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–+ servings

Instant Pot White Chicken Chili

A creamy yet light white chicken chili made effortlessly in the Instant Pot, perfect for cozy weeknight dinners.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 1 pound boneless, skinless chicken breasts or thighs Thighs will result in juicier chili
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies Canned for convenience
  • 1 medium onion, diced For base flavor
  • 3 cloves garlic, minced For base flavor
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups chicken broth Low-sodium preferred
  • 1 cup heavy cream or cream cheese (softened) For creaminess
  • to taste Salt and pepper Adjust according to preference
  • to garnish Chopped cilantro and lime wedges For serving

Instructions

Cooking Instructions

  • Turn on the Instant Pot and select Sauté. Add a splash of oil, then cook the diced onion and garlic until softened and fragrant, about 3–4 minutes.
  • Add the chicken breasts to the pot. Sprinkle in the cumin, chili powder, salt, and pepper. Pour in the drained cannellini beans, corn, diced tomatoes with chilies, and chicken broth. Stir gently to combine.
  • Close and lock the lid. Set the Instant Pot to Manual (High Pressure) for 10 minutes. Make sure the steam release handle is set to Sealing.
  • When the 10 minutes are done, perform a Quick Release by carefully turning the steam release handle to Venting. Wait until the float valve drops and it’s safe to open.
  • Remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the pot.
  • Stir in the heavy cream or softened cream cheese until fully incorporated and warmed through. Taste and adjust seasoning.
  • Serve hot, garnished with chopped cilantro and lime wedges. Add tortilla chips, avocado slices, or extra shredded cheese if you like.

Notes

For lighter finish, replace heavy cream with half-and-half. For dairy-free, use full-fat coconut milk instead of cream. Store leftovers in airtight containers for 3–4 days, or freeze for up to 3 months.