Instant Pot White Chicken Chili That You’ll Crave All Week

When the weather cools off (or, honestly, whenever you want a cozy bowl), Instant Pot white chicken chili is the move. It’s creamy without being heavy, packed with tender chicken, and comes together fast. We’re talking big flavor with minimal effort—basically a weeknight hero.

Below you’ll find five seriously good versions—each with its own personality. Think classic and comforting, bright and limey, smoky with a kick, veggie-forward, and a no-dairy, clean-but-creamy option. Pick your vibe, press a button, and dinner’s basically done.

1. Classic Creamy White Chicken Chili That Never Lets You Down

This is the gold-standard bowl you’ll crave on repeat. It’s cozy, gently spiced, creamy (without being heavy), and perfect for game day, rainy nights, or quick meal prep. The Instant Pot makes the chicken ultra-tender, and a quick cream cheese swirl brings it all together.

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground coriander (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 1 (4-ounce) can diced green chiles, mild or hot
• 1 1/2 pounds boneless, skinless chicken breasts (or thighs)
• 4 ounces cream cheese, softened and cubed
• 1/2 cup sour cream (or Greek yogurt)
• Juice of 1/2 lime
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. On Sauté mode, heat olive oil. Add onion and jalapeño; cook 3–4 minutes until softened. Stir in garlic, cumin, chili powder, oregano, coriander, salt, and pepper; cook 30 seconds until fragrant.
2. Pour in chicken broth, scraping up brown bits. Stir in beans and green chiles. Nestle chicken into the liquid.
3. Seal and cook on High Pressure for 12 minutes (10 minutes for thighs). Natural release 5 minutes, then quick release.
4. Remove chicken to a bowl and shred. Add cream cheese and sour cream to the pot; whisk until smooth and creamy.
5. Return shredded chicken to the pot. Add lime juice and cilantro. Taste and adjust salt, pepper, or lime.

Serve with tortilla chips, sliced avocado, shredded Monterey Jack, and extra lime. Want it thicker? Mash some beans in the pot or simmer on Sauté for a bit. For extra heat, finish with a dash of hot sauce or sprinkle of crushed red pepper.

2. Fiery Roasted Poblano White Chili With Charred Corn Crunch

Smoky, toasty, and a little fiery—this one’s for the spice lovers. Roasting poblanos and corn amps up the flavor while the Instant Pot does the tender chicken magic. It’s bold but balanced, and yes, it tastes like you worked way harder than you did.

Ingredients:

• 3 poblano peppers
• 1 cup corn kernels (fresh or frozen; thaw if frozen)
• 1 tablespoon avocado or olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 teaspoon kosher salt
• 4 cups chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 1 3/4 pounds boneless, skinless chicken thighs
• 1/2 cup half-and-half (or heavy cream for richer)
• 2 ounces cream cheese (optional, for extra creaminess)
• Juice of 1 lime
• 1/3 cup chopped cilantro
• Crumbled cotija for topping (optional)

Instructions:

1. Roast poblanos directly over a gas flame or under a broiler until blistered, turning often, 6–8 minutes. Steam in a covered bowl 10 minutes, then peel, seed, and chop.
2. On Sauté mode, heat oil. Add onion; cook 4 minutes until translucent. Stir in garlic, cumin, smoked paprika, coriander, and salt; cook 30 seconds.
3. Stir in chopped poblanos, corn, broth, beans, and green chiles. Add chicken thighs.
4. Seal and cook on High Pressure for 12 minutes. Quick release.
5. Shred chicken and return to pot. Stir in half-and-half and cream cheese (if using) until smooth. Add lime juice and cilantro.

Top with cotija, extra cilantro, and crunchy tortilla strips. For more smoke, add a pinch of chipotle powder. If you want less heat, swap poblanos for Anaheim peppers and use mild green chiles.

3. Zesty Lime And Cilantro White Chicken Chili That Wakes Up Dinner

Bright, citrusy, and super fresh—this version leans into lime and herbs. It’s lighter but still satisfying, with a clean flavor that won’t weigh you down. Great for spring, summer, or whenever you’re craving a bowl that pops.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground white pepper (or black pepper)
• 1 teaspoon kosher salt
• 1 teaspoon lime zest
• 4 cups chicken broth
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 1 cup mild salsa verde
• 1 1/2 pounds boneless, skinless chicken breasts
• 1/3 cup light cream or evaporated milk
• Juice of 1–2 limes (to taste)
• 1/2 cup chopped cilantro, plus more for topping
• 1 avocado, sliced (for serving)

Instructions:

1. On Sauté mode, heat oil. Add onion; cook 3–4 minutes. Stir in garlic, cumin, oregano, white pepper, salt, and lime zest; cook 30 seconds.
2. Add broth, beans, and salsa verde. Nestle chicken breasts in.
3. Seal and cook on High Pressure for 10 minutes. Natural release 5 minutes, then quick release.
4. Shred chicken. Stir in light cream and lime juice. Add cilantro and adjust salt and lime to taste.

