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Instant Pot White Chicken Chili Recipe

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32 minutes
32 Comments
4.34 from 9 votes
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Our Instant Pot White Chicken Chili is so creamy! It won first place at our neighborhood chili cook-off.
Instant Pot White Chicken Chili Recipe

This Instant Pot White Chicken Chili is pretty famous in my neighborhood.

I took it to a neighborhood chili cook-off one year and it won first place!

If you love traditional chili, be sure to check out our Mom’s famous Instant Pot Chili recipe!

This chili is creamy and smooth and it makes the perfect comfort food for a cool day.

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Ingredients in Instant Pot White Chicken Chili:

  • chicken breasts
  • onion
  • garlic powder
  • olive oil
  • white beans
  • chicken broth
  • green chilies
  • salt
  • cumin
  • oregano
  • pepper
  • cayenne pepper
  • sour cream
  • whipping cream
creamy white chicken chili made in the Instant Pot in a white bowl

How to make Instant Pot White Chicken Chili:

  • Press the SAUTE button. Add olive oil to hot pot. Add in chicken, onion and garlic powder and cook for 4-5 minutes or until onions are translucent and the chicken starts to brown (we aren’t fully cooking the chicken, just browning the edges).
  • Stir in beans, broth, chilies and seasonings. Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
  • Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
  • When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure (you can also let this do a natural release for a few minutes if you want).
  • Remove the lid and stir the contents of the pot. Press CANCEL to turn the “KEEP WARM” feature off.
  • Stir in sour cream and whipping cream, mix well. Scoop into bowls and serve.

Looking for more Instant Pot soup recipes? Click here for our top 100 Instant Pot Soups, Chilis, and Stew recipes!

Try our stove top version on this Creamy White Chicken Chili here!

Other Instant Pot soups to try:

Two white bowls filled with creamy chicken and rice soup, garnished with fresh herbs.

Instant Pot White Chicken Chili Recipe

4.34 from 9 votes
The creamiest chicken chili you will ever have! This is a family favorite.
Serving6
Prep Time 10 minutes
Cook Time 12 minutes
Pressurize Time 10 minutes
Total Time 32 minutes
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Ingredients

  • 1 Tablespoon olive oil
  • 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 onion, diced
  • 1 ½ teaspoons garlic powder
  • 30 ounces canned white beans, rinsed and drained; Great Northern beans or Canellini beans work great
  • 2 cups chicken broth
  • 8 ounces canned diced green chilies
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • ½ teaspoon ground black pepper
  • pinch cayenne pepper
  • 1 cup sour cream
  • ½ cup whipping cream
  • 15 ounces canned corn, optional, drained

Equipment

Instructions

  1. Press the SAUTE button. Add olive oil to hot pot. Add in chicken, onion and garlic powder and cook for 4-5 minutes or until onions are translucent and the chicken starts to brown (we aren't fully cooking the chicken, just browning the edges).
  2. Stir in beans, broth, chilies and seasonings (also add corn, if using). Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
  3. Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
  4. When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure (you can also let this do a natural release for a few minutes if you want).
  5. Remove the lid and stir the contents of the pot. Press CANCEL to turn the "KEEP WARM" feature off.
  6. Stir in sour cream and whipping cream, mix well. Scoop into bowls and serve.

Notes

You don’t have to use corn, but it does make this more hearty.
If you want a thicker chili, only add 1 cup of chicken broth instead of 2.

Nutrition

Calories: 476 kcal · Carbohydrates: 36 g · Protein: 37 g · Fat: 21 g · Saturated Fat: 10 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 120 mg · Sodium: 829 mg · Potassium: 1308 mg · Fiber: 8 g · Sugar: 3 g · Vitamin A: 621 IU · Vitamin C: 12 mg · Calcium: 194 mg · Iron: 6 mg
Cuisine: American
Course: Main Course, Soup
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Published: October 5, 2022Updated: September 6, 2024

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Questions & Reviews

  1. Jamie says:
    I am not sure what I did wrong. I followed att the step and it looked like soup at the end. It was not thick at all. Any suggestions

