White Chicken Chili Instant Pot Recipe

All the flavors of comfort in this delicious recipe.  Instant Pot White Chicken Chili will be a family favorite with this recipe.  It was shared with me from a family friend who's Grandma used to make it.  

And it's well loved by all who taste it.  Leave it to Grandma to make the best recipes that feel like a big warm hug!

Of course you can make this recipe on the stove, but I'm going to show you how easy it is to make Instant Pot Chicken Chili and even give you a few ideas for substitutions and tricks along the way.

Let's get started with the Ingredient List

White Chicken Chili Ingredients

Dry Ingredients. Salt, Pepper, Oregano, Cumin

Wet Ingredients. Great Northern White beans, Chicken Broth, Diced Chilis, Sour Cream, Whipping Cream, Butter, Garlic, Onion

Other. Fresh Chicken Breasts

How to make White Chicken Chili in the Instant Pot

​Start by gathering the needed ingredients and measuring out the spices.  Having all the ingredients measured out will ensure you won't forget to add anything if you get distracted.  Trust me, it happens!

​Dice onion into small pieces and heat up the Instant Pot my setting it to Saute.  This will heat up the bottom element so we can saute the onions and garlic together.

When the Instant Pot reads hot, add butter or substitute with Olive Oil and add diced onions.  Allow the onions to sweat a little bit and soften before adding minced garlic.

Keeping an eye on the vegetables is always a good idea so they do not burn.  When onions are cooked go ahead and turn the Instant Pot off.

​Deglaze Instant Pot

Deglazing the bottom of the Instant Pot or Electric Pressure Cookie is simple.  Add in ¼ cup of thin liquid from the recipe into the liner.  The liquid and steam will help lift anything stuck to the bottom of the liner.  Use a flat bottom spoon or spatula to scrape the liner lifting anything that might be stuck.

Deglazing the bottom of the pot helps prevent a burn notice.  

Adding Ingredients to Instant Pot

Most recipes require a layering effect when using the instant pot.  This is to allow the thin liquid to remain at the bottom so it can easily be brought to a boil, create steam and pressure.

For this recipe add in the Great Northern Beans, Pino Beans or Navy Beans could also be substituted in this recipe.  And top with a small can of diced green chilies.  This is where you can add in heat if you wish.  Choosing mild, medium or Hot Green Chiles will change the flavor of this recipe.  Choose what your family prefers.  

​Slice chicken breasts into 3 equal slices and place on top.  Sprinkle with spices (Salt, Pepper, Oregano, and Cumin). And then pour Chicken Broth or Vegetable Broth on top.

Close the Instant Pot Lid making sure to seal the pressure valve in back and set the Instant Pot for 6 minutes cook time on high pressure.

Once the cycle has completed allow a 6 minute Natural Pressure Release before releasing the remaining pressure and opening the lid.

Then remove sliced pieces of chicken and easily shred before adding back into the chili recipe.  Add Sour Cream, Heavy Cream and stir to combine ingredients.

White Chicken Chili made in the Instant Pot is now ready to serve.

How to Serve Instant Pot White Chicken Chili Recipe

White Chicken Chili is a heart dish.  Think of it as a thick soup and there are many ways to serve this classic recipe.

Try adding tortilla chips, cheese, fresh cilantro, green onions, or even lime wedges to your tray of favorite toppings.

I've even found that adding in diced bell pepper with the onions to saute adds wonderful flavor to creamy white chicken chili.  

Canned Beans vs Dry Beans

For this recipe use Canned beans.  A recipe using dry beans would take much longer to process under pressure to be soft.  So stick with your favorite brand of canned beans.

Substitutions

There are plenty of substitutions or additions that can be made with Instant Pot Electric Pressure cooker recipe.  Some of my favorite

Rotisserie Chicken in place of raw chicken breasts.  Cut processing time down to 3 minutes if substituting cooked chicken.

Beans.  Try Pinto Beans, Navy Beans, or even White Kidney Beans in place of Great Northern Beans.

Cheese.  Cheddar Cheese, Monterey Jack Cheese or your favorite Mexican Blend Cheese

Storage and Freezing

Try storing cooled chili in an airtight container for up to a week in the refrigerator.  

