This Instant Pot white chicken chili has been a winter staple at my house for years. I first put this combination together on a snowy evening when pantry staples and a craving for comfort collided. The pressure cooker turned tough weeknight chicken into tender, shreddable pieces in minutes and the resulting broth had a bright, savory depth that filled the kitchen and drew everyone to the table. It is the kind of meal that warms both body and mood, and it became my go to whenever I wanted something hearty without fuss.

The texture is creamy and slightly thickened from the cream cheese while still being brothy enough for spoonfuls that sip easily. Corn and great northern beans bring sweetness and body, and the green chiles add a mild, smoky lift. I love how the spices are balanced so that the chili is cozy and gently spiced rather than overpowering. Every time I make it, family members ask for second bowls and the leftovers reheat beautifully for lunches the next day.

Ingredients

• Boneless skinless chicken breasts: Use 1 pound of fresh or thawed chicken breasts. If you prefer extra convenience, substitute cooked rotisserie chicken and add it later to avoid overcooking. Thicker breasts will shred nicely after pressure cooking.
• Diced onion: One cup of yellow or red onion, finely diced. Onion provides the savory backbone and softens under pressure into a sweet, mellow base. I like yellow for a balanced flavor; red gives a touch more brightness.
• Minced garlic: One teaspoon. Fresh garlic is best for aroma; jarred minced garlic can be used in a pinch but add slightly less to avoid metallic notes.
• Low sodium chicken broth: Two 14.5 ounce cans. Low sodium lets you control final seasoning and prevents the dish from tasting salty after concentration under pressure.
• Diced green chiles: Two 4 ounce cans. These bring gentle heat and a smoky vegetal note. Use mild or hot depending on your family preferences.
• Great northern beans: Two 15 ounce cans, drained and rinsed. These deliver a creamy bite and plenty of protein. Cannellini will work as well but slightly changes texture.
• Whole kernel corn: One 15 ounce can, drained. Corn adds a sweet pop and pleasing contrast to the creamy broth.
• Spices: 2 teaspoons ground cumin, 1 1/2 teaspoons dried oregano, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. These seasonings build warmth and complexity without overwhelming the dairy finish.
• Cream cheese: 12 ounces at room temperature. This is the secret to a silky, rich finish. Soften fully before adding so it melts smoothly into the hot broth.
• Sour cream: 1/2 cup. Stirred in off heat for creaminess and a tangy lift that brightens the final bowl. If you prefer, replace with an extra 4 ounces of cream cheese for a thicker, richer finish.

Instructions

Prepare ingredients:Dice onion and measure all canned items. Pat the chicken breasts dry to help even cooking and to make shredding easier later. Allow cream cheese to come to room temperature; this avoids lumps when you finish the pot.Load the pressure cooker:Place the chicken breasts in the Instant Pot bowl. Add diced onion, minced garlic, both cans of chicken broth, diced green chiles, drained great northern beans, drained corn, and all dry spices. Give everything a gentle stir so spices are distributed but do not mash the beans. Secure the lid and set the valve to seal.Pressure cook:Select manual high pressure and set the timer to 20 minutes. The Instant Pot will take 8 to 12 minutes to come to pressure depending on starting temperature. Once under pressure it will cook the chicken until fully tender and the flavors have melded.Release and shred:When the cook time completes, allow a natural release for 10 minutes to keep the chicken moist and to let the soup settle. After 10 minutes, carefully switch the valve to vent to release remaining steam and open the lid. Remove the chicken, shred with two forks on a cutting board, and return it to the pot.Finish and serve:Turn the Instant Pot to warm or sauté off heat. Stir in room temperature cream cheese and 1/2 cup sour cream until fully incorporated and silky. If cream cheese appears chunky, continued stirring and the warmth of the chili will smooth it out. Adjust seasoning with salt and pepper to taste. Serve warm with your choice of garnishes.

Storage Tips

Cool leftovers quickly by transferring to shallow containers and refrigerate within two hours. Use airtight containers to prevent the chili from absorbing other flavors in the fridge and to keep it fresh for up to four days. For longer storage, portion into freezer safe containers or heavy duty freezer bags and freeze flat for up to three months. When reheating from frozen, thaw in the refrigerator overnight and reheat on low heat on the stove, stirring frequently. If the cream cheese has separated slightly after freezing, whisk in a splash of chicken broth or milk to bring the texture back together.

Ingredient Substitutions

If you want to shorten hands on time, use 3 cups of shredded rotisserie chicken added at the end. For a lighter finish, replace half the cream cheese with plain Greek yogurt and stir in gently off heat to avoid curdling. Vegetarian option is simple by substituting vegetable broth and using an extra can of beans or firm cubed tofu in place of chicken. For a lower sodium version, rinse canned beans thoroughly and choose no salt added corn and green chiles.

Serving Suggestions

Serve bowls with warm garlic bread or toasted corn tortillas for dipping. Fresh garnishes are key: chopped cilantro, sliced green onion, lime wedges, and crushed tortilla chips add texture and brightness. For extra richness offer shredded cheddar or Monterey Jack. A crisp side salad balances the creamy bowl and makes for a complete weeknight dinner. This also shines as a party offering on a buffet with toppings spread out so guests can customize bowls.

Cultural Background

White chicken chili draws inspiration from Southwestern American flavors and Tex Mex influences without relying on tomato based chilis. It shares lineage with more traditional pinto or red chilies but uses white beans, green chiles, and creamy elements to produce a milder, more soothing profile. Variations appear across the American Southwest with local touches such as different chilies, corn varieties, or regional cheeses.

Seasonal Adaptations

In summer use fresh grilled corn and charred poblano peppers for a brighter profile. During the holidays add a handful of roasted winter squash for added sweetness and texture. For spring, stir in a cup of chopped fresh spinach or kale at the end to add color and nutrients. Small seasonal swaps keep this dish feeling fresh and appropriate for many occasions.

Meal Prep Tips

Portion into individual microwave safe containers for grab and go lunches. The chili reheats well and retains protein and satisfaction through the week. If planning to freeze, do so before adding sour cream to preserve texture; add sour cream fresh when reheating. Label containers with date and reheat on low power to avoid scorching or separating the dairy.

Ultimately this pot brings comfort and convenience together which is why it is such a dependable dinner. Gather the toppings, warm the bowls, and enjoy the simple pleasure of a well seasoned, creamy bowl shared with people you love.