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white chicken chili in a bowl with jalepenos, cheese and avocado on top with a spoon

30-Minute Creamy Instant Pot White Chicken Chili

  • Author: Laney Schwartz
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican Inspired


This Instant Pot White Chicken Chili is done in 30 minutes in the Instant Pot with juicy, tender chicken and a creamy finish. It’s one our favorite Instant Pot recipes and makes for a great quick and easy weeknight meal, and even better leftovers!



For the Chili:

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 poblano pepper (or green bell pepper), diced
  • 4 garlic cloves, minced
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons cumin
  • 2 cans cannellini beans, rinsed and drained
  • 1 (4 oz) can diced green chilis
  • 2 cups frozen corn
  • 1 ½ cups low sodium chicken stock
  • 1 cup full fat greek yogurt
  • 1 lime 

Optional Toppings:

  • Fresh chopped cilantro
  • Avocado
  • Chips


  1. Turn on the sauté button on the Instant Pot and let it preheat for 2-3 minutes. Add the oil, onion, diced pepper and a pinch of salt. Cook for 2-3 minutes. Add the garlic and cook for another minute.
    onion and green pepper diced in an instant pot
  2. Press cancel to turn off the sauté function and add the chicken, salt, garlic powder and cumin. Add the beans, green chilis, corn and chicken stock and stir to combine.
    soup in an instant pot
  3. Cover and cook on high pressure for 15 minutes. Release pressure and remove chicken to shred.
  4. If you want a thicker soup, remove a small amount of the bean mixture and puree, then add it back into the soup. You can also use an immersion blender directly in the Instant Pot for a few seconds to blend slightly.
  5. Add the shredded chicken back into the soup along with the greek yogurt. Squeeze in the juice from 1 lime and top with desired toppings!