(15-Minute Pressure Cooker)

I got home from work exhausted and had 30 minutes before my family would be asking for dinner. I grabbed my Instant Pot, threw in chicken, beans, green chiles, and broth. Fifteen minutes later, the pressure released and I had creamy, dreamy white chicken chili on the table. My kids asked if I’d ordered from a restaurant. This Instant Pot White Chicken Chili became our weeknight lifesaver.

This lightning-fast pressure cooker chili is the ultimate lazy dinners hack. For days when you have even less time, my easy white chicken chili is ready in 30 minutes on the stovetop. When you want to set it and forget it, my crockpot white chicken chili cooks all day while you’re out. And for the absolute simplest version, my simple white chicken chili uses just five ingredients.

Why This Instant Pot Chili Wins

I have made this on countless busy weeknights, and here is why it is unstoppable.

• Fifteen Minutes: From raw ingredients to pressure release in 15 minutes flat. This is peak lazy dinners energy.
• One-Pot Cleanup: Everything cooks in the Instant Pot. Minimal dishes, maximum flavor.
• Pressure Cooker Magic: The high pressure forces the flavors to meld together instantly, tasting like it simmered for hours.
• Tender Chicken Every Time: The pressure cooker makes the chicken fall-apart tender without overcooking.
• Perfect Consistency: The pressure naturally thickens the chili without any extra steps.

The Pressure Cooker Ingredients

This recipe is built on ingredients that work perfectly under pressure.

The Chicken
Boneless, skinless chicken thighs are ideal for pressure cooking. They stay incredibly tender and shred easily after cooking. Chicken breasts work but can become slightly dry if overcooked.

The White Beans
Great Northern beans or cannellini beans hold their shape under pressure. Add them at the beginning they absorb all the flavors during cooking.

The Green Chiles
Canned diced green chiles bring that signature white chili flavor. The pressure cooking intensifies their taste while mellowing the heat.

The Aromatics
Onion, garlic, cumin, and oregano are the foundation. Pressure cooking extracts maximum flavor from these simple ingredients.

The Creamy Element
Cream cheese added after pressure cooking creates that signature silky texture without curdling.

The Fresh Finish
Fresh lime juice, cilantro, and avocado brighten the rich, pressure-cooked flavors right before serving.

How to Make It: 15-Minute Pressure Cooker Timeline

This chili comes together faster than you can order takeout.

Step 1: Sauté the Aromatics
Set Instant Pot to SAUTÉ mode. Heat oil and cook diced onion for 3-4 minutes until softened. Add minced garlic, cumin, and oregano, cooking for 1 minute until fragrant.

Step 2: Add Chicken and Liquids
Add chicken thighs, white beans, diced green chiles, and chicken broth. Stir to combine.

Step 3: Pressure Cook
Close the lid, set valve to SEALING. Cook on HIGH pressure for 8 minutes. The Instant Pot will take about 10 minutes to come to pressure.

Step 4: Quick Release
When cooking completes, carefully perform a quick pressure release. Open the lid once pressure is fully released.

Step 5: Shred the Chicken
Remove chicken from the pot and shred with two forks. Return the shredded chicken to the pot.

Step 6: Add Creaminess
Set to SAUTÉ mode. Stir in softened cream cheese until completely melted and incorporated.

Step 7: Finish and Serve
Stir in fresh lime juice. Taste and adjust salt and pepper. Ladle into bowls and top with fresh cilantro, diced avocado, and tortilla strips.

Easy Ways to Customize Your Instant Pot Chili

This base recipe is incredibly flexible for pressure cooker adaptations.

Make It Spicier
Add diced jalapeños or a pinch of cayenne pepper before pressure cooking.

Make It Milder
Use mild green chiles and add extra cream cheese for richness without heat.

Add More Vegetables
Mix in diced bell peppers or corn before pressure cooking.

Make It Extra Creamy
Use heavy cream instead of cream cheese, or add both for ultimate richness.

Try Different Beans
Use pinto beans, navy beans, or a mix of different white beans for variety.

Add Bacon
Cook bacon in the Instant Pot on SAUTÉ mode first, then use the bacon grease to sauté the aromatics. Crumble bacon on top when serving.

Party Planning with This Instant Pot Chili

This rapid chili is perfect for last-minute gatherings. For bean-heavy variations that also work beautifully in the Instant Pot, try my white bean chicken chili for a heartier texture.

