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Instant Pot White Chicken Chili with Corn

A close-up of a white bowl filled with creamy Instant Pot White Chicken Chili with Corn and white beans.
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Make a simple, flavorful white chicken chili using your electric pressure cooker. This recipe features tender chicken, white beans, and sweet corn.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 cup frozen or canned corn, drained if canned
  • 4 ounces cream cheese, cut into cubes

Instructions

  1. Set your Instant Pot to Sauté mode. Add olive oil. When hot, add the chopped onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute more until fragrant. Press Cancel.
  2. Place the chicken breasts into the Instant Pot liner.
  3. Add the diced green chilies, cumin, oregano, salt, and pepper over the chicken. Pour the chicken broth over the ingredients. Do not stir excessively.
  4. Secure the lid and set the valve to Sealing. Select Manual or Pressure Cook on High Pressure for 10 minutes.
  5. When the cooking time finishes, allow a Natural Pressure Release (NPR) for 10 minutes. After 10 minutes, carefully switch the valve to Venting to release any remaining pressure (Quick Release).
  6. Open the lid. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
  7. Stir in the cannellini beans, great northern beans, and corn. Set the Instant Pot to Sauté mode (Low).
  8. Add the cubed cream cheese. Stir gently until the cream cheese is fully melted and the chili is creamy. Do not let it boil once the cream cheese is added.
  9. Serve hot with your choice of toppings.

Notes

  • For a thicker chili, remove about 1 cup of the liquid and beans before adding the cream cheese, mash them, and stir the mixture back into the pot.
  • You can substitute Great Northern beans entirely with Cannellini beans or Great White Beans.
  • Toppings that work well include shredded Monterey Jack cheese, fresh cilantro, or a dollop of sour cream.

Nutrition

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