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 (to taste); Avocado (sliced, to taste); Jalapeño (sliced, to taste); Tortilla chips (to taste)

There’s just something so cozy and satisfying about a creamy bowl of chili, especially when it’s whipped up in a flash. This Instant Pot White Chicken Chili Recipe is one of those gems—rich, flavorful, and perfect for chilly evenings when you want comfort without tons of fuss.

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 this Instant Pot White Chicken Chili Recipe more times than I can count, and it never disappoints. It strikes a perfect balance between hearty and creamy, with just the right amount of spice, making every spoonful a little cup of comfort.

Speedy to Make: Thanks to the Instant Pot, you get a warming, slow-cooked flavor in under an hour.
Deliciously Creamy: The cream cheese melts in and gives the chili a velvety texture that feels indulgent but not heavy.
Layered Flavors: The combo of green chiles, cumin, and chili powder creates a depth that keeps you coming back for more.
Super Customizable: You can adjust the heat, add toppings, or swap ingredients to make it truly your own.

Ingredients & Why They Work

This recipe uses simple ingredients that complement each other beautifully. The beans add creaminess and fiber, while the chicken gives protein and richness. I like to use canned beans and frozen corn for convenience—I’ve found little difference in taste, but major time savings.

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: Their mild flavor and soft texture provide the perfect chili base without overpowering the dish.
Frozen corn: Adds sweetness and a nice pop of texture; no need to thaw beforehand, which saves prep time.
Yellow onion: Offers aromatic depth; diced small so it softens well in the Instant Pot.
Garlic cloves: Fresh is best here for the bright, savory undertone it brings.
Hatch green chiles: They give a smoky, slightly spicy kick that really defines this chili.
Chili powder, cumin, salt, black pepper: These spices create the warm, familiar chili flavor you expect, balancing earthiness and heat.
Boneless skinless chicken (breasts or thighs): Both work wonderfully, but thighs offer juicier, more tender results in my experience.
Plain cream cheese: Adds silky creaminess and a subtle tang; I’ve also tried a dairy-free version with success.
Chicken broth: The cooking liquid that ties everything together and helps build flavor.
Lime juice: A fresh hit of acidity right at the end brightens the whole pot and makes flavors pop.
Cilantro, avocado, jalapeño, tortilla chips: These classic toppings bring freshness, creaminess, heat, and crunch for the perfect finishing touch.

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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 tailor. Whether you like it spicier, milder, or packed with extra veggies, you can tweak it without losing what makes it so comforting.

Variation: Lately, I’ve been adding a diced poblano pepper for a smoky depth, which makes it even more vibrant without heat.
Heat level: If you want it milder, use mild green chiles and cut back on chili powder; for more punch, add jalapeños or even a pinch of cayenne.
Protein swap: Ground turkey or shredded rotisserie chicken also work well if you want to vary the protein source.
Dairy-free: I’ve successfully made this with dairy-free cream cheese, and it keeps that creamy texture just as nicely.

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 Your Ingredients

Start by adding your drained and rinsed great northern beans to the bottom of the Instant Pot. Layer the frozen corn right on top—no need to thaw it first. Next, sprinkle your diced onions, minced garlic, and hatch green chiles over the corn. Add your spices—chili powder, cumin, salt, and black pepper—right on them. Place the chicken on top, then dot the cream cheese around in about 5-6 small chunks. Finally, pour the chicken broth over everything. This layering helps everything cook evenly and develop flavor.

Step 2: Pressure Cook and Release

Seal the lid and make sure the valve is set to "seal." Pressure cook on high for 15 minutes. Keep in mind that it usually takes about 10 minutes to come to pressure, so be patient. When the cooking time is up, let the pressure release naturally for 10 minutes—the extra time helps keep the chicken juicy and tender. Then, do a quick release for any remaining pressure.

Step 3: Shred and Stir

Carefully remove the chicken from the pot and shred it with two forks. While you do that, stir the chili in the pot well to melt the cream cheese completely and blend the flavors. Once shredded, add the chicken back and stir everything together. Taste and adjust seasoning if needed—more salt or pepper, or an extra squeeze of lime juice always brightens things up.

Top Tip

From many batches of making this chili, I’ve learned some key tricks that really improve the final result. Trust me—they make a difference and help avoid common pitfalls.

Don’t Skip Natural Release: Letting the Instant Pot naturally release for 10 minutes after cooking keeps the chicken moist and prevents it from drying out.
Layer Ingredients Thoughtfully: Placing beans and corn first underwater helps prevent the cream cheese from sticking to the pot bottom and burning.
Shred While Hot: Remove and shred chicken immediately—you’ll find it easier to shred and mix back in for an even texture.
Add Lime Last: Adding lime juice after cooking brightens flavors much better than before or during cooking.

How to Serve Instant Pot White Chicken Chili Recipe

white chicken chili - Serving Suggestion

Garnishes

I always finish my bowls with a handful of fresh cilantro, creamy diced avocado, and thinly sliced jalapeños for a little kick. Crunchy tortilla chips on top are non-negotiable in my house—they add that delightful texture contrast I crave.

Side Dishes

This chili stands proud on its own, but I love pairing it with a simple mixed green salad or some warm, crusty bread to mop up every last drop. Sometimes, I’ll even set out bowls of extra chips and salsa for a casual, fun meal vibe.

Creative Ways to Present

For a cozy gathering, I serve the chili in mini bread bowls with a splash of cilantro cream on top. It makes for an impressive presentation that feels special without any extra fuss. Another favorite is layering it in clear mason jars for a grab-and-go lunch option—the layers look so inviting!

Make Ahead and Storage

Storing Leftovers

Leftover chili stores beautifully in airtight containers in the fridge for up to 4 days. I recommend letting it cool slightly before refrigerating to keep it fresh longer. I usually portion out individual servings for easy lunches or quick dinners.

Freezing

I’ve frozen this chili multiple times with great success. Portion it into freezer-safe containers or bags and freeze for up to 3 months. When thawing, do it overnight in the fridge before reheating for best texture and flavor.

Reheating

Reheat on the stove over medium-low heat, stirring frequently to prevent sticking. Add a splash of broth or water if it thickens too much. Microwaving works too—just cover and heat in short bursts, stirring in between. This keeps the texture creamy and delicious as if freshly made.

Frequently Asked Questions:

Can I use dried beans instead of canned?

You can, but you’ll need to soak and cook the dried beans beforehand because the Instant Pot white chicken chili recipe’s timing assumes canned beans. Using canned beans saves lots of time and keeps the texture just right.

What’s the best chicken to use in this chili?

Both boneless skinless chicken breasts and thighs work well. Breasts are leaner but can dry out if overcooked, while thighs stay juicy and tender. I usually opt for thighs for extra richness.

Can I make this dairy-free?

Absolutely! Use dairy-free cream cheese alternatives, and the chili remains creamy and delicious. Just make sure the broth and other ingredients you use are also dairy-free.

How spicy is this chili, and can I adjust it?

This chili has a mild to moderate heat from the green chiles and chili powder. You can easily dial up the spice by adding jalapeños or cayenne, or tone it down by using mild chiles and less spice. It’s very flexible.

Final Thoughts

This Instant Pot White Chicken Chili Recipe has become a staple in my kitchen because it hits that perfect note of comfort without a lot of fuss. I love how you can enjoy it for dinner and then have tasty leftovers that only get better after a day or two. Give it a try—I think you’ll find it as comforting and endlessly versatile as I do!