Don’t be fooled by the lack of color, though! Its flavor runs the full spectrum of hearty, creamy, tangy, and well-spiced (but not too spicy!), so it’s both adult- and kid-friendly.
Creamy White Chicken Chili
White chili can be brothy or creamy, with a ton of toppings or served with just a handful of fresh cilantro and some warm, charred tortillas. This one has a touch of dairy, but it’s not super thick. You can make it and dress it up any way you like. This version is a riff on Elise’s White Chili. Made in an electric pressure cooker with cooked beans (canned or homemade) and boneless chicken, it’s fast and simple!
How to Make White Chicken Chili in the Instant Pot
When using a pressure cooker or Instant Pot, it’s best not to cook dairy under pressure since it has a tendency to curdle and then make a mess when the pressure is released. (New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.) Therefore, this chili is cooked first without dairy, and then you stir in a big dollop of sour cream at the end. By adding the dairy ingredient after cooking, you avoid any unfortunate pressure cooking issues and still end up with a creamy chili, too. Of course, you can leave it out entirely to make the dish dairy-free! If you go that route, I’d recommend a squeeze of fresh lime juice to add some tanginess.
Favorite Toppings for White Chicken Chili
This chili is good served on its own, but you can also jazz it up with some toppings if you like! Some of my go-to’s are a sprinkle of sharp cheddar cheese, crumbled corn chips, diced yellow onions, chopped fresh cilantro, and sliced jalapeños.
What to Serve With White Chicken Chili
Most often, I serve chili with a stack of warmed tortillas or a wedge of cornbread. Rice is good too—you can ladle the chili right over it for a one-bowl meal.
More Great Chili Recipes!
Slow Cooker Shredded Chicken Chili Spicy Vegetarian Chili Pressure Cooker Ground Beef Chili Chili Con Carne Chili Mac and Cheese
For a thicker chili: After the chili is cooked, stir in 1 tablespoon cornstarch mixed with 1 tablespoon water. Use your pressure cooker’s Sauté setting to simmer the chili for a minute or two until it thickens. For a dairy-free chili, leave out the sour cream. For stovetop pressure cookers: Sauté the vegetables, herbs, and spices as directed, over medium heat. Cook the chili for 8 minutes at high pressure, perform a quick or natural pressure release, then continue with the recipe as written, shredding the chicken and adding it back to the pot with the sour cream and cilantro. Add the bell pepper, jalapeños, celery, and onion, and sauté for about 5 minutes, until the vegetables are softened. Pour the beans over the vegetables, layer the chicken pieces on top, and pour in the broth. Do not stir. At this point, you can also leave the chili on your pressure cooker’s Keep Warm setting for up to 10 hours, then continue with the recipe when you’re ready to serve. Add the shredded chicken back to the pot along with the sour cream and cilantro and stir to combine. Taste for seasoning and add more salt if needed.
