Name: Instant Pot White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 30 oz. great northern beans (drained and rinsed, canned); 2 cups frozen corn; 1/2 cup yellow onion (diced); 2 garlic cloves (minced); 4 oz. hatch green chiles; 1 tsp chili powder; 1 tsp cumin; 1 tsp salt; 1/4 tsp black pepper (plus more to taste); 1 lb. boneless skinless chicken (breast or thighs); 1/2 cup plain cream cheese (regular or dairy-free); 1 1/4 cup chicken broth; 2 tbsp lime juice; Cilantro; Avocado; Jalapeño; Tortilla chips

There’s something incredibly comforting about a warm, creamy bowl of chili, especially when it’s whipped up fast and packed with flavor. This Instant Pot White Chicken Chili Recipe is one of those dishes that feels like a cozy hug on a chilly day, yet comes together with very little fuss. Trust me, once you try it, it’ll become a staple in your dinner rotation.

A white bowl filled with creamy white chicken chili that has white beans and yellow corn mixed in, topped with golden brown crispy tortilla strips arranged in a small pile on one side. On the opposite side, there are three bright green slices of avocado fanned out next to two lime wedges. Small green chopped herbs are sprinkled on top, adding freshness and color. A silver spoon is resting inside the bowl on the right side. The bowl is on a white marbled surface with a blue-and-white striped cloth napkin nearby and some fresh cilantro leaves to the left. A halved avocado with its large seed is placed at the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot White Chicken Chili Recipe
Top Tip
How to Serve Instant Pot White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot White Chicken Chili Recipe

Why You'll Love This Recipe

I’ve made a lot of chili recipes over the years, but this Instant Pot White Chicken Chili Recipe truly stands out for its perfect balance of creamy texture and bold flavors. It’s super easy to make, and the Instant Pot does most of the work, so you get a hearty meal without spending hours in the kitchen.

Speedy & Hands-Off: The Instant Pot cooks everything quickly while melding the spices beautifully.
Creamy, Not Heavy: Cream cheese gives it that luxurious texture without feeling too rich.
Customizable: Easily adjust spice levels and toppings to suit your taste buds and dietary needs.
Nutritious & Filling: Loaded with protein and fiber from chicken and beans, it makes a satisfying meal.

Ingredients & Why They Work

This recipe comes together with simple pantry staples and a few fresh ingredients that create layers of flavor. Each ingredient plays its part—like the great northern beans for creaminess and substance, and hatch green chilies for a mild kick that doesn’t overpower. Here’s why I love these choices:

Flat lay of great northern beans in a small white ceramic bowl, bright yellow frozen corn kernels in a white bowl, finely diced yellow onion on a white plate, two peeled garlic cloves on a white dish, a small pile of fresh hatch green chilies, a white ceramic bowl with chili powder, another white bowl with cumin powder, a small white bowl holding salt, a tiny white bowl containing black pepper, a raw whole boneless skinless chicken breast with clean skin, several small chunks of plain cream cheese on a white plate, a small white bowl with clear golden chicken broth, a white bowl with fresh lime wedges, a few sprigs of bright green cilantro, a halved ripe green avocado with creamy flesh visible, one whole fresh green jalapeño pepper, and a handful of crisp tortilla strips arranged neatly on a white plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Great Northern Beans: These beans are tender and absorb the chili flavors beautifully, adding a smooth, hearty base.
Frozen Corn: Adds a touch of sweetness and texture contrast without any extra prep.
Yellow Onion: Provides a subtle sweetness and depth—don’t skip on dicing it finely.
Garlic Cloves: Fresh garlic gives you that aromatic punch that makes everything taste homey.
Hatch Green Chiles: These mild green chilies bring a unique smoky flavor and a gentle heat.
Chili Powder, Cumin, Salt, Black Pepper: Classic spices that build the complex flavor profile classic to white chili.
Boneless Skinless Chicken: I like using thighs since they stay juicy, but breasts work well too.
Plain Cream Cheese: This sneaky ingredient adds creaminess without overpowering the chili’s flavor.
Chicken Broth: The liquid that ties it all together, adding savory depth.
Lime Juice: A splash brightens the whole dish and balances out the richness.
Cilantro, Avocado, Jalapeño, Tortilla Chips: My favorite toppings for that fresh, spicy, crunchy finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Instant Pot White Chicken Chili Recipe is how easy it is to tweak. Over the years, I’ve added a variety of extra veggies or swapped chicken thighs for breasts depending on what’s in my fridge. Feel free to make it your own—experiment with the spice level or try dairy-free cream cheese if you prefer.

Variation: I once added diced bell peppers and a little jalapeño for extra heat, and it brought the chili to life with vibrant colors and flavor.
Make it Vegan: Swap the chicken for hearty mushrooms or tofu, and use vegan cream cheese with vegetable broth for a plant-based twist.
Adjusting Spice: If you like it spicier, add extra cumin or even cayenne pepper. I like to start mild and spice it up with toppings.

Step-by-Step: How I Make Instant Pot White Chicken Chili Recipe

A white bowl sits on a white marbled surface filled with a thick soup that has shredded light-colored chicken, yellow corn kernels, and white beans in a creamy, pale broth. On the left side of the bowl, several crispy golden brown tortilla strips are placed on top. Below these, bright green slices of avocado fan out, sprinkled with small pieces of green herbs. The soup is garnished with chopped green herbs and small black pepper flakes scattered on top. A wedge of lime is positioned near the avocado, and a silver spoon rests inside the bowl on the right. photo taken with an iphone --ar 2:3 --v 7

Step 1: Layer the Ingredients

First, drain and rinse your great northern beans and add them straight to the bottom of the Instant Pot—that way they soak up all the flavors as they cook. Next, dump the frozen corn on top without stirring. Then toss in diced onion, minced garlic, and hatch green chilies evenly over the corn. Sprinkle the chili powder, cumin, salt, and black pepper for the base seasoning. To finish, lay the chicken breasts or thighs on top without stirring again. This layering helps keep the chicken tender and juicy while infusing everything else with savory goodness.

