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Instant Pot White Chicken Chili

Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is creamy, cozy, and ridiculously easy to make—no extra pans, no stovetop mess. The perfect weeknight comfort food for busy families.
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Serving Size 6

Ingredients

  • 1 tbsp Oli of choice
  • 1/2 onion diced
  • 1 tbsp garlic minced
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 2 large boneless skinless chicken breast or 4 chicken thighs
  • 3.5 cups chicken broth
  • 2 15oz cans of white cannellini beans drained and rinsed, my sub for pinto beans
  • 2 7oz cans of diced green chilis
  • 1 tsp salt to taste
  • 1/2 tsp black pepper to taste
  • 16 oz block cream cheese cut into cubes, and allowed to come to room temperature, regular or neufchâtel

Instructions

  • Set your Instant Pot to sauté
  • Add Oil and onions and sauté for 1 minute
  • Add garlic and sauté 1-2 minutes longer until onions are translucent and garlic is fragrant
  • Add chicken broth, chicken, cumin, chili powder, beans, green chilis, salt and pepper
  • Cover and set to Pressure Cook, High for 10 minutes and turn the vent to sealed position
  • Once time is finished, allow to naturally release for 5 minutes and then turn the valve to vent or release the pressure from your pot
  • Once the valve has dropped, remove lid
  • Set Instant Pot to warm or Soup mode to keep hot
  • Remove chicken and put on a plate
  • Use ladle and transfer 2 large scoops of broth to a bowl
  • Add cream cheese and stir until smooth
  • Return cheese mixture to the pot and stir until incorporated
  • Shred chicken with forks
  • Add chicken back to soup
  • Serve immediately with desired toppings

Notes

I have also put the cream cheese cut into cube into a blender and put the chicken stock and blend them together and pour back into the soup.