Instant Pot White Chicken Chili
One of my most popular recipes on the blog is this white chicken chili from a few years back. I haven’t made it in a really long time, but as I was looking through old posts, I came upon it and remembered how much I loved it! Today, I’ve got Instant Pot White Chicken Chili recipe to share with you.
I know some people don’t get the appeal of the Instant Pot, but it has truly become my favorite appliance in the kitchen. I love that I can get home at 5 with no plans for dinner and have dinner ready within the hour with minimal prep ans hands on time. I can even use frozen chicken breasts. This is perfect for me because I sometimes get pretty caught up at work and will get home with no plan for dinner. The IP has made life a lot easier!
I have been working on adapting all of my favorite slow cooker recipes lately. No joke, I haven’t pulled out my slow cooker since I got my Instant Pot. So, if you don’t have one, try to snag one this holiday season!
And, no, this is not sponsored post for the Instant Pot. I’m just a fan and you guys know I’m all about finding ways to get delicious and nutritious dinners on the table as quickly and as easily as possible. But, if you don’t have one and want to make this chili, fear not, you can also make it in your slow cooker. I’ve provided the directions for both below.
This recipe couldn’t be easier. I just toss in some sliced chicken breasts, beans, corn, broth, and a bunch of seasonings and I’ve got dinner ready in a snap! I used navy beans, but if you want to try other beans like cannelini or pinto beans, that is just fine too!
I cook the chili for 15 minutes. This may seem like a long time in the IP for diced chicken breasts, but I have never felt the chicken was dry. It comes out nice and tender. If you are worried or make it and feel your chicken is too dry, you can subtract a few minutes and see if that’s any better.
Instant Pot White Chicken Chili
Hearty white chicken chili made in under 30 minutes in the Instant Pot. Can also be made in your slow cooker!
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, halved lengthwise
- 2 (15-ounce) cans white navy beans, rinsed and drained
- 1 (15-ounce) canned corn, drained
- 1 (4-ounce) can, diced green chiles, drained
- 2 cups low sodium chicken broth (can add more if desired)
- 3 teaspoons ground cumin
- 3 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons kosher salt
- shredded cheese, avocado, sour cream, cilantro for topping
Instructions
Instant Pot Directions:
- Place the chicken breasts into the pressure cooker. Pour in the beans, corn, chiles, and the broth. Then stir in the seasonings. Cover with the lid and set valve to sealing position. Cook on poultry setting for 15 minutes followed by a quick pressure release. Shred the chicken with a fork and serve with desired toppings. Can add additional seasonings if desired.
Slow Cooker Directions:
- Place the chicken breasts into the slow cooker. Pour in the beans, corn, chiles, and broth. Stir in the seasonings and cover. Cook on low for 3 1/2 hours or high for 1 1/2 hours. Shred the chicken with a fork. Serve with desired toppings. Can add additional seasonings if desired.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 347Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 102mgSodium: 802mgCarbohydrates: 20gFiber: 6gSugar: 3gProtein: 43g
Looking for more Instant Pot recipes? Try these!
Instant Pot or Slow Cooker Ranch Chicken Tacos
Instant Pot Meatloaf and Mashed Potatoes
Instant Pot Egg Bites (Starbucks Copycat)
Instant Pot Beef Stroganoff
51 Comments on “Instant Pot White Chicken Chili”
Does the chicken need to be pre-cooked? I’m excited to try this!!
Hi Brook, nope! It will cook all in the Instant Pot or slow cooker!
Is your recipe for frozen chicken? If not, how much longer would you suggest cooking the soup for, if frozen?
You can use frozen or thawed if you are using the Instant Pot. If using the slow cooker, I would use thawed chicken.
Do you know how long it would take with frozen chicken in the instant pot?
Hi Kelly, I just noticed I never responded to this. So sorry. It would be the same time, the pot will just take a bit longer to pressurize. I’ve made it with half frozen chicken and it tasted the same to me.
The same time! That’s the beauty of the IP!
I like this concept but the cooking time seems way too long. I’m worried the chicken is going to dry out. 5 minutes seems sufficient for diced chicken? Can you clarify
Diana, the chicken isn’t diced. You just slice each chicken breast in half lengthwise before cooking and shred when done. Sorry for the delay in responding.
Has anyone ever doubled this recipe in the instant pot?
Made this in the IP yesterday. It came out great!
could you use chicken tenders, if so how many you think would work for this recipe?
You could do that. I’d use the same amount as breasts, 1 1/2 pounds.
can I use canned cannellini beans instead?
Can you use chicken thighs?
how long would you cook this minus the chicken to make it vegetarian?
You could use vegetable broth and tofu, double up on the beans add carrots and celery, more onions, some coconut milk and lots of cumin. Then top it off with cilantro, cashews and jalapeno peppers. Serve over quinoa and green onions.
Would it be the same amount of time in the instant pot if vegetation?
You mean by just leaving out the chicken? You could cut some of the time if not using the chicken. Maybe try 8-10 minutes.
I hate when ppl put up recipes then don’t answer questions
Tina, don’t hate. Life’s too short.
How much would you decrease time if I’m using chicken I had already cooked and cut up then froze?
Hm, I’d try 8 minutes to start!
This was fanstasoc and so easy! Thank you!
Can you double this in IP? I have a 6 qt IP
You sure can! It should still cook the same amount of time.
This chili recipe is delicious but a bit bland. What other seasoning would anyone suggest.
Thanks
Sarah, try doubling up on the listed spices next time!
Great recipe! My instant pot doesnt have a poultry setting. What do I use instead?
Poultry setting is just a timed high pressure cook – so it will remember the previous time you used that setting and the next it’ll be almost like a pre-set.
Amber, if yours has a manual setting, just set it on high pressure!
I’d like to use dried beans in this. It looks like I would need to use about one cup of dried beans to equal the two cans but I don’t know if I’d need to increase the amount of broth (or add water to the broth). Any idea? Thanks!
Hi Jen, I haven’t tried this with dried beans so I’m not totally sure! I just did a quick Google search and it looks like dried beans need a longer cook time and definitely more liquid. Maybe try making the beans in the IP first ahead of time and then add the cooked beans?
If my chicken is cooked and cut up and frozen how long do I cook it in the instant pot or crockpot?
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Yum yum! Question- I push the Poultry button on my IP and then it asks about low pressure or high pressure. Which would u cook yours on for 15mins?
High pressure!
How long do you quick release before lifting the lid to shred chicken?
Renee, I do the quick release as soon as it’s done and let it go until the lid unlocks.
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can i use ground chicken or turkey instead if so should i cook and drain off first or just throw in raw with other ingredients
Hi Lorrie. Great question. Yes, you can use ground chicken or turkey and I would definitely crumble and cook it first.