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Instant Pot White Chicken Chili Recipe

Happy New Year! One of my goals this year is to start writing more blog posts and especially writing more on recipes and sharing them. So, I decided that everything I cook in my kitchen is going to come with a blog posts. Y'all are going to love this one, especially if you love spicy foods! First off, if you're new here -- Hi! I'm Ashton. A boy mama of two, wife, online health and fitness coach and motherhood + lifestyle blogger. There isn't a lot I don't share, so if you're here you're sure to find something that you enjoy. :) Thank YOU for being here!

I should start off by saying, this is an instant pot recipe and if you don't have an instant pot -- you NEED one. You can snag one here this is the same one we have!

This recipe is super easy to make, doesn't require many ingredients and cooks quick. If you're anything like me and don't like to spend a lot of time in the kitchen and want recipes that don't require a lot of steps, this is it! Also, I am the worst when it comes to actually measuring ingredients, sometimes I do -- but most of the time I guess!


Pressure Cooker:

  • 2 raw chicken breasts (or 4 cups leftover rotisserie chicken) -- We use our canned chicken, this is one of the ingredients where you can just guess if you want! More chicken the better, for me!

  • 2 tablespoons olive oil

  • 1 yellow onion (diced)

  • 4 cloves garlic minced

  • 1 can (15 oz) white chili beans (drained and rinsed)

  • 1 can (15oz) sweet corn (drained and rinsed) -- We use our frozen sweet corn that we bag in the summer!

  • 1 can (4.5oz) diced green chiles

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried parsley

  • 1/4 teaspoon red pepper flakes (optional)

  • 1/2 teaspoon kosher salt (or to taste)

  • 1/4 teaspoon ground black pepper (or to taste)

  • 3 cups chicken broth low-sodium

  • 1 lime zested and juiced

  • 8 oz cream cheese (softened and cubed)

  • 5 jalapenos (sliced)

  • Mild Cheddar Cheese (shredded)

To be added later:

  • 1 cup light cream

  • 3 tablespoons cornstarch

  • 1/2 cup sour cream

  • 1 cup pepper jack cheese (shredded)


  • Extra cheese

  • Sour cream

  • Jalapeños

  • Corn chips

  • Chili Powder (optional)


  1. Turn on Instant Pot and select Sauté, adjust temperature to high. Add olive oil and chopped onion and minced garlic, cook stirring for 3 minutes or until softened.

  2. Turn off sauté mode.

  3. Add your chicken breasts, or shredded rotisserie chicken and the rest of the ingredients from the "Pressure Cook" list.

  4. Place the cream cheese on top of all the ingredients.

  5. Close the lid, lock it and make sure you have the valve seat to "sealing."

  6. Select Manual and input 20 minutes on the pressure cooker.

  7. Once time has passed, naturally release the pressure by turning the valve to "venting."

  8. Once the IP is fully vented, open the lid and turn the IP to Sauté Mode, on medium heat.

  9. If you used chicken breasts, at this time remove them and shred them and return to the pot.

  10. In a small cup, mix the cream and cornstarch until combined and then add the mixture to pot mixing as you add.

  11. Stir in the sour cream and shredded pepper jack cheese and cheddar cheese until melted.

  12. OPTIONAL: For more flavor, add some chili powder to put a twist on it!

  13. Turn off IP and dish yourself up a bowl.

  14. Garnish with your favorite toppings: More cheese, sour cream, jalapeños, or even corn chips or Fritos!

If you try this recipe, be sure to share it on your social media and tag me @ashtonharmelink so I can see your delicious cooking too!

I hope you enjoy, and as always, thank you for the support!



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