Instant Pot White Chicken Chili

This Instant Pot white chicken chili is a skinny yet delicious dinner that’s ready in just 30 minutes. With juicy bits of tender chicken and a healthy mix of veggies and beans, this cream cheese chicken chili is full of protein, incredibly easy to make, and you can serve it with any toppings you like.

If you’re pressed for time but still want something delicious for dinner, this Instant Pot white chicken chili is here to save the day.

With generous amounts of juice, shredded chicken, loads of beans and veggies and a creamy white broth, this white chili is ready in just half an hour!

It’s just the perfect chili without tomatoes for people who love a creamy chili instead. And since you can make it as spicy as you want, it’s also super easy to make family-friendly.

Why you’ll love this Instant Pot white chicken chili

• It’s ready in just 30 minutes. The chicken cooks right on top of the veggies and beans, so there’s minimal effort involved.
• It’s very easy to customise. Make this white chicken chili as spicy as you want, and add any other veggies you want.
• You can easily double the recipe. This is the perfect protein-packed recipe for meal prepping. Make a double batch in a larger Instant Pot, and that’s lunch sorted for the next couple of days.

What goes into white chicken chili?

Avocado oil — You can use olive oil or canola oil instead of avocado oil.

Onion and bell pepper — Sauteeing the onion and bell pepper for a couple of minutes sets up an excellent flavour base for this white chili. You can use any colour bell pepper you want.

Garlic — Fresh garlic is always best for flavour, but you can use frozen garlic, too, if that’s what you have on hand.

Green chili — If you’re not keen on a very hot chilli, use a small green chili and make sure you deseed it before chopping it.

Herbs and spices — A mix of dried oregano, chili powder and ground cumin infuses this chili with warm and rich flavours. You can use a hot chilli if you want your chili more fiery.

Beans — I used a mix of cannellini beans and pinto beans in this white bean chicken chili. Use your favourite kinds of beans, such as red kidney beans or black beans.

Sweetcorn — Frozen, canned and fresh sweetcorn all work well in this recipe.

Chicken — Chicken breast is perfect for this Instant Pot white chili because it’s lean and easy to shred. You can sub with boneless, skinless chicken thighs.

Chicken stock — Shop-bought chicken stock is fine here. You can add more than the recommended 200 ml (1cup) if you’d like your chilli to have more liquid.

Cream cheese — I used light Philadelphia cream cheese for this recipe. You can use full-fat cream cheese for a richer chili. For an extra creamy chili, use a mix of cream cheese and heavy cream.

How to make white chicken chili in the Instant Pot

Set the Instant Pot to “Sauté” and heat the avocado oil. Add the onion and bell pepper and sauté for 4-5 minutes until softened.

Add the garlic and green chili and continue to saute for another minute until fragrant. Next, stir in the dried oregano, chili powder and ground cumin and cook for another 30 seconds. Turn off the “Saute” function.

Add the beans and sweetcorn (don’t stir), then place the chicken breast on top. Pour in the chicken stock (again, don’t stir), then secure the lid on the Instant Pot.

Set the Instant Pot to high pressure for 15 minutes. When the timer goes off, perform a quick release, then open the pot carefully.

Use a pair of kitchen tongs to remove the chicken to a plate or cutting board. Shred the chicken using two forks, then return it to the Instant Pot.

Add the cream cheese and stir to combine until the cream cheese has melted completely.

Stir in the fresh coriander, season to taste and serve with your favourite toppings.

What to serve with chicken chili?

Serve this white chicken chili with any of your favourite chili toppings, such as:

• Lime wedges
• Sour cream
• Tortilla chips
• Sliced green chili pepper (jalapeño)
• Chopped fresh coriander (cilantro)
• Chopped avocado
• Sliced red onion
• Sliced spring onions (scallions)

Leftovers and storage

• Leftovers will keep well in an airtight container in the fridge for 3-4 days.
• Reheat it in the microwave or on the stovetop until piping hot.
• You can freeze the chili for up to 3 months. Allow it to cool completely, then transfer into freezer-safe containers or Ziploc bags. Thaw the chili overnight in the fridge before serving.

Recipe notes and tips

• If you want to make this chicken chili dairy-free, you can use a vegan cream cheese or sour cream alternative or skip the cream altogether.
• Alternatively, puree 1-2 cups of the chili and then return to the pot — this will make it naturally creamy.
• I tested this recipe in a 6-quart Instant Pot Duo.

If you liked this Instant Pot white chicken chili, you might also like some of my other easy Instant Pot recipes:

• Instant Pot Zuppa Toscana
• Instant Pot Minestrone Soup
• Easy Instant Pot Irish Stew
• Instant Pot Stuffed Pepper Soup
• Instant Pot Lemon Asparagus Risotto

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