This Instant Pot White Chicken Chili has been a staple in our house for years. I first landed on this combination one January when the kids wanted something warm and filling after a long day of sledding. The ease of tossing everything into the pot, sealing the lid, and letting the Instant Pot do the work made it an instant favorite. What I love most is the balance of creamy texture, gentle heat from the chiles and spices, and the hearty bite of beans and shredded chicken. Every spoonful feels like a small, comforting hug, and it reliably disappears fast whenever I make a batch.

What makes this version special is how simple tweaks transform pantry staples into something that tastes made-from-scratch. Using low-sodium broth lets you control salt, room-temperature cream cheese blends smoothly to create a velvety finish, and the green chiles add brightness without dominating the flavor. I often serve this for casual dinner nights with garlic bread or tortilla chips, and it’s also the first dish guests ask for at potlucks. It’s a meal that remembers the warmth of family, late-night conversations, and the relief of a hot bowl after a cold day.

Ingredients

• Boneless skinless chicken breasts: 1 pound. Choose evenly sized breasts so they cook uniformly. I like thinly sliced or flattened pieces for faster pressure cooking; fresh or thawed works best.
• Diced onion: 1 cup (yellow or red). Yellow onion brings savory depth while red adds a touch of sweetness and color. Finely dice for quick softening in the Instant Pot.
• Minced garlic: 1 teaspoon. Freshly minced has the brightest flavor, but jarred minced garlic is an acceptable shortcut.
• Low-sodium chicken broth: 2 cans, 14.5 ounces each. Using low-sodium lets you season to taste after cooking; brands like Swanson or Pacific Foods are reliable.
• Diced green chiles: 2 cans, 4 ounces each. Use mild or hot depending on desired heat; Ro-Tel or store brands are fine.
• Great Northern beans: 2 cans, 15 ounces each, drained and rinsed. These give a creamy body without overpowering flavor.
• Whole kernel corn: 1 can, 15 ounces, drained. Adds sweet texture contrast; fire-roasted corn is a tasty alternative.
• Ground cumin: 2 teaspoons. Toasted cumin aroma deepens the chili’s savory profile.
• Dried oregano: 1 1/2 teaspoons. Use Mexican oregano if you have it, for a slightly citrusy note.
• Chili powder: 1/2 teaspoon. Adds a mild, smoky warmth.
• Cayenne pepper: 1/4 teaspoon. Optional; adjust for more heat.
• Salt and black pepper: 1 teaspoon salt and 1/2 teaspoon black pepper. Add more at the end if needed.
• Cream cheese: 12 ounces at room temperature. Full-fat cream cheese yields the richest texture and blends smoothly into the broth.
• Sour cream: 1/2 cup. For tang and extra creaminess; you can replace with plain Greek yogurt if desired.

Instructions

Assemble the ingredients: Place the chicken, diced onion, minced garlic, both cans of chicken broth, diced green chiles, drained beans and corn, and all spices into the Instant Pot bowl. Add the salt and pepper but hold back any delicate garnishes until after cooking. Layering ingredients evenly helps ensure consistent pressure cooking. Seal and cook: Cover the pot and set the lid. Switch the valve to the "seal" position. Cook on Manual or Pressure Cook at High pressure for 20 minutes. The Instant Pot reaches pressure in roughly 8 to 12 minutes depending on model and starting liquid temperature. Natural release and finish: When the cook time ends, allow a natural pressure release for 10 minutes; this finishes the chicken gently and keeps it tender. After 10 minutes, carefully switch the valve to "vent" to fully release steam before opening the lid. Shred and enrich: Remove the chicken breasts to a cutting board and shred them with two forks. Return the shredded chicken to the pot. Add the room-temperature cream cheese and sour cream and stir until smooth. If the cream cheese is in chunks, vigorous stirring combined with the chicken’s residual heat will break it up. Taste and adjust salt, pepper, or heat. Serve: Ladle into bowls and serve warm with tortilla chips, garlic bread, chopped cilantro, lime wedges, or sliced avocado. The chili thickens slightly as it rests; thin with a splash of broth or water if needed.

Storage Tips

Store cooled chili in shallow airtight containers in the refrigerator for up to four days. For freezing, portion into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion; it will keep for up to three months. To reheat from frozen, thaw overnight in the fridge, then warm gently in a saucepan over low heat with a splash of broth, stirring frequently to preserve creaminess. Avoid microwaving straight from frozen as it tends to heat unevenly and can cause separation.

Ingredient Substitutions

If you prefer a dairy-free version, replace the cream cheese and sour cream with 8 ounces of non-dairy cream cheese and 1/2 cup unsweetened plain cashew or coconut yogurt; the texture will be slightly lighter. Swap shredded rotisserie chicken for the breasts if short on time. For a spicier bowl, use hot diced green chiles and increase cayenne by 1/4 teaspoon. To reduce carbs modestly, omit the corn and replace half the beans with extra chicken or a cup of cauliflower florets.

Serving Suggestions

Serve with warm garlic bread, tortilla chips, or cornbread for soaking up the creamy broth. Fresh garnishes lift each bowl: chopped cilantro, a squeeze of lime, diced avocado, or thinly sliced jalapeños. For a lighter presentation, top with a spoonful of plain Greek yogurt instead of sour cream. Pair with a crisp green salad or roasted vegetables for a complete meal.

Cultural Background

White chili is an American twist on traditional chili con carne, replacing red chiles and tomato base with white beans, light broth, and green chiles. It likely evolved in Southwestern home kitchens where canned green chiles and beans were common pantry items. This style marries Mexican-inspired spices like cumin and oregano with American comfort-food techniques like adding cream cheese for richness, creating a cross-cultural comfort classic popular in winter months.

Seasonal Adaptations

In winter, double the recipe and freeze portions for busy nights. In spring and summer, lighten it by using grilled chicken and fresh corn off the cob. For fall, add a cup of roasted butternut squash or sweet potato to deepen the flavor and add seasonal sweetness. Garnish variations like pico de gallo in summer or pickled onions in winter change the character of the dish without altering the base method.

Meal Prep Tips

Make a double batch and portion into individual containers for grab-and-go lunches or easy dinners. Reheat single portions in the microwave for 2 to 3 minutes stirring halfway through, or on the stovetop over low heat with a splash of broth. Keep garnishes separate to maintain freshness, and store any additional toppings like tortilla chips or fresh avocado separately until serving.

Success Stories

Readers often tell me they made this for dinner clubs and family gatherings with great success. One friend wrote recently that this was the first time her teenage son admitted he liked beans. Another memory: I served this after a neighborhood snowstorm, and neighbors brought bread and desserts; the chili warmed more than just stomachs that night. Those notes remind me that a good bowl of soup or chili feeds something deeper than appetite.

Give this Instant Pot White Chicken Chili a try on your next cold night. It’s forgiving, family-friendly, and full of comforting flavor — plus it leaves you time to relax while the pot does the work.