This Instant Pot White Chicken Chili is a creamy, comforting bowl of goodness that’s ready in just over 30 minutes. Tender chicken, hearty beans, and a blend of zesty spices come together in a rich, velvety broth that’s both satisfying and nourishing. The subtle heat from green chiles and the tangy kick of lime juice create a flavor explosion that’s impossible to resist.
With minimal prep and a quick cook time, this chili is perfect for busy weeknights or cozy gatherings. Each spoonful delivers a medley of textures—creamy, chunky, and slightly crunchy from optional toppings. Packed with protein and fiber, it’s a wholesome meal that feels indulgent yet keeps you energized. Dive into this American classic and savor every bite!
Essential Ingredients for Instant Pot White Chicken Chili
- 1 Tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 1 ½ teaspoons garlic powder
- 30 ounces canned white beans, rinsed and drained (Great Northern beans or Canellini beans work great)
- 2 cups chicken broth
- 8 ounces canned diced green chilies
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon ground black pepper
- Pinch cayenne pepper
- 1 cup sour cream
- ½ cup whipping cream
- 15 ounces canned corn, optional, drained
Step-by-Step Instructions for Perfect White Chicken Chili
- Press the SAUTE button on your Instant Pot. Add olive oil to the hot pot.
- Add in chicken, onion, and garlic powder. Cook for 4-5 minutes or until onions are translucent and the chicken starts to brown (we aren’t fully cooking the chicken, just browning the edges).
- Stir in beans, broth, chilies, and seasonings (also add corn, if using). Place the lid on the top of the Instant Pot.
- Move the valve to SEALING (not venting).
- Press the MANUAL (or PRESSURE COOK) button and set the timer for 7 minutes.
- When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure (you can also let this do a natural release for a few minutes if you want).
- Remove the lid and stir the contents of the pot. Press CANCEL to turn the “KEEP WARM” feature off.
- Stir in sour cream and whipping cream, mix well. Scoop into bowls and serve.
Toppings and Serving Ideas to Elevate Your Chili
Take your Instant Pot White Chicken Chili to the next level with fun toppings! Try shredded cheese, diced avocado, fresh cilantro, or a squeeze of lime juice for a zesty kick. For a bit of crunch, add tortilla strips or crushed corn chips. Serve with warm cornbread or crusty bread on the side for a cozy, complete meal.
How to Store and Reheat Leftovers
Store any leftover chili in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through. If the chili thickens, add a splash of chicken broth to bring it back to the perfect consistency.
Easy Recipe Variations to Try
Switch things up by using shredded rotisserie chicken for a quicker prep or adding diced bell peppers for extra veggies. For a spicier kick, toss in a diced jalapeño or a dash of hot sauce. If you’re dairy-free, swap the sour cream and whipping cream for coconut cream or a dollop of plain yogurt.
Time-Saving Tips for Busy Cooks
Pre-chop your onion and chicken the night before to save time. You can also use frozen diced onions for convenience. If you’re short on time, skip the sauté step and add all ingredients directly to the Instant Pot—just increase the cooking time to 10 minutes to ensure the chicken cooks through.
Common Questions Answered
Can I use frozen chicken? Yes! Just add 2-3 extra minutes to the cooking time. What if I don’t have an Instant Pot? No problem—simmer everything in a large pot on the stovetop for 20-25 minutes until the chicken is cooked through. Can I make it ahead? Absolutely! This chili tastes even better the next day as the flavors meld together.
Instant Pot White Chicken Chili Recipe
Equipment
- Instant Pot
Ingredients
- 1 Tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 1 ½ teaspoons garlic powder
- 30 ounces canned white beans, rinsed and drained; Great Northern beans or Canellini beans work great
- 2 cups chicken broth
- 8 ounces canned diced green chilies
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- ½ teaspoon ground black pepper
- pinch cayenne pepper
- 1 cup sour cream
- ½ cup whipping cream
- 15 ounces canned corn, optional, drained
Instructions
- Press the SAUTE button. Add olive oil to hot pot. Add in chicken, onion and garlic powder and cook for 4-5 minutes or until onions are translucent and the chicken starts to brown (we aren’t fully cooking the chicken, just browning the edges).
- Stir in beans, broth, chilies and seasonings (also add corn, if using). Place the lid on the top of the Instant Pot. Move the valve to SEALING (not venting).
- Press the MANUAL (or PRESSURE COOK) button and set timer for 7 minutes.
- When the timer is finished, move the valve to VENTING and do a QUICK RELEASE with the pressure (you can also let this do a natural release for a few minutes if you want).
- Remove the lid and stir the contents of the pot. Press CANCEL to turn the “KEEP WARM” feature off. Stir in sour cream and whipping cream, mix well. Scoop into bowls and serve.