Easy Instant Pot White Chicken Chili

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If you’re craving a cozy and comforting soup recipe that comes together quickly, this easy Instant Pot white chicken chili is the perfect way to warm up—especially on a cold fall evening. It has tender chicken, creamy broth, and simple pantry staples like cans of beans and chicken broth. This flavorful white chicken chili is one of those favorite chili recipes you’ll want to make again and again.

You can make this white chili recipe with raw chicken like chicken thighs or chicken breasts, but it also works with leftover chicken or rotisserie chicken if you’d like a shortcut. No matter which cooking method you use, this creamy white chicken chili turns out delicious every time.

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Why You’ll Love This White Chicken Chili

This great recipe is easy, budget-friendly, and perfect for busy nights. Everything cooks right in the Instant Pot, so clean-up is simple. You don’t need olive oil or medium-high heat like you would on the stove top or in a dutch oven or soup pot. Just layer everything in, close the lid, and let the pressure cooker do the work.

It’s also easy to customize. Add green chilies, mild green chiles, poblano peppers, jalapeno peppers, or even salsa verde if you want more flavor. You can stir in heavy cream at the end for an extra creamy chili, or add a cornstarch slurry if you prefer it thicker. This recipe makes a big batch, perfect for sharing or saving for the next day.

Ingredients You’ll Need

• 1 diced yellow onion
• 2 cans of cannellini beans or great northern beans
• 1 can of Rotel
• 1 can of corn
• 1.5 cups of chicken broth
• Salt and black pepper to taste
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1.5 pounds boneless, skinless chicken thighs
• 8 ounces cream cheese, sliced
• Optional: juice of 2 limes (or 2 tablespoons fresh lime juice)

Have extra dry beans, navy beans, white kidney beans, or pinto beans on hand? You can swap them in next time. Even a cup of white beans works in a pinch.

How to Make Easy Instant Pot White Chicken Chili

Prep the Base

Add the diced onion, cans of beans, Rotel, corn, and cups of chicken broth directly to the Instant Pot. Season with salt, black pepper, chili powder, garlic powder, ground cumin, and smoked paprika. Stir everything with a wooden spoon to combine.

Add the Chicken

Place the chicken thighs on top of the mixture. If you prefer, you can use chicken breasts, ground chicken, cooked chicken, or even leftover chicken. All of them work well in white bean chicken chili.

Pressure Cook

Close the lid and make sure the vent is sealed. Set the pressure cooker to manual or high pressure for 15 minutes. Once it finishes cooking, allow a natural release for 10 minutes.

Make It Creamy

Turn the Instant Pot to warm. Remove the chicken and add the sliced cream cheese to the chili. This helps it melt quickly and creates a creamy broth. While it melts, shred the chicken using a fork or even a food processor if you want to speed things up.

Finish and Serve

Add the shredded chicken back to the Instant Pot and stir well. If you like, add fresh lime juice from lime wedges for brightness. Taste and adjust seasoning.

Optional Add-Ins and Variations

• Use an immersion blender or potato masher to thicken the chili.
• Add poblano peppers, jalapeno peppers, or green chilies for heat.
• Stir in heavy cream for extra richness.
• Swap chicken for turkey chili or chili con carne style variations.
• Use cooked rotisserie chicken for quick prep.

Favorite Toppings

This bowl of chili is amazing on its own, but the toppings make it even better. Try adding:

• Monterey Jack cheese or cheddar cheese
• A dollop of sour cream
• Fresh cilantro or green onions
• Avocado slices
• Tortilla chips or tortilla strips
• Fresh lime wedges

Mix and match your favorite toppings to make it your own.

Storage Tips

This recipe is great for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it in freezer bags for quick meals later.

It reheats well on low heat on the stove top or in the microwave. If it thickens overnight, add a splash of cups of chicken stock to loosen it up.

Frequently Asked Questions 

Can I make this without an Instant Pot?

Yes! Cook it in a large pot or dutch oven over medium heat, then reduce to low heat once everything simmers. It works beautifully on the stove.

To make this recipe in a crock pot, add all ingredients except the cream cheese to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, then remove and shred the chicken. Stir in the cream cheese until melted, return the shredded chicken, and mix well before serving.

Can I make this chili spicier?

Add cayenne pepper, jalapeno peppers, poblano peppers, or hot green chilies.

Can I use different beans?

Absolutely. Navy beans, white kidney beans, pinto beans, and small white beans all work well.

Conclusion

This easy Instant Pot white chicken chili is the perfect way to bring comfort, flavor, and convenience together in one simple meal. With tender chicken, creamy broth, and plenty of pantry staples, it’s a great option for busy weeknights or lazy weekends when you want something warm and satisfying.

The leftovers are even better the next day, making it a favorite recipe to keep in your rotation. Whether you top it with cheese, cilantro, or crunchy tortilla chips, this bowl of chili is sure to become one of your new favorite recipes for this time of year.

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