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Instant Pot White Chicken Chili

With a cook time of just 20 minutes, this instant pot white chicken chili uses minimal ingredients, minimal prep, but delivers maximum flavor. It’s a hearty yet gluten-free chili that is perfect for a quick weeknight dinner that’s family-friendly, or a meal prep recipe for lunch that you’ll look forward to all week.

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free


  • 2 (15 ounce) cans northern beans, drained and rinsed
  • 1 (15 ounce) can white corn, drained
  • 1 (15 ounce) sweet corn cream style
  • 1 (4 ounce) can green chiles
  • 1 yellow onion, diced
  • 1 tablespoon minced garlic
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1pound boneless, skinless chicken breasts
  • 4 ounces cream cheese, cut into chunks
  • 1.5 cups chicken broth
  • Optional: For extra creaminess, add 1/2 cup heavy creamy
  • For serving: limes, cilantro, avocado, jalapeno


  1. Add the beans to the bottom of the instant pot, and then layer the two cans of corn on top. Then add in the onion, garlic, chiles and all spices. Place the chicken on top, and the cream cheese chunks on top of the chicken
  2. Pour the chicken broth over top. Do not stir
  3. Place the lid on the instant pot, set the valve to “sealing” and pressure cook on manual high pressure for 10 minutes. Once done, allow for a natural release before opening the lid (about 10 minutes)
  4. Transfer the chicken to a cutting board and use two forks to shred. Stir the instant pot to ensure the cream cheese has melted, or stir until it does and incorporates into the soup
  5. Add the heavy cream here if desired, and add any additional salt and pepper you may want
  6. Add the shredded chicken back into the instant pot, stir into the soup and serve with optional toppings


  • For a thinner soup, add an additional cup of broth