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Instant Pot White Chicken Chili in a white bowl
Instant Pot White Chicken Chili
Prep Time
5 mins
Cook Time
25 mins
Time to reach pressure
15 mins
Total Time
45 mins
 

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.

Course: Main Course
Cuisine: American
Keyword: chicken chili, healthy chili, instant pot chili
Servings: 6 servings
Calories: 768 kcal
Author: Don't Mess With Mama
Ingredients
  • 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
  1. Press the Saute button on the Instant Pot, and add the butter and olive oil.  

  2. When the butter melts, add the chicken breasts, salt and pepper to taste, and brown on both sides. 

  3. 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. 

  4. Make sure the pressure valve is set to 'Sealing' and press the Manual button and set the time for 10 minutes. 

  5. When the Instant Pot is done cooking the chicken, it will beep and go to the OFF setting. 

  6. 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. 

  7. Add the remaining 4 cups of chicken broth, onion, garlic, beans, parsley, garlic salt, seasoned salt, pepper, chili powder, cumin, and paprika. 

  8. Stir all ingredients to blend, and make sure beans and chicken are covered in broth. 

  9. 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. 

  10. 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. 

  11. Remove the chicken breasts to a plate, and shred chicken and return to Instant Pot. 

  12. Add the cream and shredded cheese, and stir into chili. 

  13. Serve immediately with chips, and top with sour cream, onions, and additional shredded cheese if desired. 

Nutrition Facts
Instant Pot White Chicken Chili
Amount Per Serving
Calories 768 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 24g150%
Cholesterol 166mg55%
Sodium 2530mg110%
Potassium 1338mg38%
Carbohydrates 54g18%
Fiber 13g54%
Sugar 5g6%
Protein 45g90%
Vitamin A 2200IU44%
Vitamin C 28mg34%
Calcium 496mg50%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.