Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili recipe is so tasty. It’s an easy meal the whole family will love. Serve it up with tortilla chips, sour cream and shredded cheese.

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There’s nothing more comforting than a big bowl of chili with all the toppings, but I don’t always have the time to make one. That’s when my Instant Pot saves the day! So quick and easy to make, you are going to love this creamy chicken chili recipe!

How to Make This Instant Pot White Chicken Chili

Why Cook Chili in an Electric Pressure Cooker?

I always turn to my Instant Pot when I need to feed my family in a hurry. A good chili can take hours to cook, but in a pressure cooker, you can make a healthy and flavorful chili in less than an hour. A lot of the time is hands off too, so it’s a great option for a weeknight meal.

What Toppings Do You Add to a White Chicken Chili?

You can of course serve this chili straight up with rice, but it’s is all about the toppings for me! I love to add all, or a combination of:

• green onions
• shredded cheese
• sour cream
• lime wedge
• avocado
• fresh coriander
• tortilla chips

The Best Creamy White Chicken Chili Recipe!

This chili was a huge hit with everyone in the family! It has a little heat to eat, but no so much that the kids won’t enjoy it, and you can always add a little more sour cream to balance the spice.

Chili is also great for meal prep, it will keep in an air tight container for around 3 days in the fridge and it also freezes well.

Top Tips to Make Instant Pot White Chicken Chili

• Use organic chicken that hasn’t been raised on antibiotics.
• Ensure that the chicken is browned on both sides before adding the broth.
• You can use low or non fat cream cheese, sour cream and cheeses to reduce calorie and fat content.

More Instant Pot Meals

• Top 50 Gluten-Free and Paleo Instant Pot Recipes {Pressure Cooker}
• Instant Pot Chicken Tortilla Soup
• Top 10 Instant Pot Accessories You Need
• Instant Pot Egg Salad

Did you try this Instant Pot White Chicken Chili? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest.

Instant Pot White Chicken Chili

Don't Mess With Mama

This Instant Pot White Chicken Chili recipe is so tasty. It's an easy meal the whole family will love. Serve it up with tortilla chips, sour cream and shredded cheese.

5 from 56 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Time to reach pressure 15 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 768 kcal

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 2 chicken breasts, large
• 1 tbsp butter
• 1 tbsp olive oil
• 5 cups chicken broth
• 1 sweet onion, chopped
• 3 cloves garlic, minced
• 4 oz can green chiles, chopped
• 3 cans navy beans (16 oz cans), rinsed and drained
• 1 tsp parsley, chopped
• 1 tsp garlic salt
• ground pepper to taste
• 2 tsp chili powder
• 2 tsp cumin
• 1 tbsp paprika
• 1 cup cream
• 1/2 cup jack cheese, shredded
• 1/2 cup cheddar cheese, shredded

Toppings

• 1/2 cup green onions, chopped
• 1 cup cheddar cheese, shredded
• 1 cup sour cream

Instructions

 

• Press the Saute button on the Instant Pot, and add the butter and olive oil.  
• When the butter melts, add the chicken breasts, salt and pepper to taste, and brown on both sides. 
• When the chicken is browned, turn off the Saute setting, and add 1 cup of chicken broth.  Place the lid on the Instant Pot until it beeps and locks. 
• Make sure the pressure valve is set to 'Sealing' and press the Manual button and set the time for 10 minutes. 
• When the Instant Pot is done cooking the chicken, it will beep and go to the OFF setting. 
• Do a quick release. Gently turn the pressure valve to 'Venting', and when all the pressure has been released, and the float valve drops down, open the lid on the Instant Pot, and stir the chicken. 
• Add the remaining 4 cups of chicken broth, onion, garlic, beans, parsley, garlic salt, seasoned salt, pepper, chili powder, cumin, and paprika. 
• Stir all ingredients to blend, and make sure beans and chicken are covered in broth. 
• Place the lid back on the Instant Pot, and again, make sure the pressure valve is set to 'Sealing', and press the Manual button, and set the time for 15 minutes. 
• When the Instant Pot is done, allow the chili to remain in the Instant Pot for 10 more minutes. Then gently turning the pressure valve to 'Venting', and when all the pressure is released, and the pressure float valve has dropped down, remove the lid to the Instant Pot, and stir the chili. 
• Remove the chicken breasts to a plate, and shred chicken and return to Instant Pot. 
• Add the cream and shredded cheese, and stir into chili. 
• Serve immediately with chips, and top with sour cream, onions, and additional shredded cheese if desired. 

Nutrition

Calories: 768kcalCarbohydrates: 54gProtein: 45gFat: 43gSaturated Fat: 24gCholesterol: 166mgSodium: 2530mgPotassium: 1338mgFiber: 13gSugar: 5gVitamin A: 2200IUVitamin C: 28mgCalcium: 496mgIron: 6mg

Keyword chicken chili, healthy chili, instant pot chili

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