Chili is one of those hearty, comforting meals that hit the spot every time and it is great for the whole family. I have an array of chili recipes in my recipe book, including Easy Chicken Chili, Three Bean Turkey Chili, and Crockpot Chicken Tomatillo Soup (I call this soup, but it is more like chili). But today’s recipe, Instant Pot White Chicken Chili, takes inspiration from Healthy White Chicken Chili.
It has the same delicate qualities of a white chili (i.e. no tomato paste and just the right amount of chili powder to keep that stark white color), but it comes together quickly and easily in the electric pressure cooker. Be sure to give it a try if you are in need of a chili recipe made with minimal ingredients and minimal effort.
Why You Should Make This Recipe
The true beauty of this instant pot white chicken chili recipe is the time and effort-saving ability of pressure cooker recipes. If you have never made chili in the Instant Pot before, prepare to be amazed.
I love it because it’s:
- Super quick to put together and the Instant Pot provides a hands-off cooking method with only 20 minutes of active cook time.
- It’s a healthy, homemade and easy meal that features clean and good-for-you ingredients – no heavy cream or cream cheese required!
- Heartwarming and filling, to keep you full and satisfied.
- A wonderful make-ahead meal as leftovers last for days and it freezes well, too.
- Made with freezer & pantry staples like beans, spices, and corn, it is a great pantry recipe
Key Ingredients
The ingredient list for this pressure cooker white chicken chili recipe comes in two parts:
- For the chili: Gather olive oil, spices (ground coriander, ground cumin, and chili powder), jalapeno, garlic, Cannellini beans, lean chicken breasts, corn, and chicken stock.
- White Chili Toppings: You can use any toppings you like. I am using a ripe avocado slices, cilantro, tortilla strips or chips, corn, shredded Cheddar cheese, lime wedges, green onion, and sour cream.
Substitution Ideas:
- Chicken: I used boneless and skinless chicken breasts but an equal amount of chicken thighs could also be used.
- Green peppers: I opted for jalapenos but any green peppers, i.e canned peppers, bell peppers, etc. would also work.
- Beans: I used canned Cannellini beans but any white beans, Navy Beans or Great Northern Beans, would work.
- Corn: Fresh, frozen or canned would all work.
- Cilantro: Not a fan of cilantro? Omit it or use parsley instead.
How to Make
Let’s take a look at how to get this creamy white bean chili from your Instant Pot to your table in no time. Here are the steps:
- Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Saute for 2-3 minutes while stirring constantly until everything is mixed.
- Add in garlic and saute for another 30 seconds or so.
- Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken broth, and salt and pepper. Give it a stir. Press cancel (to cancel the saute function.)
- Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.
- Release the pressure: When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, carefully remove the lid.
- Shred the chicken: Remove the chicken from the chili into a plate and shred it using two forks. Put the shredded chicken back in and give it a stir.
Pro Tip: Shredding the chicken with two forks is much easier while the chicken is still warm. Don’t have two forks lying around? Place the chicken in a stand mixer with the paddle attachment and mix on medium until shredded. Here is a helpful tutorial showing you how to shred chicken in a mixer.
- Garnish & Serve: Add in the cilantro (if using) and give it a good stir. Ladle into bowls. Top it off with your favorite toppings, i.e. avocado, sliced jalapenos, cheese, tortilla chips and cilantro. Finish it off with a dollop of sour cream (if using) and a squeeze of lime juice. Ladle into bowls and serve.
How Long Does it Take To Cook
Believe it or not, but this instant pot white chicken chili can be prepped and ready to serve in 45 minutes. I set the Instant Pot to Manual and set the cooking time to 20 minutes. The added time accounts for the time it takes for the Instant Pot to come to pressure, as well as release.
Variations
- Cream Cheese Chicken Chili: Make it a touch creamier by stirring in one 8-oz package of cream cheese (cut into 6 pieces) at the end of cooking. Be sure to add it at the very end to prevent cream cheese from curdling.
- Spicy Chicken Chili: Keep the jalapenos’ seeds and ribs intact for a spicy kick. Alternatively, add ½ teaspoon cayenne pepper along with the chili powder.
