Instant Pot White Chicken Chili

This hearty chicken chili is a nice alternative to the traditional ground beef tomato-based chili. Made with white meat chicken, broth, and cream cheese this instant pot white chicken chili is creamy, hearty, and absolutely delicious. And best of all it’s on the table in less than an hour! How great is that?

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If you haven’t invested in an Instant Pot what are you waiting for? In all seriousness, this mighty kitchen appliance is a time saver and can be a great addition to your lineup of kitchen tools. I absolutely love that the Instant Pot cooks up this chili in just a few minutes. And of course that there’s just one pot to clean!

I like to make this White Chicken Chili on a busy weeknight but it goes down well any day of the week and is great for pot lucks and just about any type of gathering. It’s easy to serve to a crowd as you can place the Instant Pot right on the table with the toppings and fixings on the side and everyone can fend for themselves.

Serve this white chicken chili with this Easy Recipe for Lemon Bars for dessert.

Why You’ll Love This White Chicken Chili

• Comes together quickly and easily.
• Hearty and nourishing meal.
• Easily customizable.
• One pot meal means less to clean up.

Equipment To Make Instant Pot White Chicken Chili

• Measuring cups and spoons
• Instant pot

Ingredients To Make White Chicken Chili

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total: 45 minutes
• Servings: 6

• 1 lb boneless skinless chicken breast
• 1 ¼ cups chicken broth
• 2 cloves garlic, minced
• ½ cup yellow onion, diced
• 30 oz Great Northern Beans drained and rinsed
• 2 cups frozen corn, white and yellow mix or just yellow (fiesta corn is a great option as well)
• 4 oz cream cheese
• 4 oz green chiles
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• ½ tsp black pepper

How To Make Chicken Chili

• Add the beans and corn to the instant pot.

• Chop or dice the onion.

• Press the garlic.

• Add the green chilis and spices to the previous ingredients.

• Place the chicken breasts on top of the ingredients.
• Add the cream cheese that has been cut into small cubes/pieces.

• Pour the chicken broth over the chicken and cream cheese.

• Place the lid on top and ensure that the valve is in the sealed position. Adjust the settings to cook for 15 minutes followed by a natural release for 10 minutes before pressing the release button. The instant pot takes approximately 10 minutes to come to pressure.
• Remove the chicken and place it in a small bowl, use two forks to shred it.

• Stir the chili well until all of the ingredients are combined and the cream cheese has melted.

• Add the shredded chicken to the Instant Pot and combine well.
• Serve warm with optional toppings such as sliced avocados.

• Or chop jalapenos to sprinkle on top!

• Notes: additional toppings such as tortilla chips, sour cream, chopped onions, and jalapenos will pair nicely with this chili.

Tips and Tricks

• Keep a bag of frozen corn in the freezer, it has a long shelf life and can be used in many different recipes.
• Keep a few cans of beans in the pantry so you are pantry stocked and ready to make chili.
• Leftover chicken will also work well in this recipe, just reduce the cook time slightly.

Variations of Chicken Chili

• Use a different kind of bean – pinto, black bean or white kidney beans all work well in place of the Great Northern bean. Or use a combination of beans.
• Substitute turkey for the chicken breasts.
• Sprinkle the chili with fresh cilantro or parsley.
• Serve with a side of chipotle peppers in adobo sauce for some added spice.
• Feel free to use dried beans just remember to soak overnight and boil them before you add them to the Instant Pot.

FAQs

Can I use dark meat to make this chili?

Yes, dark meat chicken will also work in this chili recipe.

Can I use fresh corn instead of frozen corn?

Yes, absolutely! Fresh corn will work very well in this chili.

Why is my chili watery?

If your chili is watery it could be that you added too much chicken broth. Next time add a little less. To thicken up the chili you can add more beans, cheese or cooked vegetables. Or you can make a cornstarch slurry to thicken it up.