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This Instant Pot creamy white chicken chili recipe is quick, incredibly flavorful, warming, and delicious. Ready in about half an hour!
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.
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!
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.
Have you made chili in the Instant Pot before?
Questions about this recipe? Ask me in the comments below.
Instant Pot White Chicken Chili
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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.
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!!
I’m so glad you enjoyed it and were able to improvise!! That’s awesome your daughter liked it too. You’re very welcome! 🙂
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!
You’re very welcome, Dot!! Thanks for the tips… I’m sure they will be useful for other readers. 🙂
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
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?
Can you use frozen chicken? If so what do you set the pressure cook to?
Hi! I think that should be fine. Give it an extra couple minutes and just make sure it’s fully cooked prior to serving.
Thank you!! We did frozen chicken for 12 minutes and it turned out as awesome as the thawed way.
Yay that’s great!
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.
That’s awesome!! I am so happy to hear it! 🙂
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!
I am so happy to hear that, Brook! Thanks so much for leaving me a comment! 🙂
Do I set the timer for 8 minutes or 18? Not comfortable with my instantpot yet.
8 min ♥️
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??
Hi Stefanie, you could probably reduce both the chili powder and mild green chilies.
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?
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.
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!
That’s awesome!! Thanks for letting me know! 🙂
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 😉
I am so pleased that you liked it, Brittney! 🙂 Thanks for the tips!