Step 2: Add Cream Cheese and Broth

Break the cream cheese into small chunks—about 5 or 6 pieces—to scatter on top of the chicken. Pour the chicken broth evenly over everything to create the perfect cooking liquid. Don’t stir—it cooks better this way, and the Instant Pot will mix it up once it’s done.

Step 3: Pressure Cook and Natural Release

Seal the lid, making sure the valve is switched to “seal,” and set the Instant Pot to pressure cook on high for 15 minutes. It’ll take about 10 minutes for the pressure to build up before cooking starts, so don’t worry if it feels slow at first. After cooking, let it naturally release pressure for 10 minutes—for tender chicken and well-blended flavors—then carefully do a quick release to let out any remaining pressure.

Step 4: Shred Chicken and Stir Everything Together

Carefully open the pot and remove the chicken pieces to a plate or cutting board. Using two forks, shred the chicken until it’s nice and tender. Give the chili a good stir to make sure the cream cheese has melted fully into the broth, creating that luscious creamy texture. Then, pop the shredded chicken back into the pot and stir everything thoroughly to combine.

Step 5: Add Toppings and Serve

This is the fun part—top your chili with fresh cilantro, creamy avocado wedges, thinly sliced jalapeños if you want extra heat, and crunchy tortilla chips. Each bite gets a little burst of freshness and texture, making the soup even more delightful.

Top Tip

Over time, I’ve learned a few tricks that have made this Instant Pot White Chicken Chili Recipe foolproof and super tasty. These tips save me from common mishaps and bring the best flavors to the table.

Don’t Skip Natural Release: Letting the pressure release naturally for 10 minutes keeps the chicken tender and flavors melded instead of rubbery or undercooked.
Chunky Cream Cheese: Breaking cream cheese into small pieces before cooking helps it melt more evenly, giving the chili that perfect creamy texture without lumps.
Layer Ingredients Without Stirring: Layering instead of mixing before cooking preserves the texture of the chicken and beans, making each bite better.
Use Fresh Lime Juice at the End: Adding lime juice last brightens the whole dish and balances the richness — I always add it right before serving.

How to Serve Instant Pot White Chicken Chili Recipe

white chicken chili - Serving Suggestion

Garnishes

I always garnish with fresh cilantro because it adds a burst of herbal brightness that cuts through the creaminess. Avocado is a must for silky richness, and jalapeño slices bring just enough heat when I’m feeling bold. Lastly, crunchy tortilla chips on top add that irresistible crunch that contrasts perfectly with the silky chili.

Side Dishes

I like serving this chili with a simple side salad or some homemade cornbread to soak up all the flavors. You could also go for a bowl of tortilla chips and guacamole on the side to keep with the Tex-Mex vibes.

Creative Ways to Present

For gatherings, I’ve served this chili in small, individual mason jars with toppings on the side so guests can customize. It’s a great way to make it feel special and festive. Another time, I turned it into a chili-stuffed baked potato topping — super comforting and fun!

Make Ahead and Storage

Storing Leftovers

Leftover chili keeps beautifully in an airtight container in the fridge for up to 4 days. I like to cool it completely before sealing to maintain freshness. The flavors actually deepen overnight, meaning your leftovers can sometimes taste even better!

Freezing

This chili freezes wonderfully. Just portion it into freezer-safe containers, leaving some space for expansion. It’s great to have on hand for busy days — thaw overnight in the fridge before reheating for an easy, nourishing meal.

Reheating

I reheat leftovers gently on the stove over medium heat, stirring frequently to prevent sticking and to evenly warm the cream cheese through. If it feels too thick, a splash of chicken broth or water helps loosen it up perfectly.

Frequently Asked Questions:

Can I use dried beans instead of canned for this Instant Pot White Chicken Chili Recipe?

Yes! If you prefer dried beans, you’ll want to soak them first and adjust the pressure cooking time accordingly. Usually, cooking soaked beans with the other ingredients requires extra time, around 25-30 minutes, but it’s totally doable in the Instant Pot. Just make sure to add enough liquid so the beans cook properly.

What type of chicken is best for this recipe?

I recommend using boneless skinless chicken thighs because they stay juicy and tender during pressure cooking. However, chicken breasts also work well and tend to shred easily. If you use breasts, avoid overcooking to prevent dryness by adhering to the timing in the recipe.

Can I make this Instant Pot White Chicken Chili Recipe dairy-free?

Absolutely! Simply swap the cream cheese for a dairy-free version or use coconut cream for creaminess. Make sure to check that your broth and any toppings are also dairy-free. It still delivers that creamy texture and delicious flavor you love.

How spicy is this chili?

This chili has a mild heat level thanks to the hatch green chilies and spices, making it approachable for most palates. You can easily increase the spiciness by adding jalapeños or cayenne pepper either during cooking or as a topping. It’s very adaptable to your spice preference!

Final Thoughts

This Instant Pot White Chicken Chili Recipe is one of those dishes I reach for when I want a cozy, satisfying meal without the usual hassle. It’s creamy, flavorful, and kind of endlessly adaptable—which I love. I hope you enjoy making it as much as I do, and that it warms your kitchen and your heart just like it does mine.