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Creamy Instant Pot White Chicken Chili: Quick Weeknight Dinner

A close-up of a white bowl filled with creamy instant pot white chicken chili, showing shredded chicken and white beans.
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Make this creamy Instant Pot White Chicken Chili for a hearty, flavorful meal that is perfect for busy weeknights. This recipe uses simple ingredients and the pressure cooker to deliver comfort food fast.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 4 cups low sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream (optional, for extra creaminess)

Instructions

  1. Set your Instant Pot to the Sauté function. Add olive oil and cook the chopped onion until soft, about 4 minutes. Add minced garlic and cook for 1 minute more until fragrant. Press Cancel.
  2. Add the chicken breasts, green chiles, cannellini beans, great northern beans, chicken broth, cumin, oregano, salt, and pepper to the Instant Pot liner. Do not stir the cream cheese in yet.
  3. Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook on High for 10 minutes.
  4. When the cooking time is complete, allow the pressure to naturally release for 5 minutes, then carefully perform a Quick Release for any remaining pressure.
  5. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
  6. Stir in the cubed cream cheese until it is fully melted and the chili is creamy. If using, stir in the heavy cream for a richer texture.
  7. Taste and adjust salt and pepper as needed before serving.

Notes

  • For a ‘dump and go’ method, skip the initial sauté step and place all ingredients except the cream cheese and heavy cream directly into the pot before pressure cooking.
  • Serve this hearty white chili with toppings like shredded Monterey Jack cheese, fresh cilantro, or a squeeze of lime juice.
  • This recipe is excellent for meal prep; it stores well in the refrigerator for up to 4 days.

Nutrition

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