Easy & Flavorful Instant Pot White Chicken Chili: A Quick Family Favorite

In the realm of comfort food, chili reigns supreme, and for good reason. It’s hearty, satisfying, and infinitely customizable. But what if you could have all that goodness in a fraction of the time? Enter Instant Pot White Chicken Chili! This isn’t just any chili recipe; it’s a culinary game-changer that combines the rich flavors of chicken thighs, a vibrant mix of spices and vegetables, and creamy white beans, all cooked to perfection in your pressure cooker. Ideal for a busy weeknight meal, a lively game day gathering, or even prepped ahead for future enjoyment, this recipe promises deliciousness with unparalleled ease.

Gone are the days of slow simmering for hours to achieve depth of flavor. Your Instant Pot transforms humble ingredients into a tender, aromatic white chicken chili that tastes like it’s been cooking all day. Plus, it’s incredibly versatile, allowing you to tailor the spice level and add your favorite garnishes to create a truly personalized bowl of comfort. If you’re a fan of quick, wholesome, and incredibly tasty meals, get ready to add this Instant Pot White Chicken Chili to your regular rotation!

For years, my go-to recipe during the colder months has been my beloved Slow Cooker White Chicken Chili. The rich, comforting flavors simmered to perfection were always a hit. However, since adding an Instant Pot to my kitchen arsenal, I’ve been on a mission to adapt my favorite recipes for this miraculous appliance. And let me tell you, this Instant Pot White Chicken Chili recipe has exceeded all expectations, proving to be even easier and faster without compromising on taste!

If you’ve enjoyed the robust flavors of my Instant Pot Turkey Chili, then you absolutely must try this white chicken rendition. The use of chicken thighs is key here, contributing to an incredibly tender and flavorful dish that melts in your mouth. They lend a richness that truly elevates the chili, making it both satisfying and comforting.

I personally love to load my chili with a generous amount of wholesome white beans, fresh vegetables, and a carefully balanced blend of spices. This creates a textural symphony and a burst of flavor in every spoonful. Whether you prefer your chili on the thinner side or crave a thicker, heartier consistency, this recipe is adaptable. If you enjoy a brothier chili, you can serve it as is right after cooking. But if you’re looking for something more substantial, I’ve included a simple method below to easily thicken your chili to your desired consistency.

The Instant Pot is a marvel for preparing delicious chicken meals in record time. If you’re keen to explore more chicken recipes perfect for your pressure cooker, you might also enjoy these Instant Pot Creamy Rosemary Chicken Thighs, this versatile Easy Instant Pot Shredded Chicken, or even a homemade Instant Pot Rotisserie Chicken. They’re all fantastic options for quick, flavorful weeknight dinners.

Essential Ingredients for Instant Pot White Chicken Chili

Creating a truly delicious white chicken chili starts with selecting the right ingredients. Each component plays a vital role in building the layers of flavor and texture that make this dish so irresistible. For the precise measurements and detailed steps, be sure to check the full recipe card below. Here’s a closer look at what you’ll need:

