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Overhead photo of red bowl on white plate with Instant Pot White Chicken Chili topped with sour cream, jalapeños, and cilantro

Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is creamy, cheesy, and comforting with Mexican spices, boneless chicken breasts or thighs, and cream cheese. It is the ultimate comfort food.
Course Main Dishes, Soup
Cuisine Mexican
Keyword Instant Pot White Chicken Chili, White Chicken Chili
Prep Time 5 minutes
Cook Time 20 minutes
Pressurization Time 30 minutes
Total Time 55 minutes
Servings 8
Calories 424.26kcal


Add BEFORE Pressure Cooking

  • 1 small onion (See Note 1 for onion and garlic)
  • 2 cloves garlic, minced (See Note 1 for onion and garlic)
  • 1 cup chicken broth (Recommend using Low Sodium Chicken Broth)
  • 2 boneless, skinless chicken breasts
  • 3 Tablespoons Taco Seasoning (Recommend using my homemade version)
  • Salt and Pepper To Taste (See Note Below)
  • 2 (15-ounce) cans cannellini beans or Northern beans (rinsed and drained)
  • 1 (16-ounce) jar salsa verde (Green Salsa)
  • 1 (10-ounce) can diced tomatoes and chilies (use plain diced tomatoes if can't find it)

Add AFTER Pressure Cooking

For Garnish

  • 1 tablespoon sour cream (per serving)
  • 4 slices jalapenos (per serving)
  • shredded cheese
  • chopped avocados
  • chopped cilantro


  • Add the following ingredients in the following order into the Inner Liner pan of the Instant Pot: 1 small onion that has been chopped, 2 teaspoons minced garlic (about 2 cloves), 1 cup chicken broth, 2 boneless skinless chicken breasts, 3 Tablespoons Taco Seasoning, Salt and Pepper to taste (see note below), 2 cans Cannellini beans (or Northern Beans), 1 jar of green salsa (salsa verde), and 1 can diced tomatoes (with or without green chilies.)
  • Close the lid. Turn the pressure release valve to the SEALING position.
  • Press the PRESSURE COOK or MANUAL button (depending on the Instant Pot model.) Select High Pressure and adjust the + or - buttons until it displays 20 to set it to pressure cook for 20 minutes.
  • After the Instant Pot has finished pressure cooking for 20 minutes, let it release pressure naturally for 10 minutes (which means you do nothing) for 10 minutes, and then after 10 minutes, move the press release valve to the VENTING position.
  • After the pressure has been released, and the pin on top has dropped, open the lid. Remove the chicken breasts and using 2 forks, shred the chicken, and place back in the Instant Pot. The other option is to use 2 forks and shred the chicken while it is still in the Instant Pot.
  • Stir in one 15 Oz can corn that has been drained, one 8 Oz cream cheese that has been cut into 6 cubes and 8 ounces of shredded Monterey Jack cheese. If desired, stir in chopped cilantro.
  • Serve in bowls garnished with sour cream, additional shredded cheese, sliced jalapenos, chopped cilantro, or chopped avocados. Enjoy!


  1. To saute the onion and garlic before pressure cooking, press the SAUTE button. When the display shows "HOT", add oil and then the chopped onion. Cook for about 3 or 4 minutes and then add the minced garlic and cook for another minute. Pour in the chicken broth and be sure to scrape everything off the bottom of the Inner Liner pot. This is important to help prevent receiving a "burn notice."
  2. To better control the amount of salt, I recommend using low sodium chicken broth, and to use a homemade taco seasoning instead of store bought packaged seasoning.
  3. Salt to Taste. In my recipes, I typically specify salt to taste to allow readers to adjust the amount of salt to their preference. This does NOT mean that you are required to add salt. The amount of salt depends on the amount of salt that is in other ingredients used, such as chicken broth and taco seasoning. If you use low sodium or no salt versions of the other ingredients, then you may want to add more salt. However, if you use regular versions of this ingredients which contain salt, you may not need to add any salt at all.


Calories: 424.26kcal | Carbohydrates: 39.51g | Protein: 23.66g | Fat: 21.34g | Saturated Fat: 11.38g | Cholesterol: 75.28mg | Sodium: 1145.44mg | Potassium: 649.29mg | Fiber: 8.63g | Sugar: 11.02g | Vitamin A: 1759.97IU | Vitamin C: 65.41mg | Calcium: 330.29mg | Iron: 3.65mg