This creamy and flavorful Instant Pot white chicken chili recipe is set to become a staple in your kitchen. Inspired by the hearty, family-friendly cooking style of the Pioneer Woman, this dish combines convenience and deliciousness. With just a handful of simple ingredients and your trusty Instant Pot, you can have a comforting and satisfying meal ready in under an hour. Forget long simmering times – this recipe delivers incredible flavor in a fraction of the time, making it perfect for busy weeknights or cozy weekends.
Why This Instant Pot White Chicken Chili is a Game Changer
You’ll absolutely adore this Instant Pot white chicken chili for several compelling reasons:
- Unbelievably Delicious Flavor: Imagine a chili that’s both creamy and rich, yet not overly heavy. The combination of tender chicken, hearty cannellini beans, and a balanced blend of spices creates a symphony of flavors that will tantalize your taste buds. It’s tangy, subtly spiced, and perfectly palatable for both kids and adults, making it a true family pleaser.
- Customizable Toppings for Everyone: The beauty of chili lies in its versatility, especially when it comes to toppings. Set up a topping bar with diced avocado, fresh cilantro, vibrant green onions, crunchy tortilla chips, a dollop of sour cream, or a sprinkle of cheese. Everyone can personalize their bowl to their liking, adding to the fun and satisfaction of mealtime.
- Incredibly Easy Instant Pot Cooking: This recipe is the epitome of “dump and go” cooking. Simply toss the ingredients into your Instant Pot, set the timer, and let the magic happen. The pressure cooker does all the hard work, transforming simple ingredients into a deeply flavorful and hearty meal with minimal effort on your part. It’s the perfect solution for those evenings when you crave a home-cooked meal but are short on time and energy.
Instant Pot White Chicken Chili garnished with avocado, cilantro, green onion and jalapenos.
Simple Ingredients for Your Pioneer Woman Inspired White Chicken Chili
This Instant Pot white chicken chili recipe is wonderfully adaptable, allowing for substitutions based on your preferences and what you have on hand. The ingredients are also very forgiving, making it a stress-free cooking experience.
Chicken breasts, corn, beans, yogurt, cream cheese, spices, cilantro, green chilies, lime, chicken stock, onion.
- Chicken: Choose boneless, skinless chicken breasts or thighs. For ultimate convenience, you can even use frozen chicken breasts directly from the freezer – the cooking time remains the same!
- White Beans: Cannellini beans are classic, but navy beans or great Northern beans work equally well. Opt for low-sodium or no-salt-added canned beans to control the salt level in your chili. Pinto beans can also be used if that’s what you have available.
- Corn: Fresh, cooked, frozen (no need to thaw), or canned (drained) corn all work beautifully in this recipe. Use whatever is most convenient for you.
- Aromatic Vegetables and Freshness: A diced white or yellow onion forms the flavor base of the chili. Fresh cilantro adds a bright, herbaceous note, and fresh lime juice provides a crucial touch of acidity to balance the richness.
- Broth: Low-sodium chicken broth is recommended, but you can also use homemade Instant Pot chicken broth, chicken stock, or even vegetable broth. For a budget-friendly option, bouillon cubes or chicken bouillon paste diluted in water work perfectly.
- Diced Green Chilies: These canned green chilies, typically found in the Mexican food aisle, add a mild, pleasant heat. For a spicier kick, you can use a minced jalapeno (seeds removed for less heat) or salsa verde instead.
- Warming Spices: Chili powder, garlic powder, ground cumin, salt, and pepper create the signature chili flavor profile. Adjust the amounts to your taste preferences.
- Creamy Dairy: Greek yogurt (plain or regular) and cream cheese contribute to the chili’s luxurious creaminess. You can adjust the proportions of yogurt and cream cheese to achieve your desired level of richness and tanginess.
Step-by-Step Guide to Instant Pot White Chicken Chili Perfection
This recipe is designed for 6, 8, or 10-quart Instant Pots. For 3-quart pressure cookers, please refer to the Tips section for adjustments.
Chicken breasts, beans, corn, green chilis, onion and seasonings in Instant Pot liner.
Step 1: Layer the Flavors. Begin by adding the chicken breasts (fresh or frozen), corn, diced onion, diced green chilies, drained white beans, chili powder, cumin, garlic powder, salt, and pepper into the Instant Pot liner. There’s no need to pre-stir the ingredients at this stage.
Important Note: We add the dairy components – yogurt and cream cheese – after pressure cooking to prevent scorching and ensure a smooth, creamy texture.
Shredding chicken with two forks in Instant Pot with corn and beans.
