This Instant Pot killer white chili is full of tender pieces of chicken, along with dried navy beans, onions, garlic, cumin, oregano, corn, cream cheese and a special ingredient that gives it tons of flavor–salsa verde. It’s an excellent, intensely flavored white chili that’s great for a party. (You can also make it in the Crockpot!)
Note: the instructions for the SLOW COOKER version are in the recipe card below

Instant Pot Killer White Chili
I know you’re going to love this white chicken chili recipe! It’s just a little different than most versions because of the addition of a jar of salsa verde. The salsa just adds a little something! I brought this recipe to our Halloween neighborhood potluck party and it was all gone by the end of the night. It’s not too spicy but it has tons of flavor! Try it out on a cool fall evening soon.
Ingredients for White Chicken Chili:
- 4 Tbsp butter–to saute the veg and add richness
- 1 cup diced celery–for an aromatic vegetable base
- 1 cup diced onion–for an aromatic vegetable base
- 1 Tbsp garlic powder–for flavor
- 1 Tbsp cumin-for flavor
- 1 1/2 tsp smoked paprika–a little smoky flavor
- 1 Tbsp dried oregano–for flavor
- 1 tsp white pepper–get the flavor without the heat or color of black pepper. You can use black pepper in the place of white pepper but I’d start with only half a teaspoon and add more if needed after it has pressure cooked.
- 5 cups water–alternatively you can use 5 cups of chicken broth in the place of water and Better than Bouillon
- 2 Tbsp Better than Bouillon Chicken Base–gives it a richer, more robust flavor than ordinary bouillons or soup stocks
- 1 pound soaked dried navy beans–you can also use canned beans. Check the FAQs below.
- 2 pounds boneless skinless chicken thighs and boneless skinless chicken breasts (a combination works well)–I used half breasts and half thighs
- 2 tsp kosher salt–for flavor
- 1 (8 oz) brick of cream cheese–to thicken the chili and give it creaminess
- 2 (15 oz) cans corn, drained–everyone loves corn!
- 1 (16 oz) jar salsa verde–I used mild Herdez brand. Adds a mild tartness without heat.
- 1 (10 oz) can Rotel (I used mild)–for just a little extra acidity, flavor and heat. Rotel is just diced tomatoes with green chiles and seasonings. You can find it next to other tomatoes in your grocery store.
- Cornstarch–to thicken the chili
How to Make Instant Pot White Chicken Chili:
Electric Pressure Cooker Instructions:
- Saute veg: Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the celery and onion and saute for about 4 minutes. Stir in the garlic powder, cumin, smoked paprika, oregano, white pepper.
- Deglaze pot: Pour in the water and scrape bottom of pot so that nothing is sticking. Add in the chicken base. Turn off Instant Pot.
- Add in ingredients: Add in the navy beans, chicken and salt.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 12 minutes. When time is up let the pot sit for 10 minute and then move valve to venting. Remove the lid.
- Shred the chicken: Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the pot.
- Add remaining ingredients and thicken: Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you’d like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the Instant Pot. Turn Instant Pot to saute setting. Once chili has thickened turn off Instant Pot.
- Finish it off: Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips.
How to Make Crockpot White Chicken Chili:
Slow Cooker Instructions (no butter needed for this version):
- Add ingredients: Add onion (mince it), celery, garlic powder, cumin, smoked paprika, oregano, white pepper, water, chicken base, navy beans, chicken and salt to slow cooker.
- Slow cook: Cover and cook on low for 8-10 hours or on high for 5-6 hours, or until beans are soft. (Every slow cooker cooks differently)
- Shred the chicken: Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the crockpot.
- Add remaining ingredients and thicken: Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you’d like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the slow cooker. Cook without the lid on high for about 20 minutes.
- Finish it off: Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips.
Tips and FAQs
- Do I have to soak the beans? Soaking the beans will give you the best results. Soaking your beans helps them cook faster and more evenly, and it can also make them easier to digest. If you add salt to the soaking water your beans will cook even faster; the salt helps break down their skins. If you forget to soak overnight you can use the quick soak method.
- How to quick soak dried beans with your Instant Pot: Add the beans and 8 cups water into the Instant Pot. Bring to a boil on the saute setting. Once the water starts to boil put on the lid. Turn Instant Pot to pressure cook setting and pressure cook for 2 minutes on high pressure. Open the valve very slowly or if it can only go full-blast in short spurts. If foam begins to exit the valve stop spurting and wait 30 seconds before you begin releasing pressure (this will give the foam time fall back down into the cooking liquid). Drain and rinse the beans under cold running water.
- Can I used canned beans? Yes you can use canned white beans. Use 58 ounces (about 3-4 cans) of canned beans. Rinse and drain them before adding them into the pot. Reduce the water amount to 3 cups and reduce the Better than Bouillon to 1 tablespoon. Pressure cook on the SOUP button for 10 minutes (this will be for cooking the chicken).
- Why do you use the soup button? The soup button helps to control the pressure and temperature so that the liquid doesn’t heavily boil and the broth remains clear. If you don’t have a soup button just use the manual/pressure cook button.
- For the last few minutes of pressure cooking time place your container of cream cheese on top of the Instant Pot. It will soften it up nicely.

