• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
  • About Me
  • Contact

Whole Food Bellies logo

menu icon
go to homepage
  • All Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes

    Author: Donna | Published: May 30, 2024 |

    Creamy Instant Pot White Chili Chicken

    1.1K shares
    • Share
    • Email
    • Flipboard
    Jump to Recipe Print Recipe
    Instant Pot White Chicken Chili

    A twist on a traditional white chili chicken recipe, this version reduces the amount of white beans included, and instead loads the dish up with lots and lots of veggies. Filling bellies up in no time and amping up the nutrition. It all cooks together perfectly in a slow cooker or instant pot, allowing for a quick and delicious weeknight meal. Load up with as many toppings as your heart desires for a meal everyone can get behind!

    Easy. Freezer-Friendly. Reheats well. Kid Friendly.

    instant pot white chicken chili on a blue background and served in a cream and brown bowl

    Creamy Instant Pot White Chili Chicken

    You are going to love this scrumptious veggie-heavy Instant Pot White Bean Chicken Chili recipe.

    It is so easy to make and is just bursting with flavor.

    There are still beans included, we have just reduced the amount a more traditional chili recipe would call for.

    Instead opting for lots of extra veggies to amp up the nutrition.

    The perfect creamy chili for game day, busy weeknights, or any time.

    instant pot white chicken chili in the instant pot

    A Note On Ingredients

    This Creamy Instant Pot White Chicken Chili is the perfect dish to warm you in the throes of winter or to enjoy in the backyard with a crisp glass of white while the sun beats down. 

    It is great for feeding a crowd, making it the perfect potluck meal.

    The ingredient list may look long, but trust me, this dish could not be easier, and all ingredients are easy to find.

    You will need:

    • boneless skinless chicken breasts: if you prefer chicken thigh that can be used instead
    • yellow onion: a brown onion will also work, it is just less sweet
    • fresh garlic cloves
    • diced green chilies: cans of green chilies can be easily found in most US grocery stores, however, if you are living outside of the US you may have to check the Mexican, or international aisle in your store
    • corn: for ease, I use a can of corn for this recipe, however, fresh corn can be used if preferred, just cut it from the cob and use it as per the recipe (below)
    • great northern beans: cannellini beans or navy beans can be used in a pinch, and if you only have black beans on hand then no-one is going to judge you for using those
    • yellow bell pepper
    • green bell pepper
    • fresh cilantro (coriander) 
    • ground cumin
    • dried oregano
    • cayenne pepper
    • reduced-sodium chicken broth
    • cream cheese: this will need to be softened, so pull it out of the fridge before you start on the recipe
    • heavy cream

    Of course, you will also need some pantry staples like a teaspoon of salt and pepper, which you can add to suit your personal tastes.

    For serving you will want to load your finished chili up with some avocado, sour cream, extra cilantro, lime wedges, and some pumpkin seeds for a bit of crunch.

    You might also want to add some extra chili if you like it hot.

    Love using the instant pot for quick and easy dinners? Try this instant pot chicken and barley soup next.

    A cooked chicken breast being shredded with two forks
    Use a fork to shred the cooked chicken before adding it back to the pot with the rest of the ingredients.

    Tips, Tricks, and Substitutions

    Chicken

    If you are short on time, or have some leftovers that you would like to use up, rotisserie chicken works really well in this recipe.

    Simply pull apart and add the shredded chicken to the recipe at step 3 in the recipe card (below) in place of the instant pot cooked chicken.

    Alternatively, you can use leftover turkey from the Holidays and make yourself a nice turkey chili.

    Stove Top

    Although I cook this recipe in the instant pot (or any other brand of pressure cooker) or crock pot, it can just as easily be made over medium heat in a large pot on the stovetop.

    Batch Cooking

    This recipe freezes well, so why not make a big batch and freeze half for a busy night?

    TIP: for easy cooking every time, be sure to have all of the ingredients out and on the bench before you start cooking.

