Instant Pot White Chicken Chili

Overhead close up of bowl of instant pot white chicken chili topped with avocado, sour cream and tortilla strips.

This 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. 

This post was sponsored by Kroger. All opinions expressed in the post are my own and not those of The Kroger Co. 

Instant Pot White Chicken Chili 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, it can be made with fresh or frozen chicken breasts, and it can be made with pantry staples that you may already have on hand. 

Ingredients for White Chicken Chili:

  • Chicken
  • Onion
  • Garlic
  • Canned jalapenos
  • Canned green chiles
  • Cumin
  • Coriander
  • Oregano
  • Cayenne
  • Chicken froth
  • Canned white beans
  • Monterey jack 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. 

I always have Tyson Boneless Skinless Chicken Breasts on hand in the freezer, but I often forget to thaw them, so this recipe is perfect for last minute meals. I love that they are individually frozen, so they don’t stick together in the package. Plus, their chicken is raised with no antibiotics – EVER! It’s 100% all natural, minimally processed with no artificial ingredients. Be sure to look for it at your local Kroger

Tips for Making Instant Pot White Chicken Chili:

  • 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. 
  • 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. 

Is White Chicken Chili Spicy?

  • As written, 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 Thicken White Chicken Chili: 

  • 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.

Can I make White Chicken Chili in the Slow Cooker

  • If you don’t own an Instant Pot, you can also make this chicken chili 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. 

Can I make White Chicken Chili on the Stove Top

Overhead shot of white chicken chili in grey bowl next to bowl of tortilla strips and sprigs of cilantro.

 

Toppings for White Chicken Chili: 

  • Avocado
  • Cilantro
  • Sour Cream
  • Jalapenos
  • Shredded Cheese
  • Lime Wedges
  • Tortilla Strips

Instant Pot Recipes: 

Chili Recipes:

Side view of bowl of white chili topped with chopped cilantro with spoon in the bowl.

If you loved this Instant Pot White Chicken Chili I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

Wine Pairings with White Chicken Chili:

  • 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.

Instant Pot Soup Recipes:

Overhead close up of bowl of instant pot white chicken chili topped with avocado, sour cream and tortilla strips.

Instant Pot White Chicken Chili

This 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.
4.12 from 17 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Time for Pressure to Build: 10 minutes
Total Time: 45 minutes
Servings: 10 people

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 Tyson Boneless Skinless Chicken Breasts
  • 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 garnish
  • Sour cream for garnish
  • 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.

Helpful Tips

If you would like a thicker chili, mash up one can of the beans before adding them to the pot.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Pressure cooker

Nutrition

Calories: 223kcal | Carbohydrates: 2g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 97mg | Sodium: 523mg | Potassium: 611mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 1mg

 

 

 

16 comments

  1. Amanda

    5 stars
    This soup is so comforting! Perfect for the colder weather!

    Reply

  2. Catherine @ To & Fro Fam

    5 stars
    I can always count on you, Erin, for amazingly easy and delicious recipes. Whenever I’m in a recipe rut, I know you’ll have great ideas – like this chicken chili instant pot recipe! Yum!

    Reply

  3. Lorraine

    Absolutely delicious! Perfect for a chilly winter day – and so filling. Thank you for the great recipe!

    Reply

  4. Kelly

    What size instant pot is used for this recipe??

    Reply

    1. Erin

      Hi Kelly – I use a 6 quart instant pot.

      Reply

  5. Becky

    if im adding frozen corn, when would I put it in?

    Reply

    1. Erin

      Hi Becky – I would add the corn in after the cook time, when you return the shredded chicken to the pot. Cover it with the lid and just let it heat through on the warm setting for about 5 minutes.

      Reply

  6. Claudia

    5 stars
    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!

    Reply

    1. Erin

      I’m so glad you liked it Claudia!

      Reply

  7. Rachel

    Is it possible to use fresh jalapeños for this recipe?

    Reply

    1. Erin

      Hi Rachel – You can definitely use fresh jalapenos. I would say go with one or two of them based on your heat preference. Removing the seeds will make it less spicy as well. Hope that helps!

      Reply

  8. Joleen

    This chili is amazing but in my brilliant mind I wanted to triple the recipe and I tripled the broth. Big mistake. What is the best technique for thickening. I already mashed a whole can of beans in it. Still very thin. Thanks for any help.

    Reply

    1. Erin

      Hi Joleen – You can thicken it with some flour. To do that make a slurry from 1/4 cup of the chili liquids and-and 2 tbsp flour. Mix it really well then add it to your chili and stir until the liquid boils – cook it on medium-high heat until it thickens a bit. Hope that helps!

      Reply

  9. Zoe

    Can i make this with frozen chicken breast?

    Reply

    1. Erin

      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. 

      Reply

  10. Maureen

    5 stars
    Smells delicious. Tastes divine

    Reply

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