- I used my 6 quart Instant Pot*. You can also make this in an 8 or 10 quart pot with no changes. For the 3 quart pot you will need to halve the recipe.
- This makes a full pot of chili! About 5 quarts or 20 cups. If you’d like you can halve the recipes. Cut all ingredients in half and keep the same cooking time. You won’t be able to double this recipe. But if you have a 10 quart pot you could probably 1.5 times the recipe.
- If you vent right away, liquid will splatter all over your counters. Use a 10 minute natural pressure release for best results or you can use a controlled release where you move the valve back and forth between venting and sealing every 20 seconds or so.

What to Serve With White Chicken Chili
We love serving chili with cornbread and sometimes a side salad. You can add pico de gallo, tortilla chips, sour cream and cilantro to the top of your chili to bulk it up and make it a meal.
Favorite Toppings for White Chicken Chili
This chili is good served on its own, but you can also add toppings to make it a little more exciting. Some ideas are:
- Shredded sharp cheddar cheese or another cheese of your choice
- Corn chips or Tortilla chips (chili cheese Fritos are really good or lime tortilla chips)
- Diced red onions
- Chopped cilantro
- Sliced pickled jalapenos
- Pico de gallo or diced tomatoes
- Chopped fresh cilantro
- Dollop of sour cream
- Diced avocados
- Squeeze of fresh lime
Storing, Reheating and Freezer Meal
Storing: Store in an airtight container in the refrigerator for up to 5 days. Or freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating. A ziplock freezer bag lays flat and takes up minimal room in your freezer.
Reheating: Reheat in a pot on the stove or in your Instant Pot on the saute (less) setting. Stir every few minutes until warmed through.
Freezer Meal: You can make this as a crockpot freezer meal. Add onion, celery, garlic powder, cumin, smoked paprika, oregano, white pepper, water, chicken base, navy beans, chicken and salt to a zipper freezer bag and freeze. Thaw in the fridge overnight or at least until thawed enough to be manipulated. Add contents to a slow cooker. Cover and cook on low for 8-10 hours. After that, follow along with step 3 under crockpot instructions.
More Great Chili Recipes!
Instant Pot Crack Sausage Chili
Slow Cooker Nacho Mama’s Chili
Instant Pot/Slow Cooker Cincinnati Chili
Slow Cooker Pepperoni Pizza Chili
Slow Cooker Healthy Turkey Lentil Chili

Want More Tried And True Instant Pot Recipes?
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Instant Pot Killer White Chili
- Prep Time: 15 minutes
- Cook Time: 12 minutes (plus 10 minute NPR)
- Total Time: 27 minutes
- Yield: 12 servings (makes about 5 quarts) 1x
Description
This Instant Pot killer white chili is full of tender pieces of chicken, along with dried navy beans, onions, garlic, cumin, oregano, cream cheese and a special ingredient that gives it tons of flavor–salsa verde. It’s an excellent, intensely flavored white chili that’s great for a party.
Ingredients
- 4 Tbsp butter
- 1 cup diced celery
- 1 cup diced onion
- 1 Tbsp garlic powder
- 1 Tbsp cumin
- 1 1/2 tsp smoked paprika
- 1 Tbsp dried oregano
- 1 tsp white pepper
- 5 cups water
- 2 Tbsp Better than Bouillon Chicken Base
- 1 pound soaked dried navy beans (see note)
- 2 pounds boneless skinless chicken thighs and breasts (a combination works well)
- 2 tsp kosher salt
- 1 (8 oz) brick of cream cheese
- 2 (15 oz) cans corn, drained
- 1 (16 oz) jar salsa verde (I used mild Herdez brand)
- 1 (10 oz) can Rotel (I used mild)
- Cornstarch
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the celery and onion and saute for about 4 minutes. Stir in the garlic powder, cumin, smoked paprika, oregano, white pepper.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Add in the chicken base. Turn off Instant Pot.
- Add in the navy beans, chicken and salt.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 12 minutes. When time is up let the pot sit for 10 minute and then move valve to venting. Remove the lid.
- Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the pot.
- Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you’d like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the Instant Pot. Turn Instant Pot to saute setting. Once chili has thickened turn off Instant Pot.
- Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips.
Slow Cooker Instructions:
- Add onion, celery, garlic powder, cumin, smoked paprika, oregano, white pepper, water, chicken base, navy beans, chicken and salt to slow cooker
- Cover and cook on low for 8-10 hours or on high for 5-6 hours, or until beans are soft. (Every slow cooker cooks differently)
- Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the crockpot.
- Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you’d like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the slow cooker. Cook without the lid on high for about 20 minutes.
- Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips.
Notes
Soak the beans overnight in plenty of water and 2 tsp of salt, then rinse and drain them before adding into the Instant Pot. If you forget to soak overnight you can do a “quick soak.” Quick soak method: Add the beans and 8 cups water into the Instant Pot. Bring to a boil on the saute setting. Once the water starts to boil put on the lid. Turn Instant Pot to pressure cook setting and pressure cook for 2 minutes on high pressure. Open the valve very slowly or if it can only go full-blast in short spurts. If foam begins to exit the valve stop spurting and wait 30 seconds before you begin releasing pressure (this will give the foam time fall back down into the cooking liquid). Drain and rinse the beans under cold running water.
This makes a full pot of chili! If you’d like you can halve the recipes. Cut all ingredients in half and keep the same cooking time.
- Category: Soup
- Method: Instant Pot or Slow Cooker

