This Instant Pot White Chicken Chili offers comfort and satisfaction, courtesy of its creamy texture and healthy ingredients. You must try this Creamy White Chicken Chili recipe, it’s a total weeknight dinner winner! This creamy white chicken chili will soon be your favorite!

Easy, creamy and absolutely delicious, this White Chicken Chili Recipe is cooked quickly in your instant pot!

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Teal bowl with white chicken chili in it in front of an instant pot with text overlay that says "Instant Pot White Chicken Chili".

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Why I love this recipe

This White Chicken Chili is so full of flavor – it’s creamy, hearty, and oh so delicious. While being amazingly delicious, it’s super easy and quick to make. You can make this scrumptious recipe with uor INSTANT POT in just less than 30 minutes. It’s perfect for a weekday dinner or lunch, just load it with toppings and enjoy!

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RELATED: One Pot Spanish Rice with Ground Beef Casserole – Good old Spanish comfort food made in a single pot – even the rice gets cooked right in the pot! This Spanish Rice recipe is made with ground beef for a main dish meal, ready in less than 30 minutes!

Two teal bowls next to a grey and white checkered napkin with white chicken chili in them next to half an avocado.

What you’ll need to make white chicken chili

Clear glass pinch bowls with the ingredients needed to make white chicken chili.
  • Olive oil
  • Onion chopped
  • Garlic
  • Corn kernels
  • Jalapeno
  • Salt
  • Black pepper
  • Red chili powder
  • Cumin powder
  • Cannellini beans
  • Chicken stock
  • Chicken breasts
  • Sour cream
  • Cream cheese

Be sure to check out the full ingredient list and printable recipe in the recipe card below.

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How to make white chicken chili in an instant pot

  1. Set the instant pot on the SAUTE function, let it heat up. Add olive oil.
  2. When the oil is hot, add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown.
  3. Add corn and jalapenos, mix well. Add salt, black pepper, red chili powder, and cumin powder. Mix everything.
  4. Next add Cannellini beans and chicken stock followed by chicken breasts.
  5. CANCEL the SAUTE button.

  1. Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
  2. Once the pressure-cooking cycle is over, quick release the pressure by manually moving the valve from SEALING to VENTING position.
  3. Open the lid carefully and select the CANCEL button.
  4. Remove the chicken into a bowl and shred the chicken with the help of a fork or a hand mixer.
  5. Select the SAUTE button.
  6. Add in the shredded chicken; let the broth bubble up for a few minutes.
  7. Once done CANCEL the SAUTE button.
  8. Add sour cream and cream cheese and mix well.

Make this Instant Pot White Chicken Chili, then check out my One Pot Spanish Rice with Ground Beef Casserole, Chipotle Chicken Taco Salad, and Spicy Lime Black Bean Quinoa Salad and more of my Easy Instant Pot Recipes.  

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Overhead angle of two teal coloured bowls with white chicken chili garnished with sliced avocado, cilantro, a jalapeno slice and tortilla chips.

How to serve this chili

Serve chili hot in individual bowls and top it with sliced avocado, jalapenos, tortilla chips, lime wedge, and cilantro.

Tips

  • To thicken this white chicken chili blend part of the beans with an immersion blender prior to serving.
  • If you’re making this chili for kids you can use green chilies instead of jalapeno to reduce the spiciness.
  • To add more colour to this recipe add in a little bit of cilantro.
  • To shred the chicken quickly and easily use a hand mixer.

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How to store leftover chicken chili

If for some reason you find yourself with leftover chili, you can maximize the life of cooked chicken chili by refrigerating the leftover chili promptly in covered airtight containers. Properly stored, cooked chili will last for 3 to 4 days in the refrigerator.

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Side angle of two teal coloured bowls with white chicken chili garnished with sliced avocado, cilantro, a jalapeno slice and tortilla chips.

More Instant Pot recipes to try

  • Easy Healthy Instant Pot Chicken Broccoli and Rice Casserole – It’s cheesy, it’s comforting and it’s made in an instant pot. With brown rice and broccoli it’s the perfect healthy comfort food dinner!
  • No Bean Keto Instant Pot Chili – Whipped together in just 10 minutes and cooked all in the instant pot. This is the easiest healthy weeknight dinner the whole family will love
  • Instant Pot Creamy Garlic Parmesan Risotto – The instant pot makes creamy, cheesy, perfectly cooked risotto every single time, and this Creamy Garlic Parmesan Risotto is no exception!
  • Homemade Low Sodium Taco Seasoning Mix – Whether you’re a seasoned chef or just looking to spice up your weeknight dinners, this low sodium taco seasoning mix recipe is perfect for everyone, especially if you’re watching your salt intake. If you love to control the ingredients in your dishes, this one’s a game-changer. 

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❄️ Celebrate Winter with this easy salad!

Overhead photo of instant pot white chicken chili on a grey table.

Instant Pot White Chicken Chili Recipe

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 20 minutes

Easy, creamy and absolutely delicious, this White Chicken Chili Recipe is cooked quickly in your pressure cooker or instant pot!

Ingredients

FOR THE CHILI:

  • 1 tablespoon olive oil
  • 1 medium size onion chopped
  • 4 cloves garlic minced
  • 1 cup corn kernels
  • 1/3 cup chopped jalapeno
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 2 teaspoons red chili powder
  • 2 teaspoon cumin powder
  • 1 can white cannellini beans
  • 3 cups chicken stock
  • 2 pieces chicken breast
  • ½ cup sour cream
  • ½ cup cream cheese

FOR TOPPINGS AND GARNISH: 

  • Sliced avocado
  • Chopped jalapenos
  • Corn Tortilla chips
  • Lime wedges
  • Chopped Cilantro

Instructions

  1. Set the instant pot on the SAUTE function, let it heat up. Add olive oil.
  2. When the oil is hot, add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown.
  3. Add corn and jalapenos, mix well. Add salt, black pepper, red chili powder, and cumin powder. Mix everything.
  4. Next add Cannellini beans and chicken stock followed by chicken breasts.
  5. CANCEL the SAUTE button.
  6. Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
  7. Once the pressure-cooking cycle is over, quick release the pressure by manually moving the valve from SEALING to VENTING position.
  8. Open the lid carefully and select the CANCEL button.
  9. Remove the chicken into a bowl and shred the chicken with the help of a fork.
  10. Select the SAUTE button.
  11. Add in the shredded chicken; let the broth bubble up for a few minutes.
  12. Once done CANCEL the SAUTE button.
  13. Add sour cream and cream cheese and mix well.
  14. Serve hot in individual bowls and top it with sliced avocado, jalapenos, tortilla chips, lime wedge, and cilantro.

Notes

For tips, substitutions, storage and serving info be sure to read the full the white chicken chili post.

Recommended Products

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Nutrition Information:
Yield: 4 Serving Size: 1 BOWL
Amount Per Serving: Calories: 594Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 103mgSodium: 983mgCarbohydrates: 45gFiber: 10gSugar: 9gProtein: 35g

The provided nutrition information is an estimate and it does not take brands into account. I use an automatic API to calculate this information.

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White Chicken Chili 18 - Easy, creamy and absolutely delicious white chicken chili recipe cooked quickly in your instant pot!

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