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Two bowls of white chicken chili with toppings, next to an Instant Pot full of chili.
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5 from 2 votes

Instant Pot White Chicken Chili

from kristineskitchenblog.com
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.
Prep Time20 mins
Cook Time14 mins
Pressurize & NPR28 mins
Total Time1 hr 2 mins
Servings: 6 servings
Calories: 253kcal


  • 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

Topping Suggestions

  • 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.


Serving: 1.5cups | Calories: 253kcal | Carbohydrates: 19g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 377mg | Potassium: 738mg | Fiber: 2g | Sugar: 4g | Vitamin A: 362IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg
Nutrition information is only an estimate.
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