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!

Bowl of instant pot white chicken chili with spoon digging in

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!

White bean chicken chili in a bowl with spoon nestled inside

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. 🙂

White chicken chili ingredients

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.

How to make white chicken chili in instant pot
  1. 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.
  2. Add the poblano peppers and cook for one minute. While the vegetables are cooking, mash one can of the white beans in small bowl.
  3. 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.
  4. 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!
White chicken chili in instant pot

FAQs

What is white chili made of?

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.

How do I thicken white chicken chili?

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.

What’s the difference between white chili and regular chili?

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.

How long is white chili good for in the fridge?

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.
White bean chicken chili in a bowl topped with avocado and sour cream

More chili recipes you’ll love:

If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!

Bowl of instant pot white chicken chili with spoon digging in

Instant Pot White Chicken Chili

Instant Pot White Chicken Chili is packed with tender shredded chicken, creamy white beans and loads of flavor. It's a hearty, delicious one pot meal that's ready in about 40 minutes!
0
reviews

Leave a Review »

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

Calories: 311kcal, Carbohydrates: 34g, Protein: 35g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 742mg, Potassium: 732mg, Fiber: 10g, Sugar: 4g, Vitamin A: 726IU, Vitamin C: 58mg, Calcium: 132mg, Iron: 5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

Sharing is caring!