There is nothing that hits just the right note on a chilly winter evening like a steaming hot bowl of chili. While traditional red chili, packed with beef, tomatoes, and hot spices, is always a favorite, you may want to try white chicken chili. This heavenly, creamy substitute skips the traditional ingredients for shredded chicken that’s cooked until soft, green chiles, and a silky-smooth broth that is rich but not cumbersome.
Best of all, the Instant Pot makes this white chicken chili take much less time than its stovetop equivalent. No standing guard over a simmering pot for hours—just a quick sauté, simple ingredients, and the press of a button. The reward? A restaurant-quality chili with the slow-cooked all-day taste.
Whether you’re feeding a crowd on game day, prepping meals for a busy week, or just craving something cozy, this recipe is a winner. Let’s dive into why you’ll love it, how it compares to classic red chili, and all the tips and tricks to make it perfect every time.
Why This Instant Pot White Chicken Chili Is a Must-Try
1. It’s Ridiculously Easy (Seriously, Anyone Can Make It)
Those hours of cooking a pot on the back burner are over. Instant Pot takes care of everything. Here’s the scoop:
- Sauté onions and spices (5 minutes).
- Put in chicken, beans, and broth.
- Press a button and walk away.
- Shred the chicken, mix in sour cream and cilantro, and voilà—dinner is served.
No fussy steps, no cleanup. Even a beginner cook can’t get this wrong.
2. Creamy, Dreamy, and Just the Right Amount of Rich
White chili is differentiated from ordinary tomato-based chilis by its smooth, velvety texture. Instead of heavy cream or cream cheese (which puffs it up), this recipe uses a light coating of flour as a thickener and sour cream as a tangy creaminess addition. The result is a chili that is:
- Velvety without being gloppy.
- Comforting without being heavy.
- Packed with flavor without being too rich.
It’s the kind of dish that just makes you feel like you’re getting a big hug—perfect for sick days, cold evenings, or really just whenever you can use a little comfort.
3. Totally Customizable (Make It Yours!)
One of the best things about this recipe? You can make it your own. Here’s how:
- Protein substitution: Swap chicken breasts with leaner meat or thighs for extra juiciness.
- Spice factor: Keep it light with green chiles or kick it up with chopped jalapeños.
- More veggies? Throw in corn, bell peppers, or spinach.
- Toppings galore: Avocado, cheese, lime, cilantro—go for it!
No matter your preference—mild, spicy, full of extras, or straightforward—the chili fits your taste buds.
White Chili vs. Red Chili: What’s the Difference?
If all you’ve ever had is plain beef chili, white chili might seem a little out of place at first. But we promise you, once you’ve tried it, you’ll see why it’s equally well-loved. Here’s the rundown:
White Chicken Chili
- Base: Cream-based, broth-based (typically chicken stock + dairy like sour cream).
- Protein: Chicken (breasts or thighs).
- Flavor profile: Mild, slightly tangy, herbal (thanks to cumin and oregano).
- Texture: Silky, velvety, rich but not weighty.
- Best for: When you want something lighter but still comfort food.
Old-Fashioned Red Chili
- Base: Tomato-based (typically with beef broth).
- Protein: Ground beef or chunks of stew meat.
- Flavor profile: Richer, smokier, sometimes sweeter, and frequently hotter.
- Texture: Thicker, chunkier, and fuller.
- Best for: When you want bold, meaty, stick-to-your-ribs chili.
Which is better? It depends on your mood! Red chili is full and spicy, while white chili is rich and gentle. Both are great—just different.
Tips & Tricks for the Best White Chicken Chili
Need a promise your chili will always turn out perfectly? Use these pro tips:
✔ Use High-Quality Chicken Stock
Since the broth has so much to do with flavor, skip the super-salty canned stuff. Instead, use:
- Low-sodium pre-made stock (so you control the salt).
- Homemade stock (if you happen to have it—on another level of flavor!).
✔ Make It Lighter (If You Want)
Love the creaminess but counting calories? Replace:
- Sour cream → plain Greek yogurt (same tang, less fat).
