Instant Pot White Chicken Chili offers bold Tex-Mex flavors with tender chicken, creamy white beans, and mild green chiles. This pressure-cooker version is simple to prepare and perfect for serving with crushed tortilla chips, sour cream, avocado, cilantro, and lime.
Originally published 8/2017
Instant Pot White Chicken Chili
This Instant Pot White Chicken Chili is flavorful, feeds a small crowd, and comes together quickly. Add your favorite toppings—avocado, tortilla chips, cilantro, jalapeño, and sour cream—for a satisfying bowl.
Traditional white chicken chili uses white beans and either chicken breasts or thighs. Diced green chiles and salsa verde add brightness and a mild kick.
Can I use cooked chicken?
Yes. If you have cooked chicken on hand (rotisserie or leftover), add it after pressure cooking so it heats through without drying out.
Can I use dry beans?
This recipe is written for canned beans. Cooking dry beans with raw chicken can overcook and dry the meat. If you prefer dried beans, cook them separately first or use pre-cooked chicken. To use dry beans in the pot, cook the beans until tender (about 40 minutes at pressure with a 15 minute natural release), then add chicken and continue as directed.
Does Instant Pot White Chicken Chili freeze well?
Yes—this chili freezes nicely. Portion it into quart-size freezer bags and lay them flat in the freezer to save space and speed thawing.
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Instant Pot White Chicken Chili
Ingredients
- 3 Tbsp Olive Oil
- 1 Yellow Onion, chopped
- 2 ribs Celery, diced
- 4 Chicken Breasts, raw, cubed (or 1 rotisserie chicken, deboned and shredded)
- 4 cloves Garlic, pressed or minced
- 1 Tbsp Cumin
- 2 tsp Chili Powder
- 1 tsp Oregano (Mexican oregano if available)
- 2 tsp Coriander
- ½ tsp Black Pepper
- 1 tsp Kosher Salt
- 1 (7 oz) can Diced Green Chiles (with juice)
- 1 (14.5 oz) can Diced Tomatoes (with juice)
- 1 ½ cups Salsa Verde
- 3 (14.5 oz) cans White Beans, drained and rinsed
- 4 cups Chicken Broth (low sodium)
- ½ cup Cilantro, rinsed and chopped
- 1 Tbsp Fresh Lime Juice
To Finish
- 5 (6-inch) White Corn Tortillas, sliced in strips (helps thicken and adds flavor)
- 1 cup Sour Cream
Garnishes
- Diced Jalapeño
- Extra Sour Cream
- Avocado
- Crushed Tortilla Chips
- Shredded Cheese
- Cilantro Leaves
Instructions
- Turn the Instant Pot to Sauté. When the display reads “Hot,” add the olive oil.
- Add the chopped onion and diced celery; cook until they begin to soften and become translucent.
- Add the cubed chicken and cook, stirring occasionally, until the pieces are mostly white but not fully cooked. If using pre-cooked chicken, simply add it and continue.
- Stir in garlic and the spices (cumin, chili powder, oregano, coriander, black pepper, and salt).
- Add the diced green chiles (with juice), diced tomatoes, salsa verde, and drained white beans. Stir to combine.
- Pour in the chicken broth, then add cilantro and lime juice. Stir.
- Place the lid on the Instant Pot and lock it, setting the steam release to Sealing. Press Cancel/Keep Warm to turn off Sauté.
- Select Manual or Pressure Cook and set to High pressure for 10 minutes.
- When the cooking cycle ends, allow a natural pressure release for at least 15 minutes.
- Carefully turn the steam release to Venting to release any remaining pressure. When the pin drops, open the lid away from your face.
- Stir, taste, and adjust salt if needed.
To Finish
- Slice the white corn tortillas into strips and stir them into the chili. Let them soak and break down to add body and a mild masa flavor. Then stir in the sour cream until smooth and creamy.
- Ladle into bowls and serve with your favorite garnishes.
Notes
You can swap one can of white beans for black beans to make a “black and white” version.
For a thicker chili, reduce the broth to 3 cups.
Nutrition estimates are based on skinless, boneless chicken breast.
Updated 1/18
Nutrition
Nutrition information is an approximation.
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