Instant Pot Creamy White Chicken Chili

This is the ultimate stand-out entry at your next chili cook-off or chili potluck. Woot! After testing dozens of white chili formulas, this is the chili recipe that has everyone coming back for more…and everyone asking for the recipe! And with an Instant Pot (get yours here:, it couldn’t be easier.

Don’t be intimidated by the long-ish ingredient list. This recipe actually comes together really easily, with limited hands-on time. The only patience required is making sure you cook for at least 3-5 minutes in step 9 so the flour is fully cooked and thickened.

This makes a mild but flavorful and creamy chili. Want to amp up the heat? Double the chili powder and/or add 1/2 tsp of cayenne before cooking. Caliente! But whatever heat level you choose, this one-pot wonder is sure to make it into your regular dinner rotation as well as your top potluck list.

Pro Tip: Don’t be afraid of the diced green chiles. These chiles are very mild, but give a richness of flavor that really takes this dish over the top. They add very little heat and even your pickiest eaters won’t be able to pick them out of the finished product.

This is the chili recipe that has everyone coming back for more…and everyone asking for the recipe!


  • 2 tsp olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 2 lbs boneless skinless chicken thighs
  • 2 15 oz cans cannellini beans (or other canned white beans), drained and rinsed
  • 8 oz can chopped green chiles
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup butter
  • 6 tbsp flour
  • 1 1/2 cups milk, warmed
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • Chopped cilantro for garnish (optional)
  • Shredded Monterey jack cheese for garnish (optional)


  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add chicken, beans, chiles, chili powder, cumin, salt and pepper and stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
  9. In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
  10. Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
  11. Serve hot topped with cilantro and shredded cheese (optional).

*The MANUAL and PRESSURE COOK buttons are interchangeable.