    A spoon being dipped into a large bowl of white chili topped with avocado and cilantro
    Top your white chili with all the toppings your heart desires.

    Serving Suggestions

    Once your chili is ready serve it hot in a large bowl and load on your favorite toppings.

    I like to top mine with sour cream, avocado slices, cilantro, some fresh green chiles, some crushed tortilla chips or tortilla strips, a squeeze of lime juice, and a sprinkle of pumpkin seeds for some crunch.

    You might want to add a sprinkle of chili powder if you like a bit more heat in your chili.

    If you are making ahead of time and don't plan to serve until the next day, then leave the toppings off and store in an airtight container in the fridge for up to 3 days.

    Leftovers can also be frozen for about 3 months as long as they are stored correctly in a freezer-safe container.

    Overhead shot of a bowl of chili served on a green table with linen napkins and a wooden fork
    A squeeze of lime right before serving adds just the right amount of pop to your chili.

    More Soup Recipes

    Need more delicious soup recipes in your repetoire?

    Add one of these popular recipes to your next meal plan:

    Up close shot of leftover turkey enchilada soup served in a rustic bowl and topped with sour cream and tortilla chips
    Overhead shot of Vegetarian taco soup loaded up with avocado and shredded cheese

    Frequently Asked Questions

    Can I thicken this white chicken chili?

    This version is quite liquidy, however, if you would prefer your chili to more resemble a stew then thicken the liquid with a little plain flour or xantham gum.

    Can white chili chicken be frozen?

    Yes. This chili freezes very well and will last about 3 months in the freezer if stored correctly in an airtight container that is freezer-friendly.

    I hope you enjoy this easy white chicken chili recipe as much as I do!

    Happy Eating

    Donna xx

    Recipe

    White Chicken Chili

    We have reduced the beans and loaded this white chicken chili up with lots and lots of veggies. Everything cooks together perfectly in the instant pot or slow cooker, allowing for an easy weeknight dinner. Packs well in a thermos for a grab and go lunch as well.
    4.97 from 52 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipes!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dinner
    Cuisine Anytime
    Servings 6 serves
    Calories 238 kcal

    Clicking any equipment link above will earn me a small commission at no extra cost to you.

    Ingredients
      

    • 1 lb boneless skinless chicken breast trimmed of excess fat
    • 1 yellow onion cut into wedges
    • 3 cloves garlic minced
    • 1 4 oz can diced green chilis I use mild
    • 1 can whole kernel corn drained and rinsed
    • 1 can great northern beans drained and rinsed
    • 1 yellow bell pepper cut into 1 inch chunks
    • 1 green bell pepper cut into 1 inch chunks
    • ¼ cup fresh cilantro (coriander) chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • ½ teaspoon cayenne pepper
    • 3 cups reduced sodium chicken broth
    • ½ cup cream cheese softened see notes
    • ¼ cup heavy cream
    • salt and pepper to taste
    • avocado sour cream, cilantro, pumpkin seeds for serving
    • additional toppings (optional): corn kernels, pumpkin seeds, cilantro, sour cream, chilis
    Prevent your screen from going dark

    Instructions
     

    To Make This In The Instant Pot

    • Add chicken breasts to the bottom of the instant pot and top with onion wedges, garlic, chilis, corn, beans, bell peppers, and herbs and spices. Add in the chicken stock and give everything a good stir.
    • Pop on the lid and seal and cook on manual high pressure for 20 minutes. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening the lid. 
    • Remove the chicken from the pot and use two forks to shred it. Put the chicken back in the slow cooker along with the softened cream cheese and heavy cream. Stir. Pop the lid on and let it sit for about 10 minutes so that the cream cheese can melt.  At this point stir again, taste and add salt and pepper as needed.
    • Serve with desired toppings.

    To Make This in The Slow Cooker

    • Follow the instructions as above but cook in the slow cooker for 8 hours on low or 3-4 hours on high. 

    To Make This Low Carb

    • To make this low carb follow the instructions but simply omit the beans and the corn.