Step 2: Pressure Cook to Tender Perfection. Secure the Instant Pot lid, ensuring the pressure valve is set to “Sealing.” Select “Pressure Cook” or “Manual” mode on high pressure and set the timer for 20 minutes. Once the cooking cycle is complete, allow a 10-minute natural pressure release. After 10 minutes, manually release any remaining pressure by carefully turning the pressure valve to the “Venting” position.
Tip: Resist the urge to quick release immediately after cooking, as this can cause the chili to splatter. The natural release period helps to prevent this.
Once the pressure is fully released and the lid is safely removed, shred the chicken directly in the Instant Pot using two forks. It’s easy and minimizes cleanup!
Greek yogurt and cubed cream cheese in Instant Pot with shredded chicken.
Step 3: Stir in Creaminess and Freshness. Add the Greek yogurt, cubed cream cheese, and fresh cilantro to the Instant Pot. Stir everything together until the cream cheese is melted and the chili is beautifully creamy and well combined. The residual heat from the chili will quickly melt the cream cheese.
Essential Tips for the Best Instant Pot White Chicken Chili
Follow these helpful tips to ensure your Instant Pot white chicken chili is a resounding success:
- Don’t Stir Before Pressure Cooking: Layering the ingredients without stirring before pressure cooking helps to prevent the “Burn” error message. If you accidentally stirred, don’t worry, it will likely still turn out fine.
- Doubling the Recipe: To make a larger batch, use an 8-quart or 10-quart Instant Pot. Ensure that the total volume of ingredients does not exceed the 2/3 max fill line before pressure cooking. The cooking time remains the same.
- For 3-Quart Instant Pots: Halve all ingredient quantities while maintaining the same 20-minute pressure cooking time.
- Adjusting Spice Level: Control the heat by adjusting the amount of chili powder or by adding a pinch of cayenne pepper for extra warmth. For a milder chili, ensure you remove the seeds and membranes from any jalapenos you add.
Delicious Variations to Explore
Get creative and customize your white chicken chili with these tasty variations:
- Shredded Chicken Shortcuts: If you have leftover cooked chicken, such as Instant Pot shredded chicken or rotisserie chicken, use it! Add pre-cooked shredded chicken after pressure cooking the other ingredients and reduce the pressure cooking time to 10 minutes if using rotisserie chicken (especially if including bones). Add salt to taste at the end, as store-bought rotisserie chicken is often pre-seasoned.
- Frozen Chicken Flexibility: Cooking frozen chicken breasts in the Instant Pot is incredibly convenient. Ensure the frozen chicken breasts are separated before adding them to the pot and maintain the standard 20-minute cook time.
- Ground Chicken Option: For a different texture, use ground chicken. Select the “Saute” function on your Instant Pot and wait until the display reads “Hot.” Add the ground chicken and saute, stirring and breaking it up, until it’s browned but not fully cooked. Then, proceed with the recipe as directed.
- Chicken Thighs: Boneless or bone-in chicken thighs can be substituted for chicken breasts. Cook them according to the recipe instructions.
- Dried Beans: To use dried beans, use 1 cup of rinsed (unsoaked) dried white beans with 2 cups of chicken stock (total, not extra). Pressure cook the chili for 35 minutes instead of 20 minutes.
- Spice it Up: For extra heat, add chopped or sliced jalapeno pepper to the pot at the end of cooking, or serve jalapenos as a topping.
- Lighten it Up: To reduce the richness, omit the cream cheese. For added creaminess without dairy, mash about 1 cup of the cooked white beans in a bowl and then stir them back into the chili. This will naturally thicken and creamify the chili.
Instant Pot white chicken chili in the pressure cooker garnished with lime.
Serving Suggestions for White Chicken Chili
Instant Pot white chicken chili is a crowd-pleaser that’s perfect on its own or served with a variety of accompaniments.
Ladle it over fluffy rice or a baked potato for a complete and satisfying one-bowl meal. Alternatively, serve it with freshly baked cornbread or cornbread muffins for a classic chili pairing.
Set out a selection of toppings so everyone can customize their bowls. Our favorite toppings include:
- Diced avocado
- Sliced jalapenos
- Tortilla chips or strips
- Fresh cilantro and green onion
- Greek yogurt or sour cream
- Shredded cheddar cheese or crumbled cotija cheese
Storing and Freezing Leftovers
Storing: Refrigerate leftover white chicken chili in an airtight container for up to 5 days. The flavors actually meld and deepen overnight, making it even more delicious the next day!
Freezing: This chili freezes exceptionally well because it doesn’t contain tender vegetables that can become mushy upon thawing. Transfer the cooled chili to an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop over low heat until warmed through.
