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    Home » Recipes » Instant Pot » Instant Pot White Chicken Chili

    LAST UPDATED: November 18, 2020 • FIRST PUBLISHED: December 5, 2019 By Toni Dash 36 Comments

    Instant Pot White Chicken Chili

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Instant Pot White Chicken Chili

    Instant Pot White Chicken Chili is brimming with bold spices, shredded chicken, white beans and green chilies. It’s a full-bodied chili that’s easy and fast to make, and wonderfully filling!

    Instant Pot White Chicken Chili

    Need an easy, filling dinner recipe that’s fast to make? Instant Pot White Chicken Chili is the perfect solution.

    It’s loaded with vegetables, earthy spices, loads of chicken and filling white beans. 

    Creamy Monterey Jack is the finishing touch for this cold weather favorite recipe!

    It’s a great break from traditional chili and just as delicious.

    Try our Instant Pot Turkey Chili too. Another white chili recipe that’s great for turkey leftovers.

    White Chicken Chili Ingredients

    What’s in this delicious chili?

    Don’t let the length of the ingredient list scare you.

    The majority of the ingredients are spices or ingredients that don’t require preparation.

    • Olive Oil
    • Onion
    • Celery
    • Garlic
    • Boneless chicken thighs
    • Diced Green Chilies
    • Navy beans (or Great Northern Beans)
    • Spices
      • Cumin
      • Garlic Powder
      • Oregano
      • Coriander
      • Kosher Salt
      • Black Pepper
      • Cayenne Pepper
    • Chicken Broth
    • Monterey Jack cheese

    I suggest garnishing the top of the chili with chopped cilantro or Italian parsley.

    Serve with this delicious Cornbread recipe!

    white bowl of Instant Pot White Chicken Chili with Instant Pot in background

    Time Saving Preparation Tip

    Use a mini chopper to chop the vegetables.

    Because they are all being sauteed together, they can all go into the mini chopper together too!

    Ingredient Notes

    Chicken Thighs vs Chicken Breasts

    Chicken thighs have more flavor than chicken breasts.

    For a lighter flavored chili like this Instant Pot White Chicken Chili, that’s a plus.

    They also do not dry out as chicken breasts can.

    That being said if you want to swap chicken breasts into the recipe, that’s ok.

    Canned Green Chilies

    Canned green chilies are available whole or diced. Select ‘diced’.

    Mild or hot diced chilies can be used based on your desired amount of heat.

    instant pot white chicken chili

    How to Make Instant Pot White Chicken Chili – Step-by-Step

    This recipe was developed with a 6 Quart Instant Pot.

    STEP 1: Select ‘SAUTE’ on the Instant Pot. Heat the oil and add the onion, celery and garlic. Saute until the onions are translucent (photos 1-3).

    Instant Pot White Chicken Chili recipes process steps 1

    STEP 2: Place the chicken thighs on the vegetables, followed by the green chiles, beans and spices (photos 4-8). DO NOT STIR.

    Instant Pot White Chicken Chili recipe process steps 2

    STEP 3: Add the broth (photo 9). Seal the Instant Pot. Cook on MANUAL (High Pressure) for 15 minutes. 

    STEP 4: When cooking is complete perform a QUICK RELEASE (photo 10 – post cooking).

    STEP 5: Remove the chicken and shred using one of the two suggested methods in the recipe card.

    OPTIONAL: to thicken the chili, use a hand held mixer or immersion blender to pulverize some of the chili (photo 11).

    Instant Pot White Chicken Chili recipe process steps 3

    STEP 6: Add the cheese, stir in to melt.

    white chicken chili in the Instant Pot (finished)

    Garnish with chopped cilantro or Italian parsley and serve hot.

    soup ladle of Instant Pot white chicken chili

    PRO TIP

    After sauteing the vegetables be sure to scrape free any food particles sticking to the bottom of the instant Pot insert.

    Sticking food is known to trigger a burn warning in some Instant Pot models.

    How to Store Instant Pot White Chicken Chili

    In the Refrigerator

    Store in an airtight container for 3-4 days.

    In the Freezer

    Place in an airtight freezer container or freezer bag and freeze for up to 6 months.

    To thaw: place in the refrigerator overnight.

    No Instant Pot? No worries! Try this conventional recipe instead Spicy White Bean Chicken Chili.

