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    You Are Here Home » Instant Pot and Ninja Foodi Recipes

    Published: Dec 12, 2018 Updated: Mar 28, 2022 by Hilda Sterner | This post may contain affiliate links 8 Comments

    Instant Pot Cream Cheese Chicken Chili

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    white chili pin

    Are you on the Instant Pot bandwagon yet? I'm definitely on board! I love making this Instant Pot Chicken Cream Cheese Chicken Chili when I'm short on time. It's creamy, flavorful, and perfect on those chilly fall and winter nights!

    cream cheese chicken chili on a red mat with tortilla chips

    The first time I made this Cream Cheese Chicken Chili, my husband, Scott, was blown away! His exact words were: "this is the best chili I've ever had." I made his extra spicy by adding cayenne pepper and some jalapeño peppers because he loves everything extra spicy.

    Why This Recipe Works

    If you're a fan of dump-and-go meals, you'll love this Cream Cheese Chicken Chili recipe! It's as simple as sautéing the veggies and dumping the rest of the ingredients into your Instant pot or Ninja Foodi.

    This recipe is great for feeding a crowd or a larger family. Cream Cheese Chicken Chili leftovers can be stored in the refrigerator for up to a week and enjoyed for lunch or dinner. Leftover chili is also perfect for making nachos.

    What Goes Into This Recipe

    cream cheese chicken chili ingredients

    Recipe Ingredients and Substitutions

    • Chicken: The recipe calls for skinless chicken breasts however, chicken thighs can be substituted.
    • Beans: To keep the color of the chicken chili light, we'll use canned white beans. Geat Northern Beans, Cannellini Beans, or canned beans labeled "white beans" can be used. However, feel free to use black beans if that's what you have.
    • Cream Cheese: This wouldn't be a white chicken chili recipe without cream cheese. You'll need 4 ounces of cream cheese. I prefer to use full fat cream cheese. Low-fat cream cheese sometimes doesn't always melt properly.
    • Peppers: If poblano peppers are too spicy for you, just substitute bell peppers. If they're not spicy enough, you can add a few serrano peppers or jalapeno peppers. Canned green chilies can also be used in this recipe.
    • Spices: Chili pepper, white pepper, and cumin are used to season the chili. Coriander would also work in this chili.

    How to Make Cream Cheese Chicken Chili

    STEP 1: Choose the "sauté" button on your Instant Pot, and allow the pot to come to temperature. Meanwhile, chop the poblano peppers, onions, and garlic. Add oil, then sauté the vegetables for approximately 3 minutes.

    chopped onions, peppers, and garlic on a blue cutting board

    STEP 2: Cube chicken breast, add to the Instant Pot; mix to combine.

    STEP 3: Add salt, white pepper, chili powder, cumin, and oregano. Next, add drained beans, corn, broth, and condensed cheese soup. Stir cream cheese and sour cream into the pot, then cover with the lid and set the vent to "seal."

    STEP 4: Choose "pressure cook" and set the time to 30 minutes. It should take approximately 15 minutes to come to pressure. After 30 minutes, do a natural release for 15 minutes. Release the remaining pressure by turning the valve to vent.

    STEP 5: Remove the chicken from the pot. Shred chicken then place chicken back into the pot; stir to combine.

    cream cheese chicken chili

    What to Serve with Cream Cheese Chicken Chili

    Cream Cheese Chicken Chili is delicious on its own. However, you can definitely serve the chili with chips, shredded cheese, chopped onions, cilantro, and sliced avocados. 

    Recipe FAQs

    What Spices Do You Put In White Chicken Chili?

    Cumin is a spice that's often added to chicken chili. Unfortunately, it can be overpowering. For this reason, I only add a small amount. Oregano, salt, and white pepper are also great in white chicken chili.

    How Do You Thicken Cream Cheese Chicken Chili?

    Cream Cheese Chicken Chili can be thickened by adding more beans, using less liquid, or cooking it longer to reduce the liquid.

    Another option is to use cornstarch to thicken the soup. Simply make a slurry with the cornstarch and a cold liquid like broth, water, or milk, and whisk into the soup. The soup will need to come to a boil before the thickening agents in the cornstarch are activated.

    Can You Freeze White Chicken Chili?

    White Chicken Chili should not be frozen because of the dairy in the soup. Dairy-based soups do not freeze well and should be consumed within a week of being prepared.

