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.
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 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 & 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 & 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
- Tortilla Strips
What to serve with it
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
More instant pot soup recipes
- Instant Pot Lasagna Soup
- Instant Pot Lentil Soup with Sausage & Kale
- Instant Pot Persian Beef Stew
- Instant Pot Weight Loss Soup
- Instant Pot Chicken Pho
- Instant Pot Bean Soup with Pesto
Did you try this instant pot chicken chili recipe?
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Healthy Instant Pot White Chicken Chili
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 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
Equipment
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!
This soup is so comforting! Perfect for the colder weather!
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!
Absolutely delicious! Perfect for a chilly winter day – and so filling. Thank you for the great recipe!
What size instant pot is used for this recipe??
Hi Kelly – I use a 6 quart instant pot.
if im adding frozen corn, when would I put it in?
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.
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!
I’m so glad you liked it Claudia!
Is it possible to use fresh jalapeños for this recipe?
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!
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.
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!
Can i make this with frozen chicken breast?
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.
Smells delicious. Tastes divine
Would you adjust the time for chicken thighs?
Hi Erika – I think the cooking time will be the same.
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 =)
Thanks for the heads up Lindsay!
So easy, so delicious– one of my favs! Being able to dump frozen chicken in and have flavor that delicious is a WIN.
Yay! So happy you like it Chelsey!
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!
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.
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!
Love that idea to add it a bit of liquid smoke Sian!
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!
did anyone try this in a crock pot? If so, what did you do?