Reheat chili on the stove over medium heat in a large sauce pan giving it a good stir so it doesn't burn while it's heating.

​Chicken Chili Freezes beautifully.  Store in Storage bags or containers for up to 3 months.  It's easy to reheat on the stove top when needed.

With minimal effort and in a fraction of the time White Chicken Chili and be a great choice for busy weeknights and has become a favorite instant pot recipes.

So next time you ask yourself "What's for Dinner?" remember this perfect meal.  It's an easy recipe using many pantry staples.  

How can I thicken White Chicken Chili?

If you wish to thicken White Chicken Chili, make a slurry of cornstarch and water using 3 tablespoons Cornstarch and 3 tablespoons of water and mix. 

Add to Chili and heat through.  Sauce will thicken as it’s heated.  Note:  This would be done at the very end of the cooking process

Have you tried this recipe? Make sure to leave a comment below and star rating! I sure appreciate it.

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5 from 2 votes

White Chicken Chili

Creamy Instant Pot White Chicken Chile Recipe , a hot flavorful soup perfect with garlic toasted baguette to dip.

Prep Time10 minutes mins

Cook Time6 minutes mins

Additional Time20 minutes mins

Total Time35 minutes mins

Devour Dinner

Cook ModePrevent your screen from going dark

Course: Entree

Cuisine: American

Servings: 6 Servings

Author: Devour Dinner

Ingredients

• 1 lb Chicken Breast
• 1 Medium Yellow Onion Diced
• 2 teaspoon Garlic
• 2 Tbs Butter
• 2 Cans Great Northern White Beans (drained) - 15 ounce cans
• 2 Chicken Broth - 14 ounce cans
• 1 Diced Green Chilis - 4 ounce can Mild/Medium/or Hot
• 1 ½ teaspoon Salt
• 2 teaspoon Cumin
• 2 teaspoon Oregano
• ½ teaspoon Pepper
• ¼ - ½ teaspoon Cayenne - depending (optional)
• 1 ½ Cup Sour Cream
• 2 Cup Whipping Cream

Instructions

Instant Pot Directions

• Heat Instant Pot to Saute and wait until it reads "hot"
• Dice onion and add to melted butter. Cook for about 1 minute allowing onions to soften.
• Add in minced garlic and continue to cook for a couple minutes stirring as needed.
• Add Chicken Broth, Beans, Chilis, Salt, Pepper, Cumin, Oregano and cayenne
• Cut chicken breast into 3 or 4 equal slices and place on top.
• Set Pressure Cooker to 6 Minutes and allow a 6 minute Natural Pressure Release.
• Remove chicken slices and easily shred. Place shredded chicken back into Pressure Cooker
• Add Sour Cream and Whipping Cream and stir
• Close lid and allow soup to sit for 2-3 minutes to heat through
• Serve with bread and enjoy
• Stove Top Directions
• Heat a Frying pan and add butter and garlic.
• Add diced onions and saute'
• In a large stock pot, add broth, beans, chilies, salt, pepper, cumin, oregano, and cayenne.
• Add chicken.
• Simmer covered on medium/low heat for 1 hour allowing flavors to meld together.
• serve with bread and enjoy

Notes

Substitutions

There are plenty of substitutions or additions that can be made with Instant Pot Electric Pressure cooker recipe.  Some of my favorite

Rotisserie Chicken in place of raw chicken breasts.  Cut processing time down to 3 minutes if substituting cooked chicken.

Beans.  Try Pinto Beans, Navy Beans, or even White Kidney Beans in place of Great Northern Beans.

Cheese.  Cheddar Cheese, Monterey Jack Cheese or your favorite Mexican Blend Cheese

Have you made this recipe?Mention @devourdinner or tag us #devourdinner! Please leave a comment and rating below. Thank you!

Nutrition Disclaimer

All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

Nutrition

Serving: 1g | Calories: 510kcal | Carbohydrates: 6g | Protein: 20g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 182mg | Sodium: 741mg | Potassium: 457mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 1719IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 1mg

Original Recipe posted December 2018. Updated January 2023

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