Instant Pot White Chicken Chili is a super creamy Instant Pot soup recipe that’s packed with flavor but only takes about 30 minutes to make in the Instant Pot! You can even use frozen chicken if you forgot to thaw it.
If you were to ask me what my #1 used kitchen appliance is I would probably tell you it’s my Instant Pot! And if you were to ask me which recipe I make most often it’s by far my Instant Pot Chili.
So I thought it just made sense to make a White Chicken Chili recipe in the Instant Pot as well! Boy am I glad that I did.
This White Chicken Chili is an Instant Pot soup recipe that can be made using fresh or frozen chicken. Because there’s nothing worse than forgetting to thaw your chicken and throwing off your entire dinner plan.
How to Make White Chicken Chili
Making this soup really couldn’t be easier. I like to cook the onions before I add the rest of the ingredients, but if you’re in a hurry you don’t even have to! Just add everything (except the cream cheese and lime juice) to the Instant Pot and turn it on!
Once it’s cooked, just shred the chicken, stir in the cream cheese and lime juice, and top with your favorite toppings.
This soup is made super creamy by blended white beans and cream cheese. You don’t have to blend the white beans if you don’t want to, but the soup will be less creamy if you don’t.
Also, you can choose to use less cream cheese for a lower fat option … but definitely use the blended white beans if you go that route!
How to Make Slow Cooker White Chicken Chili
This can also be made in the slow cooker using a very similar method! Place thawed chicken in the slow cooker with blended white beans and all other ingredients except cream cheese and lime juice.
Cook on high for 3 hours or low for 6 hours. Remove the chicken and shred, stir it back in, and stir in the cream cheese and lime juice.
I hope you love this Instant Pot White Chicken Chili as much as we did. It’s also amazing leftover and perfect for freezing.
Instant Pot White Chicken Chili
This Instant Pot White Chicken Chili is super quick and easy to make using fresh or frozen chicken! It tastes like it's been cooking all day but is ready quick. It's super creamy and hearty, which is perfect for a cold winter day dinner or meal prepped lunches.
Ingredients
- 1 Tablespoon olive oil
- 1 small yellow onion , diced
- 2 cloves garlic, minced
- 1 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- salt and black pepper, to taste
- 2 (15oz) cans cannellini beans, drained
- 1 cup low-sodium chicken broth
- 2 chicken breasts (you can use fresh or frozen)
- 1 1/4 cup frozen or fresh corn
- 1 (7 oz) can diced green chilies
- 1 (8 oz) package light cream cheese, cut into small cubes
- 1 Tablespoon lime juice
Instructions
- Turn your Instant Pot on sauté mode and add olive oil. Cook onion until translucent. Add garlic, cumin, paprika, oregano, coriander, cayenne pepper, salt and pepper to the pot and cook about 30 seconds more.
- While the onions cook, add 1 can of white beans to a blender with a little bit of the stock and blend until smooth.
- Add the rest of the stock, blended beans, whole beans, corn, chiles, and chicken breasts to the Instant Pot.
- Cook on high pressure for 7 minutes if using fresh chicken or 12 minutes if using frozen chicken. Let manual release for 10 minutes.
- Remove the chicken and shred it, then stir it back in. Add lime juice and cream cheese and stir until melted. Serve topped with shredded cheese, cilantro, and tortilla chips. Enjoy!
Notes
Recipe inspired by Cooking Classy.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Christina
Tuesday 11th of January 2022
Jordan is a soup master!! I used to not be a big soup fan until I tried her recipes. This was easy to make and packed with flavor. This dinner was a hit and I can't wait to enjoy it the rest of the week!