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Easy, Instant Pot Creamy White Chicken Chili

Easy, Instant Pot Creamy White Chicken Chili

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Discover the warmth and comfort of Easy, Instant Pot Creamy White Chicken Chili, a delightful dish that brings together tender chicken, creamy beans, and a medley of spices—all cooked to perfection in your Instant Pot. This recipe is perfect for busy weeknights or cozy gatherings, delivering rich flavor and creamy texture in just 30 minutes. Customize each bowl with your favorite toppings like avocado or sour cream to suit everyone’s taste. With its nutritious ingredients and one-pot convenience, this chili is sure to become a family favorite!

Ingredients

Scale
  • 1 teaspoon olive oil
  • 2-3 garlic cloves, minced
  • 1 cup chopped onion
  • 2 cups low-sodium chicken broth
  • 2 skinless chicken breasts (1 pound total)
  • 1 15.5 oz canned navy beans (drained and rinsed)
  • 1 15.5 oz canned Great Northern beans (drained and rinsed)
  • 15.5 oz canned diced tomatoes and chilis (drained)
  • 1/2 cup whole kernel corn (I used frozen)
  • 1 cup shredded Colby and Monterrey Jack cheese
  • 3 oz cream cheese
  • 1 teaspoon Better Than Bouillon Chicken Flavor
  • McCormick's Grill Mates Montreal Chicken Seasoning to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon red cayenne pepper (if spicy is preferred)
  • salt and pepper to taste

Instructions

  1. Set your Instant Pot to sauté mode. Add minced garlic and chopped onion; cook for 2–3 minutes until soft.
  2. Pour in chicken broth and add chicken breasts, drained beans, diced tomatoes, Better than Bouillon, and all seasonings except salt and pepper.
  3. Secure the lid and cook on Manual High Pressure for 20 minutes.
  4. Allow natural release for 10 minutes before opening the pot.
  5. Remove chicken, shred it with forks, then return it to the pot.
  6. Switch back to sauté mode; stir in cream cheese, shredded cheese, corn, salt, and pepper. Cook until cheese melts and corn is tender.

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