White Chicken Chili Instant Pot Recipes That’ll Warm Your Soul Fast

You know those nights when you want something cozy, creamy, and ridiculously comforting—but you also want dinner on the table in under an hour? That’s where white chicken chili and your Instant Pot become best friends. These five versions are bold, bright, and seriously slurpable. We’re talking silky broth, tender chicken, and that magical combo of beans, green chiles, and spice. Bonus: they’re weeknight-friendly, meal-prepable, and perfect for game day.

Let’s get into five wildly tasty spins—each one with its own vibe. Crave smoky heat? Creamy and mild? Tex-Mex fiesta? There’s a pot for that.

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

This is the OG: velvety, rich, and subtly spicy. It’s what you make when the crew is coming over and you want a sure-fire crowd-pleaser. The Instant Pot coaxes everything into that luscious, spoon-coating texture—without babysitting a pot for hours.

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander (optional but lovely)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 (4-ounce) cans diced green chiles, mild or hot
• 3 cups low-sodium chicken broth
• 2 (15-ounce) cans great northern beans, drained and rinsed
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 (8-ounce) block cream cheese, cut into cubes, room temp
• 1/2 cup sour cream
• Juice of 1 lime
• Fresh cilantro, chopped (for serving)
• Optional toppings: shredded Monterey Jack, avocado, sliced jalapeños, tortilla chips

Instructions:

1. Set the Instant Pot to Sauté and add olive oil. Sauté onion for 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
2. Sprinkle in cumin, oregano, chili powder, coriander, salt, and pepper. Stir 30 seconds to bloom the spices.
3. Add green chiles, chicken broth, beans, and chicken breasts. Stir to combine.
4. Seal the lid, set to Pressure Cook (High) for 12 minutes. Allow a 10-minute natural release, then quick release remaining pressure.
5. Remove chicken to a plate and shred with two forks. Meanwhile, add cream cheese and sour cream to the pot, whisking until smooth.
6. Return shredded chicken to the pot. Stir in lime juice. Taste and adjust salt and pepper.

Serve with a shower of cilantro, a squeeze more lime, and your favorite toppings. For a thicker chili, mash a few beans right in the pot. Want it lighter? Swap half the cream cheese for Greek yogurt (stir in after pressure cooking to avoid curdling).

2. Green Goddess Verde White Chicken Chili With Salsa Magic

If you love bright, fresh flavors, this one’s your jam. We lean into tomatillos, salsa verde, and a pop of herbs for a tangy, zesty bowl that still has all the cozy vibes. It’s amazing for spring nights—or any time you want chili that tastes like sunshine.

Ingredients:

• 1 tablespoon avocado oil (or olive oil)
• 1 medium onion, diced
• 1 poblano pepper, seeded and diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup jarred salsa verde (or homemade)
• 1 (10-ounce) can diced tomatoes with green chiles (optional for extra depth)
• 3 cups low-sodium chicken broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 1/2 pounds boneless, skinless chicken thighs
• 1/3 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/4 cup heavy cream or half-and-half
• Juice of 1 lime
• Optional toppings: thinly sliced radishes, crumbled queso fresco, avocado, extra cilantro

Instructions:

1. Hit Sauté. Add oil, onion, and poblano; cook 4–5 minutes until softened. Stir in garlic, cumin, smoked paprika, salt, and pepper; cook 30 seconds.
2. Pour in salsa verde, tomatoes (if using), broth, and beans. Nestle in chicken thighs.
3. Seal and cook on High Pressure for 13 minutes. Natural release for 10 minutes, then quick release.
4. Remove chicken and shred. Stir in cilantro, parsley, and cream. Return chicken to the pot and stir in lime juice.
5. Taste and adjust seasoning. If you want a smoother texture, blend 1–2 cups with an immersion blender, then return to the pot.

Top with radishes for crunch and queso fresco for creamy-salty vibes. For extra green goddess energy, add a handful of baby spinach at the end and let it wilt. If you’re dairy-free, skip the cream and add a splash of unsweetened cashew milk.

3. Spicy Chipotle White Chicken Chili With Roasted Corn Crunch

Smoky, spicy, and slightly sweet—it’s the power trio. Chipotles in adobo bring heat and depth, while roasted corn adds pops of sweetness. This one’s perfect for cold nights when you want a little fire in your bowl. Trust me, it’s addictive.

