This Instant Pot White Chicken Chili is full of flavor, but is so quick and easy to make. Loaded with veggies, cheese and tender chicken, this chili is the perfect warming lunch or dinner. Top it with sour cream, jalapenos, and even more cheese for a meal that's filling and absolutely delicious.
If you're looking for the perfect easy weeknight dinner that will please your family and your wallet, this Instant Pot White Chicken Chili will do the trick!
This chili is creamy, cheesy, and full of veggies, but only takes 30 minutes to make with this dump & start recipe. It's full of flavor, filling, and uses mostly pantry staples.
This recipe is as easy as putting the ingredients in the Instant Pot, then walking away! I love making this chili on evenings when the girls have extracurricular activities. I just throw everything in the Instant Pot, and by the time we are back, piping hot dinner is waiting for us.
Fun Fact: While the origins of chili are debated, one of the most popular theories is that it was first made in San Antonio, Texas. In 1977, chili was proclaimed the state food of Texas.
What Is White Chicken Chili?
The "white" in White Chicken Chili just means that it was made with white beans. I made this recipe even more filling and delicious by adding plenty of fresh and canned veggies.
This recipe is perfect for throwing together when you want a delicious meal without having to run to the grocery for extra ingredients.
Ingredients- Notes & Substitutions
The list of ingredients may seem long, but most of these are pantry staples which you might already have:
- Extra virgin olive oil: I prefer olive oil. You can substitute it with a neutral oil like avocado or vegetable.
- Garlic: Either fresh garlic or garlic powder will work. Frozen garlic cubes are another convenient alternative.
- Onion: Use either a yellow or white chopped onion. But if red is all you have (like I did), go for it.
- Celery: You'll need about 2-3 ribs of celery to make 1 cup. I like the contrast of the mild flavor with the other vegetables. It is optional though.
- Jalapeno: Make sure to de-vein and de-seed your pepper for heat that isn't overpowering. If you like spicy, leave the seeds in!
- Frozen corn: You could also use fresh, but I prefer frozen for extra convenience.
- Northern beans: Use a 15-ounce can of beans, rinsed and drained. You can switch up the beans to use what you have in your pantry.
- Chicken breasts: If you'd prefer, you can also use tenders or thighs.
- Chicken or vegetable stock: Using stock instead of water helps give your chili extra flavor.
- Cream cheese or sour cream: Either one will do. If you prefer a tangier taste to your chili, use sour cream or Neufchatel cream cheese.
- Seasonings: Salt, ground cumin, coriander, cayenne and chili powder is all you need to flavor this chili. I use Ancho Chili powder which is spicier, so feel free to use regular Mexican chili powder for a milder chili. Same goes for cayenne, reduce it or skip it to make it mild. than regular chili powder, so feel free to use
- Finishes: A squeeze of lime juice on top of each bowl of chili adds tangy citrus flavor. Optional, but highly recommended! I personally also love a sprinkle of chopped cilantro, but that is optional.
- Toppings: This is where you can customize your bow. I serve this chili with Mexican shredded cheese, a dollop of sour cream or plain greek yogurt and tortilla chips.
Step by Step Instructions for White Chicken Chili
- Add everything: Add all ingredients listed under "pressure cook" and give it a light stir. Using tongs, push the chicken breast under the liquid. (pic 1)
- Pressure Cook: Close the lid. Set Manual or Pressure Cook for 10 minutes. If using chicken tenders set 4 minutes. If using chicken thighs set 6 minutes. (pic 2)
- Finish cooking and remove chicken: Wait for natural pressure release for 5 mins, and then release remaining pressure manually (QR). Open the lid after the pin drops. Remove the chicken. (pic 3)
- Mash the beans and shred the chicken: Using a potato masher, mash a few beans to make the chili thick and creamy. Using two forks, shred the chicken and put it back in the pot. You can even shred the chicken in the pot itself. The chicken is super tender at this point, so shredding in the pot is real easy and mess free. (pic 4)
- Stir: Give everything a good stir, then sprinkle some cilantro on top of the chili. (pic 5)
- Serve and enjoy: Serve warm with a squeeze or lime and top with your favorite chili toppings, like shredded cheese, sour cream and tortilla chips. (pic 6)
Recipe Tips & Notes
- Switch up the vegetables and beans: This Instant Pot white chicken chili recipe is delicious without fresh vegetables, but you can customize the recipe to your liking. Add peppers, kale, spinach, carrots, or fennel, or switch up the beans to Black beans, Cannellini Beans or Pinto Beans.
