Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is outrageously delicious dinner in one hour with only ten minutes prep. Pantry ingredients, creamy and WOW your family chili recipe.

Instant Pot Chicken Chili

If I had to pick one meal to make year round, it would be this Instant Pot white chicken chili. There is literally a lineup with bowls as soon as chicken is shredded and cream cheese has melted.

This chili is a version of my healthy white chicken chili. It is creamy without too much fat, with hearty cannellini beans, tangy and perfectly spiced for kids and adults.

Then topped with diced avocado, lots of cilantro, green onion and tortilla chips. Easy, healthy and out of this world!

How to Make Instant Pot White Chicken Chili

• Prep: Add meat, veggies and spices to Instant Pot. We will make chili creamy and add fresh herbs after it is cooked. Dairy scorches under pressure, that’s why we don’t add it before.
• Cooking: Cook on high pressure for 20 minutes and allow 10 minutes natural release. Then turn valve to Venting. If you vent right away, stew will splatter all over your counters.
• Seasoning: Shred chicken, I like to do so right in Instant Pot with 2 forks. Then add yogurt, cream cheese and herbs. You can use all yogurt, cream cheese or heavy cream. I like my proportions for balance of health and creaminess.

For more help, check out Instant Pot guide and which Instant Pot to buy.

Tips, Variations and Toppings

• Make dairy free by omitting dairy and pureeing 1 cup of beans with a bit of chili liquid. add it back and chili will be naturally creamy.
• No diced green chiles? Mince a whole jalapeno, leave seeds in for spiciness or remove for more mild version.
• Don’t add dairy before cooking: Dairy separates under pressure, so make sure to add it after.
• Toppings: Our favorite easy additions are diced avocado and jalapeno, tortilla chips and more of cilantro, green onion and yogurt to taste. Also shredded cheddar cheese or crumbled cotija (feta) would be great.

How to Store, Reheat and Make a Freezer Meal

Storing: Chili refrigerates well in an airtight container for up to 5 days. Or if you have room in the fridge, right in inner pot with fitting silicone lid.

Freezing: Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight.

Reheating: Reheat in a small pot desired amount by simmering on low and stirring every few minutes until warmed through.

Make ahead: You can prep all ingredients and refrigerate in an inner pot or container for up to 2 days, then cook as per recipe.

Freezer meal: Add all ingredients minus the broth to a gallon Ziploc bag, let out as much air as possible, seal and freeze for up to 3 months. Cook from frozen with broth as per recipe. Amazing!

More Instant Pot Recipes

• Instant Pot turkey chili
• Instant Pot beef chili
• Instant Pot beef stew
• Instant Pot chicken and potatoes
• Browse all Instant Pot recipes.

Instant Pot White Chicken Chili

Print Recipe

Instant Pot White Chicken Chili is outrageously delicious dinner in one hour with only ten minutes prep. Pantry ingredients, creamy and WOW your family chili recipe.

• Author: Olena of ifoodreal.com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Soup and Stew
• Method: Instant Pot
• Cuisine: Mexican

Scale 1x2x3x

Ingredients

• 1 small onion, diced
• 2 x 15 oz cans cannellini, white or great Northern beans, drained and rinsed
• 2 cups corn, fresh or frozen
• 1 cup chicken broth, low sodium
• 4 oz can diced green chiles
• 1 tsp cumin
• 2 tsp chili powder
• 1 tsp garlic powder
• 3/4 tsp salt
• Ground black pepper, to taste
• 1 lb (2 large) chicken breasts, boneless and skinless
• Small bunch of cilantro, finely chopped
• 1/2 cup plain Greek yogurt, fat 2%+ (or sour cream)
• 2 oz cream cheese
• 1 lime, juice of
• Tortilla chips, avocado, more yogurt, limes, for serving

Instructions

1. In 6 or 8 quart Instant Pot, add onion, beans, corn, broth, green chiles, cumin, chili powder, garlic powder, salt, pepper and lay chicken on top. No need to stir.
2. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
3. After allow pressure to come down naturally for 10 minutes and release remaining pressure using Quick Release by turning pressure valve to Venting position, which takes 2 minutes.
4. Open the lid, remove chicken and shred with 2 forks.
5. Return chicken to the pot along with cilantro, 1/2 cup yogurt, cream cheese and lime juice. Stir well.
6. Serve hot with your favourite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce etc.

Store: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight, then reheat on a stovetop covered while simmering on low.

Make ahead: Combine and refrigerate ingredients right in inner pot of Instant Pot covered for up to 2 days. Or in a large container if don’t have much room in the fridge. Also can add chicken right before cooking. Then follow the recipe.

Freezer meal: Add all ingredients from step 1 minus broth to a gallon Ziploc bag, let out as much air as possible, seal and freeze for up to 3 months. Cook from frozen + broth as per recipe.

★ Did you make this recipe? Please give it a star rating in the comments.

1 cup2635.6 g502.7 mg5.7 g2.4 g0 g30.9 g6.3 g23.4 g50.8 mg

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