It’s almost soup season and I’m excited to bring you this Instant Pot White Chicken Chili. This easy dump and start recipe is so creamy, comforting and delicious! You can’t beat how fast you’ll go from start to finish and the flavor is just amazing!
What is White Chicken Chili?
If you’re not familiar with White Chicken Chili or White Bean Chili, it’s a delicious type of chili using white beans and chicken instead of ground beef. It’s like a hearty chicken and bean stew.
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My recipe for Instant Pot White Bean Chicken Chili is flavorful and creamy. It has just the right amount of spiciness to it. I’m certain it’ll be the best white chicken chili you’ll make in your pressure cooker!
Kitchen Prep Tools, Utensils & Appliances
Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.
Prep Tools & Utensils
This dump and start Instant Pot recipe requires very few utensils. Here’s what you’ll need:
Appliances & Cookware
Electric Pressure Cooker Accessories
Make sure to check out my post on Must-Have Electric Pressure Cooker Accessories. You’ll find a complete list of all the top accessories that can be used with your electric pressure cooker.
What Ingredients Do I Need For White Bean Chili?
This is a dump and start recipe and the ingredients are all simple. You’ll need some shredded, already cooked, chicken. You can use a rotisserie chicken and shred it yourself or do like I do and buy a couple of tubs of pre-shredded chicken at your grocery store.
Another easy option is you can cook your chicken in your Instant Pot ahead of time using my Instant Pot Shredded Chicken Recipe.
You will also need some unsalted chicken stock, canned Great Northern Beans, corn, salsa verde, a can of diced jalapenos, Rotel, two limes, cream cheese, corn flour, and some common spices. As for the Salsa Verde, we love using the Hatch Green Chile Salsa Verde from H-E-B.
How to Make White Chicken Chili in the Instant Pot
Making White Chicken Chili in the Instant Pot is easy and requires only a few steps. You’ll start by making a slurry using the corn flour and half a cup of the broth and set it aside.
Next, you’ll add the remaining broth, shredded chicken, and spices to the pot. Give everything a good stir.
Then you will add the canned ingredients in the order they are listed. You will dump them all in with their juices, no need for draining. Do not mix the canned ingredients.
Add the lime juice to the pot and place the cubed cream cheese on top of everything. Last, you’ll pour the corn flour slurry over the cream cheese. Do not mix anything, this is a dump and start recipe after all.
Close your Instant Pot and set the pressure knob to sealing. Set it to cook on “Manual” or “Pressure Cook” High Pressure for 2 minutes. Once the cooking time is finished, allow for an 8-minute Natural Pressure Release. This will give the chili time to develop its flavor.
After the 8 minutes are up, release the rest of the pressure manually until the pin drops. Open the pot and allow the chili to sit in “Keep Warm” mode for another 5 minutes or so to thicken. That’s it!
I hope you love this Instant Pot White Chicken Chili as much as we do. Let me know in the comments when you try it! Craving soup? Try my other easy Instant Pot Soup Recipes!
Instant Pot White Chicken Chili
White Beans, Shredded Chicken, Corn, Tomatoes, and Green Chiles in a Rich Creamy Chili
- 2 cups unsalted chicken stock divided
- 4 cups cooked and shredded chicken approx. 2 boneless skinless breasts shredded, or 1 rotisserie chicken shredded
- 1 tbsp ground cumin
- 1 tbsp onion powder
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp kosher salt or to taste
the Canned Ingredients
- 2 cans Great Northern Beans 15.8 oz, with juices, I used Bush's Best
- 1 can whole kernel corn 15.25 oz, with juices, I used Del Monte
- 1 jar salsa verde 16 oz, I used H-E-B Hatch Green Chile Salsa Verde
- 1 can diced jalapeños 4 oz, with juices, optional, I used Rio Luna
- 1 can Rotel Original 10 oz, with juices
the Remaining Ingredients
- 2 tbsps lime juice freshly squeezed from 2 small limes
- 1 pkg cream cheese 8 oz, cubed
- ¼ cup corn flour "masa harina"
- white cheese shredded, I prefer White Cheddar, Monterey Jack, or Pepper Jack
- tortilla chips
- Make Corn Flour Slurry: In a small mixing bowl, make a slurry by whisking the corn flour with ½ a cup of the chicken stock. Set aside.
- Add Stock, Chicken & Spices: Add the remaining chicken stock, shredded chicken, and spices to the pot and give everything a good stir.
- Add Canned Ingredients: In the order they are listed, dump the canned ingredients with their juices in the pot. Do not mix the canned ingredients.
- Add Remaining Ingredients: Add the lime juice and then place the cubed cream cheese on top of the other ingredients in the pot. Pour the corn flour slurry over the top of the other ingredients. Again, do not mix the ingredients.
- 2-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing' and cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 2 minutes.
- 8-minute NPR: Once the cooking time has completed, allow for an 8-minute Natural Pressure Release. After the 8-minute NPR has finished, open the pressure release valve to release the remaining pressure.
- After Cooking: Open the Instant Pot, stir the chili, and then let it sit on 'Keep Warm' for 5 minutes to thicken.
- Serve and enjoy!
While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.
Some things you should know about this Instant Pot White Chicken Chili recipe.
Avoiding a burn message. This chili is thick and has tomato in it. To avoid a burn message, be sure to add the ingredients in the order that they are listed, and do not mix the canned ingredients, cream cheese, or corn flour slurry. You’ll just want to dump these ingredients into the pot without stirring.
Common Questions & Answers
Some common questions and answers about this Instant Pot White Chicken Chili recipe.
Isn't corn flour the same as corn starch? There is some confusion between corn flour and cornstarch because in the U.K. cornstarch is known as corn flour. In the U.S., however, corn flour is an entirely different product than cornstarch. Both corn flour and cornstarch are similar in that they are made from corn, however, they each go through different refining processes.
Corn flour is made from finely ground, dried corn, contains corn protein, starch, and fiber which means that it also contains gluten. Corn flour has a slight yellowish tint to it and has a distinctive corn flavor. When rubbed between two fingers corn flour is denser than cornstarch and has a slightly gritty texture. Corn flour is used to make corn tortillas, tamales, empanadas, soups, breads, muffins, and other baked goods.
Cornstarch, on the other hand, is a very fine, white powder made solely from the starchy part of a corn kernel. It contains no corn protein or fiber and is therefore gluten-free. Cornstarch is completely white and flavorless and when rubbed between two fingers, it has a very fine texture similar to confectioners sugar. Corn starch is used primarily as a thickener in gravies and sauces.
Here are a few ideas for serving your Instant Pot White Chicken Chili.
Top with your favorite Tex-Mex garnishes. We like topping our white chicken chili with a shredded white cheese like White Cheddar or Monterey Jack, cilantro, and blue corn tortilla chips. You could also add any of your favorite Tex-Mex toppings including a dollop of sour cream, avocado, pico, and more.