This Easy, Instant Pot Creamy White Chicken Chili is rich, hearty, and finished in less than an hour. With shredded chicken, white beans, cream cheese, and spices, it delivers flavor and comfort with little effort. The Instant Pot does most of the work, locking in taste while keeping the chicken tender. This recipe works whether you’re using canned beans or dried, fresh chicken or frozen. Once complete, you can top it with avocado, salsa verde, or extra cheese. It’s versatile, filling, and built for busy nights when you want a satisfying dish without standing over the stove.
Building the Flavor Base for Easy, Instant Pot Creamy White Chicken Chili
Starting with Aromatics and Seasoning
Switch the Instant Pot to sauté mode and add olive oil, garlic, and onions. Let them soften for a few minutes to form the foundation of the chili. Stir in chicken broth and add the chicken breasts, beans, diced tomatoes with chilies, and bouillon. Sprinkle in chili powder, cumin, and cayenne for balanced heat. Hold off on salt and pepper until the end, so you can adjust after tasting. This prevents over-seasoning since the broth and bouillon already carry sodium.
Cooking Under Pressure for Tender Chicken
Close and seal the Instant Pot, then set to high pressure for 20 minutes. Natural release for 10 minutes is important—it keeps the chicken moist and prevents the pot from spattering during release. Once you open the lid, remove the chicken and shred with forks. The meat should be tender enough to pull apart easily. Return it to the pot and mix with the beans, corn, and tomatoes. At this stage, the chili is hearty but not yet creamy. The final step adds richness and transforms it into the comforting bowl you expect.
Making It Creamy: The Final Step for Easy, Instant Pot Creamy White Chicken Chili
Adding Cream Cheese and Shredded Cheese
Once the chicken is shredded and stirred back into the pot, switch to sauté mode again. Add cream cheese, shredded Colby Jack, and frozen corn. Stir continuously until the cheeses melt and blend into the broth. This transforms the chili from a standard broth-based recipe into a thick, creamy dish. Adjust the creaminess to your liking—add more cream cheese for a richer texture or more shredded cheese for extra thickness. The melted cheeses bind the ingredients and balance the spices, creating a smooth base that clings to every spoonful.
Balancing Heat and Flavor Before Serving
Taste the chili before finishing. At this stage, adjust salt and pepper to your preference. The combination of bouillon, beans, and cheese often adds enough salt, so test carefully before adding more. If you want more spice, stir in additional cayenne or chili powder while the pot remains on sauté. A few extra minutes of simmering allows the spices to blend evenly.
Once the chili reaches the desired flavor, ladle into bowls and add your choice of toppings. Fresh avocado slices, salsa verde, or extra shredded cheese complement the cream base. For a sharper note, squeeze fresh lime juice over each serving. The chili is ready to eat as-is but works well with cornbread or tortilla chips on the side.
Cooking with the Instant Pot ensures the chicken stays tender and the beans soak up flavor quickly. The cream cheese and shredded cheese bring everything together in the final step, turning a simple pressure cooker dish into a filling and creamy chili.
Easy, Instant Pot Creamy White Chicken Chili
Ingredients
- 1 teaspoon olive oil
- 2-3 garlic cloves minced
- 1 cup chopped onion
- 2 cups low-sodium chicken broth
- 2 skinless chicken breasts 1 pound total
- 1 15.5 oz canned navy beans drained and rinsed
- 1 15.5 oz canned Great Northern beans drained and rinsed
- 15.5 oz canned diced tomatoes and chilis drained
- ½ cup whole kernel corn I used frozen
- 1 cup shredded Colby and Monterrey Jack cheese
- 3 oz cream cheese
- 1 teaspoon Better Than Bouillon Chicken Flavor
- Seasoning
- McCormick’s Grill Mates Montreal Chicken Seasoning to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon red cayenne pepper if spicy is preferred
- salt and pepper to taste I like to wait until the dish has been prepared to add salt and pepper. That way I can taste repeatedly and adjust accordingly. This results in making sure the dish isn’t too salty. You can always add more you can’t take it back when you have used too much.
Instructions
- Place the Instant Pot on the saute setting. Add the garlic and onions. Cook for 2-3 minutes until both are soft.
- Add the chicken broth to the Instant Pot. Next add the chicken breasts, beans, diced tomatoes, Better than Bouillon and all of the seasonings (I reserve the salt and pepper until the end).
- Close the pot and seal. Cook on Manual High-Pressure for 20 minutes.
- When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of quick release.
- Open the pot and remove the chicken breasts. Shred the breasts using a knife and fork. Return the chicken to the pot.
- Place the Instant Pot on the saute function. Add the cream cheese, shredded cheese, frozen corn, salt, and pepper. Cook for 4-5 minutes until the corn is soft and the cheese has melted. If you want creamier chili, add more cream cheese and/or shredded cheese.
