Food and Recipes Dish Chili Instant Pot White Chicken Chili 5.0 (10) 10 Reviews This white chicken chili made in the Instant Pot is just as warm, comforting, and quick as any stovetop version. By Jasmine Smith Updated on December 29, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Active Time: 10 mins Total Time: 45 mins Servings: 4 While most of our favorite chili recipes rely on a slow cooker or stovetop simmer to seal in the flavor, this Instant Pot white chicken chili is ready in a flash. So put your go-to beef chili on hold. We've got a recipe that makes switching up your winter chili routine more than worth it. Some white chicken chilis call for mashed beans or heavy cream to thicken the base, but our Instant Pot version keeps things light and simple. If you're looking for a creamer result, simply garnish with sour cream. It will pair nicely with the added crunch of tortillas and slight tartness of the lime wedges used as garnishes. To make things even simpler, this recipe can also be made with leftover chicken. Just add it at the end of the cooking process for a shortcut addition. Photographer: Greg DuPree; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley How To Use an Instant Pot Instant Pots are multi-cookers. They can pressure cook, slow cook, sauté, and more depending on the model you have. If you're new to using an Instant Pot, be sure to read through the instruction manual carefully. Different models may have unique safety warnings and precautions to take before using. Ingredients for Instant Pot White Chicken Chili To make this chili, you'll need: Olive oil: Used to cook the onions and garlic. Can be substituted with any oil you prefer with a high smoke point.Yellow onion and garlic cloves: Add depth of flavor to the chili.Boneless, skinless chicken breasts: Can swap with leftover shredded chicken, rotisserie chicken, or leftover Thanksgiving turkey (added at the end of cooking rather than the beginning).Chicken broth: The liquid base of this chili.Canned great Northern beans: Can substitute with other preferred types of beans, if desired, including cannellini beans.Ground cumin, chili powder, and cayenne pepper: Warming spices to deepen the flavor of the chili. For more heat, increase the spice to taste.Kosher salt: Enhances the flavor.Cream cheese: Melts in for a rich, creamy texture.Fresh cilantro: Brightens the chili and adds a pop of color. Can substitute with parsley, if preferred.Sour cream, tortilla strips, lime wedges, and shredded Monterey Jack cheese: Used as garnishes. Can swap the Monterey Jack cheese with pepper Jack, Cheddar, or a Mexican blend. Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless How To Make Instant Pot White Chicken Chili Full instructions are below, but here's a brief recap before you get started: Step 1. Heat oil in a preheated pressure multicooker on SAUTÉ and HIGH temperature settings. Add onion and garlic; cook, stirring, until onion is translucent. Press CANCEL.Step 2. Add chicken, chicken broth, beans, green chiles, cumin, chili powder, salt, and cayenne pepper. Cover and lock in place; turn steam release handle to SEALING position. See full recipe below for cooking instructions.Step 3. Transfer the chicken to a plate or bowl. Shred and return to cooker. Add cream cheese and cilantro, stirring until combined. Garnish with sour cream, tortilla strips, lime wedges, or shredded Monterey Jack cheese. What To Serve With White Chicken Chili Adorning this chili with a variety of toppings, including sour cream, tortilla strips, lime wedges, and shredded Monterey Jack cheese is a great place to start. Turn it into a party by setting up a variety of additional toppings so everyone can customize their bowl—ripe avocado, sliced jalapeños, sweet corn, and green onions are great options, to name a few. Serve with rice or cornbread and veggies for an even more substantial meal. How Can I Thicken Instant Pot White Chicken Chili? The cream cheese should help thicken the chili, but if you'd like an even thicker consistency, stir in a cornstarch slurry at the end of cooking for a quick fix. You can also blend a portion of the chili for a thicker texture. How To Store and Reheat White Chicken Chili Refrigerate white chicken chili in an airtight container for up to four days, or freeze for up to three months. Thaw in the refrigerator overnight if frozen, then reheat in the microwave or on the stovetop until hot throughout before serving. More Comforting Instant Pot Recipes You'll Love If you love using your Instant Pot, you'll love these comforting recipes: Instant Pot Pulled Pork Chili Instant Pot Chili Mac Instant Pot Mississippi Pot Roast Instant Pot Vegetable Soup Instant Pot Potato Soup Instant Pot Black-eyed Pea Soup Instant Pot Chicken-Tortilla Soup Instant Pot Red Beans and Rice Instant Pot Rabbit Stew Instant Pot Jambalaya Editorial contributions by Katie Rosenhouse. Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless Ingredients 1 Tbsp. olive oil 1 (10-oz.) yellow onion, chopped (2 cups) 3 garlic cloves, minced (1 Tbsp.) 1 lb. boneless, skinless chicken breasts 2 cups chicken broth 2 (16-oz.) cans great Northern beans, drained and rinsed 2 (4.5-oz.) cans chopped green chiles, undrained 1 tsp. ground cumin 1 tsp. chili powder 3/4 tsp. kosher salt 1/4 tsp. cayenne pepper 4 oz. cream cheese, cut into cubes 1/4 cup chopped fresh cilantro, plus more for garnish Sour cream, tortilla strips, lime wedges, shredded Monterey Jack cheese Directions Cook onion and garlic: Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). Select HIGH temperature setting, and allow to preheat 3 to 4 minutes. Add oil to cooker. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Press CANCEL. Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless Cook soup: Add chicken, chicken broth, beans, green chiles, cumin, chili powder, salt, and cayenne pepper to cooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 12 minutes. (It will take 14 to 16 minutes for cooker to come up to pressure before cooking begins.) When cooking is finished, carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 4 minutes.) Remove lid from cooker. Shred chicken: Remove the chicken to a plate or bowl, and shred with 2 forks. Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless Return shredded chicken to cooker. Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless Add cream cheese: Add cream cheese and cilantro, stirring until cream cheese melts and mixture is combined. Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless Garnish with sour cream, tortilla strips, lime wedges, or shredded Monterey Jack cheese. Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more