This creamy instant pot white chicken chili is one of those recipes that checks all the boxes for a busy weeknight dinner. It's hearty, comforting, and comes together with simple ingredients you probably already have on hand in about 25 minutes from start to finish. Instead of relying on cream or cheese, this chili gets its richness from blended beans, making it naturally creamy while staying completely dairy-free. It's perfect for busy weeknights, freezer stashes, and reheating for lunch the next day.
This creamy white chicken chili is one of those meals I make on repeat once the colder months roll in. It's hearty, comforting, and easy enough for busy weeknights, with tender chicken, fresh vegetables, and warming spices in every bowl. My go-to trick for keeping it creamy without any dairy is a can of full-fat coconut cream, which gives the chili richness without weighing it down. I've tested plenty of chili recipes over the years, and since beans aren't a favorite in my house, this version skips them completely while still delivering big flavor. When I'm in the mood to switch things up, I also love my Creamy Chicken Taco Soup for something lighter, or my Easy Beef Chili when I want a classic, bean-filled option.
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Ingredients
See the recipe card below for quantities and remaining ingredients.
Instructions
Step 1: Heat olive oil in the Instant Pot by turning on the sauté function. Add the diced onion and green bell pepper and cook until translucent. Turn off the pot. Next, add the chicken thighs to the pot along with minced garlic. Pour in the chicken broth and add in the spices, salsa verde, and green chiles.
Step 2: Close the lid on the Instant Pot, set the vent to seal and pressure cook on high for 20 minutes. Allow the pressure to naturally release for a few minutes then carefully switch the valve to release the remaining pressure.
Step 3: Remove the chicken thighs and shred with two forks. Add the chicken back to the pot along with the coconut cream.
Step 4: Set the Instant Pot to sauté and bring the chili to a slight simmer. Once it starts simmering, hit cancel. Serve with a dollop of sour cream and tortilla strips and enjoy!
⏲️Stovetop White Chicken Chili
- Heat olive oil in a large pot or Dutch Oven over medium heat. Add the diced onion and green pepper and cook for about 5 minutes, stirring frequently.
- Add in the garlic cloves, salt, black pepper and spices.
- Pour in the can of green chiles, jar of salsa and chicken broth. Mix to combine.
- Add the chicken breasts to the pan. Cover the pot, bring to a slow boil, turn the heat down to medium-low and simmer for 20 minutes.
- Remove chicken from the pot and shred with two forks, add it back to the pan and cook for another 10 minutes.
- Stir in the coconut cream and cook for 2 more minutes.
Chef Tips
- Blend part of the chili for creaminess, not all of it. I like to scoop out about 1 to 2 cups and blend it, then stir it back in. Blending everything can make the chili too thick and pasty instead of creamy.
- Use full-fat coconut cream, not carton coconut milk. This recipe really relies on the richness from coconut cream. Light or carton-style coconut milk will make the chili thinner and less satisfying.
- Add the coconut cream at the end. Stir it in after pressure cooking so it stays smooth and doesn't separate. I've learned the hard way that adding it too early can dull the flavor.
- Adjust the thickness before serving. If the chili is thicker than you like, stir in a splash of broth. If it's thinner than expected, let it simmer uncovered for a few minutes or blend a little more of it until it reaches the texture you want.
Serving
I love serving this creamy instant pot white chicken chili with something warm and comforting on the side, especially when it's cold outside. A slice of my Jiffy Jalapeño Cornbread is perfect for soaking up every last bit of the creamy broth and adds just the right amount of heat. I'll usually set out toppings like sliced avocado, fresh cilantro, green onions, or tortilla strips and let everyone customize their own bowl. This chili works just as well for a cozy family dinner as it does for casual entertaining, and it always disappears fast.
Storage & Reheating
Fridge: Store leftover creamy dairy-free white chicken chili in an airtight container in the refrigerator for up to 4 days.
Freezer: This chili also freezes well for up to 3 months, making it a great option for meal prep or stocking the freezer for busy nights.
Reheating: The chili will thicken as it sits, which is completely normal, especially with the blended beans. When reheating, warm it gently on the stovetop or in the microwave and add a splash of broth as needed to loosen it back up.
More Chili & Soup Recipes
- Easy Creamy Chicken and Rice Soup in 30 Minutes35 Minutes
- Slow Cooker Irish Beef Stew6 Hours 30 Minutes
- Thai Green Curry Meatball Soup35 Minutes
- Roasted Tomato Soup45 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Instant Pot White Chicken Chili
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 green pepper, diced
- 2 garlic cloves, minced
- ½-1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon chili powder
- 1 (7 ounce) can green chiles
- 1 (16 ounce) can salsa verde
- 2 cups chicken broth
- 1 pound chicken breasts
- ½ cup unsweetened coconut cream or the hard part on top of a can of coconut milk, I recommend Thai Kitchen or Whole Foods 365 brand
Instructions
- Heat olive oil in the Instant Pot by turning on the sauté function. Add the diced onion and green bell pepper and cook until translucent. Next, add the chicken to the pot along with minced garlic. Pour in the chicken broth and add in the spices, salsa verde, and green chiles.1 tablespoon olive oil, 1 yellow onion, 1 green pepper, 2 garlic cloves, ½-1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon cumin, ½ teaspoon paprika, 1 teaspoon chili powder, 1 (7 ounce) can green chiles, 1 (16 ounce) can salsa verde, 1 pound chicken breasts, 2 cups chicken broth
- Close the lid on the Instant Pot, set the vent to seal and pressure cook on high for 20 minutes. Allow the pressure to naturally release for a few minutes then carefully switch the valve to release the remaining pressure.
- Remove the chicken thighs and shred with two forks. Add the chicken back to the pot along with the heavy cream or coconut milk.½ cup unsweetened coconut cream or the hard part on top of a can of coconut milk
- Set the Instant Pot to sauté and bring the soup to a slight simmer. Once the soup starts simmering, hit cancel. Serve with a dollop of sour cream and tortilla strips and enjoy!
Sarah's Tips
- Chicken options: I usually use chicken breasts, but boneless skinless thighs work just as well and stay extra tender.
- Heat level: This chili is mild as written. If you like more heat, add a pinch of cayenne or extra green chiles.
- Bean-free by choice: This recipe skips beans because they're not a favorite in my house, but you can add white beans if you prefer a more traditional chili.
Emily H says
First soup recipe I’ve tried and it was So easy and so delicious!! Can’t wait to make it again !!
Sarah Holt says
Hi Emily, thank you for the kind words. I'm so happy you enjoyed it! 🙂