Instant Pot White Chicken Chili
This Instant Pot White Chicken Chili is perfect for loading up with your favorite toppings! Make this easy pressure cooker recipe with fresh or frozen chicken. A simple trick makes this healthy white bean chicken chili recipe creamy, while keeping it dairy free.
I also make my Crockpot White Chicken Chili and stovetop White Chicken Chili often during the fall and winter. But I have to say that this new Instant Pot version of my favorite chicken chili is my favorite of the bunch because I’m completely addicted to healthy Instant Pot recipes.
It is so easy to make a healthy, flavorful chili in your Instant Pot. See this list of the best Instant Pot chili recipes for more delicious examples. The Instant Pot develops deep, rich flavors in a fraction of the time. If you are new to Instant Pot cooking, my Instant Pot Manual is a helpful quick-start guide.
This Instant Pot white chicken chili is a delicious healthy chili made with white beans, chicken and corn. A few simple seasonings bring lots of flavor to this one pot meal.
How to Make Instant Pot White Chicken Chili
This white chicken chili is quick to prep and then your Instant Pot does the rest of the work.
- Sauté onion and garlic. You’ll use your Instant Pot’s sauté mode to cook the onion just until it softens. After a few minutes, add the garlic, and press cancel to turn sauté mode off to prevent the garlic from burning.
- Puree some of the beans. This is my trick to making a creamy white chicken chili without adding cream. While the onion is cooking, you’ll put 1 cup of the white beans and 1 cup of broth in a blender or food processor and puree until smooth. Adding this to the chili thickens the broth and gives a creamier texture. (Unfortunately you can’t see this well in the photos because the creamier broth settled to the bottom of the pot and I forgot to stir it.)
- Deglaze the pot. This step is important to prevent you from getting a burn warning during the pressure cooking cycle. You’ll add some chicken broth to the pot and stir, scraping up any bits that are stuck to the bottom of the pot.
- Add remaining ingredients. The remaining chili ingredients are diced green chiles, cumin, chili powder, dried oregano, salt, cayenne pepper and boneless, skinless chicken breasts. You’ll also add the pureed beans and broth, along with the rest of the white beans and 2 cups more broth. Reserve the last 1/2 cup of broth to stir in at the end if you want a thinner, more soup-like chili. Stir everything together.
- Pressure cook. Close the Instant Pot lid, turn the steam release valve to the sealing position, and set the pressure cook time to 14 minutes at high pressure using the Pressure Cook or Manual button, depending on your Instant Pot model.
- Natural pressure release. After the cook time ends, allow the pressure in the pot to release naturally for 10 minutes (just leave the Instant Pot alone). Then quick release the remaining pressure in the pot.
- Shred chicken and add corn. Remove the chicken to a clean plate, bowl or cutting board. Once it’s cool enough to handle, shred it using two forks or your preferred method (see how to shred chicken). Return the shredded chicken to the pot and stir in the corn.
Toppings for White Chicken Chili
Toppings are an easy way to add even more flavor to your bowl of chili. Here are some suggestions, which you can mix and match to create your perfect bowl of chili.
- Sour Cream or Plain Greek Yogurt
- Shredded Cheese – Try Monterey jack, cheddar or pepper jack.
- Chopped Fresh Cilantro
- Sliced Jalapenos
- Crumbled Tortilla Chips
- Lime Juice – A squeeze of lime brightens up the flavors.
Cooking Tips for this White Chicken Chili Recipe
- You can use frozen chicken in this Instant Pot chili recipe. Increase the pressure cook time to 18 minutes for frozen chicken breasts.
- I usually use two cans of mild diced green chiles in this recipe so that it’s not too spicy for my kids. If you want a spicier chili, try using one can of mild and one can of hot green chiles.
- You can adjust the amount of cayenne pepper to your tastes. I find that 1/4 teaspoon gives just a hint of spice, without making it too spicy for the kids.
- To make this chili even creamier, you can add 4 ounces of softened, cubed cream cheese or 1/4 cup of heavy cream after pressure cooking, when you stir in the corn.
Instant Pot White Chicken Chili
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 ½ cups low sodium chicken broth divided
- 2 (15 ounce) cans white beans such as cannellini beans or Great Northern beans, rinsed and drained, divided
- 2 cloves garlic minced
- 2 (4 ounce) cans diced green chiles (see note)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt plus more to taste
- ¼ teaspoon cayenne pepper or to taste
- 1 ½ pounds boneless, skinless chicken breasts
- 15 ounce can corn drained
- chopped cilantro, sliced jalapeno, sour cream or plain Greek yogurt, shredded cheese, lime juice, avocado, crumbled tortilla chips as desired
- Heat the olive oil in the Instant Pot using saute mode. When the pot is hot, add the onion and cook, stirring occasionally, for 2-3 minutes, until softened.
- Meanwhile, put 1 cup of the white beans and 1 cup of the chicken broth in a blender or food processor and puree until smooth.
- Press Cancel to turn off the Instant Pot and add the minced garlic. Cook, stirring, for 30 seconds. Pour in about 1 cup of the chicken broth and stir, scraping up any bits stuck to the bottom of the pot.
- Add the pureed beans and broth, diced green chiles, cumin, chili powder, oregano, salt, cayenne pepper and 2 cups of the remaining broth to the Instant Pot (reserve the remaining ½ cup of broth to add after cooking if you want your chili thinner). Stir. Add the chicken breasts and remaining beans to the pot.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook at high pressure for 14 minutes (18 minutes for frozen chicken breasts). The Instant Pot will take about 15-20 minutes to reach pressure and then the cook time will begin counting down.
- When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then release the remaining pressure by carefully turning the steam release valve to the venting position.
- Once all of the steam has escaped and the pin drops down, open the Instant Pot lid. Remove the chicken to a clean bowl, plate or cutting board. Let the chicken cool for a few minutes and then shred and return it to the chili. Stir in the corn. Serve chili with toppings, as desired.
- I use mild diced green chiles in this recipe. For more spice, try using one can mild and one can hot.
- To make this chili even creamier, you can stir in 4 ounces of softened, cubed cream cheese or 1/4 cup of heavy cream after pressure cooking, when you stir in the corn.
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