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Instant Pot White Chicken Chili

Quick and Easy White Chicken Chili made in the Instant Pot. It's loaded with tender juicy chicken breast, corn, beans, spices, and a little light cream cheese. 

Course Main Course, Soup
Cuisine American, Mexican
Keyword instant pot, white chicken chili
Prep Time 20 minutes
Cook Time 15 minutes
natural pressure release 10 minutes
Total Time 35 minutes
Servings 8
Author Star @ The Skinnyish Dish


  • 1-½ lbs chicken breast, trimmed, raw
  • 2- 15.5 oz cans Great Northern Beans (3 cups) drained, but not rinsed
  • 2- 4 oz cans mild green chiles
  • 1-½ cups corn frozen, canned (drained), or fresh
  • 1-3/4 cup chicken broth low sodium if available
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp kosher salt reduce by half if using regular table salt or sea salt
  • 1 tsp Lawry's Seasoned Salt
  • 1 tsp pepper
  • 1/4 tsp cayenne pepper more or less depending on spice preference, remember you can add spice.. but you can't really take it out
  • 1/2 cup half and half
  • 4 oz light cream cheese


  1. In the Instant Pot, add all of the ingredients above EXCEPT for the cream cheese and half and half.

  2. Cover the Instant Pot and securely lock the lid in place. Set to Manual High Pressure for 18 minutes. When 18 minutes is up and the timer beeps, let the pressure naturally release for about 10 minutes. Then press the valve down with a wooden spoon to do a quick release.

  3. Remove chicken from pot, and shred with two forks. (A mixer also works well for shredding - watch your fingers!) Stir shredded chicken back into the pot, along with the cream cheese and Half & Half. Put the Instant Pot lid back on, and simmer for about 5 minutes to let the cream cheese melt into your chili. 

Recipe Notes

Serving size: About 1-1/2 cups

WW Green Plan: 6 Points | WW Blue Plan: 2 Points | WW Purple Plan: 2 Points

268 calories. Fat: 6g, Saturated Fat: 2.5g, Sugars: 4g, Added sugars: 0g, Carbohydrates: 21g, Fiber: 4g, Protein: 34.2g