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The Ultimate Creamy Instant Pot White Chicken Chili: Ready in Under 30 Minutes (Healthy & Easy Weeknight Meal)

A close-up of a bowl of Instant Pot White Chicken Chili featuring shredded chicken, white beans, and garnished with fresh cilantro and lime wedges.
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Welcome to My Kitchen! I am Carla Davis, and I want to share this incredibly easy and creamy Instant Pot White Chicken Chili recipe with you. This is the perfect comfort food for a busy weeknight, delivering that slow-simmered flavor in a fraction of the time. It is a healthy meal prep idea that your whole family will enjoy.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 pound boneless, skinless chicken breasts or thighs
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 (4-ounce) can diced green chilies, undrained
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half (for extra creaminess)
  • Salt and black pepper to taste
  • Optional Toppings: Shredded Monterey Jack cheese, fresh cilantro, lime wedges, avocado slices

Instructions

  1. Set your Instant Pot to the Sauté function. Add the olive oil. Once hot, add the chopped onion and cook until softened, about 4 minutes.
  2. Add the minced garlic, cumin, oregano, chili powder, and cayenne pepper (if using). Cook for 1 minute until fragrant. Press Cancel.
  3. Place the raw chicken breasts into the Instant Pot liner. Pour in the chicken broth.
  4. Secure the lid and set the valve to Sealing. Cook on Manual/Pressure Cook setting on High Pressure for 10 minutes.
  5. When the cooking time is complete, perform a Quick Release of the pressure. Carefully remove the chicken to a plate and shred it using two forks. Set the shredded chicken aside.
  6. Return the shredded chicken to the pot. Add the rinsed and drained cannellini beans, great northern beans, and diced green chilies. Stir to combine.
  7. Add the cubed cream cheese. Secure the lid again (no need to seal, just place it on top to keep the heat in) and let it sit for 5 minutes to allow the cream cheese to soften.
  8. Stir everything together until the cream cheese is fully melted and the chili is creamy. Stir in the heavy cream or half-and-half.
  9. Taste and adjust seasoning with salt and pepper as needed. Serve hot with your favorite toppings.

Notes

  • For a faster prep time, use 3 cups of cooked, shredded rotisserie chicken instead of raw chicken breasts. If using pre-cooked chicken, skip steps 4 and 5 and add the shredded chicken in step 6 with the beans.
  • If you prefer a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl. Stir this slurry into the chili after the cream cheese has melted, and cook on Sauté mode for 1-2 minutes until thickened.
  • This recipe is excellent for healthy meal prep; it stores well in the refrigerator for up to 4 days.

Nutrition

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