Instant pot white chicken chili is super easy and delicious dinner that comes together in less than thirty minutes.
We have been eating the heck out of some soup and chili during all this cold weather! It’s just perfect for those crisp evenings, and the possibilities are endless.
This soup! Goodness gracious y’all, you literally just throw everything in at once, cooked at high pressure manual for thirteen short minutes, quick release, shred the chicken…and poof! Quick, easy delicious dinner with raves from the kids.
#Winning
And this is what I got: this delicious, flavorful Instant Pot white chicken chili.
Here is how you can make it.
How to make Instant Pot white chicken chili
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
To make this Instant Pot white chicken chili recipe, you will need the following:
- skinless boneless chicken thighs
- chicken stock
- garlic
- onion
- canned white northern beans
- diced green chilis
- dried oregano
- cumin
- chili powder
- salt & pepper
You can sub bone-in and/ or skin on thighs, if you need to. These may need slightly more cook time – an extra minute or two in the pressure cooking cycle.
Cooking Instant Pot white chicken chili
Add all ingredients to the Instant Pot.
Then place the lid on and lock it. Use the manual keys to set the Instant Pot to 13 minutes high pressure.
After the cooking has completed, use the quick release lever to release the pressure.
Carefully remove the chicken thighs, and use two forks to shred the chicken.
Return chicken to the pot, and serve immediately.
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 in this recipe
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FAQs
This recipe has the most consistent results using fresh chicken thighs. However, you can use frozen ones in a pinch. Add some extra cook time in the form of a few extra minutes of natural release ( 3 to 4 minutes should do it).
Also, make sure the thighs are separated into individual cuts, as opposed to being one solid block of ice. One solid block of ice (multiple chicken thighs frozen together) may not be fully cooked.
Use fresh boneless skinless chicken breasts, and cook on high pressure for 5 minutes. Then allow the pressure to release naturally for 10 minutes, and quick release remaining pressure. Shred the chicken, and return to the pot.
Yes, freeze in an air tight container for up to 3 to 4 months. Reheat to serve.
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Instant Pot White Chicken Chili
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
Original Recipe
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Add all ingredients to the Instant Pot, and place the lid on and lock it.
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Use the manual keys to set the Instant Pot to 13 minutes manual.
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After the cooking has completed, use the quick release lever to release the pressure.
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Carefully remove the chicken thighs, and use two forks to shred the chicken.
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Return chicken to the pot, and serve immediately.
To Use Dry Beans
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Rinse and drain 3/4 pound of dry northern beans. I did not soak mine.
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Add all ingredients (except chicken) to the pot, plus an extra 1 and 1/2 cups of chicken stock.
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Cook on manual high pressure for 28 minutes, then quick release.
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Rinse the inside of the lid under cold tap water to help with re-sealing.
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Add the chicken thighs.
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Place the lid back on, lock it, and set it at 13 minutes on manual high pressure.
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Allow to naturally release (NPR) for 10 minutes, and then quick release the rest of the pressure.
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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!
See ALL of my Instant Pot recipes here.
Note: This recipe was originally published October 15, 2016. It was recently republished with new photos. Here is what it used to look like.
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…
Marjorie@APinchOfHealthy says
Yay! Glad you enjoyed it. Lime would be delicious. Not sure what was up with the beans though. Sounds like they overcooked…maybe you got a can that was already well-done or something.
Timothy Power says
I have a mini IP. If I halve this recipe, do I halve the cooking time? Thanks!
Marjorie@APinchOfHealthy says
I can’t say with 100% certainty, but I would guess it would need about the same cook time
Timothy Power says
Thanks, Marjorie!
Marjorie@APinchOfHealthy says
Glad you enjoyed it!🤗
Randy Barning says
Hi,
Is 5 cups chicken stock right? sounds like a lot.
Thanks!
Marjorie@APinchOfHealthy says
It is right, but if you don’t like too much broth in your soup, you could reduce that a little, say down to like 4 cups.
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.
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!
Marjorie@APinchOfHealthy says
You’ve probably already made this by now 😬, but it would be less time for using chicken breasts. Probably like 5 minutes plus full NPR.
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?
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. 👍🏻
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!
Emily says
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!!!
Lea Avroch says
is the 2 ounce can of northern beans a typo?
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.
Jenni says
I have a 6qt IP. And, a IP novice. If I make a batch and a half, would this fit/cook safely?
Marjorie@APinchOfHealthy says
Hey Jenni! Great question, and I am so glad you asked first. 🙂 I would not recommend a batch and a half, since this would push the capacity past 2/3 full. This article from Hip Pressure Cooking explains why: http://www.hippressurecooking.com/pressure-cooker-capacity-faq-if-it-fits-cook-it/