lime juice & cilantro before pressure cooking and a little extra chicken broth (I like mine a little soupier). It was SOOOO good. I didn't feel like it needed sour cream or cheese toppings, I just added avocado and tortilla chips. Very much looking forward to leftovers later 😉

      Reply
      • Natasha says

        November 13, 2019 at 10:36 AM

        I am so pleased that you liked it, Brittney! 🙂 Thanks for the tips!

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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