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Instant Pot White Chicken Chili
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4.43 from 19 votes

Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is a delicious spin on the classic made with green chilis, white beans and shredded chicken!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mexican
Keyword: Instant Pot Chili
Servings: 6 servings
Calories: 300kcal

Ingredients

  • 1 tbsp olive oil
  • 2 medium-sized red onions, diced
  • 3 medium-sized chicken breasts
  • 4 cloves garlic, minced
  • 1 (4.5 oz/127mL) can green chiles
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp each salt and pepper
  • 1 can white beans, rinsed and drained
  • 1 cup frozen corn
  • 4 cups chicken broth
  • 1 green pepper, diced
  • 1 tbsp lime juice
  • 1/4 cup finely chopped cilantro (optional)

Topping ideas

  • Lime wedges
  • Sliced jalapeno peppers
  • Cilantro
  • sour cream
  • Sliced avocado

Instructions

  • Add everything to Instant Pot in the order listed above except for toppings, green pepper, lime juice and cilantro. Place lid on Instant Pot and make sure valve is set to seal.
  • Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-20 minutes to come to pressure then pressure cook the 5 minutes.
  • Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Shred chicken breasts, then stir in lime juice, green pepper and cilantro.
  • Serve in large bowls then top with desired toppings. Enjoy!
  • NOTE: This soup will keep in the fridge up to 5 days. Alternatively, you can freeze it in small glass bowls (individual serving size is best) and reheat each bowl in the microwave for 7-8 minutes, stirring once halfway through.

Video

Notes

To thicken up the chili, add in two tablespoons of flour before cooking OR add in a cornstarch slurry after pressure cooking.
Add on your favourite toppings like sour cream, sliced avocado and tortilla chips.
Store in the fridge for 3-4 days then reheat in the microwave, on the stovetop or in the Instant Pot.
Freeze this white chicken chili for up to 3 months. Thaw in the fridge then reheat.

Nutrition

Calories: 300kcal | Carbohydrates: 16g | Protein: 22g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 916mg | Potassium: 417mg | Fiber: 3g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 60mg | Iron: 2.2mg