Instant Pot White Chicken Chili is a quick and easy chili recipe using chicken thighs, spices, vegetables and white beans. This cooks quickly in the pressure cooker and is great for game day or family meals. It also freezes nicely for later. Garnish with your favorite chili toppings!
INSTANT POT WHITE CHICKEN CHILI
In the cold months one of my go-to chili recipes that I make time and time again is this Slow Cooker White Chicken Chili. When I bought my instant pot recently I knew I had to try the recipe in there.
This Instant Pot White Chicken Chili recipe couldn’t be easier.
If you have tried my Instant Pot Turkey Chili recipe then you have to try this white chicken chili version.
The chicken thighs help create a tender and flavorful dish.
I like to load my chili up with white beans, vegetables and spices.
If you like your chili on the thinner side you can leave the chili as is once you make it otherwise head below in this post to learn how to thicken it up!
If you like instant pot chicken recipes you should try these Instant Pot Creamy Rosemary Chicken Thighs, Easy Instant Pot Shredded Chicken or this Instant Pot Rotisserie Chicken.
WHAT INGREDIENTS ARE IN WHITE CHICKEN CHILI?
CHICKEN THIGHS: I like to use chicken thighs in my white chicken chili recipes. Chicken thighs are tender and bring a lot of flavor to the soup. You can also use chicken tender or chicken breasts in place of the thighs.
VEGETABLES: The vegetables you use depends on what you like in your chili.
For this instant pot chili recipe I used green peppers, onion, garlic, jalapeño and green chilies.
You can add corn, zucchini, carrots or celery.
BEANS: White beans are the beans that I use in white chicken chili.
They add a good amount of protein and texture to the white chicken chili.
SPICES: The combination of spices in this white chicken chili recipe are chili powder, cumin, oregano, paprika and cayenne pepper.
If you can get your hands on Mexican oregano that is a nice addition.
GARNISHES: When I make soup or chili I always set out a variety of garnishes for my guests to pick from and add to their bowl.
For this white chili recipe I like to add avocado, sour cream, cheese, cilantro, green onion and red onion.
HOW DO YOU MAKE PRESSURE COOKER WHITE CHICKEN CHILI?
Place the broth, garlic, onion, green pepper and jalapeño {optional} in the Instant Pot.
Place the chicken thighs on top followed by sprinkling all of the spices on top of the chicken.
Next add the diced green chiles and white beans.
Put the lid on the pressure cooker and lock the lid. Cook on MANUAL HIGH pressure for 5 minutes.
When it is done let the pressure release on its own {naturally} for 10 minutes.
Then quick release the rest, using the quick release lever.
Once your pot is depressurized, remove the lid carefully {open away from your body}. Remove the chicken thighs and place on a cutting board. Use two forks to shred the chicken and then return it back to the pot. Stir everything together, serve in bowls and garnish.
HOW TO THICKEN WHITE CHICKEN CHILI?
If you want to thicken your white chicken chili, it works best to create a flour mixture to add to the chili.
Start melting butter in a large pan on the stove over medium heat.
Once the butter is melted, whisk in flour, a tablespoon of butter at a time.
Add in the milk, about a half cup at a time slowly, and continue whisking. The mixture will become thick and creamy.
Add the mixture to the instant pot and stir.
HELPFUL INSTANT POT & PRESSURE COOKER RESOURCES:
40 Essential Instant Pot Links
10 Basic Instant Pot Techniques {things like cooking applesauce, rice, ect}
Instant Pot Tips for Beginners
Instant Pot White Chicken Chili
Instant Pot White Chicken Chili is a quick and easy chili recipe using chicken thighs, spices, vegetables and white beans. This cooks quickly in the pressure cooker and is great for game day or family meals. It also freezes nicely for later. Garnish with your favorite chili toppings!
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1/2 sweet onion, chopped (1 cup)
- 1/2 green pepper, seeds removed, chopped
- 1 Jalapeño, seeds removed, chopped {optional}
- 3 garlic cloves, minced
- 2-15oz cans great northern beans, drained and rinsed
- 2-4oz cans green chilies
- 32 oz. cups chicken broth
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper {optional}
- Salt and pepper to taste
Instructions
- Place the broth, garlic, onion, green pepper and jalapeño {optional} in the Instant Pot.
- Place the chicken thighs on top followed by sprinkling all of the spices on top of the chicken. Next add the diced green chiles and white beans.
- Put the lid on the pressure cooker and lock the lid. Cook on MANUAL HIGH pressure for 5 minutes.
- When it is done let the pressure release on its own {naturally} for 10 minutes. Then quick release the rest, using the quick release lever.
- Once your pot is depressurized, remove the lid carefully {open away from your body}.
- Remove the chicken thighs and place on a cutting board. Use two forks to shred the chicken and then return it back to the pot. Stir everything together, serve in bowls and garnish with sour cream, avocado, cilantro, cheese and diced red onion.
Notes
If you don't want to use chicken thighs you can easily use boneless, skinless chicken breasts or chicken tenders.
If you want to thicken your white chicken chili, it works best to create a flour mixture to add to the chili. Start melting butter in a large pan on the stove over medium heat. Once the butter is melted, whisk in flour, a tablespoon of butter at a time. Add in the milk, about a half cup at a time slowly, and continue whisking. The mixture will become thick and creamy. Add the mixture to the instant pot and stir.
