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Creamy Instant Pot White Chicken Chili

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Instant Pot White Chicken Chili – creamy and hearty soup with chicken, white beans and chile peppers. You can make it with dried or canned beans!

Instant Pot is perfect for making flavorful soups, like this one. Our favorites include Instant Pot Chicken Noodle Soup and of course, the Best Beef Chili.

IP white chicken chili D edited Creamy Instant Pot White Chicken Chili

This creamy and flavorful chicken and white beans chili is currently a favorite in my house. It’s delicious and quite a bit healthier than the classic version. I used dried beans, that I cooked in the Instant Pot first. It’s so easy! Also, I am not using cream cheese but thickening the chili with cornstarch and half and half. It’s my favorite way to make creamy soups! This White Chicken Chili is packed with chicken, beans and green chiles. Sauteing the seasoning along with garlic, onion and celery ensures that the chili is flavorful.

Ingredients:

  • 1.5 lbs of chicken breasts or thighs
  • olive oil
  • unsalted butter
  • salt and pepper
  • ground cumin
  • ground coriander
  • dried oregano
  • garlic
  • onion
  • celery
  • 2 cans of green chiles
  • 2 cans of cannellini beans or 1 cup dried white beans
  • chicken stock
  • water
  • 1 cup evaporated milk or half and half
  • cornstarch
  • corn, optional

Instructions:

  • If you are using dried beans, you need to cook them first. Place beans in the Instant Pot, add water, apple cider vinegar and salt and cook on HIGH pressure for 35 minutes (if you soak them overnight, cook for 25 minutes). Drain beans and set aside.
  • Season chicken with salt and pepper and brown on both sides in the Instant Pot. Remove onto a plate. This helps add more flavor the chili.
  • Add more oil to the IP and saute garlic, onion and celery for 3 to 4 minutes. Add seasoning and stir in well. This way they are fragrant throughout the whole dish.

IP chicken chili step 1a Creamy Instant Pot White Chicken Chili

  • Add a little bit of liquid to the pot and deglaze the bottom by scraping it with a wooden spoon.
  • Add all liquids, chicken, green chiles and beans.

IP chicken chili step 2 Creamy Instant Pot White Chicken Chili

  • Cook chili for 15 minutes on HIGH pressure. Let the pressure release naturally for 5 minutes, then release the remaining pressure by switching the valve.
  • Remove chicken from pot and shred. Add back to the chili, along with cornstarch mixed with half and half.
  • Stir well.

IP chicken chili step 3 Creamy Instant Pot White Chicken Chili

Can I use frozen chicken to make this chili?

If you are using frozen chicken, skip the browning step. Add 5 minutes of cooking time to ensure that the chicken is cooked through.

Can I make this chili ahead of time?

This chili is great the next day! I love keeping leftovers for lunch the next day. Simply place cooled leftovers in a container with lid and keep in the fridge for up to 3 days.

IP white chicken chili Ca Creamy Instant Pot White Chicken Chili

More Instant Pot soup recipes:

For more pressure cooker recipes, feel free to browse our Instant Pot Category.

To learn more about the Instant Pot, check out my Guide for Beginners. Also, learn how to fix and prevent the “burn” message in my Instant Pot Burn Message post.

pin it button Creamy Instant Pot White Chicken Chili

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4.89 from 9 votes
IP white chicken chili D edited 150x150 Creamy Instant Pot White Chicken Chili
Print
Instant Pot White Chicken Chili
Prep Time
5 mins
Cook Time
15 mins
cooking dry beans
35 mins
Total Time
55 mins
 

Creamy and hearty soup with chicken, white beans and chile peppers. You can make it with dried or canned beans!

Course: Soup
Cuisine: American
Keyword: Instant Pot white chicken chili
Servings: 5 people
Calories: 469 kcal
Author: Anna
Ingredients
  • 1 cup dried great Northern beans or 2 cups of canned beans rinsed (See note)
  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter divided
  • 1.5 lbs chicken breast or thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 garlic cloves minced
  • 1 small yellow onion
  • 2 celery stalks chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 2 cups water
  • 2 cups low-sodium chicken stock
  • 2 cans green chiles 4 ounces each
  • 1 cup half and half see note
  • 1 tablespoon cornstarch
  • 1 cup whole kernel corn optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
US Customary - Metric
Instructions
  1. If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press "manual" or "pressure cook" setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes.
  2. The Instant Pot will beep and start coming to pressure, which can take 10 to 15 minutes. Once the timer is done, let the Instant Pot release the pressure naturally. Once the pressure pin is down, carefully open the lid away from your face. Drain the beans over a colander and set aside. You can make the beans a few days in advance to save time.
  3. Let the Instant Pot cool down before making the chili.

  4. Press "saute" setting. Wait until the display read HOT. Add one tablespoon of oil and one tablespoon of butter to the Instant Pot.

  5. Season chicken on both sides with salt and pepper. Brown on both sides in the Instant Pot. The chicken won't be cooked through yet. Remove onto a plate.
  6. Add remaining butter to the Instant Pot. Add garlic, onion and celery and saute for 3 to 4 minutes.
  7. Add oregano, coriander and cumin and saute for 1 to 2 minutes. Press "cancel/off" button.
  8. Add 1/2 cup of water to the Instant Pot and deglaze the bottom by scraping all cooked on bits from the bottom of the pot. That's flavor and you want that in your chili. Also, this will prevent a burn message.

