Easy Instant Pot White Bean Chicken Chili

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This Instant Pot chicken chili is an easy dump-and-go recipe, packed with juicy shredded chicken, tender white beans, and the most flavorful, creamy broth. Our recipe will easily become one of your favorite no-stress, easy prep meals! Check out our other Instant Pot recipes, including our 7 Easy Instant Pot Freezer Meals and our Creamy Instant Pot Butter Chicken.

For the slow cooker White Bean Chicken Chili recipe, click here!

My sister created this recipe for her slow cooker, and I just had to convert it to use in my Instant Pot. It is just as flavorful, just as rich, and it’s ready from frozen chicken to our table in less than 40 minutes. No wonder this makes it to our meal plan almost every week!

Instant Pot

For this Instant Pot white bean chicken chili recipe, I use the Instant Pot Duo Mini, which holds up to 3 quarts. This recipe could easily be doubled for a 6-quart Instant Pot or bigger! With a bigger pot, you can also add more water and heavy cream if you would like to “stretch the soup” to make more servings.

Storing the Soup

This soup is great in the fridge for up to 3 days. When reheating, add a dash of heavy cream or half-and-half before reheating to bring it back to the desired consistency.

If planning to freeze the soup for meal prep, follow the same directions, but leave out the chicken stock, cream cheese, and half-and-half. When ready to prepare, defrost the soup, add the chicken stock, and pressure cook for 16 minutes. Add the cream cheese and half-and-half as directed.

Ingredients:

• 1 lb boneless skinless chicken breast (~ 2 large or 3 small chicken breasts) fresh or frozen
• 1 medium yellow onion, diced
• 2 tsp minced garlic
• 14.5 oz chicken broth (can use up to 20 oz if you want it to be thinner)
• 2 15.8 oz cans Great Northern Beans, drained and rinsed (or beans of choice)
• 1 4 oz can mild diced green chilis
• 1 4 oz can hot diced green chilis
• 1 15.25 can Whole Kernel Corn, drained and rinsed
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp cumin
• ¾ tsp oregano
• ½ tsp chili powder
• ¼ tsp cayenne pepper
• 4 oz cream cheese, softened
• ¼ cup half and half
• 2 or 3 small jalapenos, diced (optional)

Topping Ideas:

• Southwest/Santa Fe Tortilla Strips
• Shredded cheese
• Freshly squeezed limes
• Sour cream
• Guacamole/sliced avocados
• Diced jalapenos
• Fresh cilantro, minced

Directions:

1. Add all ingredients to Instant Pot (except cream cheese and half-and-half) and cook on Manual High Pressure for 15 minutes for frozen chicken and 10 minutes for thawed.
2. Cube the cream cheese into small cubes. Microwave in 15-second intervals (if desired) to soften, or allow to sit outside of the refrigerator for at least 30 minutes.
3. Quick Release. When the pressure is fully released, remove chicken and shred. Return to pot.
4. Add cream cheese and half & half. Stir. Replace the lid and let the heat of the soup melt the cream cheese thoroughly (about 3-5 minutes). Next, stir until blended.
5. Add your favorite toppings and enjoy!
   

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Also check out our other Instant Pot Meals that keep your family happy and full!
7 Easy Instant Pot Freezer Meals
Olive Garden Copycat Zuppa Toscana soup
Creamy Instant Pot Butter Chicken