This easy Instant Pot White Chicken Chili becomes a family favorite with just a few chicken breasts, pantry staples and only 20 minutes of cook time!

Chicken chili is a nice change to a turkey chili. Another one we love around here is this Instant Pot buffalo chicken chili!

Instant Pot White Chicken Chili garnished with avocado, cilantro, green onion and jalapenos.

If I had to pick one healthy soup recipe to make year round, it would be this Instant Pot white chicken chili recipe. 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.

Instant Pot white chicken chili close up on a ladle.

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.

One of the easiest healthy dinner ideas for a family! Just dump and go and this hands off cooking dinner practically makes itself for you.

Ingredients for White Bean Chicken Chili

Chicken breasts, corn, beans, yogurt, cream cheese, spices, cilantro, green chiles, lime, stock, onion.

This chili recipe is highly versatile and customizable. Make it less or more spicy for your crew, add more cream cheese, or make Instant Pot chicken chili with canned or dried beans. Not to mention all ingredients are very forgiving.

  • Chicken: Boneless and skinless chicken breasts or thighs. You can even use separated frozen chicken breasts. Same cook time.
  • White beans: Use “low sodium” or “no salt added” canned beans like cannellini, navy or great Northern beans. For dried, use 1 cup rinsed (but unsoaked) dried white beans with 2 cups of stock (total not extra), and cook chili for 35 minutes.
  • Corn: Fresh, cooked, frozen (no need to thaw), or canned (drained) corn works.
  • Veggies and fruit: Onion (white, yellow or even red), fresh cilantro and fresh lime juice (lemon).
  • Broth: Low sodium chicken broth, chicken stock, or vegetable broth. I like to use organic bouillon cubes or paste diluted in water.
  • Diced green chiles: In a 4 oz can found in Mexican food aisle or shelf. You could use a minced jalapeno with seeds removed or salsa verde instead.
  • Spices: Chili powder, garlic powder, cumin, salt, pepper.
  • Dairy: Greek (regular) yogurt and cream cheese.

How to Make Instant Pot White Chicken Chili

Absolutely everyone loves a hot bowl of this white creamy and hearty chili. Especially, kids love to add their own toppings. You can also double the recipe in large Instant Pot.

Chicken breasts, beans, corn, green chilis, onion and seasonings in Instant Pot liner.

Step 1: 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.

Shredding chicken with two forks in Instant Pot with corn and beans.

Step 2: Cook on high pressure for 20 minutes and allow 10 minutes natural release. Then turn pressure cooker valve to Venting.

If you vent right away, stew will splatter all over your counters. Shred chicken, I like to do so right in Instant Pot with 2 forks.

Greek yogurt and cubed cream cheese in Instant Pot with shredded chicken.

Step 3: 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.

What Instant Pot Should I Use?

For this recipe you can use either a 6 or 8 quart Instant Pot. To double the recipe do so only in 8 quart or 10 quart Instant Pot.

Make sure all ingredients do not exceed 2/3 max line before cooking. Cook time remains the same.

For 3 Quart Instant Pot cut ingredients in half and keep same cook time. Also make sure to browse more than 45 healthy Instant Pot recipes on our website.

How To Serve White Chicken Chili

Ladle it over rice or a potato for a one bowl meal or serve with freshly baked cornbread with almond flour.

Our favorite easy toppings for healthy chili recipes are:

  • Diced avocado
  • Jalapenos
  • Tortilla chips
  • Cilantro, green onion
  • Greek yogurt, Instant Pot yogurt or sour cream
  • Shredded cheddar cheese or crumbled cotija
Instant Pot white chicken chili in a bowl with a spoon.


Is it healthier?

This white bean chicken chili is healthier than traditional versions. It is creamy without too much fat from heavy whipping cream and loads of cream cheese.

I recommended to use low sodium beans and broth. And you can’t forget that it is loaded with high in plant based protein and fiber cannellini beans.

Can I make this in the slow cooker?

Yes. You will need to saute onion with spices first then transfer to the slow cooker. Add all remaining ingredients except Greek yogurt, cream cheese, fresh cilantro and lime.

Cover and cook on Low for 6 hours or on High for 3 hours. Shred chicken and return it to the crockpot along with cilantro, lime juice, cream cheese, and yogurt.

How do I make this on the stovetop?

Saute onion with spices. Add all remaining ingredients except Greek yogurt, cream cheese, fresh cilantro and lime. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.

Shred chicken and add cilantro, lime juice, cream cheese, and yogurt.

Can I make this ahead of time?

Yes, meal prep this as a freezer meal! Add all ingredients from step 1 in the recipe card (minus the broth) to a gallon Ziploc bag, let out as much air as possible, seal and freeze for up to 3 months.

