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Home » Chicken Recipes » Instant Pot Cheesy White Chicken Chili

Instant Pot Cheesy White Chicken Chili

Published: Feb 1, 2023 · Modified: Oct 30, 2023 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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This delicious, hearty cold weather meal is made with the perfect combination of white chicken chili ingredients of spices, green chilies, and jalapenos. From start to finish this cheesy chili recipe is done in about 45 minutes.

Cheesy chicken chili in a purple bowl.

Instant Pot Cheesy Chicken Chili is the perfect meal to serve on a cold winter's night! It is so delicious that you will want to serve this recipe any time of the year when you are craving a creamy bowl of chicken chili.

Enjoy the flavors of cheesy chicken chili with minimal work. Toss all the ingredients into your Instant Pot and let this handy appliance do all the work!

Cheesy chicken chili only takes 9 minutes to pressure cook. From start to finish with the time it takes to come up to pressure you will be serving a delicious white chicken chili in about 45 minutes.

Ingredients

Cheesy chicken chili ingredients measured out in individual bowls.
  • boneless skinless chicken: I like to use white meat chicken but boneless skinless chicken thighs will work also.
  • Broth or stock: I like to use chicken broth or stock when I am cooking with chicken. It adds a depth of flavor to any chicken chili or soup recipe.
  • chili vegetables: corn kernels, diced or chopped onion, fresh or pickled jalapeno peppers, canned green chiles.
  • chili beans: a white or light bean like cannellini beans, pinto beans or even great northern beans can be used to make a white chili recipe.
  • chili herbs and spices: minced garlic, ground cumin, ground oregano, white ground pepper and salt.
  • shredded cheese: I used Monterey jack cheese to make this chicken recipe but you can substitute sharp white cheddar cheese or pepper jack cheese that will add a little spicy kick.
  • my favorite chili thickener: a slurry of corn starch and water that will thicken the chili perfectly but not change the flavor.
  • optional chicken chili toppings: sour cream, more shredded cheese, Salsa Verde

Directions

Step 1 filling the Instant Pot: Place the chicken in a single layer on the bottom of the pot.

Three skinless boneless chicken breast arranged on the bottom of the Instant Pot insert.

Add the drained cannellini beans, drained corn kernels and the diced onion to the pot.

Next add the green chiles, diced jalapeños and minced garlic to the pot.

Lastly add the ground cumin, dried oregano flakes, salt and pepper.

Adding the ingredients to to the pot.
  • Step 2 combining the ingredients: Stir the ingredients together to evenly distribute and to combine so they cook evenly.
  • Step 3 Pressure cooking: Place the lid on and lock into place. Make sure the steam valve is in the closed position. Press the manual button and set the timer for 9 minutes of pressure cooking.
  • Step 4: Once the 9 minutes of pressure cooking time is finished allow a 10 minute natural release of pressure before opening.
  • Step 5: Push the steam valve to the open position and allow any remaining steam to release until the safety valves drops down. Carefully remove the pressure cooker lid. Press the cancel button to turn the Instant Pot off.
Overhead image of the cooked  chicken chili in the Instant Pot
  • Step 6 shredding the chicken: Transfer the cooked chicken to a bowl and allow to rest for 10 to 15 minutes before shredding.
Overhead image of a bowl with 3 pressure cooked chicken pieces resting.

Shred the chicken apart using two forks and return to the pot.

Shredded chicken in a white bowl.

Return the shredded chicken to the pot with the rest of the chili ingredients. Use a large spoon to mix the shredded chicken into the other chicken chili ingredients to combine.

Adding the shredded chicken to the pot with the brother and chili ingredients.
  • Step 7 thickening the chicken chili: Press the sauté button on the Instant Pot appliance.

Mix the corn starch with equal parts of cold water until the corn starch has dissolved completely. Add the cornstarch slurry to the broth and mix with a large spoon.

As the pot heats up to bring the chicken chili broth to a simmer it will start to thicken. Sauté until the broth has thickened to your liking.

Adding the corn starch slurry to the simmering chili ingredients.
  • Step 8: Add the shredded Monterey Jack cheese and sour cream to the thickened chili broth. Stir to combine.

Continue stirring until the cheese and sour cream have melted into the broth completely.

Mixing shredded cheese and sour cream into cheesy chicken chili.

Serve the cheesy Chicken Chili in a bowl and top each serving with your favorite chili topping like sour cream, shredded cheese and Salsa Verde.

Serving Suggestions

What should you add to a bowl of creamy chicken chili as a topping. You can add some delicious toppings to a bowl of chili that will take the chili flavor up a notch. Top each serving with one or more of the below chili topping suggestions.

  • sliced avocado
  • more shredded cheese
  • sour cream
  • Salsa Verde
  • hot sauce
  • fresh or pickled sliced jalapeno peppers
  • serve with crackers or some crusty bread

Recipe FAQs

How long do you cook chicken chili in the Instant Pot?

Chicken chili cooks pretty fast in the pressure cooker. You only need to cook it long enough to cook the chicken. Medium size boneless chicken breasts only takes 9 minutes to cook in the pressure cooker. It takes about 20 minutes for the pressure cooker to come to full pressure and you will natural release the steam for 15 minutes. All together from start to finish it takes about 45 minutes to make chicken chili in the Instant Pot.

What thickens white chicken chili?

A mixture of corn starch and water added to the chicken chili as it simmers will help thicken watery chili broth.

