You know those days when you’re freezing cold and starving, but the thought of spending hours in the kitchen makes you want to cry? That was me last winter – standing in my snow boots at 5pm with zero dinner plans. Then I remembered my Instant Pot white chicken chili recipe. This lifesaver takes less than 30 minutes from fridge to bowl, but tastes like it simmered all day. The creamy beans, tender chicken, and just enough spice warm you up from the inside out. My husband calls it “hug in a bowl” – and trust me, after one bite, you’ll understand why. It’s become our go-to comfort food whenever the temperature drops.
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Instant Pot White Chicken Chili – 30-Minute Comfort Magic
A quick and easy Instant Pot white chicken chili recipe. This hearty and flavorful dish is perfect for cold days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1 can white beans, drained and rinsed
- 1 can green chilies
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- Set Instant Pot to sauté mode and heat olive oil.
- Add onion and garlic, cook until softened.
- Add chicken, cumin, oregano, and chili powder. Stir well.
- Pour in chicken broth, beans, and green chilies.
- Close lid and set to high pressure for 10 minutes.
- Release pressure naturally for 5 minutes, then quick release.
- Shred chicken with forks and stir back into the chili.
- Season with salt and pepper to taste.
Notes
- Top with sour cream, cheese, or cilantro if desired.
- Store leftovers in an airtight container for up to 3 days.
- Freeze for longer storage.
Why You’ll Love This Instant Pot White Chicken Chili
Listen, I know we all claim our recipes are “the best,” but this Instant Pot white chicken chili? It’s legitimately magical. Here’s why it’s become my cold-weather obsession:
- Dinner in a flash: From chopping to serving in under 30 minutes – even my hangry teenager can’t complain about that timing.
- Flavor that punches above its weight: The combo of cumin, oregano, and green chilies creates this cozy, slightly smoky taste that makes everyone think you slaved over it.
- One-pot wonder: Sauté, pressure cook, and serve all in the same pot. My dishwasher (aka me) does a little happy dance every time I make this.
- Weeknight warrior: Uses pantry staples I always have on hand. No last-minute grocery runs when snow’s coming down.
- Leftover goldmine: Tastes even better the next day (if it lasts that long). I’ve been known to eat it cold straight from the fridge at midnight.
The first time I made this, my skeptical husband took one bite and said “Okay, you win.” Now he requests it weekly. That’s all the proof I need.
Ingredients for Instant Pot White Chicken Chili
Here’s everything you’ll need to make this cozy bowl of goodness – and trust me, you probably have most of it in your pantry already. The beauty of this recipe is how simple the ingredients are while still packing incredible flavor.
- 1 lb boneless, skinless chicken breasts (about 2 medium-sized breasts)
- 1 tbsp olive oil (or avocado oil works great too)
- 1 medium onion, diced (about 1 cup – no need to be perfect here)
- 3 cloves garlic, minced (or 1 tbsp pre-minced from the jar – I won’t judge)
- 1 tsp ground cumin (the secret flavor booster)
- 1 tsp dried oregano (rub between your fingers to wake up the oils)
- 1/2 tsp chili powder (adjust up if you like more heat)
- 1 can (15 oz) white beans, drained and rinsed (I prefer Great Northern or cannellini)
- 1 can (4 oz) mild diced green chilies (don’t drain these – the liquid adds flavor)
- 4 cups chicken broth (low-sodium lets you control the salt)
- Salt and pepper to taste (I always add this at the end)
Ingredient Substitutions & Notes
Ran out of something? No worries – this recipe is super flexible:
- Chicken: Thighs work beautifully (just remove skin first). Ground turkey or shredded rotisserie chicken are great shortcuts too.
- Broth: Vegetable broth keeps it vegetarian-friendly. For richer flavor, use half broth and half water.
- Green chilies: These come mild or hot – check the can. If unavailable, a small diced jalapeño works (remove seeds for less heat).
- Beans: Navy beans or chickpeas make fine substitutes. Want extra creaminess? Mash half the beans before adding.
- Spices: Out of cumin? A dash of smoked paprika adds nice depth.
Pro tip: Those canned green chilies look like salsa verde – don’t mix them up. You want the small cans labeled “diced green chilies.”
How to Make Instant Pot White Chicken Chili
Okay, let’s get cooking. I promise this is easier than microwaving a frozen dinner – and about a million times tastier. Just follow these simple steps:
- Sauté those aromatics: Hit the sauté button on your Instant Pot (mine says “Normal” mode). Add the oil, then toss in your diced onion. I let mine go about 3 minutes until they’re just starting to soften. That’s when I throw in the garlic – trust me, you don’t want to burn it.
- Season the chicken: Nestle those chicken breasts right on top of the onions. Sprinkle your cumin, oregano, and chili powder evenly over them. I like to flip the chicken once to coat both sides – gets all that flavor locked in.
