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Tasty, flavorful, quick, and healthy – this Cream Cheese Chicken Chili Instant Pot recipe is a perfect, quick weeknight dinner. This Instant Pot White Chicken Chili is loaded with chicken and creamy spices and will warm you and your family in the most delicious way. You’ll taste why some fans have called it Crack Chili Chicken!
We have to admit that after trying this cream cheese chicken chili in the instant pot, we may be hard-pressed to go back to normal chilli. Calling this ‘crack chicken chili’ might not be an exaggeration- it is just that tasty.
Like nearly all instant pot meals, it is fast and fairly simple, with most steps being in the dump-and-dash vein. The final steps after cooking are the real kicker and add richness and flavour that put this dish over the top.
We are a house of chilli fans. We have our favourite slow cooker standby for busy days that we usually pair with skillet cornbread or cheddar cheese bread. It is comfort food and we love it all.
But sometimes, you want to add something new to the meal plan and this white chicken chilli has made a strong case for future inclusion.
It also doesn’t hurt that it is a total comfort food dish too, perfect for the coming fall months (and/or football watching).
In addition to being fast, easy and delicious, it can also be made ahead and reheated nicely.
Have a whole crowd coming over? You can scale it up (make lots regardless – people will love it and you will love having the leftovers -if there are any).
Get creative with the toppings too – we’ve got some mainstream suggestions in the recipe, but we also think freshly air-fried corn tortilla chips, salsa fresca/verde or broiling in the bowl for a couple of minutes with some pepper jack cheese on top (like French onion soup) could be some cool future topping experiments. If you come up with your own ideas, please share in the comments! So go get cooking!
How long does this Instant Pot Cream Cheese Chicken Chili keep?
Store cooled leftovers in an air-tight sealed container in the refrigerator for 3-5 days.
Reheat in a saucepan on low heat for 15 minutes until heated through.
What are substitutions that I can make?
If you don’t have great northern beans you may substitute cannellini beans they taste very similar.
Not a cilantro fan? We feel for you – the standby of parsley works in a pinch or try Thai basil if you want to branch out a bit.
If you don’t have chicken breasts, you may substitute 4-6 chicken boneless thighs. In fact, many might even prefer the thighs as they are more flavourful.
No cream cheese? Try 1/2 cup of grated sharp cheddar or Monterey Jack with 2-3 tablespoons of full-fat sour cream. It won’t be as creamy as the cream cheese makes it, but it will be close.
Can I make this ahead of time and freeze it?
Once it completely cools, you may put the chilli in an air-tight container and freeze it for up to 3 months.
When you are ready to eat put your frozen chili into the Instant Pot and turn on the Sauté function for 5 minutes. It will warm up your soup and it will be ready in minutes!
Cream Cheese Chicken Chili Instant Pot Recipe
Prep Time: 10 minutes Bake/Cook Time: 30 minutes Total Time: 40 minutes
Serving Size: 8 bowls
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 1/2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 teaspoons coriander
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- 2 limes, juiced
- 3 cups chicken broth
- 2 – 14 ounce cans great northern beans, drained and rinsed
- 1 – 14 ounce can corn, drained
- 1 – 7 ounce can of green chilis
- 3 chicken breasts
- 1- 8 ounce package cream cheese
- 2 tablespoons cilantro, chopped
- Tortilla chips (optional for topping)
- Avocado slices (optional for garnish)
- Monterey Jack shredded cheese (optional for garnish)
- Fresh cilantro (optional for garnish)
Directions:
Sauté the onions for 3-4 minutes until soft and translucent.
Add the garlic and heat for another minute until fragrant.
Once the pin drops, carefully remove the lid.
Shred the chicken with two forks and set aside.
Cream Cheese Chicken Chili Instant Pot Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 1/2 teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 teaspoons coriander
- 2 teaspoons oregano
- 1 teaspoon smoked paprika
- 2 limes, juiced
- 3 cups chicken broth
- 2 – 14 ounce cans great northern beans, drained and rinsed
- 1 – 14 ounce can corn, drained
- 1 – 7 ounce can of green chilis
- 3 chicken breasts
- 1- 8 ounce package cream cheese
- 2 tablespoons cilantro, chopped
- Tortilla chips (optional for topping)
- Avocado slices (optional for garnish)
- Monterey Jack shredded cheese (optional for garnish)
- Fresh cilantro (optional for garnish)
Instructions
- Using your Instant Pot press the Sauté button and add the olive oil and onions. Sauté the onions for 3-4 minutes until soft and translucent. Add the garlic and heat for another minute until fragrant.
- Add the cumin, onion and garlic powder, salt, pepper, coriander, oregano, and smoked paprika and mix in with the onions. Pour in the lime juice scraping the bottom and mixing well.
- Add the chicken broth, great northern beans, corn, and green chilis. Mix well and top with the chicken breasts.
- Secure the Instant Pot lid, turn the valve to “sealing.” Turn off the Sauté mode and press the Pressure Cook or Manual Button and use the +/- button to set the timer for 12 minutes.
- Once the timer beeps, carefully turn the lever to the “venting” position and release the pressure. Once the pin drops, carefully remove the lid.
- Use tongs to remove the chicken breasts from the Instant Pot and place them on a cutting board. Shred the chicken with two forks and set aside.
- Remove one cup of the cooked chili with beans, broth, and corn and pour into a small bowl. Using an immersion blender blend the chili well until it is completely smooth.
- Pour the blended chili and the shredded chicken back into the soup and mix well. Add in the cream cheese and chopped cilantro and mix well until it is fully melted.
- Serve the chili into bowls, top with tortilla strips, Monterey Jack cheese, avocado and more cilantro.
- Enjoy!
Notes
How long does this Instant Pot Cream Cheese Chicken Chili keep?
Store cooled leftovers in an air-tight sealed container in the refrigerator for 3-5 days.
Reheat in a saucepan on low heat for 15 minutes until heated through.
What are substitutions that I can make?
If you don’t have great northern beans you may substitute cannellini beans they taste very similar.
If you don’t have chicken breasts, you may substitute 4-6 chicken thighs.
Can I make this ahead of time and freeze it?
Once it completely cools, you may put the chili in an air-tight container and freeze for up to 3 months.
When you are ready to eat put your frozen chili into the Instant Pot and turn on the Sauté function for 5 minutes. It will warm up your soup and it will be ready in minutes!
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 457Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 75mgSodium: 1205mgCarbohydrates: 39gFiber: 11gSugar: 6gProtein: 29g