Instant Pot White Bean Chicken Chili
This Instant Pot White Bean Chicken Chili recipe is so easy! Loaded with chicken, beans, flavorful green chiles and spices, this soup is ready in under 30 minutes and always a crowd pleaser!
For years one of the most popular recipes on this site has been my Slow Cooker White Bean Chicken Chili Verde. It is simple, hearty and because it is made in the slow cooker it requires minimal effort! I wanted to bring an Instant Pot version for my friends who are looking for this dish to be on their table a little faster! If using an Instant Pot this easy chicken chili recipe requires just 20 minutes of cook time!
Enjoy this White Bean Chili with freshly shredded cheese, tortilla chips and your favorite salsas! This is also great for meal prep as it reheats and stores perfectly.
Ingredients For Instant Pot White Bean Chili
This white chicken chili recipe is very easy and loaded with basic ingredients you probably already have. The ingredients you will need are:
- Vegetables: Garlic, Onion, and Jalapeno
- Chicken: I use chicken breast in this recipe, but boneless, skinless chicken thighs will work as well.
- Canned Goods: Canned Green Chilies, Salsa Verde, and Chicken Broth
- Spices (cumin, oregano, garlic powder, black pepper, onion powder, salt)
- Lime juice
Of course, you will need your fixings as well! We really love this soup with tortilla chips, sour cream, green onions, cheese and additional lime wedges for serving!
How do you make Instant Pot White Bean Chicken Chili?
- Turn the sauté function on the Instant Pot. Add 1 tablespoon of olive oil to the pressure cooker and add the garlic, onion and jalapeño. Sauté the vegetables, stirring occasionally, 2-3 minutes until the onions are soft. Turn the sauté function off.
- Add the remaining ingredients, except the lime juice, to the instant pot.
- Secure the lid and set the pressure cooker to 20 minutes. When the pressure cooking cycle is over allow the Instant Pot to manually depressurize at least 10 minutes.
- Remove the chicken from the Instant Pot, shred the chicken and return to the soup. Add the lime juice just before serving.
Cooking time for Instant Pot Chicken Chili
This recipe requires 20 minutes of pressure cooking. After the cooking cycle finishes allow the chili to naturally release the pressure at least 10 minutes.
What beans do you use for white chicken chili?
This recipe uses white beans. White beans refers to a small group of light colored beans that includes Cannellini Beans, Navy Beans, Great Northern Beans, and White Kidney Beans.
I use Cannellini Beans for this recipe, however any of the other white bean options will work as they are all very similar in taste and texture.
Can I use a dry bean in this recipe?
This recipe is formulated for already soft, canned beans. If you want to use dry beans you will need to prepare them ahead of time separately and add them to this soup as instructed.
How do you thicken White Bean Chili?
If you want to thicken this soup there are two options. You can turn the sauté function back on after cooking and allow it to simmer and thicken as some of the liquid evaporates. This usually takes 10-15 minutes.
If you want your soup very thick and creamy you can blend an extra can of white beans and add the bean puree to the soup and simmer at least 10 minutes, stirring occasionally.
Is this soup spicy?
No, this soup is mild in spice and big on flavor. Be sure to seed the jalapeños as instructed and use mild green chilies (hot are available at most grocery stores if you love spice).
Can I use another bean?
Yes, you can use another bean if you would like. Some other good options would be pinto or black beans. Just be sure to drain and rinse the beans before you add them to the Instant Pot.
Is chili keto?
This recipe has about 23 net carbs per serving, which is a bit too high for keto. This dish can be considered low carb if you are careful about the toppings you use. If you would like a keto version of this soup try my favorite Keto White Chicken Chili or my Keto Chili recipe.
Easy Chicken Recipes
- Chicken Broccoli Cheddar Hot Pocket
- Buffalo Chicken Taquitos
- Jalapeno Popper Stuffed Chicken
- Instant Pot Buffalo Chicken Soup
Other Instant Pot Recipes
- Pork Sirloin Roast
- Easy Instant Pot Carnitas
- The BEST Instant Pot Collard Greens
- Instant Pot Mashed Potatoes
- Collard Green and Black Eyed Pea Soup
Get the Recipe: Instant Pot White Bean Chicken Chili
Ingredients
- 2 pounds boneless skinless chicken breast, fat removed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 fresh jalapeños, seeded and diced
- 2 teaspoons minced garlic
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 2 cans green chiles, 4.5 ounce
- 1 cup salsa verde
- 1 32 ounce container of chicken stock
- 2 cans white beans, drained and rinsed (15 ounces)
- 1 lime, juiced
- 1 1/2 teaspoons season salt, garlic salt or salt based cajun seasoning
Instructions
- Turn the sauté function on the Instant Pot. Add 1 tablespoon of olive oil to the pressure cooker and add the garlic, onion and jalapeño. Sauté the vegetables, stirring occasionally, 2-3 minutes until the onions are soft. Turn the sauté function off.
- Add the remaining ingredients, except the lime juice and seasoned salt (final two ingredients in the list) to the Instant Pot.
- Secure the lid and set the pressure cooker to 20 minutes.
- When the pressure cooking cycle is over allow the Instant Pot to manually depressurize at least 10 minutes.
- Remove the chicken from the Instant Pot, shred the chicken and return to the soup.
- Stir in the lime juice and seasoned salt just before serving.