• Chicken Thighs: My top choice for white chicken chili recipes is always boneless, skinless chicken thighs. They are inherently more tender and moist than breast meat, and their higher fat content infuses the soup with incredible flavor as it cooks. The result is a richer, more satisfying chili. If you prefer, you can certainly substitute with boneless, skinless chicken breasts or chicken tenderloins, but be aware that cooking times might vary slightly, and the chili may be less rich.
• Aromatic Vegetables: The foundation of any great chili lies in its aromatic vegetables. For this Instant Pot chili recipe, I’ve opted for classic green peppers, sweet onion, fragrant garlic, and a hint of heat from fresh jalapeño and canned green chilies. These vegetables not only provide essential flavor but also add wonderful texture. Feel free to customize with other favorites like sweet corn (added at the end), diced zucchini, carrots, or even celery for added depth and nutrition.
• White Beans: True to its name, white chicken chili relies on white beans. I typically use Great Northern beans, but cannellini or navy beans work equally well. They are an excellent source of plant-based protein and fiber, contributing to the chili’s hearty and satisfying texture. Always remember to drain and rinse canned beans thoroughly before adding them to remove excess sodium and improve digestibility.
• Flavorful Spices: A careful blend of spices is what transforms simple ingredients into an extraordinary chili. This recipe features chili powder, cumin (for its earthy warmth), oregano (preferably Mexican oregano for an authentic touch), a touch of paprika for color and mild flavor, and a pinch of cayenne pepper for an optional kick. Adjust the cayenne to your heat preference – omit it for a milder chili, or add a bit more for a spicier experience.
• Garnishes: The finishing touches are just as important as the ingredients within the chili itself! I love to set out a variety of garnishes, allowing everyone to customize their bowl. My favorites for white chili include creamy avocado, a dollop of cooling sour cream (or Greek yogurt for a healthier twist), shredded cheese (Monterey Jack or cheddar work well), fresh cilantro, and a sprinkle of diced green or red onion for a refreshing bite. Other ideas include tortilla strips, lime wedges, or a dash of your favorite hot sauce.

How to Make Flavorful White Chicken Chili in Your Instant Pot

Making this white chicken chili in your Instant Pot is incredibly straightforward, allowing you to achieve rich, complex flavors with minimal effort. Follow these simple steps for a perfect batch every time:

1. Step 1: Layer Ingredients in the Instant Pot. Begin by adding the chicken broth to the bottom of your Instant Pot liner. This liquid is essential for pressure building and prevents scorching. Next, add the minced garlic, chopped onion, green pepper, and the optional chopped jalapeño. These form the aromatic base of your chili. Carefully place the boneless, skinless chicken thighs on top of the vegetables. Evenly sprinkle all the measured spices – chili powder, cumin, oregano, paprika, and cayenne pepper (if using) – over the chicken. Finally, add the diced green chilies and the drained and rinsed white beans around the chicken. There’s no need to stir at this point; the pressure cooking process will meld all the flavors beautifully.
2. Step 2: Pressure Cook to Perfection. Secure the lid on your Instant Pot, ensuring it’s locked into place, and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on HIGH pressure and set the timer for 5 minutes. The Instant Pot will take some time to come to pressure before the cooking countdown begins.
3. Step 3: Natural Release and Shredding. Once the 5-minute cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This “natural release” phase is crucial as it helps the chicken become even more tender and allows the flavors to deepen. After 10 minutes, carefully switch the steam release valve to the “Venting” position for a quick release of any remaining pressure. Once the floating valve drops, indicating the pot is depressurized, carefully remove the lid, opening it away from your face to avoid steam.
4. Step 4: Shred Chicken and Serve. Using tongs, remove the cooked chicken thighs from the Instant Pot and transfer them to a clean cutting board. With two forks, easily shred the tender chicken. Return the shredded chicken back to the pot with the chili. Give everything a good stir to combine all the ingredients and flavors. Ladle the hot chili into individual bowls and let your guests (or yourself!) go wild with your favorite garnishes like sour cream, creamy avocado, fresh cilantro, shredded cheese, and a sprinkle of diced red onion.

How to Thicken Your White Chicken Chili (If Desired)

While some prefer a thinner, brothier chili, others enjoy a heartier, thicker consistency. If you fall into the latter category, thickening your Instant Pot White Chicken Chili is simple. The best method for a rich, creamy texture is to create a quick flour-based roux to add to the chili:

First, in a separate large saucepan on the stove, melt about 1-2 tablespoons of butter over medium heat. Once the butter is fully melted and slightly shimmering, gradually whisk in an equal amount of all-purpose flour, a tablespoon at a time, to create a smooth paste (this is your roux). Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Then, slowly whisk in about a half cup of milk (or chicken broth from the Instant Pot) a little at a time, ensuring no lumps form. Continue whisking as the mixture gently heats and thickens into a creamy sauce. Once it reaches a thick, smooth consistency, carefully add this mixture to your Instant Pot with the chili. Stir well to incorporate, and allow it to simmer gently for a few minutes using the Instant Pot’s “Sauté” function on low, stirring occasionally, until your chili reaches the desired thickness. This method creates a beautifully velvety texture without altering the chili’s delicate white color.

