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Instant Pot White Chicken Chili

Instant pot white chicken chili is super easy and delicious dinner that comes together in less than thirty minutes.

Instant pot white chicken chili is super easy and delicious dinner that comes together in less than thirty minutes. | APinchOfHealthy.com

Instant pot white chicken chili is super easy and delicious dinner that comes together in less than thirty minutes. | APinchOfHealthy.com

Fall is in full swing, and we have been eating the heck out of some soup and chili! It’s just perfect for those crisp fall evenings, and the possibilities are endless.

A couple weeks ago I started craving some white chicken chili, and I needed it to be incredibly quick and easy. Cue my eyes looking at my Instant Pot sitting on the kitchen counter.

Note: This post contains Amazon affiliate links.

I can almost hear your voices now, internet friends. Marjorie! Are you ever going to shut up about the stupid Instant Pot?!

Probably not anytime soon. I have so many recipe ideas and adaptations that I want to do in my Instant Pot. I don’t even have time to cook, photograph and publish them all, but I am keeping a running list!

No worries if you don’t have (or even want) an Instant Pot, though. This is not going to become a pressure-cooking-only-blog. Pinkie promise! It’s just a fun new kitchen gadget that I am still learning how to use.

I am making a point to throw in some non-Instant Pot recipes so that I don’t lose all of you…LOL! (See my recent southern skillet corn bread, also seen in these photos.)

But this soup! Goodness gracious y’all, I literally threw everything in at once, cooked at high pressure manual for thirteen short minutes, quick release, shred my chicken…and poof! Quick, easy delicious dinner with raves from my son and husband.

#Winning

And this is what I got: this delicious, flavorful white chicken chili.

Instant pot white chicken chili is super easy and delicious dinner that comes together in less than thirty minutes. | APinchOfHealthy.com

I will be adapting this for stovetop and (maybe) slow cooker eventually. But for now I am publishing it as strictly an Instant Pot recipe. It should also work in a stovetop pressure cooker. If you are doing that, check out this handy little guide from Hip Pressure Cooking, FYI.

Tools Used to Make Instant Pot White Chicken Chili

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Instant Pot White Chicken Chili Recipe

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Instant pot white chicken chili is super easy and delicious dinner that comes together in less than thirty minutes. | APinchOfHealthy.com
4.5 from 6 votes
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White Chicken Chili in the Instant Pot

Instant pot white chicken chili is super easy and delicious dinner that comes together in less than thirty minutes.
Course Soup
Cuisine Tex Mex
Keyword chicken chili, instant pot, white chicken chili
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 8 servings
Calories 287 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 1.3 pounds skinless boneless chicken thighs
  • 5 cups chicken stock homemade or store-bought
  • 2 cloves garlic finely minced
  • 1 medium onion diced
  • 2 cans can white northern beans drained and rinsed, 15-ounce cans
  • 1 can diced green chilis undrained, 4 ounces
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions

  1. Add all ingredients to the Instant Pot, and place the lid on and lock it.
  2. Use the manual keys to set the Instant Pot to 13 minutes manual.
  3. After the cooking has completed, use the quick release lever to release the pressure.
  4. Carefully remove the chicken thighs, and use two forks to shred the chicken.
  5. Return chicken to the pot, and serve immediately.

To Use Dry Beans

  1. Rinse and drain 3/4 pound of dry northern beans. I did not soak mine.

  2. Add all ingredients (except chicken) to the pot, plus an extra 1 and 1/2 cups of chicken  stock.

  3. Cook on manual high pressure for 28 minutes, then quick release.

  4. Rinse the inside of the lid under cold tap water to help with re-sealing.

  5. Add the chicken thighs.

  6. Place the lid back on, lock it, and set it at 13 minutes on manual high pressure.

  7. Allow to naturally release (NPR) for 10 minutes, and then quick release the rest of the pressure.

  8. Remove the chicken, and shred with two forks; return to the pot.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Using dry beans may alter nutrition information slightly, since nutrition was calculated using the original recipe.

For frozen chicken thighs, I still use the same cook time. I just add 5 minutes of naturally pressure release (NPR), and then release quick release valve. The chicken was perfect!

Nutrition Facts
White Chicken Chili in the Instant Pot
Amount Per Serving
Calories 287 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 74mg25%
Sodium 583mg25%
Potassium 851mg24%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 4g4%
Protein 26g52%
Vitamin A 115IU2%
Vitamin C 7.8mg9%
Calcium 97mg10%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

See ALL of my Instant Pot recipes here.

