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Instant Pot Creamy Chicken Chili

This creamy chicken chili is simple to put together in the Instant Pot for a quick dinner. 

Course Main Course
Cuisine American
Keyword Instant Pot Chili, Instant Pot Recipes, Pressure Cooker Chili, White Chicken Chili, White Chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 People
Calories 215 kcal
Author Jennifer


  • 3 Cups Water
  • 1 Teaspoon Better Than Bouillon Chicken flavor
  • 1 Packet Chicken Chili
  • 2 Cans Green Enchilada Sauce
  • 1 Can Corn
  • 1 Can Great Northern Bean
  • 1 Teaspoon Garlic Minced
  • 1/2 Medium-Sized Onion Finely Chopped
  • 1 Jalapeno Pepper Finely Chopped
  • 1 Package Cream Cheese broken up into smaller chunks
  • 3 Large Chicken Brest Cut into bite size
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Taco Seasoning


  1. Add water to the inner pot of your Instant Pot. Whisk in the better than bouillon and chicken chili seasoning packet. Make sure the bouillon is well mixed or it will cause your Instant Pot to say burn.

  2. Add Green Enchilada Sauce, Corn, beans, garlic, onion, Jalapeno Pepper, and cream cheese into the inner pot of the Instant Pot.

  3. Cube chicken into bite size and season with black pepper, ground cumin, and taco seasoning. Add to inner pot with other ingredients.

  4. Place let on Instant Pot. Close your release valve. 

    Push the high-pressure button and adjust the time to 30 Minutes. 

  5. Once 30 Minutes is up, move your release valve to release the steam. (be careful of the steam it can burn) this is called a quick release. 

  6. If there is chunks of cream cheese use a whisk to help mix it in.

  7. Serve and enjoy