It starts with a cozy smell. Garlic, cumin, and a hint of lime drifting through the kitchen while the pressure cooker hums along like an old friend. This Instant Pot White Chicken Chili has been lighting up Pinterest boards and weeknight dinner dreamsand with good reason. It’s creamy, filling, and ready faster than you can say “Where did the day go?”
This warm bowl of comfort is built on tender shredded chicken, white beans, and green chileswith a little cream cheese magic to bring it all together. Think of it like your mom’s Sunday chili but sped up with the help of modern magic. It’s fast, hearty, and boasts a perfect hint of spice. Dive into the full recipe below!
We first made this during a rainy Tuesday dinner rushthree hungry kids, one working stovetop, and zero patience. That night, this high-protein lifesaver came through like a champ. I’ve tested it every which way, from ingredient swaps to different cooking times, so you get the perfect bowl every time.
This creamy Instant Pot white chicken chili is the ultimate hug-in-a-bowl with extra perks. It packs a hearty punch of protein from tender shredded chicken and white beans, so it keeps you full and satisfied. Whether it’s a busy weeknight or a lazy Sunday, it’s the perfect blend of easy, nourishing, and absolutely delicious.
You’ll love how hands-off it is thanks to the Instant Potno babysitting the stove or stirring endlessly. The creamy base, a mix of ranch dressing, heavy cream, and cream cheese, wraps everything up in comforting flavors with a hint of spice from jalapeños. And did I mention it’s a one-pot wonder? Fewer dishes, more time to relax!
Key Ingredients & Tools
Let’s keep it simple. You likely have many of these ingredients already in your pantry or fridge. Here’s the breakdown:
Chicken breasts: The star protein, cooked until tender and shreddable.
White beans: Convenient canned beans (like cannellini or great northern) for extra protein and texture.
Cream cheese, ranch dressing, and heavy cream: These create the dreamiest creamy base.
Salsa and jalapeños: For that Tex-Mex kick!
Onion, chili powder, cayenne: Essential aromatics and spices that build a rich, complex flavor in every bite.
Creamed corn: Adds a touch of sweetness and helps thicken the chili.
Instant Pot: A 6-quart model works perfectly here (no trivet needed). It handles all the heavy lifting!
Pro Tip: If your cream cheese tends to clump when it melts, cut it into smaller cubes before adding it to the potit melts much smoother that way!
Cooking Time Overview
Step
Pressure Cook Time
Additional Notes
Cook chicken & broth
20 minutes
Quick release pressure
Add remaining ingredients
20 minutes
Cut cream cheese into cubes
Total Active/Wait Time
Approx. 55 minutes
5 minutes prep, 10 minutes depressurizing after first cook
Simple Steps to Make It
If you’re intimidated by the Instant Pot, don’t be! You’ll have this
This Instant Pot White Chicken Chili is a quick mildly spicy chicken stew loaded with beans corn and jalapenos. Enjoy this creamy Tex-Mex chili which is an easy Instant Pot chili recipe perfect for a comforting meal. It’s a high protein Instant Pot chili that’s both flavorful and satisfying.
Ingredients
Scale
2 chicken breasts
2 cups water or chicken broth
2 tsp salt
2 15 oz cans of black beans (drained)
1 onion (diced)
15 oz creamed corn (with juices)
1 cup salsa (Rotel or Diced Tomatoes)
2 small diced jalapeños or 1 Tbsp of chopped pickled jalapenos
1 tsp chili powder
1/8 tsp ground cayenne pepper
1/3 cup creamy ranch dressing
1/4 cup heavy cream
4 oz cream cheese (cut into fours)
Instructions
Place 2 cups of water or broth two chicken breasts and 2 tsp salt into the Instant Pot.
Set on manual high pressure for 20 minutes.
Depressurize immediately after cooking.
Remove and shred chicken using two forks.
Add shredded chicken back into the Instant Pot and add all remaining ingredients in the given order without stirring.
Set on manual high pressure for another 20 minutes.
Whisk cream cheese into the soup after cooking to remove lumps.
Serve with your favorite chili toppings.
Notes
For a thicker White Chicken Chili use 1/4 cup less water and drain all the liquid from the beans and corn
You could also use a whole block of cream cheese (8oz) and add an additional chicken breast for a chunkier soup
Cut the cream cheese into cubes to blend better into the soup after pressure cooking
If you don’t have canned beans you can use about 1
5 cups of cooked leftover beans for each 15-oz can of beans called for
Are you on a time crunch? Combine everything and pressure cook it on high for 20 minutes Shred the chicken and add it back in before serving
To skip the shredding of the meat start with rotisserie chicken
Instant Pot white chicken chili tends to get lumps from the cream cheese Whisk the cream cheese into the soup after depressuring for a non-lumpy soup
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
