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Instant Pot White Chicken Chili

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White Chicken Chili is the perfect Instant Pot recipe for a cold winter day. It’s a hearty and delicious dish that will fill you up and keep you warm with all its delicious spices. Plus, it’s super easy to make! All you need are some simple ingredients: white beans, chicken broth, green chilies, garlic, cumin, oregano, chili powder, and a few other spices.

Bowl of white chicken chili.

Using an Instant Pot to make chicken chili is the best way to get that nice, slow-cooked flavor without all the fuss. In less than an hour, you’ll be enjoying a bowl of White Chicken Chili that’s sure to hit the spot. With its flavorful mix of spices, this chili is sure to satisfy even the pickiest eaters!

Ingredients

  • Better Than Bouillon Chicken
  • Extra-virgin olive oil
  • Onion
  • Minced garlic
  • Jalapenos
  • Poblano chile pepper
  • Ground cumin
  • Ground coriander
  • Dried oregano
  • Shredded cooked chicken
  • Navy beans
  • Chopped green chiles
  • Sour cream

Instructions

  • Combine water and Better Than Bouillon. Set aside.
  • Set Instant Pot to SAUTE. Add oil and onions and cook for 5 minutes.
  • Add peppers, garlic, and spices and sauté for 3 minutes.
  • Stir in beans, green chiles, chicken, and the Better Than Boullion/water mixture.
  • Place the lid on the Instant Pot and move the valve to SEAL.
  • Set the BEAN/CHILI program for 30 minutes.
  • When finished, release the pressure valve.
  • Remove the lid and stir in the sour cream.
  • Serve over rice, if desired.

Tips for Making White Chicken Chili in an Instant Pot

1. Follow Maya at WholesumYum’s recipe for Instant Pot Pressure Cooker Chicken and prepare your chicken. Maya shares how to cook both fresh and frozen chicken quickly and easily in an Instant Pot.

It’s so much better than boiling chicken on the stovetop. Trust me on this. (Her directions are my go-to source for making shredded chicken in my Instant Pot.)

You can prepare a batch one day and refrigerate it or freeze it for later. Just divide it up and you have chicken ready for several recipes.

Tongs holding chicken over an Instant Pot.
Shredded Chicken in an Instant Pot – Photo courtesy of WholesomeYum.com

2. If you don’t like chopping onions, buy pre-chopped from the produce section at your local grocery store. They’re convenient and almost guaranteed to not make you cry.

3. Buy a squeeze bottle of prepared minced garlic. It is also available at most grocery stores. Store it in the refrigerator after you open it and you will have minced garlic ready when you are. It’s a nice time-saver.

4. Better Than Bouillon. Enough said. Just kidding. I love Better Than Boullion products. Just like the garlic mentioned above, once you open Better Than Bouillion, store it in your refrigerator. Then whenever you need a cup or two of broth, you can mix it up in a jiffy. (No more wasted half-full cartons of broth.)

Scoop of white chicken chili.

5. When the timer gets to 20 on the Instant Pot, make a batch of rice. Serving the chili over rice will make the chili “go further.” So instead of being able to feed, say 4 hungry people, this dish would then feed 6.

6. To thicken the chili, combine ¼ cup cornstarch with enough water or chicken broth to make a slurry. Add to the chili after it is finished and stir well. It should thicken in a few minutes.

Substitutions

Instead of water and bullion, you can substitute 2 cups of chicken broth or stock.

bowl of white chicken chili

White Chicken Chili

This recipe for Instant Pot White Chicken Chili is easy to make and is sure to become a family favorite.  With a few simple ingredients, some seasonings, and about an hour, you'll have a delicious dinner on the table.
5 from 1 vote
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 341kcal

Ingredients

  • 2 cups water
  • 2-3 Tablespoons Better Than Bouillon Chicken
  • 2-4 Tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1 Tablespoon minced garlic
  • 2 jalapenos diced
  • 1 poblano chile pepper seeded and chopped
  • 1 – 2 Tablespoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon dried oregano
  • 2 cups shredded cooked chicken
  • 45 ounces Navy beans (3 cans) undrained
  • 4 ounces chopped green chiles
  • ½ cup sour cream

Instructions

  • Combine water and Better Than Bouillon. Set aside.
  • Set Instant Pot to SAUTE. Add oil and onions and cook for 5 minutes.
  • Add peppers, garlic, and spices and sauté for 3 minutes.
  • Stir in beans, green chiles, chicken, and Better Than Boullion/water mixture.
  • Place lid on Instant Pot and move valve to SEAL.
  • Set BEAN/CHILI program for 30 minutes.
  • When finished, release the pressure valve.
  • Remove the lid and stir in the sour cream.
  • Serve over rice, if desired.

Notes

Instead of water and bullion, you can substitute 2 cups of chicken broth or stock.
To thicken the chili, combine 1/4 cup cornstarch with enough water or chicken broth to make a slurry. Add to the chili after it is finished and stir well. It should thicken in a few minutes.

Nutrition

Serving: 1 | Calories: 341kcal | Carbohydrates: 18g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 67mg | Sodium: 775mg | Fiber: 5g | Sugar: 5g
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You can top this White Chicken Chili with your favorite southwestern-style toppings:  crunchy tortilla strips, pickled jalapeno, cilantro, sour cream – you name it! It’s also great with Fritos or tortilla chips.

White chicken chili in a green bowl with a spoon on a wooden board.

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