If you love extra creaminess, my cream cheese chicken chili doubles down on the silky texture with even more cheese. For a complete Mexican-inspired spread, serve this chili alongside my white chicken enchiladas.

For an Italian twist on white chicken comfort food, pair it with my white chicken lasagna soup. And for classic tomato-based chili lovers, my chicken chili crockpot offers traditional flavors with the same convenience.

Pro Tips for Instant Pot Perfection

• Deglaze the Pot: After sautéing, add a splash of broth and scrape up any browned bits. This prevents the BURN notice.
• Do Not Overfill: Keep ingredients below the MAX fill line. Overfilling prevents proper pressure buildup.
• Layer Properly: Liquids on bottom, beans and chicken on top. This ensures even cooking.
• Natural vs Quick Release: Quick release works fine for this recipe. Natural release adds 10 minutes but keeps more liquid.
• Shred Chicken While Hot: Hot chicken shreds more easily. Use two forks or a hand mixer for fastest results.
• Quality Broth Matters: Since pressure concentrates flavors, use good-quality chicken broth for best results.
• Season After Cooking: Pressure can mute flavors. Always taste and adjust salt after pressure cooking.
• Storage: Keep in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
• Freezer Friendly: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Double the Batch: This recipe doubles easily. Use the same cooking time pressure cooking time does not increase with quantity.

The Instant Pot Chili That Changed Everything

This Instant Pot White Chicken Chili is proof that pressure cooking is magic. Ten minutes of prep, 15 minutes under pressure, and you have a meal that tastes like it simmered all day. Make it once, and you will wonder how you ever lived without it.

Whether you are feeding a hungry family on a weeknight or impressing guests with your speed, this chili delivers restaurant-quality results in record time.

Instant Pot White Chicken Chili (15-Minute Pressure Cooker)

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• Author: danyrecipes
• Total Time: 25 mins
• Yield: 6-8 Servings

Print Recipe

Description

Lightning-fast white chicken chili made in the Instant Pot! Ready in 15 minutes with tender chicken, white beans, and green chiles. Tastes like it simmered all day.

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Ingredients

• 2 lbs boneless, skinless chicken thighs (or breasts)
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
• 2 cans (4 oz each) diced green chiles (mild or hot)
• 3 cups chicken broth
• 4 oz cream cheese, softened
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, diced avocado, tortilla strips for topping

Cook Mode Prevent your screen from going dark

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Instructions

1. Sauté Aromatics: Set Instant Pot to SAUTÉ mode. Heat oil and cook diced onion for 3-4 minutes until softened. Add minced garlic, cumin, and oregano, cooking for 1 minute until fragrant.
2. Add Chicken and Liquids: Add chicken thighs, white beans, diced green chiles, and chicken broth. Stir to combine.
3. Pressure Cook: Close lid, set valve to SEALING. Cook on HIGH pressure for 8 minutes. Instant Pot will take about 10 minutes to come to pressure.
4. Quick Release: When cooking completes, carefully perform quick pressure release. Open lid once pressure is fully released.
5. Shred Chicken: Remove chicken from pot and shred with two forks. Return shredded chicken to the pot.
6. Add Creaminess: Set to SAUTÉ mode. Stir in softened cream cheese until completely melted and incorporated.
7. Finish and Serve: Stir in fresh lime juice. Taste and adjust salt and pepper. Ladle into bowls and top with fresh cilantro, diced avocado, and tortilla strips.

Notes

Deglaze the Pot: After sautéing, add splash of broth and scrape up browned bits to prevent BURN notice.

Do Not Overfill: Keep ingredients below MAX fill line for proper pressure buildup.

Layer Properly: Liquids on bottom, beans and chicken on top for even cooking.

Shred While Hot: Hot chicken shreds more easily. Use two forks or hand mixer for fastest results.

Quality Broth: Pressure concentrates flavors, so use good-quality chicken broth.

Season After: Pressure can mute flavors. Always taste and adjust salt after cooking.

Storage: Refrigerate for up to 4 days. Reheat gently on stovetop or in microwave.

Freezer Friendly: Freeze for up to 3 months. Thaw overnight before reheating.

Double Batch: Doubles easily. Use same cooking time pressure time does not increase with quantity.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main Course, Soup, Stew
• Method: Pressure Cooker
• Cuisine: American, Tex-Mex

Nutrition

• Serving Size: 1.5 cups
• Calories: 340
• Sugar: 1g
• Sodium: 680mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 32g
• Cholesterol: 85mg

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