Instant Pot White Chicken Chili

The weather is getting COLD here in Texas, which means that it’s chili weather! I’m sharing a new family favorite recipe today that’s perfect for when the weather gets cool: Instant Pot White Chicken Chili! This thick and creamy Instant Pot chicken chili recipe gets its kick from diced green chilies as opposed to chili powder, but isn’t so spicy that kids can’t handle it. Great Northern beans add protein fiber and B vitamins to the meal. You’ll definitely want to pin this Instant Pot chicken chili recipe. I’ve got the full Instant Pot White Chicken Chili recipe at the bottom of this post (click the Jump to Recipe button above to go straight to it), but first I’ll share recommended tools, tips, and step-by-step instructions and pictures to help you make this and other Instant Pot white chili recipes to perfection.

For more easy pressure cooker recipes like this Instant Pot chicken chili recipe, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Get your copy now (available in both paperback and digital formats), and check out some sneak peek recipes from the cookbook and my other Instant Pot recipes here.

How to make Instant Pot white chili

To make this Instant Pot chicken chili recipe, start by selecting the Sauté function on your Instant Pot (or other multi-function pressure cooker). Heat some vegetable oil in the pot.

Add finely chopped onion to the pot and sauté for 3 to 4 minutes.

Next, pour some chicken broth into the pot and scrape the bottom of the pot with a wooden spoon to loosen any browned bits.

Stir in white beans, corn, green chilies (with their juices), cumin, salt, pepper, and garlic powder in the pressure cooker pot.

Next, add the chicken to the pot (boneless skinless tenders, boneless skinless breasts cut into thirds, or boneless skinless thighs) and push cancel or turn off the burner.

Close and lock the lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 18 minutes at high/normal pressure. It will take about 14 minutes for the pot to come to pressure before the cooking time begins for your white bean chicken chili Instant Pot meal. After the pressure cooking time ends, allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer’s quick release method.

While the pressure is releasing, whisk together 2 tablespoons each of water and cornstarch to make a cornstarch slurry (used to thicken sauces, like today’s Instant Pot white chili).

After the pressure has been released, open the lid and remove the chicken from the pot with tongs and set on a plate. Use two forks to shred the chicken and set it aside.

Next step in making your Instant Pot White Chicken Chili: Select the Sauté function on the pot again. Stir the sour cream into the white bean chicken chili in the Instant Pot until the sour cream is melted.

Stir the cornstarch slurry into the pot.

Return the shredded chicken to the pot, and simmer until the Instant Pot white chili sauce thickens (about 3 minutes), then press Cancel to end the Sauté function.

Serve the Instant Pot White Chicken Chili in bowls and top with shredded Monterey Jack cheese.

This Instant Pot white chili is so warm and hearty… and SO delicious that everyone will want seconds!

Here’s the Instant Pot chicken chili recipe!

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Instant Pot White Chicken Chili

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

This thick and creamy Instant Pot chicken chili recipe gets its kick from diced green chilies as opposed to chili powder, but isn't so spicy that kids can't handle it. Great Northern beans add protein fiber and B vitamins to the meal.

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Ingredients

• 2 teaspoons vegetable oil
• 1 medium onion, finely chopped
• 1 1/2 cups chicken broth
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 2 (4-ounce) cans diced green chilies
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 pound boneless, skinless chicken breasts, cut into thirds*
• 2 tablespoons water
• 2 tablespoons cornstarch
• 1/2 cup sour cream
• shredded Monterey Jack cheese

Instructions

1. Select the Sauté function on your Instant Pot (or other multi-function pressure cooker). Heat the vegetable oil in the pot.
2. Add the onion to the pot and sauté for 3 to 4 minutes.
3. Pour the chicken broth into the pot and scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
4. Stir in the beans, corn, green chilies (with their juices), cumin, salt, pepper, and garlic powder in the pressure cooker pot. Add the chicken to the pot and push cancel or turn off the burner.
5. Close and lock the lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 18 minutes at high/normal pressure. It will take about 14 minutes for the pot to come to pressure before the cooking time begins.
6. After the pressure cooking time ends allow the pressure to release from the pot naturally for 10 minutes before releasing the remaining pressure using the manufacturer’s quick release method.
7. While the pressure is releasing, whisk together the water with the cornstarch to make a cornstarch slurry.
8. After the pressure has been released, open the lid and remove the chicken from the pot with tongs and set on a plate. Use two forks to shred the chicken and set aside.
9. Select the Sauté function on the pot again. Stir the sour cream into the chili until melted, then stir in the cornstarch slurry. Return the shredded chicken to the pot, and simmer until the sauce thickens (about 3 minutes), then press Cancel to end the Sauté function.
10. Serve the chili in bowls and top with shredded Monterey Jack cheese.

Notes

*This recipe also works well using boneless chicken tenders and boneless skinless chicken thighs. No need to cut them.

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Instant Pot White Chicken Chili

Servings

Servings