Alternatively: For a gluten-free option or if you prefer not to use butter and flour, you can create a cornstarch slurry. In a small bowl, whisk together 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. Stir this slurry into the simmering chili in the Instant Pot (on “Sauté” mode) and cook, stirring, until thickened. Another simple trick is to scoop out about 1/2 to 1 cup of the white beans, mash them with a fork, and stir the mashed beans back into the chili. This adds a natural creaminess and thickness without extra ingredients.

More Delightful Chicken & Soup Recipes to Try

If you’ve enjoyed this Instant Pot White Chicken Chili, you’re likely a fan of comforting, flavorful chicken and soup dishes. Here are a few more recipes that are sure to warm you up and satisfy your cravings:

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Instant Pot White Chicken Chili Recipe

By Julia Jolliff

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins

Servings: 6

Instant Pot White Chicken Chili is a quick and easy chili recipe using chicken thighs, spices, vegetables and white beans.

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1/2 sweet onion, chopped (about 1 cup)
• 1/2 green pepper, seeds removed, chopped
• 1 Jalapeño, seeds removed, chopped (optional, for heat)
• 3 garlic cloves, minced
• Two 15-ounce cans great northern beans, drained and rinsed
• Two 4-ounce cans diced green chilies
• 32 ounces chicken broth
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for extra spice)
• Salt and freshly ground black pepper to taste

Instructions

1. Place the chicken broth, minced garlic, chopped onion, green pepper, and chopped jalapeño (if using) into the Instant Pot liner.
2. Arrange the boneless, skinless chicken thighs on top of the vegetables. Sprinkle all the spices evenly over the chicken.
3. Add the diced green chilies and the drained and rinsed white beans around the chicken. Do not stir.
4. Secure the lid on the pressure cooker, lock it, and set the steam release valve to “Sealing.”
5. Cook on MANUAL HIGH pressure for 5 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes. Then, carefully switch the steam release valve to “Venting” to quick release any remaining pressure.
7. Once the floating valve has dropped, carefully remove the lid, opening it away from your body.
8. Remove the chicken thighs and place them on a cutting board. Use two forks to shred the chicken, then return the shredded chicken to the Instant Pot.
9. Stir all ingredients together thoroughly. Season with salt and pepper to taste.
10. Serve hot in bowls and garnish generously with your favorite toppings such as sour cream, avocado, fresh cilantro, shredded cheese, and diced red onion.

Recipe Notes

• If you prefer, you can easily substitute boneless, skinless chicken breasts or chicken tenderloins for the chicken thighs. The cooking time should remain similar, but chicken breasts may be slightly less tender.
• To thicken your white chicken chili, melt 1-2 tablespoons of butter in a saucepan over medium heat. Whisk in 1-2 tablespoons of flour to create a roux, cooking for 1-2 minutes. Gradually whisk in about 1/2 cup of milk or broth until smooth and thickened. Stir this mixture into the Instant Pot chili and simmer gently on the “Sauté” function (low) for a few minutes until it reaches your desired consistency.
• This chili freezes exceptionally well! Allow it to cool completely before transferring to freezer-safe containers or bags. It can be stored for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.

Nutrition Information

(Approximate values per serving)

• Calories: 99 kcal
• Carbohydrates: 5g
• Protein: 14g
• Fat: 2g
• Saturated Fat: 1g
• Polyunsaturated Fat: 0.4g
• Monounsaturated Fat: 1g
• Trans Fat: 0.01g
• Cholesterol: 36mg
• Sodium: 512mg
• Potassium: 313mg
• Fiber: 1g
• Sugar: 1g
• Vitamin A: 203 IU
• Vitamin C: 8mg
• Calcium: 28mg
• Iron: 1mg

Nutrition information is automatically calculated and should only be used as an approximation.