There’s nothing more comforting than a warm bowl of chili, especially when it’s creamy, flavorful, and made in a fraction of the time.
This Instant Pot white chicken chili is hearty, mildly spiced, and packed with tender chicken, beans, corn, and a silky white sauce.
Why You’ll Love This Recipe
It’s quick and easy—ready in about 30 minutes thanks to the Instant Pot.
The creamy white sauce adds richness without being heavy.
Protein-packed with chicken and beans, making it a full meal on its own.
Customizable with toppings like avocado, cilantro, cheese, or tortilla chips.
What You’ll Need (Ingredient Highlights)
Boneless, skinless chicken breasts shred easily after pressure cooking.
Great Northern beans (or any white beans) add creaminess and fiber.
Green chiles and salsa give a zesty, Southwestern kick.
Corn provides sweetness and texture.
Butter, flour, and milk create the silky white sauce that sets this chili apart.
Pro Tips Before You Start
Cut chicken breasts in half for more even cooking in the Instant Pot.
For extra heat, add a diced jalapeño or increase cayenne pepper.
Make the white sauce while the Instant Pot naturally releases to save time.
Don’t skip the sour cream—it balances flavors and adds creaminess.
How to Make Instant Pot White Chicken Chili
Step 1 – Load the Instant Pot
Add chicken, broth, beans, chili powder, cumin, onion powder, garlic powder, salt, white pepper, green chiles, salsa, and corn.
Step 2 – Pressure cook
Seal the lid and set to Pressure Cook/Manual for 10 minutes.
Allow 10 minutes natural release, then quick release.
Step 3 – Make the white sauce
While the pot releases, melt butter in a saucepan.
Whisk in flour and cook 2–3 minutes.
Slowly whisk in milk and chicken bouillon.
Simmer until slightly thickened.
Step 4 – Shred the chicken
Once pressure is released, remove chicken and shred with two forks.
Return it to the pot.
Step 5 – Combine and finish
Stir in the white sauce and sour cream until creamy.
Adjust seasoning to taste.
Step 6 – Serve and garnish
Ladle into bowls. Garnish with avocado, cilantro, tortilla strips, or shredded cheese.
What to Serve Them With
Serve with warm cornbread for a classic pairing.
Add tortilla chips or a fresh green salad on the side.
Pair with lime wedges for a zesty finish.
Variations / Substitutions
Swap chicken breasts for thighs for juicier meat.
Use canned hominy instead of corn for a traditional Southwestern twist.
Make it lighter by replacing sour cream with Greek yogurt.
Add spinach or kale at the end for extra greens.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Freeze without sour cream for up to 3 months; stir in dairy after reheating.
Reheat gently on the stove or in the microwave, stirring occasionally.
FAQs
Can I use rotisserie chicken?
Yes, skip pressure cooking and add shredded chicken in Step 5.
Can I make this on the stovetop?
Yes, simmer all ingredients (except white sauce and sour cream) until chicken is cooked, then shred and finish as directed.
How do I make it spicier?
Add jalapeños, extra cayenne, or hot salsa.
Can I thicken the chili more?
Yes, mash some beans or add a cornstarch slurry before serving.
Can I make it dairy-free?
Use olive oil instead of butter, coconut milk instead of dairy milk, and omit sour cream.
Final Thoughts
This Instant Pot white chicken chili is creamy, hearty, and bursting with flavor.
It’s a quick, satisfying dish that’s perfect for weeknight dinners, family gatherings, or cozy nights in.
Instant Pot White Chicken Chili
Ingredients
Method
- Add chicken, broth, beans, spices, chiles, salsa, and corn to Instant Pot.
- Seal lid. Cook on Manual/Pressure Cook for 10 minutes.
- Natural release 10 minutes, then quick release.
- Meanwhile, make white sauce: melt butter, whisk in flour, cook 2–3 minutes.
- Slowly add milk and bouillon. Simmer until thickened.
- Remove chicken, shred, and return to pot. Stir in white sauce and sour cream.
- Season to taste. Serve hot with desired toppings.
- See full steps with tips & photos → https://theboatshedcafe.com/instant-pot-white-chicken-chili-2/
Notes
- For extra heat, add jalapeños or more cayenne.
- Use rotisserie chicken for a faster version.
- Swap sour cream with Greek yogurt for a lighter twist.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.