White Chicken Chili (Instapot)

Typically, chili is not something that I gravitate for. I don’t care for tomatoes or black beans and ground beef really isn’t my favorite (well, unless it’s a burger…). I honestly don’t even remember the last time I’ve had the typical RED chili. And then I discovered white chicken chili!

This recipe is a blend of a few different recipes and I think combination is perfect. I’ve made it for Scott’s family and they all loved it! I gave the recipe to my sister and her family also loved it. I’ve made it at least three times in the last few months. It is so good! I’m addicted! I hope you make it and I hope you enjoy it!

* This recipe is for the smaller 4qt instapot. If you have the bigger one, you can double it. Just keep an eye on the liquid so you don’t go over the MAX pressure seal line.

** This recipe takes about 1.5 hrs to make from start to finish and serves about 4-6.


  • 2-3 chicken breasts (thawed or frozen)

  • 2 cans white beans/northern beans (drained and rinsed)

  • 1 can corn (drained)

  • 1-2 4oz cans diced green chili (all contents in can)

  • 1 medium onion

  • 1-2 tsp minced garlic

  • 1 tsp chili powder

  • 1 tsp ground cumin

  • 1/2 Tbsp Hidden Valley Ranch Seasoning

  • 3 chicken bouillon cubes

  • Juice from one lime

  • 1 8oz package of Philadelphia cream cheese (cut into cubes)

  • 4 cups of water


  • Shredded cheese of choice (I like the Fiesta 4 cheese mix)

  • Tortilla chips! (we like the tostito scoops)

  • Sour cream, if that’s your jam

  • Any other toppings you enjoy on your white chicken chili!


Place all ingredients in the Instapot, adding water last to make sure you don’t go over the MAX line on your instapot. Give it a quick stir, making sure liquid gets under the chicken. Cook on the meat setting, on high for 20 minutes. Let it auto pressure release for at least 10 minutes before you break the seal. Take out the chicken and shred it (it should easily shred with 2 forks), place chicken back in. Serve and enjoy!

Just a few things…you are more than welcome to use chicken broth instead of the water and chicken bouillon cubes, but I never have chicken broth on hand and I think this tastes better.

You also can use the liquid in the can of corn, but you will need to reduce the water or chicken broth by the liquid in the can.

If you use an off brand of cream cheese, please note that the cheese may not dissolve completely. We made this chili TWICE at my MIL’s house a few weeks ago while visiting Utah and she had some random brand of cream cheese. Both batches looked like little pieces of cottage cheese floating on the top when the chili was done. It was a bit of a pain trying to get it to dissolve completely. Don’t be stingy. Get the name brand! :)

I hope you enjoy this as much as me! If you make it, be sure to let me know what you think!