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Related posts:

  1. Instant Pot Chicken Tortilla Soup
  2. Healthy Turkey Chili (Instant Pot, Slow Cooker or Stovetop)
  3. Instant Pot Chicken and Rice
  4. Ham and 15 Bean Soup (Slow Cooker or Instant Pot)

Reader Interactions

Comments

  2. ksuter says

    I made this with ground chicken, just browned it in the IP first. I also added 1/2 tsp of poultry seasoning. It was really good, thanks for the recipe

    Reply

  3. Darren says

    5 stars
    I made this the other day with a couple of minor changes:

    First, instead of the canned chilies, I used a diced jalapeño. Second, I added a can of green tomatillos. This added some extra liquid for the dried beans, and also added a bit of acidity, giving the whole dish a little more bite and “zing” I want from my chili, while remaining nicely balanced in flavour.

    I’ll absolutely be making it again.

    Reply

  5. BB says

    3 stars
    I too am doing weight watchers and with any soup I make i remove some of the beans at the end of cook time, puree them and return them back to the soup. It thickens up the soup nicely without adding extra calories or points.

    Reply

  6. Doreen says

    4 stars
    Just tried this as my first time using my IP.
    It was tasty and the chicken tender, much more soupy than chili I am used to.

    Reply

  7. Katie says

    5 stars
    This turned out incredible! I’m happy with thick or thin chili and liked that this was more soupy. I also follow weight watchers, and this recipe is very filling and satisfying! I used two frozen chicken breasts instead of thighs and cooked for 14 minutes with 5 minutes NR. Everything else is the same and full of flavor! Thank you for sharing!

    Reply

  10. V Joanne Heyob says

    Could I cook my thighs with the bone in and remove bonds when I read up the chicken, would it change the cook time?

    Reply

  11. Christine says

    I felt it was lacking in veggies thoigh so i added a small tub of arugala (142 grams) and four little (2 normal) diced zucchinis. I also tripled the garlic, cause garlic <3 turned out soooo good. My only complaint (and you cant even tell while eating it) is the beans came out of their… husks? while cooking and made thesd weird little empty ghost beans…. overall super tasty. I like the seasoning a lot. I might experiment with adding a touch of lime next time…

    Reply

    • OW says

      I just made this recipe and 5 cups, to me, is way too much for something with the consistency of chili (which I don’t associate with being soupy at all. More like a thick stew). I think 3 cups, max, would be more than sufficient.

      Reply

  15. Rachael says

    I would love to make this tonight. Do you think the cooking time would be the same with chicken breast rather than theighs? Thanks!

    Reply

  16. Tricia says

    Sounds like a great recipe. I’m thinking of trying it today but I have already cooked chicken from a whole chicken that I did in the IP the other day. I wonder how using already cooked chicken would alter the cooking time? Any suggestions?

    Reply

    • Marjorie@APinchOfHealthy says

      Great question. Here are the modifications I would make: I would sauté the onions for about 5 minutes in a little bit of oil or cooking spray. In the last minute of that, I would add the garlic to cook for one minute. Then pour in everything else, including the cooked chicken. Cook on manual high pressure for 3 minutes. Quick release. Note: I have not tested this, but I think it should work out alright! My best guess anyway. 👍🏻

      Reply

  17. Marjorie@APinchOfHealthy says

    You technically could do that, but it may taste a little bland. Some of the flavor of the soup comes from those chiles, so feel free to add any extra seasonings (to taste). I would not increase the broth, unless you want really thin soup (mostly broth). Good luck!

    Reply

  18. Emily says

    5 stars
    Made this last night with your Southern Skillet Cornbread, and it was a hit! Made a few adjustments…used the Sauté function to sauté the onion with 2 fresh jalapeños before adding other ingredients, used 2 Tbsp chili powder and 2 tsp cumin. Thanks for the dry bean instructions and cooking times. I’m new to the instant pot and this was my first time cooking dry beans. Worked great!!!

    Reply

    • Marjorie@APinchOfHealthy says

      It is! I changed recipe plugins this weekend, and I have been migrating everything over. It messed up some of the formatting/wording on some of my recipes. Anyway! I missed this, so thank you for pointing it out! It has been updated now, but it is supposed to say two 15-ounce cans.

      FYI: I am also trying this tonight with dry beans. I will post an update here if that turns out well.

      Reply

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