    More Instant Pot Recipes You’ll Love

    • Instant Pot Jambalaya
    • Instant Pot Turkey Breast
    • Vegetable Beef Soup
    • Gingerbread Instant Pot Steel Cut Oats
    • Southwestern Instant Pot Short Ribs
    • Cuban Instant Pot Beef Stew (Carne Con Papas)

    More Recipes to Try

    • Best Chili Recipes (Something for Everyone!)
    • Shortcut French Cassoulet – a Peasant Stew You’ll Love!
    • Chicken Enchilada recipe
    • Jalapeno Corn Chicken Chowder
    • Red Chili
    • Chicken and Biscuits
     
    2 white bowls of white chicken chili made in the Instant Pot
    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

    Instant Pot White Chicken Chili

    Instant Pot White Chicken Chili

    Creamy, spicy white chicken chili is made quickly and easily in the Instant Pot! A great chili variation for a soul-warming comfort food.
    5 from 24 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Estimated Time for the Instant Pot to come to pressure: 10 minutes
    Total Time: 35 minutes
    Servings: 6 serves 4-6
    Calories: 281kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion diced
    • 1 stalk celery finely diced
    • 2 cloves garlic minced
    • 1 pound boneless chicken thighs
    • 1 4-ounce can diced green chilies (mild or hot) undrained
    • 3 15-ounce cans Navy beans or Great Northern Beans drained
    • 2 teaspoons Cumin
    • 1 tablespoon Garlic powder
    • 2 teaspoons Dried oregano
    • 1 teaspoon ground Coriander
    • 2 teaspoon Kosher Salt
    • 1/2 teaspoon Black pepper
    • 1 teaspoon Cayenne pepper optional depending on desired spice level
    • 2 cups Chicken broth
    • 1 cup Monterey Jack cheese

    Instructions

    • Turn Instant Pot to SAUTE mode and add in oil, onion, celery, and garlic. Cook until onions are soft and translucent. Turn off sauté mode. NOTE: be sure to scrape free any cooked bits sticking to the bottom of the Instant Pot insert to avoid a BURN warning.
    • Layer the chicken thighs on top of the vegetables. Pour the green chilies on top of the chicken.
    • Add the beans, followed by the spices. Add broth. Do not stir.
    • Seal the lid on Instant Pot, and select MANUAL (HIGH PRESSURE mode). Set time for 15 minutes. NOTE: It will take roughly 10 minutes for the Instant Pot to come to pressure.
    • When cooking is complete, perform a QUICK RELEASE to release pressure.
    • Remove the chicken thighs using tongs.
    • Shredding the chicken: Shred the chicken either using 2 forks to pull the meat apart OR place the chicken into a standing mixer with the paddle attachment to run briefly on the lowest setting to shred the meat. Add the shredded chicken back to the chili in the Instant Pot.
    • If thicker chili is desired use a hand held mixer or immersion blender to break down some of the beans to a desired thickness.
    • Stir in Monterey Jack cheese until melted.
    • Garnish with sour cream, cilantro or parsley, and cheese. Enjoy!

    Notes

    Estimated time for Instant Pot to come to pressure: 10 minutes. time may vary between pressure cookers.

    Nutrition

    Calories: 281kcal | Carbohydrates: 5g | Protein: 18g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1230mg | Potassium: 320mg | Fiber: 1g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 8mg | Calcium: 177mg | Iron: 2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Instant Pot White Chicken Chili is a soul-warming easy dinner recipe you can make in a flash!

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Dana Brillante-Peller says

      December 09, 2019 at 7:31 pm

      5 stars
      White chicken chili sounds tempting right about now. I love Instant Pot recipes for the family like this one.

      Reply
    2. Suzy says

      December 09, 2019 at 9:14 am

      5 stars
      We needed something quick and easy to make over the weekend and this was perfect! The family loved it!

      Reply
    3. Colleen Cayes says

      December 08, 2019 at 9:25 am

      5 stars
      I made this on the stove top and LOVE the cooking aromas! It’s not only a personal comfort food recipe, its simplicity and heartiness will have me making it for dinner parties as well. Thank you for the inspiration of such a delicious and easy recipe.

      Reply
    4. Michelle Dunphy says

      December 07, 2019 at 8:36 pm

      5 stars
      Delicious…great addition to my winter menu planning. Thank you.

      Reply
    5. katrina Kroeplin says

      December 07, 2019 at 3:03 pm

      white chicken chili is my jam! i need to make this. looks amazing

      Reply
    6. Erin says

      December 06, 2019 at 11:31 pm

      I love instant pot recipes and this one look so delish! I will have to make this one soon!!

      Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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