clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
A Spoon Scooping out a Bite of White Chicken Chili From a Bowl

Instant Pot White Chicken Chili

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6-8
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American


This Instant Pot White Chicken Chili is a staple in our house. It’s a warm and comforting winter meal that the whole family looks forward to!


  • 1 lb boneless skinless chicken breasts 
  • 1 cup diced onion (yellow or red onion) 
  • 1 tsp minced garlic 
  • two 14.5 oz cans low sodium chicken broth 
  • two 4 oz cans diced green chiles 
  • two 15 oz can great northern beans, drained and rinsed 
  • 15 oz can whole kernel corn, drained 
  • 2 tsp cumin 
  • 1 1/2 tsp oregano 
  • 1/2 tsp chili powder 
  • 1/4 tsp cayenne pepper 
  • 1 tsp salt 
  • 1/2 tsp black pepper 
  • 12 oz cream cheese, room temperature 
  • 1/2 cup (115g) sour cream 


  1. Place all of your ingredients into your instant pot bowl. 
  2. Cover the pot and seal the lid. Switch the valve to the “seal” position and cook for 20 minutes on manual high pressure.
  3. When done cooking, let it naturally release/depressurize for 10 minutes, then switch the valve to the “vent” position to fully release steam before opening lid.
  4. Shred the chicken breasts and stir everything together. If the cream cheese is chunky, stirring in the chicken should help break it up and smooth it out.
  5. Serve warm with garlic bread, tortilla chips or other garnishes.


You can substitute the sour cream for an extra 4 oz of cream cheese, if desired.


  • Serving Size:
  • Calories: 382
  • Sugar: 5.4 g
  • Sodium: 654.2 mg
  • Fat: 21.6 g
  • Carbohydrates: 23.8 g
  • Protein: 24.7 g
  • Cholesterol: 102.1 mg