Instant Pot White Chicken Chili

5 from 2 votes

Instant Pot White Chicken Chili

Creamy and hearty Instant Pot White Chicken Chili made with chicken, beans, corn, green chiles, and ranch seasoning, finished with cream cheese and fresh toppings.

Prep Time10

Cook Time20

Total Time30

Course: Instant Pot recipes

Cuisine: American

Keyword: instant pot white chicken chili, white chicken chili instant pot

Servings:

Author: Tatiana

Ingredients

1 tablespoon olive oil
1 large yellow onion chopped (about 2 cups)
4 garlic cloves minced
1 pound chicken breasts boneless and skinless
2 cups low-sodium chicken broth
2 16-ounce cans Cannellini beans or great Northern beans drained and rinsed
2 4.5-ounce cans chopped green chiles undrained
1 cup frozen corn
1 1-ounce packet ranch dressing mix
1 teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
¾ teaspoon kosher salt
4 ounces cream cheese
¼ cup chopped fresh cilantro plus more for garnish
Sour cream, tortilla strips, lime wedges, and shredded Monterey Jack cheese for serving

Instructions

Sauté aromatics: Set your pressure cooker to Sauté (High). Heat the olive oil, then add the onion and garlic. Cook for 3–4 minutes, stirring often, until the onion is soft and fragrant. Press Cancel to stop sautéing.
Add main ingredients: Stir in the chicken breasts, chicken broth, beans, green chiles (with their juices), frozen corn, ranch dressing mix, cumin, chili powder, cayenne, and salt. Secure the lid, set the steam release handle to Sealing, and cook on High Pressure for 12 minutes.
Shred chicken & finish: Allow the pressure to release naturally for 10 minutes, then quick release any remaining steam. Transfer the chicken to a plate, shred with two forks, and return it to the pot. Stir in the cream cheese until smooth and melted, then add fresh cilantro. Taste and adjust seasoning as needed.
Serve: Ladle the chili into bowls and top with sour cream, tortilla strips, shredded Monterey Jack cheese, lime wedges, and extra cilantro if desired.

Notes

Beans: Great Northern or Cannellini beans both work well. Navy beans can be used if that’s what you have.
Chicken: Boneless, skinless thighs can be substituted for breasts for a juicier result.
Corn: Frozen or canned (drained) corn both work—use what’s on hand.
Spice level: Adjust the cayenne pepper or add a chopped jalapeño for extra heat. For mild chili, leave it out.
Thicker chili: Mash a portion of the beans before adding them back in, or stir in a cornstarch slurry at the end.
Storage: Refrigerate in an airtight container up to 3 days. Reheat gently on the stove or in the microwave. Freezing isn’t recommended because of the cream cheese.

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