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Excellent recipe. I shared it with my sister-in-law. I did the IP version, and she used her slow cooker. Making the recipe again now.
★★★★★
Thanks so much for the 5 stars Rie!
Hubby and I both LOVED!! Thanks!!
Thanks for the review Debbie! I’m glad you both liked it 🙂
If I am making this without beans (not a fan of beans) what cooking time and method should I use? Thanks in advance!
I would reduce the liquid to 4 cups instead of 5 cups. I would also use less salt (start with half as much and then add more if needed) since there are no beans to soak up the salt. Use the same cooking time listed.
Absolutely delicious!!
Did the IP bean soak and then used the IP right away to put this batch of chili together. So tasty.
Another winner dinner, thanks Karen!
★★★★★
Thanks so much Heather!
Karen, I’ve made close to 100 of your recipes and wholeheartedly agree that this is one of your best. I made it last Sunday with some boxed cornbread mix “doctored up” with sour cream and honey. So delicious. Also, your chocolate chip cookie recipe is fantastic!
★★★★★
Thank you so much Kerry! I do love this recipe and you can’t go wrong with chocolate chip cookies!!!
THE BEST white chili you’ll ever make! The salsa verde is the key!
★★★★★
A million thanks!!
I made this today and I love it! Easily the best white chicken chili recipe I’ve tried. I used all the ingredients as written except I omitted the oregano because I don’t like it. I made it in my pressure cooker. The only issue I had is that the chicken and the beans were nowhere near done in the 12 minute cooking time. I ended up having to pressure cook it for an additional 15 minutes. I think next time I’ll make it in the Crock Pot and just put it on really early in the morning. But I loved it!
★★★★★
Interesting about the beans. Were they not soaked?
Just made this for lunch and you are right, it is killer!! This is absolutely my favorite IP recipe now!
★★★★★
Wow! What a compliment! Thank you.
If I cut the chicken into chunks before cooking, would I cut the cooking time down and by how much? I’m soooo looking forward to making this! I bought all the ingredients today! 😁
If you’re using dried beans you’ll still need the longer time. If you aren’t using dried beans you can use a 5 minute time.
I made it in the crockpot. Omg so good! Thank you!
★★★★★
So glad to hear you enjoyed it! Thanks for coming back to give it 5 stars. I appreciate it.
Hubby and a friend really liked this. I used 6 boneless thighs and 2 boneless breasts but all of the other ingredients stayed the same. It was really meaty and very delicious. I used mild Rotel and mild Salsa Verde. There was a good amount of heat for me.
★★★★★
Thanks for the 5 stars Judi!
What of my Power Quick Pot doesnt have a soup button? 😬
Just use pressure cook
I’m making this tomorrow and kind of a silly question but do I need 2 pounds each of chicken breast and thighs or just 2 pounds chicken total?
It’s just 2 pounds total
I made this today and it was fantastic! Made mostly as written with the exception of using two cans of (rinsed & drained) white chili beans, and halving the recipe for my 3 qt. IP Mini. Another 365 winner that proved quite popular with picky eaters Thanks, Karen!
P.S. Noted food writer Melissa Clark of the New York Times Cooking section wrote a column on looking back at her 5 years of using Instant Pot pressure cookers. In the comments section, a few folks asked about IP cookbooks and I obliged them by posting the links to your website and book, along with an enthusiastic endorsement. Hope you see a bit of uptick in your business!
https://www.nytimes.com/2021/10/22/dining/instant-pot-recipes-wisdom.html
★★★★★
Oh gosh that is so nice to hear. Thank you for sharing!
If I am using slower cooker (not instant pot) and canned Navy beans, should I reduce the water to 3 cups per the Instapot-focused FAQ on canned beans, or should I stick to the 5 cups in the main recipe? Thanks so much if anyone can help!
I would do the 3 cups!
Made this recipe tonight – we loved it! There are some extra steps, like soaking the beans and chopping the onion & celery, but final product is totally worth the effort! I love that I could control the amount of salt; I used salt-free chicken broth and added salt to taste. So darn delicious…This might be my new favorite instant pot recipe! Thank you Karen!
★★★★★
So glad you liked it Bonnie! Thanks for the 5 stars.
I want to use rotisserie chicken for this … what is the cook time? Also, I’m using canned beans
For canned beans and rotisserie chicken I would use soup button for 3 minutes with a 10 minute natural pressure release.
I wanna make this, but I don’t like beans. You think mushrooms would be an OK replacement?
Yes but I would cut down on the liquid to 4 cups of water since the mushrooms will release moisture.
I have made your other white chicken chili recipe …the one you say will win chili cook offs I’m making for a potluck and dont know which one to make
Both are so good!!