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+ servings
Bowl of white chicken chili with tortillas strips and cheese on top.
5 from 3 votes

Instant Pot White Chicken Chili Recipe


Course dinner, Main Dish, soup
Cuisine American, keto, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
6 servings
Quick and easy to make Instant Pot white chicken chili is full of flavor and warms you with a slight kick of spice. Made with chicken, canned beans, vegetables and spices, this chili cooks up in the pressure cooker in 15 minutes.

Equipment

  • Blender or Food Processor
  • Instant Pot
  • cooking spoon or spatula
  • meat shredder or two forks

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion diced
  • 4 cloves of garlic minced
  • 1 lb boneless skinless chicken breasts
  • 3 cups chicken broth
  • 3 cans Great Northern Beans drained and rinsed
  • 1 can yellow corn drained
  • 1 red bell pepper diced
  • 1 can chopped green chilies (4.5 oz)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 lime juiced

Optional Garnish:

  • jalapeño sliced
  • sour cream
  • tortilla strips
  • queso fresco cheese crumbles
  • cilantro chopped

Instructions

  • Blend one rinsed can of beans plus 1 tablespoon of water in a blender. Set aside.
    beans in a blender
  • Heat Instant Pot on saute setting.
  • Add oil to pot once it’s hot. Saute onion in the oil for 5 minutes. Stirring frequently.
    chopped onions in the instant pot
  • Add the garlic for 1 minute. Stir continually so it doesn’t burn.
    garlic added to onion in the Instant Pot
  • Add the rest of the ingredients, including blended beans. Stir.
    all the soup ingredients added to the instant pot
  • Close and lock the lid. Set vent to sealed.
  • Pressure cook on high for 15 minutes. Natural release 10 minutes.
  • Carefully switch vent to open to release remaining steam. Once steam is released, unlock and remove the lid.
    broth added to instant pot
  • Remove chicken, shred. Return to pot.
    shredded chicken returned to the soup
  • Add juice of 1 lime, and salt and pepper to taste.
  • Serve with cilantro, queso fresco, jalapeños, tortilla strips and sour cream, if desired.
    bowl of white chicken chili with garnish

Notes

  • If you prefer, skip blending one can of beans and add those beans whole to the soup. The blended beans thicken the soup slightly and add protein to the broth.
  • You can also use frozen corn if you prefer.

Nutrition

Calories: 404kcal | Carbohydrates: 56g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 901mg | Potassium: 1188mg | Fiber: 14g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 41mg | Calcium: 144mg | Iron: 4mg

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