    Pro Tips

    • If you don't own an Instant Pot, you can still follow the general recipe directions to make Cream Cheese Chicken Chili on the stove top instead. This recipe can also be prepared in a slow cooker/crockpot. 
    • Reheating the leftovers couldn't be simpler. Just pour the chili into a saucepan and heat over low to medium heat until heated through.
    • Store leftovers in an air-tight container in the fridge for up to a week.
    cream cheese chicken chili with avocado and cilantro and chips

    Related Recipes

    • Instant Pot Chili Verde Recipe
    • Spicy Bison Chili Recipe
    • Poblano Soup (Crema De Poblano)
    • Assyrian Meatball Soup (Chipteh)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, 4294 TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    cream cheese chicken chili on a red mat with tortilla chips

    Instant Pot Cream Cheese Chicken Chili

    Delicious, creamy white chicken chili soup, ready in an hour, using an Instant Pot.
    5 from 3 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    press. release: 15 minutes
    Total Time: 45 minutes
    Servings: 8 cups
    Calories: 279kcal

    Ingredients

    • 1 tablespoon vegetable oil
    • 2 medium poblano peppers (chopped)
    • 1 medium onion (chopped)
    • 4 cloves garlic (minced)
    • 2 lbs boneless / skinless chicken breast
    • 1 teaspoon salt
    • ½ teaspoon white pepper
    • 1 tablespoon Chili powder
    • ½ teaspoon cumin powder
    • 1 teaspoon dried oregano
    • 2 cans white beans (15 oz/drained)
    • 1 can yellow corn (15.25 oz/drained)
    • 1½ cups chicken broth
    • 1 can cheddar cheese condensed soup (10.5 oz)
    • 4 oz cream cheese (softened)
    • ½ cup sour cream

    Instructions

    • Choose the "sauté" button on your Instant Pot, and allow the pot to come to temperature. Meanwhile, chop the poblano peppers, onions, and garlic. Add oil, and sauté the vegetables for approximately 3 minutes.
    • Cube chicken breast, add to the Instant Pot; mix to combine.
    • Add salt, white pepper, chili powder, cumin, and oregano. Next, add drained beans, corn, broth, condensed cheese soup, cream cheese, and sour cream. Mix and cover with the lid and set the vent to "seal."
    • Choose "pressure cook" and set the time to 30 minutes. It should take approximately 15 minutes to come to pressure. After 30 minutes, do a natural release for 15 minutes. Release the remaining pressure by turning the valve to vent.
    • Remove the chicken from the pot and shred, then return to the pot and stir to combine.

    Notes

    • If you don't own an Instant Pot, you can still follow the general recipe directions to prepare this recipe on the stove top instead. This recipe can also be prepared in a slow cooker/crockpot. 
    • Reheating the leftovers couldn't be simpler. Just pour the chili into a saucepan and heat over low to medium heat until heated through.
    • Store leftovers in an air-tight container in the fridge for up to a week.

    Nutrition

    Serving: 1cup | Calories: 279kcal | Carbohydrates: 25g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 750mg | Fiber: 6g | Sugar: 5g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Instant Pot and Ninja Foodi Recipes

    • Air Fryer Spaghetti Squash
    • Easy Instant Pot Mexican Rice
    • Pressure Cooker Pork Neck Bones Adobo
    • Pressure Cooker Carnitas

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    1. Ann says

      May 12, 2020 at 3:37 pm

      Talk about the epitome of comfort food!
      This one would be perfect for a cold or rainy day. We had the absolute pleasure of having it made for us, by Hilda herself, in her home, and it will be something I will never forget. Thanks Hilda! And! The house smelled scrumptious!!

      Reply
      • HildaSterner says

        May 12, 2020 at 3:44 pm

        Thanks, Ann! The pleasure was all mine having you ladies over for dinner. Hope you return soon, there's more where that came from! 🤗

        Reply
    2. Connie Poland says

      May 10, 2020 at 10:29 am

      5 stars
      Very tasty, filling soup. Really loved it and will make it for the family again!

      Reply
      • HildaSterner says

        May 10, 2020 at 11:56 am

        Thank you Connie, I really appreciate the review!

        Reply
    3. Lori says

      May 09, 2020 at 10:17 pm

      5 stars
      This was so good! Absolutely loved it. Great flavor, texture and very filling! Thanks Hilda

      Reply
      • HildaSterner says

        May 10, 2020 at 11:57 am

        Thanks, Lori! Now you can make Dave some. 😉

        Reply
    4. Karly says

      May 12, 2019 at 10:06 am

      I bet this is good! I'll have to make this!

      Reply
      • HildaSterner says

        May 12, 2019 at 11:19 am

        Thanks, Karly, it's so good! Let me know what you think!

        Reply

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