This Instant Pot White Chicken Chili is a delicious, hearty, and rich soup, packed with beans, chicken, and chili spices.
I’ve brought this chili to countless family gatherings, and every time, it’s been a hit! People just can’t get enough of it, and they keep asking for the recipe. I make it so much that my kids know how to make it without a recipe now.
Why You’ll Love It
- Instant Pot chicken chili is a delicious dish that you can make in just 30 minutes. While we love tomato-based chili with beef, this white chicken chili is a really great alternative with similar, but different enough flavors that they’re unique.
- The best part about this white chicken chili in the Instant Pot is that it’s super easy to make and it goes well with bread or tortillas for a complete meal for dinner or lunch. It’s also great as leftovers, so you can take it to work with you the next day.
- This recipe is great because it is a quick dump and go recipe. Add everything to the Instant Pot, turn it on, and walk away. It doesn’t get any easier than that!
Miranda says: 
This soup is amazing. I hid the leftovers so that I could take them for lunch the next day!
Randy says: Simple to make
» If you like this one-pot dump recipe, you might one of these Easy Instant Pot Dump & Go Recipes.
Ingredients You’ll Need
- Cannellini beans: Commonly known as white kidney beans, cannellini beans are tender and creamy. Because they retain their texture and shape pretty well, they are ideal for this chili recipe. You could also use Great Northern Beans or pinto beans.
- Chicken broth: If you are using low-sodium chicken broth, don’t forget to add a little more salt to the chili. If you don’t have chicken stock available, you can use chicken bouillon dissolved in water.
- Chicken breast: Although I have used boneless, skinless chicken breast pieces, you can also use chicken thigh meat. You can also use turkey instead of chicken. It’s a great way to use up leftover Thanksgiving turkey.
- Onion: You can use either white or red onion, or leave them out if you don’t like onions.
- Corn: You can use corn on the cob kernels or canned corn. For me, it’s easiest to just open a can.
- Spices: Spices like cumin, garlic powder, and chili powder add a depth of flavor to the chili. Add more heat with cayenne powder.
- Salt and freshly ground black pepper is perfect for adding flavor to the chili.
- Cheddar cheese: You can use white cheddar or a medium or sharp yellow cheddar.
- Sour cream: Sour cream adds creaminess to the final product. However, you can skip it, if you don’t like it.
- Avocado: Freshly chopped avocados are so good. You can also add freshly chopped cilantro.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
Tips to Follow
- If you like a thicker chili you can use a potato masher and mash some of the cannellini beans. When you stir the mashed beans into the chili that will help to thicken the chili.
- You can cut the chicken into chunks. If you do, lower the cooking time by 5 minutes.
- You can use chicken thighs instead of chicken breasts.
How to Make Instant Pot Chicken Chili
The joy of this chili is that it’s a one-pot, dump recipe. All you really need to do is add all the ingredients to the pot and turn it on.
Step 1: Add the Ingredients
Drain and rinse the cannellini beans and add them to the Instant Pot. Then drain the corn and add it to the pot.
Then add the chicken breast, onion, cumin, chili powder, garlic powder, salt and pepper.
Step 2: Pressure Cook
Lock the Instant Pot lid. Press the Pressure Cook button and set the timer for 20 minutes.
Once the timer is up, let the pressure release naturally for about 10 minutes. Manually release the remaining pressure.
Step 3: Remove Chicken and Shred
Remove the lid and shred the chicken using a fork. You can pull the chicken out of the pot to shred it and then return it when you’re done, or just do it in the pot.
Step 4: Finish the Chili
Add shredded cheddar cheese and sour cream to the soup and stir it all up.
When you serve it, you can add freshly chopped avocado and sour cream on top as a garnish. I also like to add a little cilantro.
How to Store Instant Pot Chicken Chili
You can store any leftover chicken chili in the refrigerator in an air tight container for up to 4 days. You just want to make sure it has fully cooled down before putting it away.
You can also freeze this chili to have for later. This is a great way to do meal prep. Make a large batch of this chicken chili, then put it away in individual containers in the freezer. They’ll keep for up to three months, as long as they’re in an air tight storage method – a container or ziplock bag.
What to Serve with Instant Pot Chicken Chili
- Bread: Whether it is garlic bread or cornbread, you can serve it alongside chicken chili.
- Tortillas: Tortilla chips and nachos are also a great side with chicken chili.
- Corn on the cob: Corn on the Cob can be made in the Instant Pot and come out perfect every time.
- Rice: Try serving it with cooked brown or white rice. Ladle chili on top of the rice and enjoy.
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Instant Pot Chicken Chili
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 2 cans cannellini beans, drained and rinsed 14.5 ounce
- 2 cups (473 ml) chicken broth use more salt if your broth is low sodium
- 1 large chicken breast, halved approximately 8 oz
- 1 small onion, chopped
- 1 10 ounce can of corn, drained
- 1 1/2 teaspoons (3 g) cumin
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (3 g) garlic powder
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1/2 cup (57 g) shredded cheddar cheese
- 1/2 cup (115 g) sour cream
- 1 avocado, sliced or chopped for garnish
Instructions
- Add the first 10 ingredients, from the beans to the black pepper, to the Instant Pot.
- Lock the lid on the Instant Pot. Press the Pressure Cook button and set the cook time to 20 minutes. Allow a natural pressure release for 10 minutes, then manually release the remaining pressure.
- Shred the chicken using a fork. You can pull the chicken out of the pot to shred it and then return it when you’re done, or just do it in the pot.
- Add the cheese and sour cream. Stir well. Serve with extra sour cream, cheese and avocado as a garnish, if desired.
Notes
- You can change up the type of bean if you like. Try using black beans, pinto beans, or navy beans instead.
- You can cut the chicken into chunks. If you do, lower the cooking time by 5 minutes.
- You can use chicken thighs instead of chicken breasts.
Nutrition
Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.
Simple to make
This soup is amazing. I hid the leftovers so that I could take them for lunch the next day!
It’s one of our favorites soups to make in the Instant Pot. So easy and flavorful. Thanks Miranda!
I add 2 cans of corn now when I make it because the corn just adds so much to it!
My family likes this chili better than regular chili now.
Mine too Claire!
I made this for my girlfriends. They all loved it.
I leave the corn out. Not a big fan. This soup is one of my favorite recipes ever!