Instant Pot White Chicken Chili – Easy, Creamy, and Full of Flavor!

If you’re craving a comforting, hearty bowl of chili but want something a little lighter and fresher, you’ll love this Instant Pot White Chicken Chili.

Creamy, cozy, and packed with flavor, this dish combines tender shredded chicken, hearty white beans, green chiles, and a savory blend of spices—all cooked to perfection right in your Instant Pot.

Unlike traditional chili, this version is lighter and slightly healthier. Instead of relying on heavy cream or cream cheese, the chili gets its luscious, creamy texture from a mix of cornstarch and half-and-half.

Whether you use dried beans cooked right in the Instant Pot or canned beans for convenience, this recipe is flexible, fast, and incredibly satisfying.

Perfect for busy weeknights, game days, or anytime you want a big, delicious bowl of comfort food with minimal fuss.

Get ready to add a new favorite to your cozy dinner rotation!

Ingredients:

• 1 cup dried Great Northern beans or 2 cups of canned beans rinsed (See note)
• 1 tablespoon olive oil
• 2 tablespoon unsalted butter divided
• 1.5 lbs chicken breast or thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 garlic cloves minced
• 1 small yellow onion
• 2 celery stalks chopped
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 2 cups water
• 2 cups low-sodium chicken stock
• 2 cans green chiles 4 ounces each
• 1 cup half and half see note
• 1 tablespoon cornstarch
• 1 cup whole kernel corn optional
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

• Amazon For Babies:
• Pampers Swaddlers Diapers – Size 4
• Huggies Natural Care Sensitive Baby Wipes
• Video Baby Monitor with Camera and Audio

Instructions:

1 ) If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press “manual” or “pressure cook” setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes.

2 ) The Instant Pot will beep and start coming to pressure, which can take 10 to 15 minutes.

3 ) Once the timer is done, let the Instant Pot release the pressure naturally. Once the pressure pin is down, carefully open the lid away from your face. Drain the beans over a colander and set aside. You can make the beans a few days in advance to save time.

4 ) Let the Instant Pot cool down before making the chili, then Press “saute” setting and wait until the display read HOT. Add one tablespoon of oil and one tablespoon of butter to the Instant Pot.

5 ) Season chicken on both sides with salt and pepper. Brown on both sides in the Instant Pot.

 

6 ) The chicken won’t be cooked through yet. Remove onto a plate, and add remaining butter to the Instant Pot. Add garlic, onion, and celery and saute for 3 to 4 minutes.

7 ) Add oregano, coriander, and cumin and saute for 1 to 2 minutes. Press the “cancel/off” button.

• SHOP ON AMAZON: 
• All-Clad Hard-Anodized Nonstick Fry Pan
• AmazonBasics Pre-Seasoned
• Aluminum Nonstick Frying Pan

8 ) Add 1/2 cup of water to the Instant Pot and deglaze the bottom by scraping all cooked on bits from the bottom of the pot. That’s flavor and you want that in your chili. Also, this will prevent a burn message.

9 ) Add remaining water and stock to the Instant Pot. Place chicken in the liquid, add green chiles and beans.

10 ) Place the lid on, set valve to sealing position (newer models do it on their own press “manual” or “pressure cook” setting. Make sure the Instant Pot is set to cook on HIGH pressure. Set timer to 15 minutes.

11 ) The IP will beep and will start coming to pressure. This will take about 5 minutes. Once the timer is done, press the “cancel/off” button and wait 10 minutes. Then switch the valve to the venting position. Carefully open the lid away from your face.

12 ) Remove the chicken onto a plate and shred with two forks. Mix cornstarch with half and a half (or evaporated milk for even creamier chiland add to chili.

14 ) Stir in well. You can even cook it on saute setting for a few minutes to thicken, and add chicken back to chili and stir in. If using corn, add it now. Then Season chili with salt and pepper before serving.

Recipe Notes: If you are using canned beans, drain them and rinse them. Add to chili along with chicken before pressure cooking or once the chili is done (they are already cooked). You can use evaporated milk or heavy cream for even creamier chili.

• How To Make beignets recipe with Nutella Chocolate
• Stuffed Cabbages Rolls
• How To Make Magic Lemon Pie Easily

Pro Tips for the Best Instant Pot White Chicken Chili

• Sauté aromatics first for deeper flavor—don’t skip the garlic, onion, and celery step.
• Use boneless, skinless chicken thighs for even juicier results, though breasts work well too.
• Drain and rinse canned beans if you opt for canned instead of dried.
• Adjust spice level by adding diced jalapeños or extra green chiles if you like it hot.
• Thicken gradually—start with a little cornstarch slurry and add more if needed.
• Use freshly cracked pepper for a flavor boost in the final seasoning.
• Top with your favorites—sour cream, cilantro, avocado, shredded cheese, or tortilla strips.
• Double the recipe if your Instant Pot size allows—it freezes beautifully for future meals.
• Use low-sodium chicken broth so you can better control the saltiness.
• Add a squeeze of lime just before serving for a fresh, bright pop of flavor.

• SEE ALSO:
• Easy Stuffed Cheesecake Apples
• SLOW COOKER LENTIL SOUP
• Slow Cooker Thai Peanut Chicken

FAQs:

Can I make white chicken chili with canned beans?

• Absolutely! Drain and rinse them first for the best texture and flavor.

How long does it take to cook white chicken chili in the Instant Pot?

• The cooking time is about 15 minutes on high pressure, plus a few minutes for sautéing and natural release.

How do you thicken white chicken chili?

• Use a cornstarch slurry mixed with half-and-half to create a rich, creamy texture without heavy cream.

Can I freeze leftover white chicken chili?

• Yes! Let it cool completely and freeze it in airtight containers for up to 3 months.

What toppings go well with white chicken chili?

• Popular toppings include shredded cheese, sour cream, fresh cilantro, sliced avocado, green onions, or tortilla strips.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 30 minutes (including pressure build-up and release)
• Total Time: 45 minutes
• Calories per serving: Approx. 350 kcal
• Yield: 6 servings

Please make sure to like and share this Recipe with your friends, and also follow us on Facebook and Pinterest to get our latest Yummy Recipes.