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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

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.