Go Back
+ servings
Overhead view of a bowl of instant pot white chicken chili with a wedge of lime in the bowl.
Print Recipe
5 from 2 votes

Instant Pot White Chicken Chili

Made in less than an hour, this Instant Pot White Chicken Chili is the perfect easy weeknight dinner. Featuring tender shredded chicken and pantry staples, this is such a delicious but simple recipe. All you have to do is add everything into the pressure cooker, and you’ll have a hearty bowl of white chili in no time.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 403kcal
Author: Justin Coit

Equipment

  • Instant Pot

Ingredients

  • 1 medium onion diced
  • 3 cloves garlic
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 pound boneless skinless chicken breasts
  • 1 can black beans drained and rinsed
  • 1 can cannellini white beans drained and rinsed
  • 2 cups corn fresh or frozen
  • 1 cup chicken broth
  • ½ tsp salt
  • 4 oz canned diced green chiles
  • 1 cup sour cream
  • 2 oz cream cheese

Optional Garnish:

  • chopped cilantro
  • avocado
  • tortilla chips
  • limes

Instructions

  • Select the SAUTE setting on your Instant Pot and add some oil into the pot. Add the onion and garlic into the pot and cook for 2 minutes or until the onion has softened.
  • Add the chili powder and cumin into the pot and cook for 1 minute or until fragrant.
  • Add the chicken breast, black beans, white beans, corn, chicken broth, green chiles, and salt into the pot and give it a stir. Set the Instant Pot to HIGH PRESSURE for 15 minutes and hit START.
  • After the timer has finished, do a quick pressure release.
  • Remove the chicken from the pot with a pair of tongs and shred with two forks. Add the shredded chicken back into the pot along with the sour cream and cream cheese. Mix to combine thoroughly.
  • Garnish with your favorite topping: chopped cilantro, avocado, tortilla chips, and limes.

Video

Notes

  • If you already have shredded chicken in your fridge, you can skip cooking the breasts with the soup and stir in your cooked shredded chicken at the end, along with the cream cheese and sour cream.
  • To prevent a burn notice, make sure there isn't anything stuck to the bottom of the liner before you pressure cook. If needed, deglaze the bottom of the pot with some chicken broth after you sauté the onions and garlic.
  • When quick releasing the steam from the pressure cooker, make sure it is facing away from you.
  • Dairy will scorch under pressure, so do not try to add it before cooking the chili.
  • The easiest way to shred chicken breasts is by using two forks. However, you can also use a paddle attachment on a mixer if you prefer not to shred by hand.
  • If you double the recipe, make sure the ingredients do not go past the max fill line. The time it takes to pressure up will increase naturally, so there’s no need to adjust the timing.

Nutrition

Calories: 403kcal | Carbohydrates: 42g | Protein: 30g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 442mg | Potassium: 1046mg | Fiber: 9g | Sugar: 5g | Vitamin A: 743IU | Vitamin C: 13mg | Calcium: 142mg | Iron: 4mg