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Instant Pot White Chicken Chili has a great Tex-Mex flavor with chicken, white beans, and green chiles. This pressure cooker white chicken chili is easy to make and so delicious! Serve with crushed tortilla chips, sour cream, and avocado.
Originally published 8/2017
Instant Pot White Chicken Chili
We love this recipe for Instant Pot White Chicken Chili. It feeds a small crowd, and is so very flavorful! Pile on the fixin’s such as avocado, tortilla chips, cilantro, jalapeño, and sour cream. Yum!
White Chicken Chili is made with white beans, and either chicken breasts or chicken thighs. Often you will find green chiles added for extra flavor.
Can I use cooked chicken?
Yes, when the chili is finished pressure cooking, you can add the cooked chicken meat and it will heat through pretty quickly.
Can I use dry beans?
This recipe is not designed for using dry beans. Since everything is cooked together, including the chicken meat, it would dry the chicken out and overcook it.
The best way to get around that issue is to use cooked chicken. You can use a rotisserie chicken, or any cooked chicken meat.
Cook the dry beans in the chili for about 40 minutes, then a 15 minute natural release. Then test the beans to make sure they are tender before adding the chicken.
Does Instant Pot White Chicken Chili freeze well?
Yes it does. I like to freeze it in portions. What I do is fill a quart size freezer baggie and lay it on its side and freeze it that way.
Takes up less room in the freezer, and it thaws faster!
Instant Pot Corn Chowder
Instant Pot Hamburger Soup
Instant Pot Posole – Pork Stew (Pozole)
Instant Pot Chili
Instant Pot Taco Soup
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If you make this delicious pressure cooker white chicken chili recipe, please leave me a comment below with a star rating. I’d love to know how you liked it!
Instant Pot White Chicken Chili
Ingredients
- 3 Tbsp Olive Oil
- 1 Yellow Onion, chopped
- 2 ribs Celery, diced
- 4 Chicken Breasts raw, cubed (or 1 rotisserie chicken, deboned and shredded)
- 4 cloves Garlic, pressed or minced
- 1 Tbsp Cumin
- 2 tsp Chili Powder
- 1 tsp Oregano (Mexican Oregano, if you have it)
- 2 tsp Coriander
- ½ tsp Black Pepper
- 1 tsp Kosher Salt
- 1 (7 oz) can Diced Green Chiles (with juice)
- 1 (14.5 oz) can Diced Tomatoes (with juice)
- 1 ½ cups Salsa Verde
- 3 (14.5 oz) cans White Beans,* drained and rinsed
- 4 cups Chicken Broth** (low sodium)
- ½ cup Cilantro, rinsed and chopped
- 1 Tbsp Fresh Lime Juice
To Finish
- 5 (6 inch) White Corn Tortillas, sliced in strips (helps thicken and gives good flavor)
- 1 cup Sour Cream
Garnishes
- Diced Jalapeño
- Extra Sour Cream
- Avocado
- Crushed Tortilla Chips
- Shredded Cheese
- Cilantro Leaves
Instructions
- Turn pot on to Sauté. When display reads "Hot", add oil.
- Add onion and celery and stir. Cook until starting to get translucent.
- Add chicken and stir. Cook, stirring occasionally, until white. Don’t cook until completely done. If using pre-cooked chicken, just add it and move forward.
- Add the garlic and spices. Stir.
- Add the can of chiles, diced tomatoes, salsa verde, and beans. Stir.
- Add the chicken broth, cilantro, and lime juice. Stir.
- Place the lid on the Instant Pot and lock into position, setting the steam release knob to the Sealing position.
- Press the Cancel/Keep Warm button to turn off the sauté function.
- Press the Manual (or Pressure Cook) button, then use the + or - button to choose 10 minutes. High pressure.
- When cooking cycle ends, let the pot sit undisturbed to Naturally Release pressure for at least 15 minutes.
- Turn the steam release knob to Venting to manually release the remaining steam/pressure, very carefully, and gradually (I use a wooden spoon and tap it slightly open, then closed a few times until I'm sure the soup won't spew out of the vent).
- When the pressure is out and the pin in the lid drops, carefully open the lid, facing it away from your face.
- Stir, taste, and adjust salt, if desired.
To Finish
- Slice up white corn tortillas and add to the chili. Stir and let them soak up the liquid and they will break apart and give the chili a nice masa corn flavor. Then stir in the sour cream.
- Serve with your favorite garnishes. I love adding lots of toppings!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make This pressure cooker white chicken chili Recipe and More
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Wow! This recipe is fantastic! I’ve made it many times now, both with raw and precooked chicken. The first time I made it my husband raved over it and actually eats the left overs quickly. He keeps asking for it, so now I make it in double batches so I have some to freeze. I do tend to go heavy on the fresh lime juice because we love the extra flavor.
This is my go-to chicken chili recipe thank you so much! I usually use chicken thighs. If I was to use pre-cooked shredded chicken can I reduce the cooking time on the instant pot?
I love this recipe and have made many times. I am currently out of my house for a major home renovation and do not have my instant pot. Is there a way to convert to stovetop?
Hi I just made this in a 6 quart instant pot it doesn’t say what size instant pot to use so it was almost to the maximum Mark.
Can’t wait to make this delish sounding recipe. I am not familiar with Mexican oregano but interested to know about it, can I use plain oregano? Thanks for the recipe I’ll let you know how I got on..
Mexican oregano is a bit more fragrant. It’s hard to describe. But regular oregano works just fine!
Can i use yellow corn tortillas?.
Sure! They will become nice and soft, and the flavor will be wonderful!
This looks delish! Can’t wait to try it! I was wondering though, I know it says serves 8-10 but do you know the serving size? About a cup? A bowl? Just wondering because we are measuring and weighing everything since my husband is dieting. Thank you!
It’s about 1 1/4 cups.
This was a big crowd pleaser for today’s Seahawks game! I used two chicken breasts and shredded them at the end. I didn’t have enough sour cream to use more than a garnish so I thickened with 3 tablespoons in a cup of whole milk after shredding the chicken. Great flavors and will definitely make again. Thank you!
Thanks Cami! Go HAWKS!!