Instant Pot White Chicken Chili
Instant Pot White Chicken Chili recipe is a warming, filling, and comforting meal. Plus it is so easy to make entirely from pantry staples and great for weekly meal prep.
This recipe is naturally Gluten-Free. Post includes a Low Carb option and Weight Watchers Points.
This Instant Pot White Chicken Chili will be the best recipe that you’ll make this week. I hundred percent know this because I have triple cooked and taste-tested it for you and it turns out perfect every single time. Yeap, only the best one pot meals for you guys.
EASY WHITE CHICKEN CHILI
The great thing about this absolutely delicious White Chicken Chili Instant Pot recipe is that it comes together in less than 30 minutes with everyday ingredients you probably already own and minimal prep. Everything goes in and the Instant Pot does the rest.
It is that easy to make for the whole family for dinner tonight #instantpotforthewin.
And like my best easy Instant Pot Chicken Tortilla Soup, Instant Pot Chili and Instant Pot Ground Chicken Chili, the awesome thing about this White Chicken Chili is that it ticks the chili boxes of being comforting, hearty, and filling and great for dipping corn chips into. All the things that great chilis are known for!
But on the other hand, it is also light and healthier making this the perfect meal all year round, summer, winter, and every kind of weather in between. What’s not to love?
And if you would prefer a regular stovetop White Chicken Chili then I have got that here on the blog too. I have got you covered.
WHY MAKE THIS RECIPE
You can double or triple this recipe to feed a crowd.
Can be made ahead of time plus make a big batch and turn into a freezer meal.
It is immensely adaptable (especially if you are not bothered about keeping it white), add other quick-cooking veggies as you please.
It has no tomatoes, so less acidic (and great for people who can’t eat tomatoes).
Add another cup of chicken broth to convert into a white chili soup.
KEY INGREDIENT NOTES
Chicken – This recipe calls for fresh or defrosted boneless, skinless chicken breasts or thighs. I use fresh chicken breasts rather than frozen chicken breast.
White Beans – this uses drained canned white beans. If used dried beans instead of canned beans you would need to precook them first
Chicken broth – you can use homemade or store bought broth, plus you could swap in chicken stock or veggie broth instead.
Corn – you can use canned corn or frozen corn for that little extra sweetness and bulk.
Spices – Oregano, fresh garlic or garlic powder, cumin and chili powder give this its great flavor – add more or less of these to your taste and add in other spices to your taste. I love adding diced jalapenos to taste to this but skip these when making it for kids.
Onions – red, white or yellow onion add a great flavor and texture. These can be fresh or frozen. Feel free to use onion powder instead.
So gather up those ingredients and I will show you….
HOW TO MAKE INSTANT POT WHITE CHICKEN CHILI
Get the complete ingredients list and instructions from the recipe card below.
Set your Instant Pot to Sauté and add in the olive oil until hot.
Add in the chopped onions and sauté for 5 minutes until softened.
Add in the chicken and cook, stirring occasionally for up to 5 minutes until it is lightly browned (To use cooked chicken instead, omit this step and add cooked chicken with the rest of the ingredients).
Add in the stock and quickly deglaze the inner pot (by scraping the bottom with a wooden spoon) in case anything is stuck on.
Add the rest of the ingredients ending with the beans (on top). Do not stir.
Cover your Instant Pot, set the vent to sealing, select pressure cook/manual pressure set the timer to 5 minutes, and let the chili cook under high pressure until done.
When done, let pressure release naturally (NPR) and before serving.
Note that cook times listed do not include the time it takes for the Instant Pot to come up to pressure, or for the pressure to release.
MAKE IT IN A CROCKPOT
To make this in a crockpot, follow the non-Instant Pot recipe until the end of step 3. Then transfer everything to your slow cooker and cook for 4 hours on high or 8 hours on low.
RECIPE TIPS
To make the prep work for your white chili even more simple, you can buy pre-cubed chicken meat, or just ask your butcher to cut into cubes for you. Make sure it’s cut into bigger size pieces.
For the best results and great meat texture, you want to let the pressure release naturally.
DELICIOUS VARIATIONS
Use leftover rotisserie chicken instead. Shred chicken and set aside. Cook the rest of the soup as usual, then add in shredded chicken at the end.
This recipe calls for cannellini beans, and garbanzo beans but you can use other white beans (like navy beans, great northern beans black-eyed beans to your taste). Make this dish your own.
Add more veggies – I love adding bell peppers to this.
Make it creamier – add in some cream cheese at the end.
Swap the meat – You can easily use turkey instead of chicken if you prefer.
Like it hot? Add extra chili powder, red pepper flakes and more canned chilis. Or omit altogether for a mild chili.
STORAGE
Like many heart stews, this Instant chicken chili tastes even better the next day.
Storing – Stored properly in an airtight container the fridge, this will last about 4-5 days.
Freeze – Follow the handy tips below on how to freeze this. Let stew cool down then transfer into these convenient Ziploc bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer and store for up to 3 months.
Defrost – Thaw overnight in the fridge.