Add broth and cook from frozen. Check out my full list of 20 healthy freezer meals including reader favorite buffalo chicken chili. I’m obsessed!

Can this be made dairy free?

Yes, omit dairy and puree 1 cup of beans with a bit of chili liquid. Add it back and chili will be naturally creamy.

More Instant Pot Recipes

Need more help with dinner? Check out iFOODreal Instant Pot meal plans.

Instant Pot white chicken chili in the pressure cooker garnished with lime.
Instant Pot white chicken chili with cilantro and avocado garnish.

Instant Pot White Chicken Chili

This easy Instant Pot White Chicken Chili becomes a family favorite with just a few chicken breasts, pantry staples and only 20 minutes of cook time!
5 from 106 votes
Servings 8 servings
Calories 249
Diet Gluten Free
Diet Gluten Free
Prep Time 5 minutes
Cook Time 20 minutes
Pressure Up and Down Time 20 minutes
Total Time 45 minutes


  • 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 Greek yogurt 2%+ (or sour cream)
  • 2 oz cream cheese
  • 1 lime juice of
  • Tortilla chips, avocado, more yogurt, limes for serving


  • 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. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
  • 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.
  • Open the lid, remove chicken and shred with 2 forks.
  • Return chicken to the pot along with cilantro, 1/2 cup yogurt, cream cheese and lime juice. Stir well.
  • Serve hot with your favourite toppings like tortilla chips, diced jalapenos and avocado, more yogurt or sour cream, hot sauce etc.



  • Store: Refrigerate 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. Can add chicken right before cooking.
  • Freezer meal: Add all ingredients from step 1 (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 + broth as per recipe.
  • Dried beans: Use 1 cup dried and rinsed white beans with 2 cups of stock and cook chili for 35 minutes.
  • Frozen chicken breasts: You can add them right in, no need to thaw but make sure they are separated. Same cook time.
  • For 3 Quart Instant Pot: Cut ingredients in half and keep same cook time.


Serving: 1cup | Calories: 249kcal | Carbohydrates: 30g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 495mg | Fiber: 7g | Sugar: 4g
Course: Soup and Stew
Cuisine: Mexican
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    This was my winter go-to meal! And it is now 80 something degrees out and I still want it.
    So easy and inexpensive yet ridiculously delicious! I love it, thanks so much!

  2. 5 stars
    My family loved this meal. Any recommendations if wanting to add a third can of beans to IP? Should I adjust broth or spices? It was delicious buy my boys wanted more beans in it.

    1. That’s awesome! Boys love this soup. so true. Just add extra can and adjust to taste after if necessary. No extra broth needed.

  3. 5 stars
    Great recipe, you can adjust to your own preferences easily. I used jalepeno peppers instead of green chilies.

  4. 5 stars
    I love this recipe! Very easy and I only have to wash one pot! Thank you for this fabulous recipe!

  5. 5 stars
    This recipe is my holy grail!!! Seriously, I can’t remember when I started making it but I fell in love and haven’t stopped cooking it yet. It’s so versatile, I can usually sub a lot of ingredients if necessary (as long as I have chicken, beans, and corn). I’ve added salsa before, sour cream, jalapeños, spinach, cheddar cheese, loads of hot sauce. Whenever I need to make a meal for a potluck or for a group of people, this is one of two recipes I pick from. I’ve even entered it in a chili contest (apparently ppl except red chili at a contest unfortunately). This meal is a crowd pleaser and will stay a staple for me, always and eternity.

  6. 5 stars
    We love this recipe! I am adding it to our regular rotation. I made it exactly as written even though I was a little worried it would be too spicy for me (not my husband) and I’m not that fond of cilantro, but it was delicious and so easy to make! My husband and I both enjoyed it and I’m sure my grown kids and grandkids will like it, too.
    I’m also grateful it’s a healthy recipe that manages to cut calories and boost nutrients while tasting great. Great trick using 2% plain Greek yogurt and cream cheese to cut calories and fat and increase protein while still tasting great and achieving the creamy white texture.
    Thank you for all the notes, too. Forget to buy canned beans? I have dry in the pantry. I remembered to thaw the chicken breasts this time, but I love the fact that I can use frozen ones if I forget in the future. Love all the topping ideas, too, especially when I serve it at family gatherings. I have an 8-quart Instant Pot so I can easily double (maybe triple?) the recipe for guests.

  7. 5 stars
    We love the white chicken Chile! It has wonderful flavor. We added fresh cilantro as well. Appreciate all your extra tips especially for reducing sodium.

    Thank you!

  8. 5 stars
    I made this yesterday for dinner. It was ABSOLUTELY delicious! I can’t tolerate very spicy, so this was perfect. I only had fat free Greek yogurt, but it turned out perfect! We don’t do cilantro, so I used a bit of basil and parsley. There is enough for lunch today, yippee!!

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