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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 this comforting and flavorful Instant Pot white chicken chili quickly. This recipe uses chicken and white beans to create a rich, satisfying meal with minimal preparation time.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 large 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)
  • 4 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles, undrained
  • 1 (10-ounce) can diced tomatoes and green chiles (Rotel), undrained
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or Greek yogurt (for extra creaminess)
  • Salt and black pepper to taste

Instructions

  1. Set the Instant Pot to Sauté mode. Add olive oil. When hot, add the chopped onion and cook until softened, about 3 minutes.
  2. Add minced garlic, cumin, oregano, chili powder, and cayenne pepper. Cook for 1 minute until fragrant. Press ‘Cancel’.
  3. Place the raw chicken breasts into the Instant Pot liner. Pour in the chicken broth, ensuring the chicken is mostly submerged.
  4. Secure the lid and set the vent to Sealing. Cook on Manual/Pressure Cook (High) for 10 minutes.
  5. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 5 minutes, then carefully quick-release any remaining pressure.
  6. Remove the chicken breasts to a cutting board. Use two forks to shred the chicken. Return the shredded chicken to the pot.
  7. Stir in the rinsed cannellini beans, diced green chiles, and diced tomatoes and green chiles (Rotel).
  8. Set the Instant Pot to Sauté mode again. Add the cubed cream cheese and stir until it melts completely into the chili, making it creamy.
  9. Stir in the heavy cream or Greek yogurt. Heat through for 2 minutes, stirring constantly. Do not let it boil after adding the cream.
  10. Taste the chili and adjust seasoning with salt and pepper as needed. Serve hot.

Notes

  • For a thicker chili, remove about 1 cup of the liquid and beans, blend until smooth, and stir the mixture back into the pot before adding the cream cheese.
  • Serve this high protein instant pot dinner topped with shredded cheese, fresh cilantro, or avocado slices.
  • If you prefer a less rich chili, substitute the heavy cream with milk or skip it entirely after the cream cheese is incorporated.

Nutrition

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