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Incredible White Chicken Chili masterpiece served

Instant Pot White Bean Chicken Chili

This white bean chicken chili is an easy dump-and-go Instant Pot 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!
Prep Time 15 mins
Cook Time 20 mins
Course Main Course, Side Dish, Soup
Servings 6 servings

Equipment

  • Instant Pot Mini Duo (3 qt) or larger- see link above

Ingredients
  

Ingredients

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

Toppings (optional)

  • Southwest/Santa Fe Tortilla Strips
  • Shredded Cheese
  • Freshly squeezed lime juice
  • Sour cream
  • Guacamole/sliced avocados
  • Fresh cilantro

Instructions
 

  • 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.
  • 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.
  • Quick Release. When the pressure is fully released, remove chicken and shred. Return to pot.
  • 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). Stir until blended.
  • Add your favorite toppings and enjoy!
Keyword chicken soup, chili, Instant Pot, white chicken chili