Instant Pot White Chicken Chili — Easy 30-Minute Comfort Meal

This creamy, high-protein white chicken chili comes together in just 30 minutes with the help of your Instant Pot. Made with tender chicken breast, white beans, green chiles, and a touch of cream cheese, it’s a cozy, one-pot dinner that tastes like it simmered all day. Perfect for weeknights, meal prep, or anytime you need real comfort fast.

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Prep Time 10

Cook Time 20

Total Time 35

Servings: 4 People

Course: Dinner, Main Course, Soup

Cuisine: American, Southwestern

Calories: 320

Ingredients Equipment Method Notes

Ingredients

2-3 pieces Boneless, skinless chicken breasts
2 cans White beans (cannellini or Great Northern)
1 can Diced green chiles
2 cups Chicken broth
1 small Onion
3 cloves Garlic
1 tsp Ground cumin
½ tsp Chili powder
½ tsp Salt
¼ tsp Black pepper
½ cup Cream cheese or Greek yogurt
1 Lime
2 tbsp Fresh cilantro
½ cup Shredded cheese

Equipment

1 Instant Pot or Electric Pressure Cooker
1 Wooden Spoon
1 Forks
1 Ladle

Method

Step 1: Sauté aromaticsTurn the Instant Pot to Sauté. Add a drizzle of olive oil, then cook onion and garlic for about 2–3 minutes until fragrant. Stir in cumin, chili powder, salt, and pepper.
Step 2: Add main ingredientsPlace chicken breasts over the sautéed mixture. Pour in the chicken broth and add the diced green chiles. Do not stir — this prevents burn warnings.
Step 3: Pressure cookLock the lid and set to Pressure Cook (High) for 12 minutes. When done, allow a 10-minute natural release, then quick release any remaining pressure.
Step 4: Shred and mixRemove chicken, shred with two forks, and return to the pot. Stir in the drained white beans and cream cheese (or Greek yogurt). Set to Keep Warm for about 5 minutes to thicken.
Step 5: Finish and serveAdd lime juice, top with cilantro, shredded cheese, or tortilla strips. Serve hot — creamy comfort in a bowl.

Notes

For faster prep, use rotisserie chicken — skip pressure cooking and go straight to heating.
Blend one cup of beans for a thicker texture.
Add corn or diced jalapeños for a sweet or spicy twist.
Stores up to 4 days in the fridge or 3 months in the freezer.
Reheat gently with a splash of broth to keep it creamy.