This healthy Instant Pot White Chicken Chili can be made in under 30 minutes with the help of your pressure cooker. It’s decadently creamy with monterey jack cheese, and perfectly spiced with mild green chiles, cumin and jalapenos. It’s a healthy recipe that can be made with fresh or frozen chicken breasts.
Table of Contents
For a stovetop version, try my Easy White Chicken Chili recipe. And, if you love this recipe, you’ll also love this Instant Pot Vegetarian Chili or what I consider to be the BEST Instant Pot Chili ever!
This is a favorite recipe of mine.
I’m a huge fan of chili because you can cook up a big batch on the weekend and then have it for dinners throughout the week. But I’m especially fond of this Instant Pot White Chicken Chili because it cooks up quick with just one pot to clean.
Plus, it can be made with fresh or frozen chicken breasts, and pantry staples that you may already have on hand.
Reader
Love
I’ve been in the search of a white chicken chili recipe, this is the third one I tried and definitely the BEST!! This chili has the perfect blend of spices for a burst of flavor, so filling and delicious and because it’s an instant pot recipe is a win-win. Thank you!
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Ingredients needed
- Chicken breasts – You can also use chicken thighs with the same cook time.
- Onion
- Garlic
- Canned jalapenos
- Canned green chiles
- Cumin
- Coriander
- Oregano
- Cayenne
- Chicken broth
- Canned white beans
- Monterey jack cheese – Or, cheddar cheese or cream cheese.
- Cilantro
One of the best parts of this recipe is that it can be made using fresh or frozen chicken breasts. There’s no need to thaw the chicken, and the cook time remains the same.
How to make it
- Turn your instant pot to SAUTE and add olive oil. Once hot, saute onion.
- Add garlic, jalapenos, chiles and spices. Continue to cook for 2-3 minutes.
- Hit CANCEL. Add chicken breasts and broth.
- Pressure cook for 15 minutes. Note: It will take about 10 minutes for the pressure to build then the countdown timer will begin.
- Turn the valve to vent and quick release the pressure before removing the lid.
- Remove chicken breasts to a cutting board and shred with 2 forks.
- Return chicken to pot and stir in beans, cheese and cilantro.
- Serve with your favorite toppings.
Slow cooker directions
- To make in the slow cooker, add all ingredients except the cheese to a crockpot and cook on low for 6 hours or high for 4 hours. Shred the chicken and stir in the cheese.
Stovetop directions
- Here’s my stovetop version of Easy White Chicken Chili.
Tips and variations
- You can swap out the white beans for black beans or kidney beans.
- For even more flavor, you can add in a can of corn.
- For an even creamier chicken, you can stir in some cream cheese with the monterey jack cheese.
- You can shred the chicken using two forks. But if you have a KitchenAid, you can shred the chicken quickly with its help. Place the chicken in the mixer bowl and beat it at a low speed for about 30 seconds.
- If you like a more soup-like chili, just stir in the beans. If you want a thicker chili, you can mash one can of the beans before stirring them in.
- This chili recipe has a bit of a kick but is pretty mild on the heat level. If you like spicy chili, add in an extra can of jalapenos and more cayenne. If you prefer a mild chili, swap out the jalapenos for a second can of green chiles and omit the cayenne entirely.
How to make ahead and store
- Fridge: This chili will keep in the refrigerator in an airtight container for up to 5 days, and its flavors will continue to develop over time, making it great for leftovers.
- Freezer: You can freeze it for up to three months. I like to portion it into freezer bags in individual serving sizes and place them on a cookie sheet to freeze. Once frozen, I stack them in the freezer making for an easy individual lunch!
- How to reheat: Reheat it over low heat on the stove or in the microwave.
Topping ideas
You can top your bowls in so many delicious ways! Here are some of my favorite options:
- Avocado
- Cilantro
- Sour Cream
- Jalapenos
- Shredded Cheese
- Lime Wedges
What to serve with it
- Cornbread
Erin’s wine pairings
- The first thing I normally reach for to pair with chili is a beer. But, if you’re looking for a wine pairing with your chili, I’d suggest a non-oaked, light bodied white. Try a dry Riesling or Pinot Gris.
More chili recipes
Did you try this instant pot chicken chili recipe?
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Full Recipe
Healthy Instant Pot White Chicken Chili
Equipment
Ingredients
- 1 Tablespoon olive oil
- 1 onion (chopped)
- 5 cloves garlic (minced)
- 1 4-ounce can diced jalapeno peppers
- 1 4-ounce can chopped green chile peppers
- 1 Tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 3 pounds chicken breasts (boneless, skinless)
- 3 1/2 cups chicken broth
- 3 15-ounce cans great northern beans (drained and rinsed)
- 1 cup shredded Monterey Jack cheese
- 1/4 cup cilantro chopped
- Salt (to taste)
- Avocado (for topping)
- Sour cream (for topping)
- Lime wedges (for garnish)
- Tortilla strips (for garnish)
Instructions
- Turn instant pot to SAUTE and add olive oil. Once hot, add onion and cook until softened, 3-4 minutes.
- Add garlic, jalapenos, chiles, cumin, coriander, oregano and cayenne. Continue to cook for 2-3 minutes.
- Hit CANCEL. Add chicken breasts and broth.
- Hit MANUAL to cook at high pressure for 15 minutes. It will take about 10 minutes for the pressure to build then the countdown timer will begin.
- Turn the knob to vent and quick release the pressure before removing the lid. Remove chicken breasts to a cutting board and shred with 2 forks.
- Return chicken to pot and stir in beans, cheese and cilantro.
- Serve garnished with avocado and sour cream, if desired.
Notes
-
Fridge: This chili will keep in the refrigerator in an airtight container for up to 5 days, and its flavors will continue to develop over time, making it great for leftovers.
-
Freezer: You can freeze it for up to three months. I like to portion it into freezer bags in individual serving sizes and place them on a cookie sheet to freeze. Once frozen, I stack them in the freezer making for an easy individual lunch!
-
How to reheat: Reheat it over low heat on the stove or in the microwave.
-
You can swap out the white beans for black beans or kidney beans.
-
For even more flavor, you can add in a can of corn.
-
For an even creamier chicken, you can stir in some cream cheese with the monterey jack cheese.
-
You can shred the chicken using two forks. But if you have a KitchenAid, you can shred the chicken quickly with its help. Place the chicken in the mixer bowl and beat it at a low speed for about 30 seconds.
-
If you like a more soup-like chili, just stir in the beans. If you want a thicker chili, you can mash one can of the beans before stirring them in.
-
This chili recipe has a bit of a kick but is pretty mild on the heat level. If you like spicy chili, add in an extra can of jalapenos and more cayenne. If you prefer a mild chili, swap out the jalapenos for a second can of green chiles and omit the cayenne entirely
Nutrition
This post was originally published in 2019. It was updated in 2023 to add new information. The healthy instant pot white chicken chili recipe remains the same. Enjoy!
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