Creamy Instant Pot White Chicken Chili

There is nothing more comforting and cozy than a soul-warming homemade chili on a winter night. This Instant Pot white chicken chili is a meal to remember, hearty and satisfying, with tender chicken pieces in a silky-smooth broth made with cream cheese and plenty of cheese. I also add sweet corn, green chiles, and white beans for texture and flavor.

Instant Pot White Chicken Chili is one of my favorite recipes; it takes me 10 minutes to prep and another 20 minutes to cook it under pressure. That’s mind-blowing for such a delicious dinner; it tastes like it’s been simmered for hours. As much as I love my classic chili and this slow-cooker turkey chili, I still think the Instant Pot version is a must-try.

Whether it’s a busy weeknight or a cozy Saturday with friends and family, a bowl of cheesy, creamy white chili is always a good choice. To make it more special, I set up a topping bar featuring cheeses like Gruyère and even creamy goat cheese. I also add chopped jalapeños, tortilla chips, sour cream, avocado, chopped chives, cilantro, and fresh lime wedges. Everyone has a blast dressing up their bowl!

This meal also freezes well, and since I own two Instant Pots, when I make it, I double the recipe and freeze the extra. I cool it, add it to large Ziploc bags, and freeze it flat so it doesn’t take up too much storage space. This way, I have another meal ready without extra effort, a trick I use often. My secret ingredient is the lime zest; don’t skip it- it adds freshness and balances the flavors.

Why you will love this recipe 

• Lighter than regular chili: I like using chicken because the tender breast meat and chicken broth make this chili seem so much lighter. But it is still hearty, with beans, corn, and cream cheese to make it thick and creamy.
• Fast and easy: Using the Instant Pot means this chili is done in less than 30 minutes instead of over an hour on the stove. Plus, it doesn’t heat the house. 
• One pot to clean: Since I use just one pot to sauté the aromatics and cook the chili, I don’t end up with a sink full of dishes. Even with a dishwasher, I appreciate having fewer dishes to wash.
• Forced flavor: Pressure cooking forces flavor into the chicken and vegetables, so everything is full of spices and quickly absorbs the chiles’, garlic’s, and onion’s essences. 

What you will need

• Meat: Boneless, skinless chicken breasts absorb herbs, spices, and chiles easily and shred nicely into the chili later. 
• Produce: I sauté minced garlic in oil to add savory, umami garlic flavor throughout the chicken and chili. I sauté diced yellow onions with the garlic to release essential oils that bring out natural sweetness as they melt into the broth. Diced green chiles add mild, tangy heat that cuts through the cream without getting too spicy. Sweet corn adds color and extra sweetness that cuts through the heat of the green chiles. White beans help thicken the chili while adding a mild, creamy flavor and extra texture. I also get one lime for fresh juice and zest.
• Wet ingredients: I use olive oil to sauté the onions and garlic because it prevents them from sticking, adds natural savory richness, and provides healthy nutrients. I use low-sodium chicken broth as the main chili base for a rich flavor without too much saltiness. Softened, cubed cream cheese creates a thick, luscious sauce that helps tone down the spicy chiles. Lime juice cuts through the cream cheese, adding brightness that perks up the dish. I mix light cream with the cornstarch and add it at the end to thicken the chili. I also add sour cream at the end for a rich, velvety mouthfeel and a subtle tangy taste. I add pepper jack cheese last for a smooth, spicy topping. 
• Dry ingredients: I mix cornstarch with the cream to thicken the chili without lumps.
• Seasonings: Besides salt and pepper, I also use a bit of red pepper flakes for more heat, lime zest for a vibrant citrus punch, thyme for a complex herbal background, and dried parsley for subtle earthy freshness.

How to prepare it

Sauté the aromatics: First, I sauté the onion in olive oil in the Instant Pot for 3 minutes, then add the garlic and cook for another minute.

Add the rest: Then, turn off the sauté mode, place the chicken breasts on the bottom, and top them with beans, corn, green chiles, thyme, parsley, red pepper flakes, salt, pepper, lime zest, lime juice, chicken broth, and cream cheese. Do not stir.

Cook the chili: I close and lock the lid, set it for 20 minutes, and let it cook with a 10-minute natural pressure release. 

Shred the chicken: Afterward, open it and set it to medium sauté, remove the chicken breasts, shred them, and return them to the soup. 

Add the cream: Now, whisk the cornstarch with the cream until it dissolves. Then stir it into the pot with the sour cream until fully incorporated. 

Garnish and serve: Finally, turn off the heat, stir in the shredded cheese, and serve with garnishes like cilantro, cheese, sour cream, jalapeños, and corn chips.

Expert tip

Don’t stir the pot

One of the most important things to remember about this recipe is not to stir the pot before you start cooking. First, place the chicken on the bottom of the pot after sautéing the onion and garlic. Then, add all the ingredients on top of the chicken, with the chopped cream cheese going last. Close the pot, cook for the required time, and let it release steam naturally for 10 minutes before opening. Layering the ingredients in this order will help prevent burning.