Frequently Asked Questions
Can I make Instant Pot white chicken chili in a slow cooker?
Yes! To adapt this recipe for a slow cooker, follow a white chicken chili slow cooker recipe, or use this recipe’s ingredient list as a guide. You’ll need to saute the onion and spices in a skillet first, then transfer them to the slow cooker. Add all the remaining ingredients (except Greek yogurt, cream cheese, fresh cilantro, and lime juice). Cover and cook on Low for 6 hours or on High for 3 hours. Shred the chicken, return it to the slow cooker, and stir in the cilantro, lime juice, cream cheese, and yogurt.
How do I make this chili on the stovetop?
To make white chicken chili on the stovetop, saute the onion and spices in a large pot. Add all the remaining ingredients (except Greek yogurt, cream cheese, fresh cilantro, and lime juice). Bring to a boil, then reduce heat to low-medium, cover, and simmer for 20 minutes, or until the chicken is cooked through. Shred the chicken and stir in the cilantro, lime juice, cream cheese, and yogurt.
Can I make this chili ahead of time?
Absolutely! This chili is ideal for meal prepping. For a freezer meal, combine all ingredients from Step 1 of the recipe (minus the broth) in a gallon-sized Ziploc bag. Remove as much air as possible, seal, and freeze for up to 3 months. When ready to cook, simply add broth and cook from frozen as directed.
Can I make it dairy-free?
Yes, easily! Omit the cream cheese and Greek yogurt. To maintain the creamy texture, puree about 1 cup of the cooked white beans with a little bit of the chili liquid until smooth. Stir the pureed beans back into the chili for a naturally creamy, dairy-free version.
More Hearty Chili Recipes to Try
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Be sure to explore our collection of over 45 healthy Instant Pot recipes for more quick and delicious meal ideas!
Instant Pot white chicken chili close up on a ladle.
Instant Pot white chicken chili with cilantro and avocado garnish.
Instant Pot White Chicken Chili Recipe
By: Pioneer Technology Inspired
This easy Instant Pot White Chicken Chili, inspired by Pioneer Woman’s style, is a family favorite ready in just 45 minutes!
Prep Time: 5 minutes
Cook Time: 20 minutes
Pressure Build & Release: 20 minutes
Total Time: 45 minutes
Servings: 8 servings
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Equipment
- Instant Pot (6, 8, or 10 quart)
Ingredients
- 1 small yellow onion, diced
- 2 (15-ounce) cans cannellini beans, white beans, or great Northern beans, drained and rinsed
- 2 cups corn, fresh or frozen
- 1 cup low-sodium chicken broth
- 4 ounces canned diced green chilies
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- Ground black pepper to taste
- 1 pound boneless, skinless chicken breasts (about 2 large)
- Small bunch fresh cilantro, finely chopped
- ½ cup plain Greek yogurt (2% milkfat or higher) or sour cream
- 2 ounces cream cheese, cubed
- 1 lime, juiced
- Optional toppings: tortilla chips, avocado, extra yogurt, lime wedges, jalapenos, shredded cheese
[US Customary] – [Metric] – [Prevent Screen Dark]
Instructions
- Add onion, beans, corn, broth, green chilies, cumin, chili powder, garlic powder, salt, pepper, and chicken breasts to the Instant Pot. Do not stir.
- Close the Instant Pot lid, set the pressure vent to “Sealing,” and select “Pressure Cook” or “Manual” on High for 20 minutes.
- Allow a 10-minute natural pressure release, then quick release any remaining pressure.
- Open the lid, remove chicken, and shred with two forks.
- Return shredded chicken to the pot. Stir in cilantro, Greek yogurt, cream cheese, and lime juice until well combined and creamy.
- Serve hot with your favorite toppings.
🎉 Enjoy! If you try this recipe, please leave a review and let us know what you think!
Recipe Notes
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months. Thaw and reheat on the stovetop.
- Make Ahead: Combine ingredients (except broth) in the Instant Pot inner pot and refrigerate for up to 2 days. Add chicken and broth before cooking.
- Freezer Meal: Combine ingredients (except broth) in a freezer bag and freeze for up to 3 months. Cook from frozen with broth.
- Dried Beans: Use 1 cup dried white beans, 2 cups stock, and cook for 35 minutes.
- Frozen Chicken: Cook from frozen for the same time, ensuring pieces are separated.
- 3-Quart Instant Pot: Halve all ingredients, keep cook time the same.
Nutrition
Serving: 1 cup, Calories: 249kcal, Carbohydrates: 30g, Protein: 22g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 45mg, Sodium: 495mg, Fiber: 7g, Sugar: 4g
Nutritional information is an estimate and may vary.
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