White Bean Chicken Chili Instant Pot — Weeknight Hero

Cozy, protein-packed chili in under 30 minutes; tender shredded chicken, creamy beans, zesty heat—perfect for busy nights and game day.

If dinner takes longer than 30 minutes, it’s not happening tonight. That’s why this pressure-cooked white chicken chili lands like a cheat code—big flavor, tiny effort. We layer aromatics and spices, drop in chicken and beans, press a button, and let high-pressure magic handle the rest. Then we finish with a silky hit of creaminess and a splash of lime so every bowl tastes like you cooked all day. Spoiler: you didn’t.

What Makes This Recipe So Good

This chili stacks flavor fast: toasted spices, green chiles, and garlic lay a savory foundation, while tender chicken and creamy white beans bring the protein and texture. The pressure cooker locks in moisture, so the chicken stays juicy and shreddable every time. We finish with a touch of creaminess for that signature “white chili” vibe—balanced heat, mellow richness, and a squeeze of lime for brightness. One pot, minimal mess, and results that make you look like you planned this all week.

Shopping List – Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for extra heat)
• 2 (4-ounce) cans diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (use mild for a gentler heat)
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1.5 pounds boneless, skinless chicken breasts or thighs
• 3 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
• 1 cup frozen corn (optional)
• 4 ounces cream cheese, softened and cubed (or 1/2 cup sour cream)
• 1/4 cup heavy cream (optional, for extra silkiness)
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Toppings: sliced avocado, shredded Monterey Jack, tortilla chips, radishes
• Optional thickener: 1 tablespoon masa harina or cornstarch mixed with 2 tablespoons water

The Method – Instructions

1. Prep and sauté. Set the Instant Pot to Sauté. Add olive oil, then onion and jalapeño. Cook 3–4 minutes until softened. Stir in garlic, cumin, chili powder, oregano, smoked paprika, coriander, salt, and pepper. Toast spices for 30 seconds, stirring so nothing sticks.
2. Deglaze and load. Add green chiles and 1/2 cup broth, scraping up any browned bits (this prevents the burn notice, FYI). Add remaining broth, beans, and chicken. Make sure the chicken is nestled under the liquid.
3. Pressure cook. Lock the lid. Set to Pressure Cook/Manual on High for 12 minutes.
4. Release. Let pressure release naturally for 10 minutes, then quick-release any remaining steam. Open the lid carefully.
5. Shred. Transfer chicken to a board and shred with two forks. Return it to the pot.
6. Finish creamy. Add cream cheese and heavy cream. Switch back to Sauté and simmer 2–3 minutes, stirring until melted and smooth. If using corn, add it now. Stir in lime juice and cilantro. Taste and season with more salt and pepper.
7. Adjust thickness. For thicker chili, mash some beans against the pot with a spoon or stir in the masa/cornstarch slurry and simmer 1–2 minutes.
8. Serve. Let the chili rest 5 minutes to thicken. Ladle into bowls and top with avocado, cheese, chips, and radishes. Prepare to be asked for seconds.

Keeping It Fresh

Cool completely before storing—steam trapped in a container becomes condensation, and condensation becomes watery chili. Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over medium-low, stirring so the creamy finish stays silky. Add a splash of broth if it thickens too much.

For the freezer, go strategic. Freeze the chili before adding dairy for best texture; stir in cream cheese and cream when reheating. Freeze in quart bags or containers for up to 3 months. Thaw overnight in the fridge, reheat, then finish with lime and cilantro. Your future self will high-five you.

What’s Great About This

• Fast and flexible: Big-batch flavor in about 30 minutes, with ingredients you actually have.
• High protein, comfy carbs: Chicken and beans make it filling without a food coma.
• One-pot cleanup: Sauté, pressure cook, finish—no sink takeover.
• Custom heat: Keep it kid-friendly or add jalapeño and extra chili powder for spice lovers.
• Meal-prep friendly: Holds well, reheats beautifully, and the leftovers taste even better.

What Not to Do

• Don’t skip deglazing. Those browned bits are flavor, but they’ll trigger a burn notice if you ignore them.
• Don’t add all the dairy before pressure. Add cream cheese and cream after cooking so the texture stays smooth.
• Don’t under-season. Beans love salt. Taste at the end and adjust like you mean it.
• Don’t use dry beans here. Canned beans are the play for timing. Dry beans throw off cook times and liquid ratios.
• Don’t quick-release immediately. That 10-minute natural release keeps chicken juicy and prevents tough shreds.

Variations You Can Try

• Verde upgrade: Swap green chiles for 1 cup salsa verde and add 1/2 cup chopped tomatillos for extra tang.
• Smoky bacon: Sauté 4 strips chopped bacon first, then use the drippings as your fat. Smoky depths unlocked.
• Rotisserie hack: Use 4 cups shredded rotisserie chicken; pressure cook the base for 5 minutes, then stir in chicken with the dairy.
• Dairy-free: Skip cream cheese and cream; finish with 1/2 cup cashew cream or coconut milk and an extra squeeze of lime.
• Low-carb: Halve the beans and add more chicken and bell peppers. Still hearty, still happy.
• Turkey twist: Ground turkey? Brown it on Sauté before the spices, then proceed as written.
• Chipotle heat: Add 1–2 teaspoons minced chipotle in adobo for a smoky kick that means business.

FAQ

Can I use frozen chicken?

Yes. Add frozen chicken directly and increase the pressure cook time to 15 minutes, followed by a 10-minute natural release. Make sure the liquid covers the chicken, and expect the pot to take a few extra minutes to come to pressure.

What beans work best?

Great northern and cannellini beans both shine. They hold their shape under pressure and offer a creamy bite. If you only have navy beans, use them—just know they may soften a bit more, which some folks love.

How do I avoid the burn notice?

Deglaze properly after sautéing: add a splash of broth and scrape the bottom until smooth. Keep dairy out until after pressure cooking, and ensure there’s at least 3 cups liquid in the pot. Layer thick ingredients on top and don’t stir excessively before sealing.

Can I make this on the stovetop?

Absolutely. Sauté aromatics and spices in a Dutch oven, add broth, beans, and chicken, then simmer 20–25 minutes until the chicken shreds easily. Stir in dairy, lime, and cilantro at the end. Same flavor playbook, just a different tool.

How spicy is it, really?

As written, it’s mild to medium. Control the heat with the jalapeño and chili powder. Want gentle warmth? Skip the jalapeño. Want sweatband vibes? Add chipotle or a pinch of cayenne and call it a day.

Can I use thighs instead of breasts?

Yes, and IMO thighs stay even juicier under pressure. Keep the same cook time. If the pieces are extra large, shred and simmer an extra minute or two on Sauté to blend flavors.

What toppings make it next-level?

Monterey Jack for melt, avocado for creaminess, tortilla chips for crunch, and radishes for snap. A drizzle of hot sauce never hurts, and a little pickled onion makes people think you own a taco truck.

My Take

This is weeknight cooking at its smartest: build flavor fast, let pressure do the heavy lifting, and finish with just enough richness to make it craveable. I love how the lime and cilantro cut through the creaminess so each bite stays bright. If you want a chili that feels cozy but not heavy, this nails it—no culinary gymnastics required. TBH, it’s the kind of recipe that turns “I don’t have time” into “What else can we pressure-cook tonight?”