Instant Pot White Chicken Chili
Comfort food comes in many forms, and the best kind comes together in one pot! This Instant Pot White Chicken Chili does just that. It’s a hearty, satisfying white chili with tender, shredded chicken, creamy white beans and poblano peppers, with warm spices and fresh flavor. It’s ready in about 40 minutes and it’s dairy and gluten-free!
Chili is one of my all time favorite meals, and I eat it whether it’s hot or cold outside. All chili recipes are not created equal, which is why I have so many different recipes here.
I make my pumpkin chili every chance I get in the fall, and my spicy chorizo chili is a game day favorite.
I created my white bean turkey chili several years ago because my boys were never big fans of tomato-based recipes, and it’s been our absolute favorite.
I should’ve known that it would be a hit because we love our white beans. They’re the star ingredient in my white bean and kale soup and white bean stew!
This Instant Pot White Chicken Chili is my latest creation. It’s a marriage of so many of my favorite ingredients in one delicious bowl, and it utilizes my Instant Pot, which I’d be lost without!
Why you’ll love this recipe:
- White chicken chili is hearty and delicious with tender shredded chicken, creamy white beans, warm spices and is bursting with fresh flavor.
- It’s made in the Instant Pot, which makes the chicken extra tender and it seals in all the flavor!
- There’s just 10 minutes of prep and it may be made entirely in advance.
- It’s gluten-free and dairy-free so it’s great for special diets.
Recipe ingredients
This recipe is made up of mostly pantry staples, with a few fresh ingredients that truly make the flavors shine.
Many white chicken chili recipes include cream cheese or some type of dairy for richness, but I opted to make this version dairy free as I’m not eating a lot of dairy at the moment.
I doubt you’ll miss the dairy, but you can always serve this with a dollop of sour cream if you’d like some. 🙂
Ingredient notes
- Chicken breast. Be sure to use fresh boneless skinless chicken breasts that are about the same size to ensure that they cook evenly. Do not use frozen chicken breast as it will take longer to cook.
- White beans. Cannelini (white kidney beans), Great Northern beans and navy beans all work well in this chili. The beans from one can are mashed and used to thicken the chili, while the beans in the second can are left whole.
- Spices. There is no chili powder in this recipe, which may seem unusual to you. I used a combination of cumin, smoked paprika and oregano, and chose to leave out chili powder in order to keep the flavor profile warm in spice but not overpowering. You can easily adjust the spices to suit your tastes.
- Poblano peppers. The poblano peppers are very mild in spice, so use a spicier chili pepper to pump up the heat. You can also use canned green chiles in a pinch.
- Corn. Fresh or frozen corn may be used. It adds nice texture and color!
How to make this recipe
I love how easily this recipe comes together, and the best part is that there’s minimal prep. You’ll have the white chicken chili cooking in the instant pot in about 10 minutes.
Pro tip: Prep your veggies and mash one can of the beans in advance to make this recipe go even more quickly on busy nights.
- Press the Sauté button on the Instant Pot and add the oil. When the oil is hot, add the onion and sauté for 5 minutes until softened. Add the garlic and spices, and cook 30 seconds longer.
- Add the poblano peppers and cook for one minute. While the vegetables are cooking, mash one can of the white beans in small bowl.
- Add the corn, broth, whole and mashed beans, and stir well to combine. Place the chicken breasts on top of the chili mixture and secure the lid and close the sealing valve. Select High Pressure and set for 20 minutes. Note: it will take about 10 minutes for the Instant Pot to come to pressure before it starts the cooking process. After 20 minutes, quick release the pressure by opening the sealing valve and remove the lid when safe to do so.
- Remove the chicken breast and shred, then place back in the pot. Season well with salt and pepper to taste, and stir in the lime juice and chopped cilantro. Enjoy!
FAQs
White chili is made of chicken breast, white beans, warm spices and chicken broth. It includes poblano peppers and corn and for texture and flavor, as well as lime juice and cilantro for freshness.
Many white chicken chili recipes are thickened with cream cheese or sometimes flour. This Instant Pot white chicken chili is thickened with mashed white beans, so it’s dairy-free and gluten-free.
Regular chili is tomato-based, while white chili is broth-based. White chicken chili is made only with white beans as well, which are also used to thicken it.
White chicken chili will keep in the fridge for up to 5 days.
Recipe notes
- Pro tip: Prep your veggies and mash one can of the beans in advance to make this recipe go even more quickly on busy nights.
- Any variety of white beans will work, including cannelini, Great northern beans and navy beans.
- Poblano peppers are family friendly as they’re very mild in spice. If you don’t have any on hand, substitute with your favorite variety or use canned green chili peppers.
- Leftover white chicken chili will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
More chili recipes you’ll love:
- Butternut squash turkey chili
- Lentil chili
- Guinness beef chili
- Slow cooker turkey chili
- Sweet potato black bean chili by Nora Cooks
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Instant Pot White Chicken Chili
Equipment
Ingredients
- 1.5 lbs. boneless skinless chicken breasts seasoned with salt and pepper to taste
- 1 tablespoon oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 2 large poblano peppers seeded and chopped
- 1 cup corn thaw slightly if frozen
- 2 cups chicken broth low sodium if store bought
- 2 cans cannelini beans rinsed and drained
- salt and freshly ground pepper to taste
- 1 large lime plus more for serving (optional)
- 1/2 cup chopped fresh cilantro plus more for serving (optional)
Instructions
- Press the Sauté button on the Instant Pot and add the oil. When the oil is hot, add the onion and sauté for 5 minutes until softened. Add the garlic and spices, and cook 30 seconds longer.
- Add the poblano peppers and cook for one minute. While the vegetables are cooking, mash one can of the white beans in small bowl.
- Add the corn, broth, whole and mashed beans, and stir well to combine. Place the chicken breasts on top of the chili mixture and secure the lid and close the sealing valve. Select High Pressure and set for 20 minutes. Note: it will take about 10 minutes for the Instant Pot to come to pressure before it starts the cooking process. After 20 minutes, quick release the pressure by opening the sealing valve and remove the lid when safe to do so.
- Remove the chicken breast and shred, then place back in the pot. Season well with salt and pepper to taste, and stir in the lime juice and chopped cilantro. Enjoy!
Notes
- Pro tip: Prep your veggies and mash one can of the beans in advance to make this recipe go even more quickly on busy nights.
- Any variety of white beans will work, including cannelini, Great northern beans and navy beans.
- Poblano peppers are family friendly as they’re very mild in spice. If you don’t have any on hand, substitute with your favorite variety or use canned green chili peppers.
- Leftover white chicken chili will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Instant Pot White Chicken Chili”
Just wondering why you don’t chop the chicken first in this recipe? It gets shredded after.
I simply wanted the chicken to be shredded. You can certainly chop it if you like.