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Quick Creamy Instant Pot White Chicken Chili

Close-up of a white bowl filled with creamy instant pot white chicken chili, featuring shredded chicken and white beans.
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Make rich, tender white chicken chili fast in your Instant Pot. This recipe uses simple ingredients to deliver a comforting, high-protein meal with minimal effort.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (4-inch) 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, cut into cubes
  • 1/2 cup heavy cream or Greek yogurt (for extra creaminess)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Place the chicken breasts, chopped onion, minced garlic, cannellini beans, diced 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 Sealing.
  3. Cook on Manual/Pressure Cook for 10 minutes on High Pressure.
  4. When cooking finishes, allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  5. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
  6. Set the Instant Pot to Sauté mode (Low). Stir in the cubed cream cheese until it melts completely into the chili base.
  7. Stir in the heavy cream or Greek yogurt.
  8. Whisk the cornstarch and cold water together in a small bowl to create a slurry. Pour the slurry into the chili and stir constantly until the chili thickens slightly, about 1-2 minutes.
  9. Serve hot with your preferred toppings.

Notes

  • For a thicker chili, mash about one cup of the white beans against the side of the pot before adding the slurry.
  • If you prefer a tangier flavor, substitute sour cream for the Greek yogurt or heavy cream.
  • Shredded rotisserie chicken works well if you want to skip the initial pressure cooking step for the chicken. Add it during Step 5.

Nutrition

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