- Instant Pot Chicken Chili with Frozen Chicken: Didn’t have time to remove the chicken breasts from the freezer? Simply add 4 minutes to the cooking time. If the chicken breasts are frozen together, the gentle heat from the pressure cooker should be enough to release the chicken breasts away from each other.
How to Store and Freeze
What I love most about this Creamy White Chicken Chili recipe is that it stores well and like it is with most soup/chili recipes, it tastes better on the next day.
- Leftover Storage: The white chili will keep in an airtight container in the fridge for up to 4 days.
- Freeze: For longer storage, cool to room temperature, place in a freezer-safe airtight container or plastic storage bag (see tip below!) and freeze for up to 3 months.
Freezer Storage Tip: Looking to get even more storage space out of your freezer? Place the chili in a plastic freezer bag (or two!), seal tight, and place in one (or two) quarter baking sheets. Freeze for 1 hour, then remove from the baking sheet(s), label, date and place back in the freezer. Freezing the chili in the baking sheet ensures it molds to the shape of the baking sheet, ensuring flat, even, stackable freezer food.
- Thawing Instructions: To thaw, set in the refrigerator overnight or place in a large bowl of cool water for 20-30 minutes (super easy if you’ve used a freezer bag!).
Other Chicken Recipes You Might Like:
If you are a fan of easy pressure cooker recipes made with chicken, be sure to try my friend Veronika’s Instant Pot Chicken Wings recipe. It is one of my favorite instant pot recipes that I have been making on repeat. Plus, below I am sharing a few chicken recipes you might also like:
- Chicken Veggie Soup
- Slow Cooker Chicken Tomatillo Soup
- Instant Pot Chicken Wild Rice Soup
- Chicken Noodle Soup with Potatoes
- Split Chicken Breast Recipe
- Need more inspiration? Check out all our Easy Chicken Recipes
Instant Pot White Bean Chicken Chili Recipe
Ingredients
For The Chili:
- 1 tablespoon olive oil
- 1 large onion, chopped (1 cup)
- 2 jalapeno peppers, seeded and cut into small pieces (Green Bell pepper would also work)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 2 cloves of garlic
- 2 cans Cannellini beans, (15 oz), drained and rinsed – Navy or Great Northern Bean would also work
- 2 large chicken breasts, boneless and skinless ~ 1 1/2 lbs.
- 1 cup whole corn kernels, plus more as garnish
- 1 ½ cups of chicken stock
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¼ cup of fresh cilantro, chopped – optional
For the Toppings:
- 1 ripe avocado, as topping – optional
- ¼ cup shredded cheese, Cheddar or crumbled queso fresco
- Handful of tortilla chips
- Sour cream, optional
Instructions
- Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Sautee for 2-3 minutes while stirring constantly until everything is mixed.
- Add in garlic and saute for another 30 seconds or so.
- Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken stock, and salt and pepper. Give it a stir. Cancel the saute function.
- Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.
- Release the pressure: When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, carefully remove the lid.
- Shred the chicken: Remove the chicken from the chili into a plate and shred it using two forks. Put it back in and give it a stir.
- Stir in the cilantro, if using. Ladle into bowls. Top it off with your favorite toppings, i.e. avocado, sliced jalapenos, cheese, tortilla chips and cilantro. Finish it off with a dollop of sour cream (if using) and Serve.
Notes
- Leftover Storage: The white chili will keep in an airtight container in the fridge for up to 4 days.
- Freeze: For longer storage, cool to room temperature, place in a freezer-safe airtight container or plastic storage bag (see tip below!) and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe last night, it was terrific! We really loved it 😍.
I’m saving this in my recipe collection and will be making it often. Thanks so much for sharing it!
This is music to my ears. Thanks Meg.
This was so delicious. My whole family loved it. Thanks for sharing! 🙂
I am thrilled to hear that. Thanks for letting me know Jamison.
I made this last night for dinner subbing a green bell pepper for the jalapeno. It was really good and easy. I’ve never been an instant pot fan, and was poking around for stove top directions, but decided to pull it out of the cupboard, dust it off and give it a try. I wouldn’t say I’m a convert, but I’m more willing to try it again,
Hello Janet,
I feel you. It took me a minute to get used to it but now I am a regular.
I am happy to hear that you enjoyed this recipe.
Thanks for coming by.