    3 stars

  2. Amanda says:
    I had the exact same issue…very watery.
  3. Momma Cyd says:
    It's not as thick as a hearty beef chili, but if you want it thicker after adding in the whipping cream and sour cream, you could thicken it with a Tablespoon of flour or cornstarch blended well into about 1/3 cup of water. Then whisk into the hot soup and bring to a low boil and it will begin to thicken. The whipping cream is also a good thickener.
  4. Camille Beckstrand says:
    I am SO sorry! I came to double check the recipe and noticed that there was an error on the chicken broth. It should have been 2 cups instead of 3, which explains why it was so watery. I am SO sorry about the typo - it's now fixed and should turn out great! Thanks for letting us know!
  5. Camille Beckstrand says:
    I am SO sorry! I came to double check the recipe and noticed that there was an error on the chicken broth. It should have been 2 cups instead of 3, which explains why it was so watery. I am SO sorry about the typo - it's now fixed and should turn out great! Thanks for letting us know!
  6. Sue from Carlisle says:
    This has an awesome taste but it’s a soup, definitely NOT a chili! I used 1.5 cups of stock and yikes! Soup!

    2 stars

  7. Michelle Page says:
    This was delicious!!

    5 stars

  8. Heidi says:
    So I see in the directions that I need to add garlic and onion powder… but in the recipe measurements I only see garlic powder. So how much onion powder do I use??
  9. Momma Cyd says:
    You just add in garlic powder, and real diced onion.
  10. Kim Francis says:
    Not sure why it matters what it’s called… the flavor was delicious and my family loved it! Thanks for sharing!

    5 stars

  11. Angie says:
    I made this and added the can of corn like she showed on Instagram and it was SO good. Even my picky 5 year old had seconds!

    5 stars

  12. Melissa Guipe says:
    How do I keep things from sticking to my inner pot of Insta Pot?
  13. Momma Cyd says:
    Coating the inside of your Instant Pot with oil, warming the oil prior to adding it to the pot or adding sauce to the pot prior to the protein or carbs will prevent food sticking to the inside of your Instant Pot.
  14. Michele says:
    Can I pre make and freeze?
  15. Momma Cyd says:
    It should freeze well.
  16. Rae says:
    I wouldn't add the sour cream or heavy cream if you're going to freeze it. It doesn't reheat well with dairy
  17. Lisa says:
    Looks delicious! Do I need to add more time if I'm using frozen chicken?
  18. Heather B. says:
    I made this tonight and it turned out perfect!! I added a little more cumin and fresh cilantro, SO much flavor! I also switched the canned corn for frozen white corn. I’m glad I read the reviews so I knew what to expect from other fabulous cooks. Thank you for the recipe!!!

    5 stars

  19. Momma Cyd says:
    No, it's the same cooking time. It just takes a little longer to come to pressure. Cooking time stays the same.
  20. Roberta Mayberry says:
    It was a good base recipe. I added fresh spinach, some chicken base and home made noodles. It was so, so good! The noodles added the thickness it needed. 🧡

    4 stars

  21. Braedi G says:
    Loved this recipe! I am making a few meals to keep in my freezer for when my baby is born and I was wondering how do I convert this to a freezer meal and then the instructions to reheat it when the time comes?

    5 stars

  22. Momma Cyd says:
    First off - CONGRATS on your baby! That is so exciting. This could easily be made into a freezer meal. Just skip the part about browning the chicken breast-it's not really necessary. Prep all of the ingredients for this soup and place in a freezer bag (Hold off on the Sour Cream and Whipping Cream). Freeze until you're ready to cook it for a fast meal. All you have to do is pop the frozen ingredients into your Instant Pot and turn it on. Using a pressure cooker to make this warming pot of chili results in extra-tender chicken that's easy to shred. Then follow the recipe as directed. Cook time is the same. Add in the sour cream and whipping cream at the end before scooping into bowls.
  23. Jeanette Eleff says:
    I added some frozen spinach and frozen corn. It is delicious.

    5 stars

  24. Diane says:
    Great recipe, it was a big hit! If dairy free, have you ever tried using coconut milk in place of the dairy?
  25. Susan Clendening says:
    Can I make this with chicken breast already cooked from a rotisserie chicken?
  26. Momma Cyd says:
    You would probably want to use this recipe if your chicken is already cooked. https://www.sixsistersstuff.com/recipe/creamy-chicken-chili/
  27. Cissy says:
    Can you use fresh great northern beans, if so what would be the Cook time?
  29. Kellee says:
    Can I do this in a crockpot instead of an instant pot?
  31. Fran Colditz says:
    Could you please tell me how to do this without using an Instant pot, I don't have one.
  32. Bobbi @ Six Sisters says:
    If you don't have an instant pot I would recommend trying this version of our recipe: https://www.sixsistersstuff.com/recipe/creamy-chicken-chili/
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