Dinner

Instant Pot White Chicken Chili Recipe

Name: Instant Pot White Chicken Chili Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts or thighs; 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed; 1 can (4 oz) diced green chiles; 1 cup corn (frozen or canned); 2 cups low-sodium chicken broth; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon paprika; 1/2 teaspoon oregano; Salt and pepper, to taste; Juice of 1 lime; Fresh cilantro, for garnish; Sour cream or Greek yogurt; Shredded cheese (like Monterey Jack or cheddar); Avocado, sliced; Tortilla strips or chips; Sliced jalapeños

Byreem everly November 16, 2025November 16, 2025

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Introduction

Instant Pot White Chicken Chili is a warm and hearty dish featuring tender chicken, creamy white beans, and a flavorful mix of spices. Ready in under 30 minutes, it’s an ideal comfort meal for busy weeknights that you can customize with your favorite toppings.

A white bowl filled with creamy chicken soup, showing shredded white chicken pieces and yellow corn in a light beige broth. On top, there is a pile of bright yellow shredded cheddar cheese, a dollop of white sour cream with a smooth texture, and chopped green herbs scattered over the sour cream and soup. The bowl sits on a beige cloth, and a blurred green garnish in a white bowl and some bread are visible in the soft white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
1 medium onion (diced)
3 cloves garlic (minced)
1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
1 can (4 oz) diced green chiles
1 cup corn (frozen or canned)
2 cups low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon oregano
Salt and pepper (to taste)
Juice of 1 lime
Fresh cilantro (for garnish)

Optional Toppings:

Sour cream or Greek yogurt
Shredded cheese (like Monterey Jack or cheddar)
Avocado (sliced)
Tortilla strips or chips
Sliced jalapeños

Instructions

Step 1: Turn the Instant Pot to “Sauté” mode. Add olive oil and heat it. Add the diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
Step 2: Place the chicken breasts or thighs into the pot. Add the drained white beans, diced green chiles, corn, chicken broth, cumin, chili powder, paprika, oregano, salt, and pepper. Stir to combine all ingredients.
Step 3: Close the Instant Pot lid and set the valve to “Sealing.” Select “Manual” or “Pressure Cook” setting and set the timer for 15 minutes. When cooking finishes, let pressure release naturally for 10 minutes, then carefully switch valve to “Venting” to release remaining pressure.
Step 4: Open the lid and carefully remove the chicken. Shred it into bite-sized pieces using two forks. Return shredded chicken to the pot and stir in the lime juice.
Step 5: Ladle the chili into bowls. Garnish with fresh cilantro and your choice of toppings such as sour cream, shredded cheese, avocado, or tortilla strips. Enjoy!

Tips & Variations

Add diced jalapeños or a pinch of cayenne pepper for extra heat.
Swap or mix white beans with black beans or pinto beans for variety.
Stir in a splash of heavy cream or half-and-half before serving for a creamier texture.
If using frozen chicken, increase the pressure cooking time to 20 minutes.

Storage

Store leftover white chicken chili in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.

How to Serve

A white bowl holds a creamy chicken soup with visible shredded chicken pieces and small yellow corn kernels mixed in a light beige broth. On top, there is a small pile of shredded yellow cheddar cheese slightly melting into the soup, with a dollop of white sour cream placed on the cheese. Small green chopped herbs and sliced green onions are scattered across the soup, adding pops of color. The bowl sits on a light brown cloth on a white marbled surface with blurred bread rolls and a small white bowl with green sliced jalapeños visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken?

Yes, frozen chicken breasts or thighs work well. Just increase the cooking time to 20 minutes to ensure they cook thoroughly.

Can this recipe be made on the stovetop?

Absolutely. Sauté onions and garlic in a large pot, then add the remaining ingredients. Simmer gently for 30-40 minutes until the chicken is fully cooked and tender.