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Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is a hearty, one pot meal that pleases everyone. Full of healthy beans, tomatoes and tender chicken, this chili can hold its own against any blue ribbon chili cook-off! Our instant pot recipe takes less than an hour… but no one would ever guess that.

A white bowl with chicken chili topped with sour cream and jalapeno slice.

Instant Pot White Chicken Chili

We love serving our family with a hearty and delicious dinner that they all love and enjoy and this Instant Pot White Chicken Chili never lets us down. It’s made with pantry stables that we almost always have on hand and is bursting with flavor.

The cream cheese and sour cream make this chili extra thick and creamy and the tomatoes and green chilies add just the right spiciness. We use the mild Ro-tel and green chilies to keep this white chicken chili kid approved, but if you like the heat, try out the hot Ro-tel!

Serve this easy Instant Pot White Chicken Chili with a big slice of cornbread or maybe even beer bread and watch how quickly it disappears!

Picture of 3 cans of beans, can of tomatoes, seasonings, chicken broth, chicken breast, chopped onion, cream cheese and sour cream.

Ingredients

We always keep our pantry fully stocked on different beans and tomatoes. It’s so easy to come in after a long day and put this in the instant pot and know that dinner is going to be delicious!

  • Olive Oil
  • Onion
  • Garlic
  • Ro-Tel Tomatoes & Green Chili: we like to use mild so the kids can enjoy too. Hot or Spicy are also great if you want to kick up the heat.
  • Pinto Beans: rinsed and drained.
  • Cannellini Beans: rinsed and drained.
  • Diced Green Chilies: do not drain.
  • Chicken Broth
  • Seasonings: Paprika, Chili powder, Oregano, Cumin, Salt & pepper
  • Chicken Breast: we use boneless, skinless chicken breasts. You can also use boneless thigh meat.
  • Cream Cheese: Softened. If you forgot to let it warm up on the counter, just pop it into the microwave for 30 seconds. You want it soft so it stirs into the chili and melts quickly.
  • Sour cream: optional, but we like our White Chicken Chili extra creamy!

Can I use taco seasoning?

Instead of the seasonings listed above, sometimes we will even reach for our favorite Homemade Taco Seasoning. We always have it on hand anyways!

You can use 2 tablespoons of it in place of the other seasonings listed in the recipe below. You will need to taste test before serving and possibly add a little extra salt.

Alternatively, if you already have a 1 oz packet of taco seasoning in your pantry you want to use, you can toss that in instead as well!

Silver pot with chopped onions and olive oil

How To Make Instant Pot White Chicken Chili

Step 1: Set your instant pot to the sauté setting. Sauté the onion in olive oil until translucent. Add garlic and sauté for 30 more seconds.

Step 2: Add the can of Ro-Tel Diced Tomatoes (do not drain) and diced green chiles. Add the pinto beans and cannellini beans (We like to drain and rinse our canned beans, but that’s a personal preference.)

Pinto beans pouring into a silver pot

Step 3: Add in the chili powder, oregano, cumin, paprika and salt, pepper and chicken broth. Stir to combine.

Step 4: Place the chicken on top and gently press down to cover with the broth/bean mixture. You don’t want the chicken on the bottom of the instant pot or it can end up giving you the dreaded burn notice.

Seasonings poured into instant pot with beans and broth
Raw chicken breast in a silver pot with beans and broth.

Step 5: Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button
depending on your instant pot model) and cook on high pressure for 25 minutes. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

Step 6: When the cook time finishes, let the pot sit undisturbed for a 15 minute natural release
(meaning do not touch the instant pot for 15 minutes after it says it’s done cooking).

Step 7: Then turn the steam release knob to Venting to release any remaining pressure and
open the lid. Using two forks to shred the chicken then add the cream cheese and sour cream and stir until all combined.

A bowl of chili and a spoon full of chicken chili

Can I Make this Instant Pot White Chicken Chili the Crock Pot?

Yes! You can “dump” everything, except the cream cheese and sour cream, into a crockpot. Cover and cook on low heat for 6 to 8 hours. Once cooked, shred the chicken breasts and stir in the cream cheese and sour cream.