    Notes

    1. Cream cheese: you need to use cream cheese softened to room temperature or slightly heated in a microwave. If you do not you will end up with clumps of cream cheese in the chili. 
    2. To make this low carb simply omit the beans and the corn.

    Nutrition

    Calories: 238kcalCarbohydrates: 14gProtein: 22gFat: 10gSaturated Fat: 4gCholesterol: 72mgPotassium: 631mgFiber: 1gSugar: 2gVitamin A: 530IUVitamin C: 64.1mgCalcium: 70mgIron: 1.5mg
    Tried this recipe?Leave a comment HERE and let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Don’t forget to follow Whole Food Bellies on Pinterest for more recipe inspiration! Or if Pinterest isn’t your style, bookmark this post! Let’s keep the conversation going- join my Facebook group! 

    • Turkey and Sweet Potato Chilli In The Instant Pot
    • Instant Pot Broccoli Cheese Soup
    • Instant Pot Lasagna Soup
    « How To Eat A Plant Based Diet On A Budget
    Easy Beef and Bean Enchilada Cups »
    1.1K shares
    • Share
    • Email
    • Flipboard

    Whole Food Bellies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Check out my Amazon store here.

    Reader Interactions

    Comments

    1. Lisa Donkin says

      July 28, 2020 at 5:42 pm

      Donna. Welcome to Aus! I stumbled onto your page and love it so thank you. Could you recommend any alternatives to the higher animal fats to this recipe (am happy to go with the cheeses!)? (I have a cholesterol issue but this sounds delicious...!). Also what beans would be equivalent in Aus? Thanks!

      Reply
      • Donna says

        July 28, 2020 at 8:14 pm

        Thanks, Lisa, so happy to be back 🙂
        In terms of the cream cheese and cream, you could definitely sub that out for some ricotta. The overall consistency won't be as thick and creamy, but the flavour will still be there. If I were making it for myself I would blitz the ricotta with a little bit of stock and flour to get rid of those lumpy bits and help thicken up the chilli. If you don't fancy ricotta you could *try* blitzing up some tofu until it becomes a runny consistency and use that instead (I haven't tried it in this recipe but I use it as sour cream all the time - google vegan sour cream and you will find a good recipe). Or leave it out completely and forego the creaminess.
        In place of the sour cream, you could do a dollop of plain yogurt with a little squeeze of lemon, or just go without and add lots more avocado instead! Hope that helps.
        For the beans, I have been replacing them with cannellini beans here.
        Enjoy

        Reply
    2. Rob says

      November 29, 2019 at 6:16 am

      I love this recipe, it’s so easy and fast. I used roasted chicken breasts from a warehouse store 4 for $4 shredded and added after the cream cheese incorporated. Put back the lid and kept it on warm for a few minutes. It was the day before thanksgiving hit. I’m using the leftovers in a pot pie.

      Reply
      • Donna says

        December 01, 2019 at 10:46 am

        Love the idea of using the leftovers for a pot pie, perfect!!

        Reply
    3. Molly Kumar says

      January 11, 2019 at 1:10 am

      This looks super yummy and a perfect recipe to get started with the slow cooker. I love how creamy yet healthy the chili looks. Saving the recipe to try for weekend brunch soon.

      Reply
      • Donna says

        January 12, 2019 at 1:05 am

        Ooh enjoy your weekend brunch, my favorite meal on a lazy Sunday!

        Reply
    4. Toni says

      January 10, 2019 at 6:20 pm

      That looks so cozy! Perfect for cold nights!!

      Reply
    5. Helene says

      January 10, 2019 at 1:13 am

      I don't think so I can get these beans in my supermarket. Any other bean varieties that you think I could use to make this chili? Btw love the addition of sunflower seeds, that's smart 🙂

      Reply
      • Donna says

        January 12, 2019 at 1:09 am

        Any bean would work, I have actually made this using chickpeas (garbanzo beans) before because it's all I had in the pantry and it was still lovely, just a little bit different 🙂

        Reply
    6. Dana says

      January 07, 2019 at 10:07 am

      This is so incredibly comforting, and the fact that it's made in the Instant Pot makes everything so much easier and quicker. Never thought I'd run into a weeknight-friendly from-scratch soup! Love the addition of pepitas. I love adding a little crunchy topping.

