White Chicken Chili is a weekend winter staple and now it is made even easier in the instant pot. Have a comforting, healthy chili ready to eat in just 30 minutes!
When the brutally cold winds of the winter cut through you like ice, there is nothing our bodies want more than to sit by a warm fire with a bowl of soup. It comforts our bodies and souls deeply. Instant pot white chicken chili is one of our go-to for warmth and comfort during the cold winter months.
I love soup in the winter for so many reasons. It is simple and easy and Justin and I can enjoy it for many days after. Why is it that chili is so much better the next day? You agree with me, right?!
I have been eating this white chicken chili for almost 15 years and it is one of our weeknight staples during the cold winter months.
It's hearty and filling but also light and brothy at the same time. It's healthy and fills your soul and belly. And you won't get tired of it.
Make this recipe even faster in the instant pot! So lets get started!
Ingredients Needed for White Chicken Chili
- Olive Oil
- Onion
- Garlic Cloves
- Canned Green Chilies
- Cumin
- Dried Oregano
- White Pepper
- Cayenne Pepper
- Boneless Skinless Chicken Breasts
- Chicken Stock
- Canned Great Northern White Beans
- Salt & Pepper to taste
How to Make Instant Pot White Chicken Chili
Turn on the saute function on the Instant Pot and add olive oil to the bottom. Add onions and sauté until translucent.
Stir in garlic, chilies, cumin, oregano, white pepper, and cayenne and sauté for 2 minutes. Turn off the saute function after.
Place chicken breasts in the pot with sautéed veggies, along with the chicken stock and undrained beans.
Place the lid on and lock, and turn on "custom pressure" for 10 minutes. Note - it will take 10 minutes to come to pressure.
Once the time is up, release the steam valve to release the pressure.
Remove the lid and take out the chicken breast. Place in a bowl and shred with forks.
Place the shredded chicken back in the pot and season with salt and pepper to taste.
Serve with shredded Monterey jack cheese, sour cream, crackers, or cornbread. Enjoy!
How to Freeze Chili
This is perfect to freeze any extras or leftovers you may have. It reheats perfectly for an easy and stocked freezer meal!
- To store in the freezer: let the soup completely cool. Store in a freezer-safe container or vacuum seal in a chamber vacuum sealer* and place in the freezer for up to 6 months or 2 years if vacuum sealed.
- To thaw - place in the fridge for 24 hours. Then put in a large pot on the stove on medium heat. Bring to a shimmer and enjoy!
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Can I Make White Chicken Chili in a Slow Cooker?
Absolutely! This can be made on the stove top, see recipe here, or in a slow cooker.
Just dump all the ingredients in the slow cooker and leave it be! Cook on high for 3-4 hours and low for 6-8 hours. Remove the chicken breast once cooked, shred, and add back into the pot. You can also use a rotisserie chicken if you would like to as well - if so just cook on low for 3-4 hours.
What Do You Serve with White Chicken Chili?
Oh man! Anything you love to eat with chili! It is perfect to enjoy on its own or you can enjoyed it topped with
- sour cream
- Monterey jack cheese
- crackers
- cornbread
- avocado
- jalapeños
- lime
- cilantro
Can I Use Frozen Chicken Breasts?
Absolutely!
Just follow the directions as written out using frozen chicken breast. Cook for 15 minutes instead of 10. Proceed as normal!
What Happens if Chicken is Undercooked in the Instant Pot?
If you open up your lid and start shredding your chicken and realize that it isn't quite finished yet on the inside (a little pink or 165 degree), no worries!
Place the chicken back in the instant pot and shut the lid back on. Have it stay on "keep warm" and let the chicken stay in there for 5 more minutes to finished cooking.
Check again after, shred and enjoy!
More Soup Recipes
- Chili Con Carne
- Instant Pot Potato Soup
- Easy Southwestern Chicken Soup
- Rustic Tortellini Soup with Italian Sausage and Kale
- Italian Wedding Soup
- Instant Pot Chicken Noodle Soup
- Slow Cooker Chili
- Broccoli Cheddar Soup
Recipe
Instant Pot White Chicken Chili
- Total Time: 30 Minutes
- Yield: 10-12 1x
- Diet: Gluten Free
Description
White Chicken Chili is a weekend winter staple and now it is made even easier in the instant pot. Have a comforting chili ready to eat in just 30 minutes!
Ingredients
- 1 Tablespoon Olive Oil
- 1 Large Onion, chopped
- 4 Garlic Cloves, minced
- 2 - 4oz Canned Green Chilies, chopped
- 2 Teaspoons Ground Cumin
- 1 ½ Teaspoons Dried Oregano
- ½ Teaspoon White Pepper
- ¼ Teaspoon Cayenne Pepper
- 2 Pounds Boneless Skinless Chicken Breasts
- 4 - 16oz Canned Great Northern White Beans
- 8 Cups Chicken Stock or Broth
- Salt & Pepper to taste
- Grated Monterey Jack Cheese, sour cream, avocado, and cornbread for toppings if desired
Instructions
- Turn on the saute function on the Instant Pot and add olive oil to the bottom. Add onions and sauté until translucent.
- Stir in garlic, chilies, cumin, oregano, and cayenne and sauté for 2 minutes. Turn off the saute function after.
- Place chicken breasts in the pot with sautéed veggies. along with the chicken stock and undrained beans.
- Place the lid on and lock, and turn on "custom pressure" for 10 minutes. Note - it will take 10 minutes to come to pressure.
- Once the time is up, release the steam valve to release the pressure.
- Remove the lid and take out the chicken breast. Place in a bowl and shred with forks.
- Place the shredded chicken back in the pot and season with salt and pepper to taste.
- Serve with cheese, sour cream, crackers, or cornbread. Enjoy!
Notes
To Make in the Slow Cooker
- Just dump all the ingredients in the slow cooker and leave it be! Cook on high for 3-4 hours and low for 6-8 hours. Remove the chicken breast once cooked, shred, and add back into the pot. You can also use a rotisserie chicken if you would like to as well.
How to Freeze
- To store in the freezer: let the soup completely cool. Store in a freezer safe container or vacuum seal in a chamber vacuum sealer* and place in the freezer for up to 6 months or 2 years if vacuum sealed.
- To thaw - place in the fridge for 24 hours. Then put in a large pot on the stove on medium heat. Bring to a shimmer and enjoy!
If using frozen chicken breasts, cook for 15 minutes instead of 10.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 468
- Sugar: 7.8 g
- Sodium: 799.7 mg
- Fat: 7.1 g
- Carbohydrates: 58.8 g
- Fiber: 12.5 g
- Protein: 42.4 g
- Cholesterol: 71.9 mg
Keywords: Instant Pot White Chicken Chili
