Creamy Instant Pot White Chicken Chili

Why You’ll Love This Recipe

This chili is incredibly satisfying yet lighter than traditional beef chili. The Instant Pot makes it a breeze, delivering deep, slow-cooked flavor in under an hour. Cream cheese and a hint of spice create a creamy, mildly zesty bowl that’s both family-friendly and customizable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• White beans (cannellini or great northern), drained and rinsed

• Chicken broth

• Frozen or canned corn

• Cream cheese, softened

• Green chilies (mild or hot, to taste)

• Onion, diced

• Garlic, minced

• Ground cumin

• Chili powder

• Dried oregano

• Salt and pepper

• Fresh cilantro or parsley (for garnish)

Directions

1. Add chicken, beans, corn, green chilies, onion, garlic, chicken broth, cumin, chili powder, oregano, salt, and pepper to the Instant Pot.

2. Seal the lid and set to Manual/Pressure Cook on high for 15 minutes.

3. Allow a natural release for 10 minutes, then quick release the remaining pressure.

4. Remove the chicken, shred it with two forks, and return it to the pot.

5. Stir in cream cheese until melted and the chili is creamy.

6. Adjust seasoning as needed and garnish with fresh cilantro before serving.

Servings and timing

Serves 6 people.
Prep Time: 10 minutes
Cook Time: 25 minutes (plus pressurizing time)
Total Time: 45 minutes

Variations

• Spicier Version: Add jalapeños, cayenne pepper, or hot green chilies.

• Dairy-Free: Use coconut milk or a plant-based cream cheese alternative.

• Thicker Chili: Mash some beans before adding cream cheese for extra body.

• Extra Veggies: Stir in spinach, zucchini, or bell peppers after cooking.

• Slow Cooker Method: Cook on low for 6–7 hours or high for 3–4 hours.

Storage/Reheating

Store in the refrigerator for up to 4 days in an airtight container.
Reheat gently on the stovetop or in the microwave, stirring occasionally.
Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken?

Yes, add it after pressure cooking to avoid overcooking.

Can I use dry beans instead of canned?

Yes, but they must be soaked and cooked beforehand.

How can I make it thicker?

Mash some beans or add a cornstarch slurry.

Is it very spicy?

Not unless you use hot chilies—easily adjustable to taste.

Can I double the recipe?

Yes, as long as your Instant Pot is large enough.

Can I make this without cream cheese?

Yes, use heavy cream, sour cream, or Greek yogurt instead.

What toppings go well with this chili?

Shredded cheese, tortilla strips, avocado, lime, or jalapeños.

Can I use frozen chicken?

Yes, increase the cook time by 5 minutes.

Does it freeze well?

Yes, but stir well after thawing as the dairy can separate slightly.

Can I use turkey instead of chicken?

Absolutely, ground or shredded turkey works well.

Conclusion

Creamy Instant Pot White Chicken Chili is a quick, flavorful, and hearty dish that feels like it’s been simmering all day. With its rich creaminess and comforting flavors, it’s an easy weeknight favorite that will warm you from the inside out

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