instant pot white chicken chili recipe

Written BySheba G Updated On
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The Best instant pot white chicken chili recipe

I love making this instant pot white chicken chili recipe because it is so simple and packed with flavor. My family asks for it all the time, especially on busy weeknights when we need a quick dinner. It is also a healthy meal since it uses lean chicken and white beans, so I feel good about serving it to my kids. This chili is perfect for game days or any casual get together because it comes together fast in the instant pot. The creamy texture and mild spice make it a hit with everyone, even picky eaters.

Instant Pot White Chicken Chili

4.9 from 1775 votes

This creamy white chicken chili is made in the instant pot for a quick and hearty meal. It features tender chicken, white beans, and a blend of spices for a comforting bowl.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chili

1 lb boneless skinless chicken breasts
1 tbsp olive oil
1 medium onion diced
3 cloves garlic minced
2 cans (15 oz each) white beans drained and rinsed
1 can (4 oz) diced green chiles
4 cups chicken broth
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/2 cup sour cream
1/2 cup heavy cream

For Toppings

Shredded Monterey Jack cheese
Fresh cilantro chopped
Lime wedges
Tortilla chips

👨‍🍳Directions

1Turn the instant pot to saute mode and add olive oil. Once hot, add diced onion and cook for 3 minutes until softened.
2Add minced garlic and cook for 1 minute more.
3Add chicken breasts, white beans, green chiles, chicken broth, cumin, oregano, salt, and black pepper to the pot. Stir to combine.
4Close the lid and set the valve to sealing. Cook on high pressure for 12 minutes.
5When cooking is done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
6Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
7Stir in the sour cream and heavy cream until well combined. Let it simmer for a few minutes to thicken.
8Serve hot with desired toppings.

🔧Equipment

Instant Pot
Cutting board
Knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For a thicker chili, mash some of the beans before adding the cream. You can also use Greek yogurt instead of sour cream for a lighter option.

Watch Video Of How Instant Pot White Chicken Chili Works

This instant pot white chicken chili is always a good idea because it is easy to make and full of flavor. It works great for family dinners or when you need to feed a crowd without much fuss. I hope you enjoy it as much as we do.

❓ Frequently Asked Questions About Instant Pot White Chicken Chili

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts. Just add 5 minutes to the pressure cooking time and make sure the chicken is fully cooked before shredding.

2. How do I make this chili spicier?

Add a diced jalapeno with the onions or stir in some hot sauce before serving. You can also use spicy green chiles for extra heat.

3. Can I make this dairy free?

Yes, use a dairy free sour cream and skip the heavy cream. You can also use full fat coconut milk for a creamy texture.

4. How should I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.

5. Can I freeze this chili?

Yes, it freezes well. Let it cool completely, then transfer to a freezer safe container. Freeze for up to 3 months. Thaw in the fridge before reheating.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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