- Add the good stuff: Pour in your chicken broth (careful, it splashes), then dump in the drained beans and those magical green chilies with all their juices. Give everything a gentle stir – don’t worry if the chicken moves around.
- Pressure cook it: Seal that lid tight, Set to High Pressure for 10 minutes (it’ll take about 10 more to come to pressure). Walk away – seriously, go fold some laundry or check Instagram.
- The waiting game: When the timer beeps, let it naturally release for 5 minutes (this keeps the chicken super tender). Then carefully quick release the remaining pressure.
- Shred and serve: Fish out the chicken with tongs – it’ll be fall-apart tender. Shred it with two forks right in the pot or on a cutting board. Stir it back in, taste, and add salt and pepper until it sings.
Important: Don’t fill your Instant Pot past the 2/3 line. The beans expand, and nobody wants a chili explosion. Learned that the hard way…
Pro Tips for Perfect Instant Pot Chili
- Shred smart: Chicken shreds easiest when hot, but I sometimes wear kitchen gloves to avoid burned fingers.
- Spice control: Start with less chili powder – you can always add more at the end. For extra kick, stir in diced jalapeños after cooking.
- Dairy danger: Never add sour cream or cheese before pressure cooking. The high heat can make it grainy. Stir those in after.
- Thicken it up: If your chili’s too thin, mash some beans against the pot wall or simmer on sauté mode for 5 minutes.
My secret? A squeeze of lime at the end brightens everything up. Just don’t tell my grandma I messed with her chili recipe…
Serving Suggestions for White Chicken Chili
Now for the best part – dressing up your bowl of comfort. This chili is delicious plain, but a few simple additions take it over the top. Here’s how I love to serve mine:
- The classic: A dollop of sour cream, shredded Monterey Jack cheese, and fresh cilantro leaves
- Crunch factor: Tortilla chips or strips for dipping (my kids go crazy for this)
- Fresh vibes: Diced avocado and lime wedges to squeeze over the top
- Bread basket: Warm cornbread or crusty bread for soaking up every last drop
- Extra veggies: Thinly sliced radishes or quick-pickled red onions add nice texture
My personal favorite? A big handful of crushed Fritos right on top – the salty crunch against the creamy chili is absolute perfection. Don’t knock it till you try it.
Storing and Reheating Your Chili
This chili actually tastes even better the next day – the flavors really get cozy together in the fridge. Store leftovers in an airtight container (I swear by glass ones) for up to 3 days. For longer storage, freeze it flat in ziplock bags for easy stacking – good for 3 months.
When reheating, add a splash of broth or water to loosen it up. My microwave method: cover with a damp paper towel and heat in 1-minute bursts, stirring between. Or gently warm it on the stove – just don’t boil it or the chicken can get tough. Pro tip: Freeze individual portions for quick lunches.
Instant Pot White Chicken Chili Nutritional Info
Here’s the scoop on what’s in each comforting bowl (based on my standard recipe):
- Calories: About 280 per serving
- Protein: 28g (hello, muscle fuel)
- Carbs: 25g with 6g fiber
- Fat: Just 7g (mostly the good kind)
- Sodium: Around 450mg
Of course, your exact numbers will dance around depending on your specific ingredients – especially if you go wild with cheese toppings like I usually do.
FAQs About Instant Pot White Chicken Chili
I get questions about this recipe all the time – here are the ones that pop up most often with my tried-and-true answers:
Can I use frozen chicken breasts?
Absolutely, Just add 2-3 minutes to the pressure cook time. No need to thaw – one of my favorite Instant Pot miracles. The chicken might take a minute longer to shred, but it’ll be just as tender.
How can I make my chili thicker?
Three easy tricks: 1) Mash some beans against the pot wall with a spoon, 2) Let it simmer uncovered on sauté mode for 5 minutes, or 3) Mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in at the end.
Can I make this vegetarian?
Totally, Swap the chicken for extra beans or diced potatoes, use veggie broth, and maybe throw in some mushrooms for heartiness. The spices still make it super flavorful. If you are looking for other vegetarian options, check out this chickpea butternut squash curry recipe.
Why do you add green chilies?
They give that subtle Southwest vibe without overwhelming heat. The canned version adds just enough tang and moisture – but if you’re sensitive to spice, you can reduce the amount. For more ideas on spicy meals, see what are some good spicy foods.
How long does it keep in the fridge?
About 3 days in airtight containers. The beans might soak up liquid, so add a splash of broth when reheating. It freezes beautifully too – just thaw overnight in the fridge. If you prefer slow-cooked meals, you might enjoy the slow cooker white chicken chili recipe.
Share Your Feedback
Did this Instant Pot white chicken chili become your new comfort food obsession like it did mine? I’d love to hear. Drop a comment with your favorite toppings or tag me on Instagram when you make it – nothing makes me happier than seeing your cozy bowls of chili. You can find more inspiration on our Pinterest page.