More tips to consider:

• Drain and rinse the beans before adding them to the chili. 
• I also drain and rinse the corn before adding it to the chili. 
• Use low-sodium chicken broth to prevent the chili from being too salty.
• Don’t add the cream, sour cream, or shredded cheese until after the chili finishes cooking. 

Recipe variations and add-ins:

• Add vegetables: I like to add more vegetables to make it even heartier, such as bell peppers, peas, green beans, carrots, potatoes, and mushrooms.
• Bacon chili: Since bacon goes well with everything, I often toss in some fresh crumbled bacon for a rich, meaty flavor.
• Ranch-style chili: For a bit of tangy flavor, add some of my homemade ranch seasoning mix.
• Extra spicy: When I am serving those who like spicy food, I add some chopped jalapeños and cayenne pepper. 
• Different cheese: Instead of pepper jack cheese, use a milder cheese like mozzarella, cheddar, Swiss, or Gruyère.  

Serving suggestions:

My favorite thing to serve with white chicken chili is cornbread. Make my Instant Pot cornbread in less than an hour with just a handful of simple ingredients. Gruyèree most tender, moist, buttery cornbread you’ve ever had. Or try my classic Southern cornbread made with buttermilk, brown sugar, and honey. These Amish potato dinner rolls are perfect for soaking up thick, delicious chili, or you can butter them and eat them on their own. They’re so soft and fluffy, and they stay that way for days.

A fresh salad also makes a great side for this chili. My creamy cucumber tomato salad helps cool the spicy chiles on your tongue while adding a fresh, crunchy veggie dish with dill. I often serve this chili with sliced avocados, chunky guacamole, and tortilla chips or crackers. Sometimes, I add pickled red onions or red cabbage on top for those who like their chili a bit tangy.  

How to store leftovers:

• Refrigerate: Store leftover chili in an airtight container in the fridge for up to a week.  
• Freezing: I freeze leftovers in quart-sized freezer bags so I can take out just what I need. They stay fresh for several months.
• Defrost: I thaw frozen chili overnight in the fridge before reheating.
• Reheating: I reheat chili in a saucepan over medium-low heat, stirring frequently to prevent it from separating. 

Frequently asked questions

More Instant Pot recipes:

Pressure Cook:

• 2 raw chicken breasts or 4 cups leftover rotisserie chicken
• 2 tablespoons olive oil
• 1 yellow onion diced
• 4 cloves garlic minced
• 2 15oz. cans white beans drained and rinsed
• 1 15oz. can sweet corn drained and rinsed
• 1 4.5oz. can diced green chiles
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon red pepper flakes optional
• 1/2 teaspoon kosher salt or to taste
• 1/4 teaspoon ground black pepper or to taste
• 3 cups chicken broth low-sodium
• 1 lime zested and juiced
• 8 oz cream cheese softened and cubed

To be added later:

• 1 cup light cream
• 3 tablespoons cornstarch
• 1/2 cup sour cream
• 1 cup pepper jack cheese shredded

Garnish

• Freshly chopped cilantro
• Extra cheese
• Sour cream
• Jalapeños
• Corn chips

• Turn on the Instant Pot and select Sauté; adjust the temperature to High. Once it reads hot, add olive oil and onion; cook, stirring, for 3 minutes, just until softened.

• Add minced garlic and cook for another minute, just until fragrant.

• Turn off Saute mode.

• Add the chicken breasts (or shredded rotisserie chicken meat) and the rest of the ingredients from the “Pressure Cook” list, placing the cream cheese on top.

• Close the lid, lock it, and point the valve to SEAL. Select Pressure Cook and input 20 minutes.

• Once the time has passed, perform a 10-minute Natural Pressure Release, then manually release the remaining pressure.

• Turn on the Instant Pot, stir the contents, and select the “Sauté” setting at medium heat.

• If you used chicken breasts, remove them, shred them, and return them to the soup.

• In a small cup, mix cream and cornstarch until combined, and add the mixture to the pot. Also, stir in the sour cream until melted and fully combined. Adjust for salt and pepper.

• Turn off the IP and stir in shredded cheese.

• Optional: using an immersion blender, puree about 1/2 of the chili to thicken it further.

• Serve with your favorite toppings.

Don’t stir the pot

One of the most important things to remember about this recipe is not to stir the pot before you start cooking. First, place the chicken on the bottom of the pot after sautéing the onion and garlic. Then, add all the ingredients on top of the chicken, with the chopped cream cheese going last. Close the pot, cook for the required time, and let it release steam naturally for 10 minutes before opening. Layering the ingredients in this order will help prevent burning.

More tips to consider:

• Drain and rinse the beans before adding them to the chili. 
• I also drain and rinse the corn before adding it to the chili. 
• Use low-sodium chicken broth to prevent the chili from being too salty.
• Don’t add the cream, sour cream, or shredded cheese until after the chili finishes cooking. 

Calories: 655kcal | Carbohydrates: 47g | Protein: 34g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 122mg | Sodium: 703mg | Potassium: 1039mg | Fiber: 6g | Sugar: 7g | Vitamin A: 980IU | Vitamin C: 16.4mg | Calcium: 330mg | Iron: 4.5mg