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bowl of white chicken chili with a green napkin and gold spoon

Instant Pot White Chicken Chili

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  • Author: Heather Bilyeu
  • Total Time: 30 Minutes
  • Yield: 10-12 1x
  • Diet: Gluten Free


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!


  • 1 Tablespoon Olive Oil
  • 1 Large Onion, chopped
  • 4 Garlic Cloves, minced
  • 2 - 4oz Canned Green Chilies, chopped
  • 2 Teaspoons Ground Cumin
  • 1 1/2 Teaspoons Dried Oregano
  • 1/2 Teaspoon White Pepper
  • 1/4 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


  1. Turn on the saute function on the Instant Pot and add olive oil to the bottom. Add onions and sauté until translucent.
  2. Stir in garlic, chilies, cumin, oregano, and cayenne and sauté for 2 minutes. Turn off the saute function after.
  3. Place chicken breasts in the pot with sautéed veggies. along with the chicken stock and undrained beans.
  4. Place the lid on and lock, and turn on "custom pressure" for 10 minutes. Note - it will take 10 minutes to come to pressure.
  5. Once the time is up, release the steam valve to release the pressure.
  6. Remove the lid and take out the chicken breast. Place in a bowl and shred with forks.
  7. Place the shredded chicken back in the pot and season with salt and pepper to taste.
  8. Serve with cheese, sour cream, crackers, or cornbread. Enjoy!


To Make in the Slow Cooker

  1. 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

  1. 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.
  2. 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


  • 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
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