Instant Pot White Chicken Chili [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 9 reviews

Instant Pot White Chicken Chili is one of our favorite pressure cooker recipes! It is a hearty meal that is made in a fraction of the time compared to the traditional version.

This meal is super delicious and very easy to make. Just stir everything together, top with cream cheese and cook for 20 minutes. We love chili around here including our popular Classic Chili and Turkey Chili.

Photo of instant pot white chicken chili topped with tortilla chips and sliced jalapeno.

Best Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is the perfect homemade meal for busy weeknights. With the help of the pressure cooker, you end up with a warm bowl of delicious chili in no time. The only thing that you need to prepare is basically chopping the onion, and the rest is just dumping the ingredients and go.

We have made this recipe many times over the years, and recommend using fresh and quality products for the best results. Try using organic meat, and for your beans, go with non-BPA lined cans.

We use fresh chicken breasts, but thighs will work just as fine. However, if you prefer to go with thighs, we recommend using skinless and boneless thighs for this recipe.

It will be easier to shred when cooked, with no bones to retrieve. This meals stores very well, and can also be made ahead. Serve it as is, or top it with some sour cream and cilantro for the ultimate finish!

Instant pot white chicken chili ingredients photo.

How to Make Instant Pot White Chicken Chili:

Check out the recipe video tutorial attached above. But the general steps are as follows:

  • Start by sauteing the onion in the pressure cooker. However, this step can be skipped.
  • Then, simply combine everything in your Instant Pot and stir together.
  • Next, top with cream cheese and set on manual high pressure for 20 minutes.
  • After 20 minutes has elapsed, let it naturally depressurize for 10 minutes.
  • Once done, remove chicken on a board, and shred it using two forks.
  • Then put it back, and stir everything together. Adding the cornstarch slurry and sour cream as well.
  • Enjoy warm!

Can I make white chicken chili with frozen chicken?

Yes, you could. For the extra tips on how to cook frozen chicken breasts in the Instant Pot, check out our previous post here. The most important thing to make sure that the meat is not frozen right together.

As long as it is separated but frozen, you can easily cook it in the pressure cooker. Just add an extra 3-4 minutes to the cooking time.

Image of white chicken chili garnished with tortilla chips and sliced jalapeno on a wooden spoon.

Can I prepare white chicken chili ahead?

Sure, can! You can easily prepare the recipe entirely up to the point of cooking, in the pressure cooker inner pot. Then cover and store in the fridge up to 1 day prior to cooking. The next day simply set your pressure cooker for 20 minutes and you will have dinner in a breeze!

Can I make it in the Crockpot?

Making it in the slow cooker is a great alternative. It is equally simple because you just put the ingredient in it and let it cook for a longer period of time. We already have the crockpot version of this meal, and you can check it out here.

How to Serve White Chicken Chili?

This dish is delicious and hearty just as is. We like serving it with some cilantro or tortilla chips on top. Also, you can serve it over baked potatoes. Some other garnish ideas:

  • Sliced avocado
  • Shredded Cheese
  • Sour Cream
  • Sliced jalapenos
  • Croutons

Image of instant pot white chicken chili in a bowl.

How to freeze it?

  • It freezes really well, so don’t be afraid to make a big batch and save some for later. Before freezing, make sure to let it completely cool down to room temperature. Then, transfer it to a larger freezer bag or container, and freeze up to 3 months.
  • To thaw, transfer it to the refrigerator overnight, and heat it up the next day.

Save Recipe
5 from 9 reviews

Pressure Cooker White Chicken Chili

Author: Catalina Castravet Serves: 6 servings
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 mins

Ingredients

Pressure Cook:

To be added later:

Garnish

Instructions

Nutrition information

Calories: 655 Carbohydrates: 47 Protein: 34 Fat: 38 Saturated Fat: 16 Cholesterol: 122 Sodium: 703 Potassium: 1039 Fiber: 6 Sugar: 7 Vitamin A: 980 Vitamin C: 16.4 Calcium: 330 Iron: 4.5
Save Recipe

Instant pot white chicken chili photo for pinterest.

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Comments

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Mahy Elamin

So yummy!!! Chicken was very tender! Husband got seconds and we had leftovers! Will definitely be making this again and again!!

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Chrissie Baker

Wow White chicken chili is my favourite food its great taste to eat Thank you”Catalina” for posting my favorite food!

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Lora

This is a what I want to eat today for dinner! I have all the ingredients and am making it tonight in my IP...looks so good!!

Reply

Allyson Zea

This chili looks absolutely amazing and the instant pot is my FAVORITE!

Reply

Melanie Bauer

Sounds fantastic! Love this specially when we need quick and easy meal, need to put this on our menu!

Reply

Erin | Dinners,Dishes and Dessert

I'm going to have to try this. This looks incredibly delicious!

Reply

julie

My husband really enjoyed this! Thank you

Reply

Lori

The ingredients say to add cooked chicken? Does it have to be cooked before pressure cooking?

Reply

rotisserie chicken or leftover chicken

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Haley

This might be a silly question. But do you cook the chicken before adding it with all the pressure ingredients or is the chicken cooking during the 20min?

Reply

I prefer to use rotisserie chicken or leftover chicken, but the chicken can be cooked while pressure cooking the soup and shredded after.

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Erin V

Amazing. Great fall dish!

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Cheri

The easiest way to shred chicken or beef is to put the meat into a bowl or your stand mixer and turn it on. I use my hand mixer. You will be amazed how fast and easy it is to do it that way. Saves time and your hands from doing all that work.

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Sabrina

Is the calorie/nutritional info for the entire 6 servings/pot or per serving?

Reply

per serving

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Ashley Chastain

I have never been a fan of chili but this is my new favorite meal. I have been making it once and week and eating it for leftovers everyday until it’s all gone.

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Erin

Might seem silly, but how many chicken breasts will give me 4 cups? I have a stockpile of chicken breasts, so I'd like to use that vs buying rotisserie chicken.

Reply

about 2 chicken breasts, depends on the size.

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Alivia

Cant wait to try this recipe but it’s a little confusing.. the top paragraphs outline putting the chicken into the pressure cooker and removing to shred and then mixing it back in.. but the bottom recipe/directions portion directs to put cooked shredded chicken in the pressure cooker. What is the directions/recipe for cooking the chicken IN the pressure cooker WITH the other ingredients? How much chicken? What’s the cook time adjustment between raw chicken and already cooked shredded chicken?

Reply

Thank you for pointing out the confusion, I have updated the recipe, please check.

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Molly

What if I don’t have cream cheese? Could I use half n half or sour cream instead to get the creamy flavor. I’m getting ready to make and forgot to get it at the store.

Reply

yes, that will work.

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Allissa

Is this pressure setting supposed to be high or low?

Reply

high

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Thomas

This is really good! I've made it a few times for a few friends and it is an instant hit. Super simple and delicious!

Reply

Jen Lewis

Anyone used dry beans for this recipe?!

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Mary

This is a new family favorite. I’ve cooked a recipe like this in the slow cooker before, but no more. I love the ease & quickness of the instant pot. I double the recipe, so I can freeze leftovers. It’s just as good after frozen. ❤️❤️

Reply

Tiffany

This was very delicious! My family and I love chili, but often feel it’s too heavy during the warmer months. This was a delicious and lighter substitute as a summer dinner. I have some very particular children, and it even got their approval! Will definitely save as a more frequent meal to incorporate in our rotation.

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