Print

Creamy & Quick Instant Pot White Chicken Chili

Close-up of a bowl of creamy instant pot white chicken chili topped with shredded chicken and fresh cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, comforting white chicken chili in your Instant Pot. You get tender shredded chicken and creamy white beans with minimal prep time, perfect for a fast weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles, undrained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces cream cheese, cubed
  • 1/2 cup plain Greek yogurt or sour cream (for creaminess)
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Place the chicken breasts, chopped onion, minced garlic, rinsed beans, green chiles, chicken broth, cumin, oregano, salt, pepper, and cayenne pepper (if using) into the inner pot of your Instant Pot.
  2. Secure the lid and set the vent to the sealing position.
  3. Cook on High Pressure (Manual/Pressure Cook) for 10 minutes.
  4. Allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
  5. Remove the chicken breasts from the pot and place them on a cutting board. They should shred easily with two forks.
  6. Return the shredded chicken to the Instant Pot.
  7. Set the Instant Pot to the Sauté function. Add the cubed cream cheese and stir until it melts completely into the chili base.
  8. Stir in the Greek yogurt or sour cream until the chili is smooth and creamy. Do not let the mixture boil after adding the yogurt/sour cream.
  9. Taste and adjust seasonings if needed. Serve hot, garnished with fresh cilantro.

Notes

  • For an extra layer of flavor, you can sauté the onion and garlic in a little oil using the Sauté function before adding the remaining ingredients for pressure cooking.
  • If you prefer a thicker chili, remove about 1 cup of the beans before adding the cream cheese, mash them, and stir the mash back into the chili.
  • Serve this high protein meal with toppings like shredded Monterey Jack cheese, avocado slices, or crushed tortilla chips.

Nutrition

Find it online: https://hearthbite.com/instant-pot-white-chicken-chili/