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. 

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. 

Ingredients for White Chicken Chili:

  • Chicken
  • Onion
  • Garlic
  • Canned jalapenos
  • Canned green chiles
  • Cumin
  • Coriander
  • Oregano
  • Cayenne
  • Chicken broth
  • 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. 

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. 

How to make it more or less 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 Pressure Cooker 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 this recipe without an Instant Pot?

Yes! You can also make this in the slow cooker or on the stove:

  • 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. 

How to store it:

  • This chili will keep in the refrigerator for up to 5 days, and its flavors will continue to develop over time, making it great for leftovers. Or, 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 it:

  • Reheat it over low heat on the stove or in the microwave.

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

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
  • 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.
4.25 from 40 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.

Notes

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

 

 

 

27 thoughts on “Instant Pot White Chicken Chili”

    • 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
  1. 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
    • 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
  2. 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
    • 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
    • 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
  3. The recipe sounds great! Can’t wait to try. Just FYI, in the beginning of your post it lists ingredients needed….you have “chicken froth” listed. I assume its supposed to be broth? haha =)

    Reply
  4. 5 stars
    This was delicious!!! The perfect amount of spice — I also added a teaspoon of chili powder! Definitely a keeper! I could only eat one bowl because it was so hearty, love that!

    Reply
  5. It says that there are only 2 grams of carb per serving… is that actually correct? I have to be very careful about carbs so I need to ask.

    Reply
  6. 5 stars
    I had to make it on the mild side for my husband, and therefore subbed 1 cup medium green chiles for the jalapeno and other chiles, then reduced the cayenne to about 1/8 tsp. It was still a tad hotter than he likes, so I added one tin of fire-roasted corn at the end. It’s perfection! Definitely a welcome addition to the rotation. It’s lovely with a dash of Liquid Smoke, too!

    Reply
  7. Any thoughts on using dry beans instead of canned? Also, what are “white beans”? Navy, Great Northern, Cannellini? I honestly don’t know what “white beans” are. Thanks!

    Reply

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