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Pressure Cooker White Chicken Chili

  • Author: Jessie
  • Total Time: 1 hour
  • Yield: 6-8 1x


Pressure Cooker White Chicken Chili is made from frozen chicken breasts, hearty white beans, and creamy cheesy goodness.


  • 1lb boneless skinless chicken breasts (I use frozen)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups chicken broth (affiliate)
  • 2 15oz cans great Northern beans, drained and rinsed
  • 1 4oz can diced green chiles
  • 2 cups frozen corn
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon cumin (affiliate)
  • 1 teaspoon oregano
  • ¾ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 1 bunch fresh cilantro, chopped
  • 4oz cream cheese at room temperature
  • ¼ cup heavy cream


  • chopped avocados
  • sour cream
  • crushed tortilla chips
  • fresh cilantro
  • shredded cheddar or Mexican cheese
  • sliced jalapenos (fresh or pickled)


  1. Add all soup ingredients to pressure cooker EXCEPT cream cheese and heavy cream.
  2. Stir, lock lid, and set to high pressure for 15 minutes. When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
  3. Shred chicken with two forks right in the pressure cooker, then add cream cheese and heavy cream. Turn onto the sauté setting and cook and stir for 5 minutes or until cream cheese melts.
  4. Ladle into bowls and top with any of the toppings listed above!


Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.

  • Prep Time: 15
  • Cook Time: 45