Recipe Expert Tips

  • chicken: boneless skinless white or dark chicken can be used.
  • jalapeños: I used my quick pickled jalapeños because that was what I had on hand. You can use store bough pickled jalapenos or even fresh sliced jalapeños instead.
  • ground pepper: I used ground white pepper because I like the flavor better and because this is a white chili recipe. You can substitute ground black pepper if you don't have white pepper.
  • Natural release of pressure. A natural release of pressure is when you allow the steam to slowly release without pushing the valve to open position as soon as the recipe is done cooking. You wait until the suggested time has passed before opening the pressure valve. There may still be a very small amount of steam left in the pot when you open the valve.
  • How long does it take the Instant Pot to come to pressure: how long it takes the instant pot to come to full pressure for each recipe will be different. The pressure cooking will not start until then. The amount of time it takes will depend on the recipe and how full the pot is. The fuller the pot the faster it will come to pressure and start cooking. It takes about 20 minutes for this recipe to come to pressure.
  • sour cream substitution: Sour cream is added to this chicken chili recipe to give it a creamy broth. You can also add the same amount of cream cheese to the recipe if you don't have sour cream.
A bowl of creamy cheesy white chicken chili with toppings and crackers.

Check out my other chicken chili recipe.

More Instant Pot Chicken Recipes

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Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Cheesy chicken chili in a purple bowl.

Instant Pot Cheesy White Chicken Chili

Arlene Mobley - Flour On My Face
This delicious, hearty cold weather meal is made with the perfect combination of white chicken chili ingredients of spices, green chilies, and jalapenos. Add in extra cheese and sour cream for the creamiest cheesiest bowl of chicken chili. Make it in the Instant Pot and from start to finish this cheesy chili recipe is done in about 45 minutes.
5 from 1 vote
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Cook Time 29 minutes mins
Natural Steam Release 15 minutes mins
Total Time 44 minutes mins
Course Main Dish
Cuisine American
Servings 8 Servings
Calories 489 kcal

Equipment

  • Instant Pot

Ingredients  

  • 2 lbs. boneless skinless chicken
  • 4 cups chicken broth
  • 1 can yellow corn kernels (drained)
  • 2 cans white cannellini beans (drained and rinsed)
  • 1 large white or yellow onion (peeled and chopped)
  • ¼ cup jalapeno slices (roughly chopped)
  • 2 cans green chiles (4.5 oz. )
  • 2 tablespoons minced garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon ground oregano
  • 1 teaspoon white ground pepper
  • 1 teaspoon salt
  • 8 oz shredded Monterey jack cheese
  • 1 cup sour cream
  • 3 tablespoons corn starch plus equal amounts cool water
Follow Flour On My Face on Pinterest

Instructions 

  • Place the chicken in a single layer on the bottom of the pot.
  • Add the drained cannellini beans, drained corn kernels, diced onion green chiles, diced jalapeños and minced garlic to the pot.
  • Add the ground cumin, dried oregano flakes, salt and pepper.
  • Stir the ingredients together to evenly distribute and to combine so they cook evenly.
  • Place the lid on and lock into place. Make sure the steam valve is in the closed position. Press the manual button and set the timer for 9 minutes of pressure cooking.
  • Once the 9 minutes of pressure cooking time is finished allow a 10 minute natural release of pressure before opening.
  • Push the steam valve to the open position and allow any remaining steam to release until the safety valves drops down. Carefully remove the pressure cooker lid. Press the cancel button to turn the Instant Pot off.
  • Transfer the cooked chicken to a bowl and allow to rest for 10 to 15 minutes before shredding. Shred the chicken apart using two forks and return to the pot.
  • Return the shredded chicken to the pot with the rest of the chili ingredients. Use a large spoon to mix the shredded chicken into the other chicken chili ingredients to combine.
  • Press the sauté button on the Instant Pot appliance. Mix the corn starch with equal parts of cold water until the corn starch has dissolved completely. Add the cornstarch slurry to the broth and mix with a large spoon. As the pot heats up to bring the chicken chili broth to a simmer it will start to thicken. Sauté until the broth has thickened to your liking.
  • Add the shredded Monterey Jack cheese and sour cream to the thickened chili broth. Stir to combine. Continue stirring until the cheese and sour cream have melted into the broth completely.
  • Serve the cheesy Chicken Chili in a bowl and top each serving with your favorite chili topping like sour cream, shredded cheese and Salsa Verde.

Video

Recipe Expert Tips

  • chicken: boneless skinless white or dark chicken can be used.
  • jalapeños: I used my quick pickled jalapeños because that was what I had on hand. You can use store bough pickled jalapenos or even fresh sliced jalapeños instead.
  • ground pepper: I used ground white pepper because I like the flavor better and because this is a white chili recipe. You can substitute ground black pepper if you don't have white pepper.
  • Natural release of pressure. A natural release of pressure is when you allow the steam to slowly release without pushing the valve to open position as soon as the recipe is done cooking. You wait until the suggested time has passed before opening the pressure valve. There may still be a very small amount of steam left in the pot when you open the valve.
  • How long does it take the Instant Pot to come to pressure: how long it takes the instant pot to come to full pressure for each recipe will be different. The pressure cooking will not start until then. The amount of time it takes will depend on the recipe and how full the pot is. The fuller the pot the faster it will come to pressure and start cooking. It takes about 20 minutes for this recipe to come to pressure.
  • sour cream substitution: Sour cream is added to this chicken chili recipe to give it a creamy broth. You can also add the same amount of cream cheese to the recipe if you don't have sour cream.

Nutrition

Serving: 1ServingCalories: 489kcalCarbohydrates: 40gProtein: 42gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 117mgSodium: 1420mgPotassium: 1093mgFiber: 9gSugar: 7gVitamin A: 532IUVitamin C: 14mgCalcium: 353mgIron: 5mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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