- Make it vegetarian: For a vegetarian chili, leave out the chicken and use vegetable broth instead of chicken broth.
How to Make White Chicken Chili on the Stovetop
This recipe is very easy to make on the stove top too. Simply dump everything in a large soup pot. Cover it, bring it to a boil, reduce the heat to medium, and simmer it for 15-20 minutes, or till chicken is tender enough to shred and the beans are nice and creamy.
White Chicken Chili FAQ
The "white" in white chili usually refers to the white beans it is made from.
If you're looking to pair drinks with your chili, beer is an obvious choice. If you prefer wine, consider a malbec, shiraz, or cabernet sauvignons.
Your chili has plenty of veggies and beans, so it will be thick! Mashing a few beans is another trick to thicken the chili.
Here are more Chili Recipes on the Blog
More Instant Pot Dinners From My Kitchen
- Lentil Soup
- Chicken Tinga Tacos
- Penne Alla Vodka
- Creamy Mushroom Pasta
- Chicken Tortilla Soup
- Chicken Fajita Pasta
- Broccoli Cheddar Pasta
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Instant Pot White Chicken Chili
Equipment
Ingredients
Pressure Cook
- 2 teaspoon extra Virgin Olive Oil
- 2 teaspoon garlic (2 cloves, or ½ teaspoon garlic powder)
- 1 medium onion chopped (about 1 cup)
- 1 cup celery sliced or chopped; about 3 ribs
- 1 Jalapeno de-veined, de-seeded, chopped
- 1 cup frozen corn no need to thaw
- 1 can northern beans 1 (15oz) can, rinsed and drained
- 2 boneless skinless chicken breasts (Less than 1 lb.) (can use tenders or thighs)
- 2 cups chicken stock or vegetable stock
- 2 tablespoons cream cheese or sour cream
- 1 teaspoon salt adjust to taste
- 1 tablespoon Ancho chili Powder (or regular chili powder)
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- ¼ teaspoon cayenne Pepper optional
Topping Options:
- 1-2 teaspoon lime juice before serving
- 2-3 tablespoons chopped cilantro for garnish
- ¼ cup shredded cheddar cheese about 1 tablespoon per bowl, or, your favorite chili toppings
- 2-3 teaspoon sour cream
Instructions
- Add all ingredients listed under "pressure cook" and give it a light stir. Using tongs, push the chicken breast under the liquid.
- Close the lid. Set Manual or Pressure Cook for 10 minutes. If using chicken tenders set 4 minutes. If using chicken thighs set 6 minutes.
- Wait for natural pressure release for 5 mins, and then release remaining pressure manually (QR). Open the lid after the pin drops. Remove the chicken.
- Using a potato masher, mash a few beans to make the chili thick and creamy. Using two forks, shred the chicken and put it back in the pot. You can even shred the chicken in the pot itself. The chicken is super tender at this point, so shredding in the pot is real easy and mess free.
- Give everything a good stir. Serve warm with a squeeze or lime and top with your favorite chili toppings, like cilantro, cheese, sour cream and tortilla chips.
Stove top recipe
- Simply dump everything in a large soup pot. Cover it, bring it to a boil, reduce the heat to medium, and simmer it for 12-15 minutes, or till chicken is tender enough to shred and the beans are nice and creamy.
- If you are converting this recipe for your stove top pressure cooker, I would cook it for 2 whistles, then reduce the heat to medium and cook it for 5 minutes. Let it rest for 10 minutes before opening the pressure cooker.
Video
Notes
- Switch up the vegetables: This Instant Pot white chicken chili recipe is delicious without fresh vegetables, but you can customize the recipe to your liking. Add peppers, kale, spinach, carrots, or fennel, or switch up the beans to Black beans, Cannellini Beans or Pinto Beans.
- Make it vegetarian: For a vegetarian chili, leave out the chicken and use vegetable broth instead of chicken broth.
Nutrition
This recipe was originally published in 2018 and has been updated with new information, photos and video.
Kelley A Switzer says
This looks fabulous -- just confirming this was made in a 3 quart instant pot? Thank you in advance
Aneesha says
Hi Kelly, this quantity is ok for a 3 qt. The one thing to always remember is that the total quantity never exceeds the 'max' line. Hope you enjoy it.
Kristin says
I love this recipe and have used it many times but I am wondering if I can do it my slow cooker as well so I can make a larger batch. Thanks!
Aneesha says
Hi Kristin, thank you, I am so happy you enjoy this recipe. You can double this recipe easily in a 6qt or 8qt Instant Pot. I don't own a slow cooker, so won't know the timings etc, but you can certainly make this in a slow cooker too.