What Other Ingredients Can I Use?

Add what you like! There are so many tasty variations!

  • Corn
  • Black Beans
  • Garbanzo Beans
  • Hominy
  • Chili Beans (if you use chili beans, do not drain them to keep all the extra chili flavor)
  • Fire Roasted Tomatoes
  • Diced Jalapeno Pepper

Toppings

  • Cilantro: you can use as a garnish
  • Avocado / Guacamole: use as a topping
  • Shredded Cheese: we used shredded cheddar
  • Fresh Lime: squeeze a slice of lime over your bowl for a little extra zestyness
  • Sour Cream: can you ever have enough sour cream?
  • Jalapenos: fresh or pickled sliced jalapenos can add more heat

Storing Leftovers

White Chicken Chili freezes incredibly well. Just make sure and freeze it in a freezer friendly container and remove all the extra air. I personally like to use freezer friendly ziplock bags and lay them flat to freeze to save space in my freezer!

We love leftover chili, as it is almost always better the second time around. Refrigerate leftovers in a airtight container for up to 5 days and reheat in the microwave.

A white bowl filled with white chicken choli and topped with sour cream, cheddar cheese and a slice of jalapeno.

This easy Instant Pot White Chicken Chili is simple to make, but absolutely exploding with flavor! It’s a perfect easy weeknight dinner recipe for the whole family when you add some cornbread on the side!

Looking for more Instant Pot Recipes? Here are some of our favorites!!

Yield: 4 servings

Instant Pot White Chicken Chili

A white bowl filled with white chicken choli and topped with sour cream, cheddar cheese and a slice of jalapeno.

This Instant Pot White Chicken Chili is a hearty, one pot meal that pleases everyone. Full of healthy beans, tomatoes and tender chicken, this chili can hold its own against any blue ribbon chili cookoff! Our instant pot recipe takes less than an hour… but no one would ever guess that.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 (10 oz) can Ro-Tel diced tomatoes (do not drain)
  • 1 (16 oz) can pinto beans, drained and rinsed
  • 2 (15.5 oz) cans cannellini beans, drained and rinsed
  • 1 (4 oz can) diced green chiles (do not drain)
  • 1 teaspoon paprika
  • 1 tablespoon chili Powder
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt & pepper
  • 3/4 cup chicken broth
  • 1 lb boneless skinless chicken breasts
  • 1/2 cup sour cream
  • 6 oz cream cheese

Toppings:

  • Cilantro
  • Avocado
  • Shredded Cheese
  • Fresh Lime
  • Sour Cream
  • Jalapenos

Instructions

  1. Set your instant pot to the sauté setting. Sauté the onion in olive oil until translucent. Add garlic and sauté for 30 more seconds.
  2. Add the can of Ro-Tel Diced Tomatoes (do not drain) and diced green chiles. Add the pinto beans and cannellini beans (We like to drain and rinse our canned beans, but that’s a personal preference.)
  3. Add in the chili powder, oregano, cumin, paprika and salt, pepper and chicken broth. Stir to combine.
  4. Place the chicken on top and gently press down to cover with the broth/bean mixture. You don’t want the chicken on the bottom of the instant pot or it can end up giving you the dreaded burn notice.
  5. Seal the pressure cooker with the lid. Select Manual (or Pressure Cook button depending on your instant pot model) and cook on high pressure for 25 minutes. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  6. When the cook time finishes, let the pot sit undisturbed for a 15 minute natural release (meaning do not touch the instant pot for 15 minutes after it says it’s done cooking).
  7. Then turn the steam release knob to Venting to release any remaining pressure and open the lid. Using two forks to shred the chicken then add the cream cheese and sour cream and stir until all combined.
  8. Serve with toppings of choice or corn bread or beer bread on the side!

Notes

Storing Leftovers: freeze for up to 3 months in an airtight container or refridgerate for up to 5 days.

Nutrition Information:

Yield:

4 servings

Serving Size:

1

Amount Per Serving: Calories: 791Total Fat: 43gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 166mgSodium: 1223mgCarbohydrates: 51gFiber: 12gSugar: 7gProtein: 55g

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