Instant Pot White Chicken Chili

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 that 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. Chicken breasts: If you’d prefer, you can also use tenders or thighs. Beans: Add a can of northern or your favorite kind of beans. If you like more beans in your chili, add two cans. 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

Step 1: Add ingredients to the pot. Add all ingredients listed under “pressure cook” and give it a light stir. Using tongs, push the chicken breast under the liquid. (pic 1) Step 2: 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) Step 3: Finish cooking and remove chicken. Wait for natural pressure release for 5 mins, and then release the remaining pressure manually (QR). Open the lid after the pin drops. Remove the chicken. (pic 3) Step 4: 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) Step 5: Garnish. Give everything a good stir, then sprinkle some cilantro on top of the chili. (pic 5) Step 6: Serve and enjoy. Serve warm with a squeeze of 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.Add more beans: If you like your chili to have more beans, add two cans. 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 stovetop 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.