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.
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
Marjorie @APinchOfHealthy says
Happy to hear you enjoyed it.👏🏻
Darren says
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.
Marjorie @APinchOfHealthy says
Sounds delicious! I am glad you enjoyed it.
Carole says
When using thawed chicken breasts, Do you mean the whole recipe only 5 minutes pressure cooking and then 5 minutes natural release?
Marjorie @APinchOfHealthy says
Hi Carole! Yes, 5 minutes pressure cook time, and five minutes natural release. Hope you enjoy!
Sarah says
you have 13 min in the recipe. Which is it? 5 or 13?
Marjorie @APinchOfHealthy says
Hi Sarah! 13 minutes for chicken thighs, and 5 minutes if you choose to substitute chicken breasts, which cook much quicker. I updated to include that cook time for chicken breasts because so many people wrote in about not wanting to use thighs.
BB says
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.
Doreen says
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.
Marjorie @APinchOfHealthy says
Yes, it is definitely more of a soupy type recipe/ dish. Still glad you enjoyed it, though!
Katie says
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!
Marjorie @APinchOfHealthy says
Yay Katie!
Kim Papenhausen says
We love this recipes. I use the dry beans always a hit with my family.
Marjorie @APinchOfHealthy says
I am so glad you enjoy it Kim!💖 Thank you for taking the time to leave that feedback.🙏🏻
Kim Papenhausen says
No problem. THANK YOU!
Sara says
looking forward to making this again for a larger group. IF I double it in the 8 at would it affect cooking times? Thanks!
Jodi says
This looks so yummy! Could I freeze the leftovers for later?
Marjorie @APinchOfHealthy says
Hi Jodi! Yes, this should freeze well. I haven’t done it myself. But I have with similar soups, and I imagine this would be the same.
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?
Marjorie @APinchOfHealthy says
You could definitely use bone-in ones. They may need an extra minute or so of cook time.
Lola says
Hi! Can I use chicken breasts instead? Would I need to change cook time?
Marjorie @APinchOfHealthy says
Hi Lola! Yes, and using chicken breasts it would only need to cook about 5 minutes on high pressure. I would let is naturally release for 5 additional minutes, then quick release the rest.
Gina says
Hello!
How much time would you cook frozen chicken breasts for this recipe?
Thanks!
Carole says
When using raw chicken breast how much time do you pressure cook and how much time do you natural release?