      Reply
    7. Traci says

      January 05, 2019 at 3:56 pm

      Oh yum! I can't say that I've ever had a creamy white chili. I'm pretty sure I would go nuts for it because I already love white chicken chili. I'm also swooning over the toppings on this chili. Those pumpkin seeds caught my eye and won't let go 🙂 This is really gorgeous and I swear I can taste it right now!

      Reply
      • Donna says

        January 06, 2019 at 7:03 pm

        Oh thank you Traci 🙂 We love adding the pumpkin seeds for a bit of extra crunch!

        Reply
    8. TRISH says

      January 04, 2019 at 10:20 am

      THIS IS DEFINITELY GOING ON MY DINNER LIST! IT HAS SO MUCH GOOD STUFF IN IT. SUCH A GREAT IDEA TO REDUCE THE BEANS AND BULK UP THOSE VEGGIES. YUUUUUUM YUM YUM!

      Reply
      • Donna says

        January 06, 2019 at 7:05 pm

        Anything to get the kids eating extra veg 🙂

        Reply
    9. Debra says

      January 03, 2019 at 7:21 am

      Great reminder to get dinner into a slow cooker...set it and forget it...or if you did forget it, use the instapot...but no excuses not to get a wholesome dinner on the table. Love all the options and the creativity in this to not be just another same 'ol chili. Excited to make this one again.

      Reply
      • Donna says

        January 06, 2019 at 7:06 pm

        Yay 🙂

        Reply
    10. Tracy says

      January 02, 2019 at 9:04 am

      Yes! My favorite days are ones I remember to put dinner in the crock pot and I get to come home to a delicious smelling house and dinner done! There are few things better. Especially those weeknight sports nights that are super hectic which once seemed like a good idea, ha. Can't wait to try this - LOVE chili but haven't made a white chili yet!

      Reply
      • Donna says

        January 03, 2019 at 3:23 am

        Haha I know right! You start out the sports season all excited, but as soon as it hits week two you start questioning your sanity 🙂

        Reply
    11. Gloria says

      January 01, 2019 at 7:28 am

      I don't have an instant pot...but I do have a regular pressure cooker. I know I can adapt this to make it work. I love this variation of chili...nice for a change.

      Reply
      • Donna says

        January 03, 2019 at 3:25 am

        Now that I have moved to Australia I have a different pressure cooker as well (they don't have instant pots here?!? Go figure!) Easily converts to any pressure cooker and works just as well.

        Reply
    4.97 from 52 votes (43 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    As an Amazon Associate, I earn from qualifying purchases.

    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    New Recipes

    • How to freeze quinoa
    • Quick and easy chicken cashew stir fry served in a white bowl with steamed rice
    • almond butter coconut toast with chocolate drizzle
    • Bell pepper and chickpea tacos

    Summer Salads

    • Tomato and Nectarine Salad. A great little unique salad showcasing all of summers beautiful fresh flavors
    • Avocado Chicken Salad Recipe
    • Lightened Up Creamy Pasta Salad
    • Spinach Strawberry Pecan Salad

    Snacks

    • chia seeds sprinkled on top of the date smoothie
    • banana blueberry smoothie served in a tall glass with a blue and white straw
    • Layered smoothie served in 4 tall skinny glasses
    • Banana cinnamon roll smoothie

    Sweet Snacks

    • mini pumpkin muffins
    • Fruit and Nut Mix
    • grain free muffins
    • Coconut Oat Chia Squares

    Savory Snacks

    • Chia seeds sitting in a wooden spoon
    • A bowl of orange hummus served in a white bowl surrounded by chopped veggies
    • broccoli fritters
    • Lemon Beet Hummus served with crisp breads

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    Copyright © 2022 Whole Food Bellies

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.