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Best Instant Pot White Chicken Chili for Quick Weeknight Dinner

Close-up of a bowl filled with creamy instant pot white chicken chili, featuring shredded chicken, white beans, and fresh parsley.
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Make this creamy, flavorful Instant Pot White Chicken Chili for a satisfying, healthy meal. This recipe uses the pressure cooker to deliver tender chicken and rich flavor fast, making it perfect for busy weeknights or meal prep.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can Great Northern beans, rinsed and drained
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Add olive oil to the inner pot of your Instant Pot and select the Sauté function. Add the chopped onion and cook until softened, about 3 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant. Press Cancel to stop the Sauté function.
  3. Place the chicken breasts into the pot. Add the diced green chilies, cumin, oregano, salt, and pepper over the chicken.
  4. Pour the chicken broth around the ingredients, avoiding pouring directly over the chicken if possible. Do not stir.
  5. Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook (High) for 10 minutes.
  6. When the cooking cycle finishes, allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  7. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
  8. Stir in the rinsed and drained cannellini beans and Great Northern beans. Select the Sauté function again (Low setting if available).
  9. Add the cubed cream cheese and stir until it melts completely into the chili, creating a creamy texture. If using, stir in the heavy cream now.
  10. Simmer for 3-5 minutes until heated through. Taste and adjust seasonings if needed.
  11. Serve hot, garnished with fresh cilantro. This is a great healthy Instant Pot dinner option.

Notes

  • For a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl, then stir this slurry into the chili during the final simmer step until thickened.
  • If you use rotisserie chicken, skip steps 1, 4, 5, and 6. Add the shredded rotisserie chicken, broth, beans, and spices directly to the pot and pressure cook on High for 5 minutes with a Quick Release (QR). Then proceed to step 7.
  • This recipe is excellent for meal prep; it stores well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://gourmetgaze.com/instant-pot-white-chicken-chili/