Ingredients:

• 1 tablespoon olive oil
• 1 medium red onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1 teaspoon kosher salt
• 2–3 chipotle peppers in adobo, minced (plus 1 tablespoon adobo sauce)
• 3 cups low-sodium chicken broth
• 2 (15-ounce) cans navy beans, drained and rinsed
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 1/2 cups roasted corn kernels (frozen and thawed or canned, drained)
• 1/2 cup cream cheese, room temp
• 1/2 cup plain Greek yogurt (or sour cream)
• Juice of 1 lime
• Optional toppings: crushed blue corn chips, sliced scallions, shredded pepper jack, extra roasted corn

Instructions:

1. Use Sauté to cook olive oil and red onion for 4 minutes. Add garlic, cumin, chili powder, coriander, and salt; cook 30 seconds.
2. Stir in minced chipotles and adobo sauce. Add broth, beans, chicken, and 1 cup of the roasted corn (reserve 1/2 cup for topping).
3. Pressure cook on High for 12 minutes. Natural release for 10 minutes, then quick release.
4. Shred chicken and return it to the pot. Whisk in cream cheese and Greek yogurt until smooth.
5. Stir in lime juice. Taste and add salt or more adobo for heat.

Top with the reserved roasted corn for crunch and sweetness, plus pepper jack if you like it oozy. Want it even smokier? Add 1/2 teaspoon smoked paprika upfront. For a lighter version, skip cream cheese and use all yogurt—just stir it in off heat to prevent curdling.

4. Weeknight Skinny White Chicken Chili With Big Flavor

Light, bright, and high-protein—without the heavy. This is the one for gym nights, lunch prep, or when you want to keep things wholesome but still eat like a champ. It’s brothy, citrusy, and totally satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (leave seeds for heat)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground white pepper (or black pepper)
• 1 teaspoon kosher salt
• 1 (4-ounce) can diced green chiles
• 3 1/2 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
• 1 1/4 pounds boneless, skinless chicken breasts
• 1/2 cup plain nonfat Greek yogurt
• Zest of 1 lime + juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Optional add-ins: 1 cup baby spinach, 1 cup cauliflower rice
• Optional toppings: diced avocado, baked tortilla strips, extra cilantro

Instructions:

1. Turn on Sauté. Add olive oil, onion, garlic, and jalapeño; cook 3–4 minutes until softened.
2. Stir in cumin, oregano, white pepper, and salt; cook 30 seconds.
3. Add green chiles, broth, beans, and chicken. Seal and cook on High Pressure for 10 minutes. Quick release.
4. Remove chicken and shred. Add Greek yogurt to the pot and whisk well. If using, stir in spinach or cauliflower rice now; let it sit on warm for 2–3 minutes to soften.
5. Return chicken, add lime zest and juice, and fold in cilantro. Taste and adjust seasoning.

Serve with avocado for healthy fats and a handful of crispy baked tortilla strips for crunch. Meal prep tip: it reheats like a dream, but add the yogurt fresh when reheating if you want max silkiness.

5. Game-Day Tex-Mex White Chicken Chili With Cheesy Corn Toppers

This one brings the party. Bold spices, a touch of creaminess, and a cheesy corn finish that makes everyone hover over the pot. It’s the chili you bring when you want to win the snack table.

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 (4-ounce) can diced green chiles
• 3 cups low-sodium chicken broth
• 2 (15-ounce) cans pinto or great northern beans, drained and rinsed
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 cup frozen corn kernels
• 3/4 cup shredded Monterey Jack cheese
• 1/3 cup sour cream
• Juice of 1 lime
• Optional toppings: pico de gallo, sliced jalapeños, crushed tortilla chips, chopped cilantro

Instructions:

1. Set to Sauté. Melt butter with olive oil, then add onion; cook 4–5 minutes. Stir in garlic and all spices; cook 30 seconds until fragrant.
2. Add green chiles, broth, beans, chicken thighs, and corn. Stir well.
3. Pressure cook on High for 14 minutes. Natural release for 5 minutes, then quick release.
4. Remove chicken and shred. Switch to Sauté (Low). Stir in Monterey Jack until melted, then sour cream.
5. Return chicken to pot, add lime juice, and taste for salt and spice.

Top with pico, chips, and jalapeños for full Tex-Mex spirit. If you want a thicker, dip-like texture, mash some beans or whisk in 1 tablespoon masa harina on Sauté for 2 minutes. Serve with cornbread or warm flour tortillas—you’ll see what I mean.

Instant Pot Tips For White Chicken Chili Greatness

• Use thighs for extra tenderness; breasts for leaner chili. Both work beautifully.
• Natural release (even just 5–10 minutes) keeps chicken juicy and prevents sputtering.
• Stir dairy in at the end on warm or low sauté to avoid curdling.
• For thicker chili, mash some beans or blend a ladleful—no cornstarch needed.
• Leftovers thicken overnight. Thin with broth when reheating if needed.

Topping Bar Ideas

• Crunch: tortilla strips, crushed chips, pepitas
• Creamy: avocado, sour cream, Greek yogurt, queso fresco
• Fresh: cilantro, scallions, radishes, lime wedges
• Heat: jalapeños, hot sauce, extra adobo
• Cheese: Monterey Jack, pepper jack, cotija

There you have it—five Instant Pot white chicken chili recipes that go from mild and creamy to bold and smoky, each with its own personality. Pick your mood, press a button, and dinner basically makes itself. Grab a spoon and dive in—you’ve got a new favorite tonight.