Serve with avocado, crushed tortilla chips, and extra cilantro. Want protein boost? Add 1 cup frozen corn and a can of chickpeas. For dairy-free, swap cream for canned coconut milk—surprisingly delicious with the lime.

4. Cozy Hatch Chile And White Bean Chili With Rotisserie Shortcut

Short on time? This one leans on rotisserie chicken and jarred Hatch chiles for maximum flavor with minimal effort. It’s weeknight-friendly, freezer-friendly, and perfect for feeding a crowd without breaking a sweat.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed
• 1 (12–16-ounce) jar roasted Hatch green chiles (mild or medium), with juices
• 1 rotisserie chicken, meat shredded (about 4 cups)
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• Juice of 1/2 lime
• Chopped scallions and cilantro, for topping

Instructions:

1. On Sauté mode, heat oil. Add onion; cook 3 minutes until softened. Stir in cumin, garlic powder, onion powder, oregano, salt, and pepper; cook 30 seconds.
2. Pour in broth, beans, and the entire jar of Hatch chiles with juices. Cancel Sauté.
3. Lock lid and cook on High Pressure for 5 minutes. Quick release.
4. Stir in shredded rotisserie chicken, cream cheese, and sour cream until smooth and steamy. Add lime juice.

Top with scallions, cilantro, and crushed tortilla chips. For extra body, mash a scoop of beans before serving. Want smoky heat? Add 1/2 teaspoon chipotle in adobo sauce. This one freezes like a dream—skip the sour cream before freezing and stir it in after reheating.

5. Dairy-Free, Veggie-Packed White Chicken Chili That’s Still Creamy

No dairy, no problem. This version gets creamy from blended beans and a touch of coconut milk, so it tastes rich without the heaviness. It’s loaded with veggies and still gives you that classic white chili comfort.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1 teaspoon kosher salt, plus more to taste
• 4 cups low-sodium chicken broth
• 3 (15-ounce) cans Great Northern beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 1 1/2 pounds boneless, skinless chicken thighs
• 3/4 cup unsweetened canned coconut milk (well shaken)
• Juice of 1 lime
• 1/2 cup chopped cilantro

Instructions:

1. On Sauté mode, heat oil. Add onion, bell pepper, and jalapeño; cook 4–5 minutes. Stir in garlic, cumin, oregano, coriander, and salt; cook 30 seconds.
2. Add broth, green chiles, and 2 cans of beans. With an immersion blender, blend briefly in the pot until slightly creamy (or blend 1 can with some broth in a blender and return). Stir in remaining beans and add chicken thighs.
3. Seal and cook on High Pressure for 12 minutes. Natural release 5 minutes, then quick release.
4. Shred chicken and return to pot. Stir in coconut milk, lime juice, and cilantro. Adjust salt.

Serve with sliced radishes, diced avocado, and a sprinkle of pumpkin seeds for crunch. If coconut flavor peeks through more than you like, balance with extra lime and a pinch of cumin. For extra veggies, toss in 2 cups baby spinach on Sauté at the end until wilted.

Pro Tips For All Five:

• Bean mash trick: For a thicker chili, mash 1 cup of beans with a fork and stir in. Instant body, no extra cream.
• Chicken swap: Breasts stay lean and clean; thighs are juicier and more forgiving. Both work beautifully.
• Don’t skip deglazing: After sautéing, scrape up browned bits with broth to avoid the dreaded burn notice.
• Make it ahead: Chili tastes even better the next day. Store up to 4 days or freeze up to 3 months.
• Toppings bar = fun: Think shredded Jack, sliced jalapeños, lime wedges, cilantro, scallions, avocado, crushed tortilla chips, and hot sauce.

Instant Pot Timing & Safety Notes:

• Altitude can affect pressurizing; allow a few extra minutes to come to pressure if you’re high up.
• Natural release keeps meat juicier. If you’re in a rush, do 5 minutes natural, then quick release.
• Cut dairy into cubes and whisk in while hot but not boiling to keep it silky, not curdled.

There you go—five ways to make Instant Pot white chicken chili the star of your week. Whether you’re craving classic comfort, zesty lime vibes, or a dairy-free hug in a bowl, you’ve got options. Grab your spoons, call your people, and let the pressure cooker do the heavy lifting—seriously, you’ll wonder why you didn’t make a double batch.