Instant Pot White Chicken Chili With Black Beans – Cozy, Creamy, and Fast

White chicken chili is the kind of comfort food that quietly wins everyone over. It’s creamy without being heavy, mildly spiced, and full of hearty beans and tender chicken. Making it in the Instant Pot means dinner is on the table fast, with minimal effort and minimal dishes.

This version adds black beans for extra texture and color, plus a gentle chili heat that’s easy to adjust. Keep it simple for a weeknight or dress it up with toppings for a crowd-pleasing bowl.

What Makes This Recipe So Good

• Quick and hands-off: The Instant Pot does the work, making prep and cleanup easy.
• Creamy but light: A touch of cream cheese and yogurt adds richness without feeling heavy.
• Balanced flavor: Green chiles, cumin, and coriander bring warmth without overwhelming heat.
• Hearty and satisfying: Chicken, black beans, and white beans make it filling enough for a complete meal.
• Flexible: Use fresh or frozen chicken, canned or homemade broth, and adjust spice to taste.

Shopping List

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• Onion: 1 medium yellow onion, diced
• Garlic: 4 cloves, minced
• Green chiles: 1 (4-ounce) can diced mild green chiles
• Black beans: 1 (15-ounce) can, drained and rinsed
• White beans: 1 (15-ounce) can cannellini or great northern beans, drained and rinsed
• Corn: 1 cup frozen or canned (drained)
• Chicken broth: 3 cups low-sodium chicken broth
• Cream cheese: 4 ounces, softened and cubed
• Plain Greek yogurt or sour cream: 1/2 cup
• Lime: 1 lime (zest and juice)
• Cilantro: A small handful, chopped
• Spices: 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon chili powder, 1/2 teaspoon dried oregano
• Salt and black pepper: To taste
• Olive oil or avocado oil: 1 tablespoon
• Optional toppings: Shredded Monterey Jack or pepper jack, avocado, crushed tortilla chips, sliced jalapeño, extra cilantro

How to Make It

1. Sauté aromatics: Set the Instant Pot to Sauté (Normal). Add oil, then the diced onion.

   Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

2. Layer ingredients: Add cumin, coriander, chili powder, oregano, salt, and pepper. Stir briefly.

   Pour in a splash of broth and scrape up any browned bits to prevent a burn warning.

3. Add the base: Add chicken, remaining broth, green chiles, black beans, white beans, and corn. Do not add dairy yet.
4. Pressure cook: Lock the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes (15 minutes if using large chicken breasts; 18 minutes if using frozen).
5. Natural release: Allow a 10-minute natural release, then quick release any remaining pressure.

   Open the lid carefully.

6. Shred the chicken: Transfer the chicken to a bowl and shred with two forks. Return it to the pot.
7. Make it creamy: Switch to Sauté (Low). Stir in the cream cheese until melted and smooth.

   Turn off the heat and whisk in the Greek yogurt or sour cream to prevent curdling.

8. Brighten: Stir in lime zest and juice. Taste and adjust salt and pepper. If you want it thicker, mash some beans against the side of the pot or simmer a few extra minutes.
9. Serve: Ladle into bowls and top with cheese, avocado, cilantro, jalapeño, and tortilla chips as desired.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in airtight containers for up to 4 days.
• Freezing: Freeze without the yogurt and fresh toppings for best texture.

  Portion into freezer-safe containers and freeze up to 3 months. Stir in yogurt after reheating.

• Reheating: Warm gently on the stove over low heat or in the microwave at 50–70% power, stirring occasionally. Add a splash of broth if it thickens.
• Make-ahead tips: Chop onion and garlic in advance, and measure spices into a small jar.

  You can also cook and shred the chicken ahead and add at the end.

Health Benefits

• Lean protein: Chicken provides satisfying protein for muscle support and steady energy.
• Fiber-rich beans: Black and white beans add fiber that supports digestion and helps you feel full longer.
• Nutrient variety: Beans and corn bring B vitamins, potassium, and antioxidants; lime and cilantro add freshness and vitamin C.
• Lighter creaminess: Using Greek yogurt reduces saturated fat compared to heavy cream, while still delivering a creamy finish.
• Balanced meal: Protein, fiber, and carbs come together in one bowl, especially if you add avocado for healthy fats.

Pitfalls to Watch Out For

• Burn warning: Always deglaze the pot after sautéing. Scrape up every browned bit before pressure cooking.
• Curdled dairy: Add cream cheese first, melt it fully, then turn off the heat and stir in yogurt or sour cream.
• Underseasoning: Beans and dairy mute flavors. Taste and adjust salt, lime, and spices at the end.
• Too thin or too thick: Mash beans or simmer to thicken.

  Add a splash of broth to loosen if needed.

• Overcooked chicken: Stick to the timing and use natural release for 10 minutes to keep chicken tender.

Recipe Variations

• Rotisserie shortcut: Stir in shredded rotisserie chicken after pressure cooking. Simmer 3–5 minutes to meld flavors.
• Extra veggies: Add diced bell pepper or zucchini with the onion, or stir in baby spinach at the end until wilted.
• Spicy version: Use hot green chiles, add a minced jalapeño with the onion, or finish with a dash of hot sauce.
• Dairy-free: Replace cream cheese and yogurt with coconut milk or a dairy-free cream cheese. Add a little nutritional yeast for depth.
• Bean swap: Use pinto beans or all white beans if you prefer.

  Chickpeas also work, though they stay firmer.

• Thighs vs. breasts: Chicken thighs are more forgiving and stay juicy; breasts are leaner and cook a bit faster.
• Corn-free: Skip the corn and add diced potatoes before pressure cooking for a different texture.

FAQ

Can I make this on the stovetop?

Yes. Sauté the onion and garlic in a large pot, add spices, then add broth, chicken, beans, chiles, and corn. Simmer covered for 20–25 minutes until chicken is cooked through, shred it, then stir in cream cheese and yogurt off the heat.

Can I use frozen chicken?

Yes.

Increase pressure cook time to about 18 minutes for average frozen breasts or thighs. Ensure pieces are separated and not one large frozen block. Check that the chicken reaches 165°F internally.

How do I thicken the chili without dairy?

Mash some of the beans with a ladle against the pot, or whisk 1 tablespoon cornstarch into a little broth and simmer until thickened.

You can also blend a cup of the chili and stir it back in.

Is this freezer-friendly?

It freezes well if you leave out the yogurt. Add the yogurt after reheating so the texture stays smooth. Freeze in single servings for quick lunches.

What toppings go best with white chicken chili?

Great options include shredded jack cheese, avocado, cilantro, sliced jalapeño, lime wedges, red onion, and crushed tortilla chips.

Pick two or three to keep it balanced.

How can I make it lighter?

Use chicken breasts, low-fat Greek yogurt, and skip the cheese topping. Add extra veggies like zucchini or spinach for volume and nutrients.

What if my Instant Pot says “Burn”?

Cancel, quick release, and open the lid. Stir, add 1/2 cup broth, and scrape the bottom clean.

Reseal and continue cooking.

Final Thoughts

This Instant Pot white chicken chili with black beans is a reliable, cozy meal that fits weeknights, game days, and everything in between. It’s creamy, satisfying, and easy to customize for your crowd. Keep the ingredients on hand, and you’ll have a fast, comforting dinner ready whenever you need it.

A squeeze of lime and a handful of crunchy toppings turn a simple pot of chili into something special. Enjoy leftovers for an even better bowl the next day.