  9. Add remaining water and stock to the Instant Pot. Place chicken in the liquid, add green chiles and beans.

  10. Place the lid on, set valve to sealing position (newer models do it on their owand press "manual" or "pressure cook" setting. Make sure the Instant Pot is set to cook on HIGH pressure. Set timer to 15 minutes.
  11. The IP will beep and will start coming to pressure. This will take about 5 minutes.
  12. Once the timer is done, press "cancel/off" button and wait 10 minutes. Then switch the valve to venting position. Carefully open the lid away from your face.
  13. Remove the chicken onto a plate and shred with two forks.
  14. Mix cornstarch with half and half (or evaporated milk for even creamier chiland add to chili. Stir in well. You can even cook it on saute setting for a few minutes to thicken.
  15. Add chicken back to chili and stir in. If using corn, add it now.
  16. Season chili with salt and pepper before serving.
Recipe Notes

If you are using canned beans, drain them and rinse them. Add to chili along with chicken before pressure cooking or once the chili is done (they are already cooked).

You can use evaporated milk or heavy cream for even creamier chili.

Nutrition Facts
Instant Pot White Chicken Chili
Amount Per Serving
Calories 469 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 117mg39%
Sodium 979mg43%
Potassium 1285mg37%
Carbohydrates 35g12%
Fiber 8g33%
Sugar 2g2%
Protein 42g84%
Vitamin A 435IU9%
Vitamin C 7.2mg9%
Calcium 154mg15%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

    • Susan L Solomon says

      I would like to try this. Do you think that I could leave the corn starch slurry and instead use an immersion blender for a few seconds to blend some of the beans? I just found your website and will be looking at more recipes.

      Reply

  2. Gigi says

    Your recipes/measurements/instructions are on spot! I am able to cook like a pro thanks to you. Every single family member (even down to the littles) loved this recipe. That says a lot because I have never made chili before. I’m not a fan of the regular version. This version though will be a family staple. All your recipes that I have made so far are just perfect. Thank you for helping me give my children a comfort of ” Nothing beats Mama’s home-cooked meals” feeling!!

    Reply

    • Anna says

      Hi Gigi! Your comment is the sweetest! I am so glad my recipes are helpful and your whole family enjoyed the chili. Thank you so much for trying my recipes! Have a beautiful weekend!

      Reply

  3. Sophie says

    All I’ve got in my fridge are chicken tenderloins. Could I use those instead of going to get chicken breasts?

    Reply

  4. Kathy says

    This has quickly become a family favorite. I’ve made it several ways and found these things make it the best it can be.
    Use boneless chicken thighs. The taste and texture is much better than breasts. Season them with salt, pepper and garlic powder before browning them. Skipping this part by using frozen meat takes away a LOT of flavor.
    Replace the 2 cups of water with chicken broth for a total of 4 cups broth.
    Use dried beans and double the amount called for. It adds loads of creamy texture that canned beans don’t and makes it more chilli than soup.
    Evaporated milk gives a better flavor than half and half.
    If you want it thick like chilli use 3 tablespoons of corn starch.
    My family asks for this at least once a week. Hope yours enjoys it too!

    Reply

    • Anna says

      Hi Adriana! You can simply skip the chicken and use vegan butter (or just olive oil), almond milk in place of half and half and vegetable stock instead of chicken stock. Hope this helps!

      Reply

  6. Mona says

    This was good and the family enjoyed it! I sautee’d a diced red pepper and minced jalapeño along with the onions and garlic. (twice as much garlic than recipe called for) Did not add my pre-cooked beans in with the chicken because they were already cooked enough,..so added them along with the shredded chicken at the end. I only cooked the chicken (3 large thighs) for 5 minutes, 7minute natural release and it was cooked perfectly. 15 minutes would be too long for me,, especially with the chicken immersed in broth. I also used half cream and half whole milk and a half bar of cream cheese. (cubed) Did not use 1/2 cup water to deglaze, because the onions, celery and other veggies deglazed it when they released their liquid. (so total of 3 1/2 cups liquid versus 4) Also used a tablespoon of Better than Boullion chicken, and 3 cups of unsalted chicken stock. (plus 1/2 cup water for all the liquid in the recipe)
    Comfort food! Everyone loved it. Thanks for posting 🙂

    Reply

    • Kathy says

      It fed my family of 3 , each had an oversized bowl, and still had another oversized bowl leftover. So probably 6 to 8 normal servings.

      Reply

  8. Linda says

    This is the BEST white bean chili recipe ever! Thank you for sharing it. ❤️ I topped my bowl with a dollop of white cheese w/jalapeño dip. Delish!

    Reply

  9. Cassie says

    This was a winner in our house! I added 1 block of cream cheese, 1 can corn, and doubled the half & half (and cornstarch).

    Reply

  13. Tracy says

    Unfortunately, when the instructions said to add the rest of the liquids, I added the half and half not realizing it was to be used with the cornstarch. I’m not an experienced cook so this was misleading. Just praying this will turn out.

    Reply

  16. Rickie says

    I can’t wait to try this!

    Can you use milk instead of the half and half or evaporated milk if you prefer it less creamy?

    Reply

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