Instant Pot White Chicken Chili Recipe

4.34 from 9 votes

The creamiest chicken chili you will ever have! This is a family favorite.

Prep Time10

Cook Time12

Pressurize Time10

Total Time32

Course: Main Course, Soup

Cuisine: American

Keyword: chicken chili, Chicken instant pot recipe, Easy Instant Pot Recipe, Instant Pot

Servings:

Calories: 476kcal

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

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 (also add corn, if using). 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.

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.