Instant Pot White Chicken Chili

This post may contain affiliate links. See my privacy policy for details.

This Instant Pot White Chicken Chili is a fabulous change of pace from normal chili! Not every chili recipe has to be made with tomatoes and kidney beans; for chicken chili you combine cannellini beans, chilies, lime and chicken and you end up with a distinctly different chili that still amazing!

For more tasty chili recipes, why not try this Kitchen Sink Chili, my Instant Pot chili or learn how to make your own Homemade Chili Seasoning.

Instant Pot White Chicken Chili

The Instant Pot is truly a marvel; it lets you stack ingredients on top of one another, pour in some chicken broth and turn it on and end up with a delicious, finished recipe.

By adding in sour cream and cream cheese, you end up with all of the incredible richness you’d get from making it on the stovetop, but you get the massive convenience of being able to walk away and let it cook by using an Instant Pot

Instant Pot White Chicken Chili Ingredients

Be sure to take a look at the recipe card down below for the full ingredient list.

• Chicken breasts
• Onion
• Garlic
• Cans of cannellini beans drained and rinsed
• Can of kernel corn
• Can of green chilies
• Red pepper
• Cumin
• Chili powder
• Salt
• Chicken broth
• Sour cream
• Cream cheese
• Monterey jack cheese
• Avocado
• Lime

How to Make Instant Pot White Chicken Chili

• Put all of the veggies into the Instant Pot
• Place the chicken breasts on top of the veggies and then cover with the chicken broth
• Put the lid on and set the pressure vent to sealing, then press manual and set the time for 20 minutes
• Allow to naturally release for 10 minutes, and then quick release
• Remove the chicken and shred with 2 forks
• Add in the sour cream and cream cheese, stirring until everything is melted and combined
• Return everything together, stir and then serve, topping with the cheese and avocado

What Kind of Chili Spices Could I Use?

The biggest thing you can do to up your chili dishes, or any Tex-Mex dishes, really, is to try and play around with the spices.

Most supermarkets sell pretty reliable blends of spices called “chili powder” that can be used as a sort of catch-all for anything vaguely spicy. However, if you really want to make something special, try and make your own blends.

If you live somewhere with a local Mexican grocery, it should be easy to find seasonings, but if not, you might have to try and buy them online instead.

For this recipe, try swapping the regular chili powder for an equal amount of chipotle, ancho, and guajillo chili powders. This will give you a really rich, intense flavor that is a little bit chocolaty as well.

For an even more intense kick of chili flavor, try and buy the chilies whole instead. Get them dried online, and then toast them for 2 minutes in a dry pan before soaking them in hot water until soft and then blending them. Adding that chili liquid blend to the Instant Pot will give you the most intense, pure chili flavor you’ve ever had in your life.

Is This Really A Chili?

Some naysaying sticklers for definitions might try and argue that this recipe is not a real chili, whether because it contains beans, doesn’t contain the right kind of beans, has chicken and a cream cheese white sauce, or because it’s made in an Instant Pot instead of on a stovetop.

To those chili purists out there, it’s fine! It might not fit the exact, specific definition of chili that you might be used to, but I promise you, it’s going to taste incredible regardless!

Looking for more delicious Instant Pot recipes? Try these:

• Instant Pot Pulled Pork
• Instant Pot Vegetable Beef Soup
• Instant Pot Spaghetti

Happy cooking!

Love,

Karlynn

Pin this recipe to your Dinner Recipes Boards and Remember to FOLLOW ME ON PINTEREST!