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!
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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 has a great Tex-Mex flavor with chicken, white beans, and green chiles. We love this pressure cooker white chicken chili with tortillas and avocado.
- 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
- 5 (6 inch) White Corn Tortillas, sliced in strips (helps thicken and gives good flavor)
- 1 cup Sour Cream
- Diced Jalapeño
- Extra Sour Cream
- Avocado
- Crushed Tortilla Chips
- Shredded Cheese
- Cilantro Leaves
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Turn pot on to Sauté. When display reads "Hot", add oil.
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Add onion and celery and stir. Cook until starting to get translucent.
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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.
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Add the garlic and spices. Stir.
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Add the can of chiles, diced tomatoes, salsa verde, and beans. Stir.
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Add the chicken broth, cilantro, and lime juice. Stir.
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Place the lid on the Instant Pot and lock into position, setting the steam release knob to the Sealing position.
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Press the Cancel/Keep Warm button to turn off the sauté function.
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Press the Manual (or Pressure Cook) button, then use the + or - button to choose 10 minutes. High pressure.
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When cooking cycle ends, let the pot sit undisturbed to Naturally Release pressure for at least 15 minutes.
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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).
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When the pressure is out and the pin in the lid drops, carefully open the lid, facing it away from your face.
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Stir, taste, and adjust salt, if desired.
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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.
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Serve with your favorite garnishes. I love adding lots of toppings!
You can replace one of the cans of beans with black beans for a "Black and White" chili.
**For a thicker chili, reduce the broth to 3 cups.
Calories are based on skinless, boneless chicken breast.
Updated 1/18
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Susan
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..
Sandy
Mexican oregano is a bit more fragrant. It's hard to describe. But regular oregano works just fine!
Megan
Can i use yellow corn tortillas?.
Sandy
Sure! They will become nice and soft, and the flavor will be wonderful!
Janell
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!
Sandy
It's about 1 1/4 cups.
Cami
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!
Sandy
Thanks Cami! Go HAWKS!!
Deborah Mazur
Absolutely delicious. Dolloped the sour cream on to after the tortilla crumbles, cheese, cilantro and and extra dash of salsa. Fabulous!!
Sandy
Yummy! Thank you, Deborah. I'm glad you liked it!
Chris T.
Made this tonight with 1 substitution: we used boneless chicken thighs instead of breasts. Total weight was about 2.25 pounds, and it was fabulous. Thanks for this amazing recipe!
Sandy
That's great! I love using thighs in chicken recipes. So glad this recipe was a success for you!
JVS
I made this last week and my son who turns up his nose at 90% of Mexican food not Taco Bell (he does not get this from me... hahaha) had two servings! I cooked the chicken in the IP with broth, cumin seeds, cilantro, dash of salt, etc. and it was super tender and juicy. Did the same with the beans in the IP, they took a solid 50 min to get soft in the IP. After that I just dumped everything else in to my big IP with another box of chicken stock and was ready to go. The only tweak I would make next time would be to add hominy or tortilla chips instead of the corn tortillas. The tortillas did give it a little thickness so it was less soupy, but I got zero corn flavor from them that I was hoping for. Not sure if it was the tortillas or what, but they didn't add anything at all in terms of flavor. This was amazing with a dab of sour cream and avocados on top, the kiddo was happy and filled up, I couldn't ask for more, thanks for the recipe! 4 out of 5 stars
Sandy
Thank you for your review. That is great info. I do get good masa flavor from my corn tortillas, but haven't tried the hominy. I'm happy to know your son enjoyed this!
Michele
This recipe looks amazing! I cant wait to try it! I definitely will let you know. Going to make it this weekend .
Sandy
Hi Michele! I hope you like it!