- Serve in bowls and load it up with your favorite toppings: additional cheese, sour cream avocado, etc.
Notes
If you use frozen chicken, the cook time will remain the same, but the pot will take longer to come to pressure.
Feel free to omit the beans if you wish. The cook time will remain the same.
You can substitute the chicken seasoning for ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika, and salt and pepper to taste. Nutrition
Serving: 1serving
Calories: 466kcal
Carbohydrates: 25g
Protein: 47g
Fat: 12g Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Variations and Adjustments for Easy, Instant Pot Creamy White Chicken Chili
Using Dried Beans or Frozen Chicken
This recipe allows flexibility with main ingredients. If you prefer dried beans, soak them overnight in water before cooking. Drain, rinse, and add them to the Instant Pot in place of canned beans. They will cook evenly under pressure but may require slightly more liquid. If the chili looks too thick after cooking, add extra broth while on sauté mode until it reaches the right consistency.
Frozen chicken also works without changing the pressure cook time. The only difference is that the Instant Pot will take longer to reach pressure before the countdown begins. Once cooked, shred as usual and stir back into the creamy base.
Customizing Flavor with Different Add-Ins
You can adjust the seasoning profile to fit your taste. For a smokier depth, swap cayenne for smoked paprika. If you want mild chili, reduce or omit the cayenne altogether. For a stronger kick, add diced jalapeños or extra chili powder before sealing the pot.
Vegetable add-ins like diced bell peppers, zucchini, or spinach can be stirred in along with the corn during the final sauté. These additions cook quickly and add color without affecting the creamy texture. For a richer finish, stir in a splash of heavy cream or half-and-half at the end.
If you want more beans, add a second can of Great Northern or navy beans. Mash a few with the back of a spoon to naturally thicken the chili. This keeps the dish hearty without extra dairy.
Each variation keeps the cooking process simple while letting you adapt the dish for spice level, richness, or available ingredients. The result remains a creamy, filling chili that suits a wide range of preferences.
Storing, Reheating, and Serving Easy, Instant Pot Creamy White Chicken Chili
How to Store and Reheat Properly
Cool the chili completely before transferring to storage containers. Keep it in airtight containers in the refrigerator for up to four days. The creamy base thickens as it chills, so expect a denser texture. To reheat, place the chili in a saucepan over medium heat. Stir frequently and add a splash of chicken broth or water if needed to loosen the consistency. You can also reheat individual servings in the microwave in short intervals, stirring between each to distribute heat evenly.
Avoid freezing this chili if you want to maintain a smooth, creamy texture. Dairy-based sauces can separate once thawed. If freezing is necessary, do so before adding cream cheese and shredded cheese, then stir them in after reheating.
Serving Ideas and Toppings
Serve Easy, Instant Pot Creamy White Chicken Chili in bowls with optional toppings to match the occasion. Fresh avocado slices, chopped cilantro, or diced jalapeños add freshness. Shredded cheese or sour cream increases richness. Salsa verde pairs well with the creamy base and adds tang. For texture, sprinkle crushed tortilla chips or serve cornbread on the side.
If preparing for a group, keep the chili warm in the Instant Pot on the “Keep Warm” setting for up to one hour. Stir occasionally to prevent sticking and to maintain creaminess. When serving family style, set out a variety of toppings so everyone can build their own bowl.
This approach keeps the chili flexible and ensures it stays hot until the last serving. Whether reheated the next day or enjoyed immediately, it remains a filling and flavorful dish that delivers every time.
Frequently Asked Questions About Easy, Instant Pot Creamy White Chicken Chili
Can I use frozen chicken breasts in this recipe?
Yes. The cook time remains the same, but the Instant Pot will take longer to come to pressure before starting the 20-minute countdown.
Do I have to use cream cheese to make it creamy?
No. You can substitute with heavy cream, half-and-half, or additional shredded cheese. Each option delivers a creamy texture, though the flavor may change slightly.
What beans work best for this chili?
Navy beans and Great Northern beans provide mild flavor and creamy consistency. Cannellini beans also work as a substitute.
How spicy is this version?
The heat level depends on the cayenne and chili powder. Reduce or omit them for a milder chili, or add extra spice for a stronger kick.
Conclusion
Easy, Instant Pot Creamy White Chicken Chili brings together tender chicken, creamy broth, and white beans in a fast, reliable recipe. The Instant Pot simplifies the process, locking in flavor while cutting down cooking time. The cream cheese and shredded cheese add body and smoothness, turning a simple pressure cooker meal into something hearty and filling. With flexible variations—whether using frozen chicken, dried beans, or different spice levels—this recipe adapts to fit your needs. Served with fresh toppings or sides, it makes a complete meal that’s rich in protein, comforting, and quick enough for any weeknight.
