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.
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.
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
- canned white northern beans
- diced green chilis
- dried oregano
- 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.
Tools used in this recipe
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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
- 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
- Add all ingredients to the Instant Pot, and place the lid on and lock it.
- Use the manual keys to set the Instant Pot to 13 minutes manual.
- 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.
To Use Dry Beans
Rinse and drain 3/4 pound of dry northern beans. I did not soak mine.
Add all ingredients (except chicken) to the pot, plus an extra 1 and 1/2 cups of chicken stock.
Cook on manual high pressure for 28 minutes, then quick release.
Rinse the inside of the lid under cold tap water to help with re-sealing.
Add the chicken thighs.
Place the lid back on, lock it, and set it at 13 minutes on manual high pressure.
Allow to naturally release (NPR) for 10 minutes, and then quick release the rest of the pressure.
Remove the chicken, and shred with two forks; return to the pot.
- 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.