DishGal
Find dinner
Southwestern chicken and white bean soup with corn, tomatoes and green herbs

Photo: Alabama Extension / Wikimedia Commons · CC0

Instant Pot Family Dinners

Instant Pot Creamy White Chicken Chili

Chicken, white beans, corn and mild green chiles become a cozy chili finished with cream cheese only after pressure cooking.

Developed for DishGal · Updated 2026-09-20

Instant Pot Family DinnersEasy Chicken Recipes
Prep12 min
Cook33 min
Total45 min
Cost$2.10

Directions

  1. Layer the pot

    Pour broth into the cooker. Add onion, green chiles, cumin, oregano, garlic powder and salt. Arrange chicken in the liquid, then add beans and corn on top.

  2. Pressure cook

    Lock the lid and cook on High Pressure for 10 minutes. Allow a 10-minute natural release, then carefully vent the remaining pressure.

  3. Shred the chicken

    After the float valve drops, transfer chicken to a clean board, confirm it reaches 165°F and shred.

  4. Create body

    Scoop 1 1/2 cups beans and broth into a bowl and mash with a fork or briefly blend. Return the mixture to the pot to thicken the chili without flour.

  5. Finish creamy

    Select Sauté-Low. Add cream cheese a few cubes at a time and stir until smooth, then return chicken. Heat gently for 2 to 3 minutes without boiling.

  6. Brighten and serve

    Cancel heat, stir in lime juice and adjust salt. Serve mild, with cilantro, cheese, chips and hot sauce offered separately.

Why this works

Why it worksMashed beans thicken the broth naturally while leaving plenty whole.
Why it worksA natural release protects lean chicken and limits sputtering from beans.
Why it worksCream cheese is added only after pressure, preventing separation or scorching.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Stainless electric multi-cooker with a locking lid and digital controls Compare on Amazon6-quart electric pressure cookerThe recipe timing, minimum liquid, and family-size yield are written around this common capacity.See current options → Two digital probe cooking thermometers beside prepared ingredients Compare on AmazonInstant-read thermometerVerify chicken, pork, meatballs, and meatloaf safely instead of relying only on programmed pressure time.See current options → Two heat-safe oven mitts hanging above kitchen pots and pans Compare on AmazonHeat-safe oven mittsDry, secure grip matters when lifting a hot pot-in-pot bowl, trivet, or foil sling.See current options →

Swaps & notes

Easy swaps

  • Use Neufchâtel cheese for a lighter finish.
  • Replace one can of beans with drained chickpeas for more texture.
  • For dairy-free chili, omit cream cheese and mash 2 cups of beans instead.

Cook notes

  • Choose mild green chiles for the family pot; chopped jalapeños can stay at the table.
  • Do not pressure-cook the cream cheese.
  • If the chili becomes too thick, loosen it with warm broth 1/4 cup at a time.
  • Written for a 6-quart electric pressure cooker; follow the minimum-liquid, fill-limit and release instructions for your exact model.
  • Never force the lid. Open only after pressure is fully released and the float valve has dropped.

Storage

Refrigerate airtight for up to 4 days and reheat gently to 165°F without boiling. Freeze before adding cream cheese for up to 3 months; add dairy after thawing.

Questions

Can I use frozen chicken?

Yes, if pieces are separate. Cook on High Pressure for 14 minutes with a 10-minute natural release and verify 165°F.

Why did the cream cheese stay lumpy?

It was probably cold or added too quickly. Soften it, whisk with a ladle of hot broth, then stir that smooth mixture into the pot.

Can I use dried beans?

Not as a direct substitution. Dried beans require separate soaking or a longer tested cycle with more liquid.

Cook next

More recipes you’ll like

All recipes
Instant Pot Creamy White Chicken Chili
Screen stays awake when supported.
1. Layer the potPour broth into the cooker. Add onion, green chiles, cumin, oregano, garlic powder and salt. Arrange chicken in the liquid, then add beans and corn on top.
2. Pressure cookLock the lid and cook on High Pressure for 10 minutes. Allow a 10-minute natural release, then carefully vent the remaining pressure.
3. Shred the chickenAfter the float valve drops, transfer chicken to a clean board, confirm it reaches 165°F and shred.
4. Create bodyScoop 1 1/2 cups beans and broth into a bowl and mash with a fork or briefly blend. Return the mixture to the pot to thicken the chili without flour.
5. Finish creamySelect Sauté-Low. Add cream cheese a few cubes at a time and stir until smooth, then return chicken. Heat gently for 2 to 3 minutes without boiling.
6. Brighten and serveCancel heat, stir in lime juice and adjust salt. Serve mild, with cilantro, cheese, chips and hot sauce offered separately.