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Creamy & Quick Instant Pot White Chicken Chili: The Ultimate Weeknight Meal Prep Recipe

Close-up of a steaming bowl of creamy instant pot white chicken chili, featuring shredded chicken and white beans.
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Make this comforting, creamy white chicken chili in your Instant Pot. This recipe is fast, uses simple ingredients, and is perfect for easy weeknight dinners or healthy meal prep.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (4-ounce) can diced green chilies, undrained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream (optional, for extra creaminess)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Place the chicken breasts, chopped onion, minced garlic, rinsed beans, green chilies, chicken broth, cumin, oregano, salt, and pepper into the inner pot of your Instant Pot.
  2. Secure the lid and set the vent to sealing. Cook on Manual/Pressure Cook setting on High Pressure for 12 minutes.
  3. When the cooking time finishes, allow for a Natural Pressure Release (NPR) for 10 minutes, then carefully move the valve to quick release any remaining pressure.
  4. Remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks.
  5. Return the shredded chicken to the pot. Add the cubed cream cheese. Stir until the cream cheese is fully melted and incorporated.
  6. If using, stir in the heavy cream now.
  7. If you desire a thicker chili, set the Instant Pot to Sauté mode. Whisk the cornstarch and cold water together to create a slurry. Slowly stir the slurry into the chili. Let it simmer for 1-2 minutes until the chili thickens slightly.
  8. Serve hot with your favorite toppings.

Notes

  • For a dump-and-go method, you can skip the shredding step and use frozen chicken breasts. Increase the cook time to 18 minutes on High Pressure with a 15-minute NPR.
  • Toppings that work well include shredded Monterey Jack cheese, fresh cilantro, diced avocado, or a squeeze of lime juice.
  • If you do not have an Instant Pot, you can adapt this recipe for a slow cooker by cooking on low for 6-8 hours or high for 3-4 hours, then shredding and thickening as directed.

Nutrition

Find it online: https://cookingzenith.com/instant-pot-white-chicken-chili/