- Heavy cream → a splash of half-and-half.
✔ Spice It Up (Or Keep It Mild)
- For heat: Chopped jalapeños (seeds included = spicier).
- For smokiness: A sprinkle of smoked paprika works magic.
- For more flavor depth: A squeeze of lime juice near the finish makes it zippier.
✔ Size Adjustment (For Larger or Smaller Quantities)
- Doubling? Use an 8-qt Instant Pot and keep below the maximum fill line.
- Halving? Reduce cook time to 10 minutes (instead of 12).
✔ Don’t Skip Toppings!
The best toppings turn this chili into amazing. Try:
- Creamy: Avocado, sour cream, shredded cheese.
- Fresh: Cilantro, lime wedges, diced tomatoes.
- Crunchy: Tortilla strips, crushed chips.
✔ Freeze Like a Pro
This chili is great for meal prep, but:
- Freeze WITHOUT adding sour cream (add fresh when reheating).
- Refrigerate or freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Equipment
Instant Pot
Ingredients
2 pounds boneless, skinless chicken thighs or chicken breasts
Kosher salt and freshly ground black pepper to taste
1 tablespoon canola oil
1 small onion diced
3 cloves garlic minced
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 cup restaurant-style salsa
½ cup Mexican beer such as Modelo*
For serving
Tortillas flour or corn
Pico de gallo
Sliced avocado
Sliced jalapeños
Instructions
- Place a 6-qt Instant Pot on the high saute setting.
- Season chicken with 1 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat canola oil; in batches, add chicken and cook until golden brown, about 3-4 minutes per side; set aside.
- Add onion, and cook, stirring often, until translucent, about 2-3 minutes. Stir in garlic, chipotle chili powder, cumin and oregano until fragrant, about 1 minute.
- Stir in salsa and beer, scraping any browned bits from the bottom of the pot.
- Add chicken back to the pot and toss gently to mix.
- Choose manual mode; close pressure valve and set pressure to high. For chicken thighs, set 8 minutes; for chicken breasts, set 13 minutes. After cooking is complete, quick-release pressure following manufacturer’s instructions.
- Transfer chicken from the Instant Pot® to a bowl and shred with two forks; season with salt and pepper, to taste, if necessary.
- Serve hot in tortillas with chosen toppings.
What to Serve with White Chicken Chili
While this chili is a complete meal in itself, having it served with some complementary sides makes it all the more tastier. Some great pairings are listed below:
- Mexican Corn Dip (Esquites) – Cheesy, creamy, with a hint of lime.
- Easy No-Knead Bread – A great way to mop up every last bit of creamy broth.
- Easy Taco Salad – A crunchy, light foil for the rich chili.
- Creamy Chorizo Queso – Because a little (okay, a lot) of extra cheese never hurts.
- Mexican Street Corn (Elote) – Chili + grilled corn = heavenly combination.
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts are okay, but thighs stay juicy because they have more fat.
What are the best toppings?
- Classic: Shredded cheese, sour cream, cilantro.
- Fresh: Diced avocado, lime wedges, green onions.
- Crunchy: Tortilla strips, crushed chips.
Can I make this dairy-free?
Yes! Substitute sour cream with coconut cream or just leave it out.
Leftover Shelf Life:
- Fridge: 3–4 days in a sealed container.
- Freezer: Up to 3 months (sour cream-free).
Can I make this on the stovetop or slow cooker?
- Stovetop: Simmer for 30–40 minutes or until chicken is cooked.
- Slow cooker: Low 6–8 hours or High 3–4 hours.
Final Thoughts: Why This Recipe Is a Keeper
This Instant Pot White Chicken Chili is more than just a recipe—it’s a weeknight lifesaver, a crowd-pleasing dish, and a comfort food classic all in one. With its creamy texture, customizable flavors, and effortless cooking method, it’s the kind of meal you’ll come back to again and again.
Whether you’re serving it at a party, meal prepping for the week, or just treating yourself to a cozy night in, this chili delivers every time. So grab your Instant Pot, pile on those toppings, and get ready to fall in love with white chili!
