Instant Pot White Chicken Chili - creamy and hearty soup with chicken, white beans and chile peppers. You can make it with dried or canned beans!
This creamy and flavorful chicken and white beans chili is currently a favorite in my house. It's delicious and quite a bit healthier than the classic version. I used dried beans, that I cooked in the Instant Pot first. It's so easy! Also, I am not using cream cheese but thickening the chili with cornstarch and half and half. It's my favorite way to make creamy soups! This White Chicken Chili is packed with chicken, beans and green chiles. Sauteing the seasoning along with garlic, onion and celery ensures that the chili is flavorful.
- 1.5 lbs of chicken breasts or thighs
- olive oil
- unsalted butter
- salt and pepper
- ground cumin
- ground coriander
- dried oregano
- 2 cans of green chiles
- 2 cans of cannellini beans or 1 cup dried white beans
- chicken stock
- 1 cup evaporated milk or half and half
- corn, optional
- If you are using dried beans, you need to cook them first. Place beans in the Instant Pot, add water, apple cider vinegar and salt and cook on HIGH pressure for 35 minutes (if you soak them overnight, cook for 25 minutes). Drain beans and set aside.
- Season chicken with salt and pepper and brown on both sides in the Instant Pot. Remove onto a plate. This helps add more flavor the chili.
- Add more oil to the IP and saute garlic, onion and celery for 3 to 4 minutes. Add seasoning and stir in well. This way they are fragrant throughout the whole dish.
- Add a little bit of liquid to the pot and deglaze the bottom by scraping it with a wooden spoon.
- Add all liquids, chicken, green chiles and beans.
- Cook chili for 15 minutes on HIGH pressure. Let the pressure release naturally for 5 minutes, then release the remaining pressure by switching the valve.
- Remove chicken from pot and shred. Add back to the chili, along with cornstarch mixed with half and half.
- Stir well.
Can I use frozen chicken to make this chili?
If you are using frozen chicken, skip the browning step. Add 5 minutes of cooking time to ensure that the chicken is cooked through.
Can I make this chili ahead of time?
This chili is great the next day! I love keeping leftovers for lunch the next day. Simply place cooled leftovers in a container with lid and keep in the fridge for up to 3 days.
More Instant Pot soup recipes:
- Instant Pot Beef Chili
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken and Rice Soup
- Instant Pot Beef Stew
- Instant Pot Hamburger Soup
- Instant Pot Ham and Bean Soup
For more pressure cooker recipes, feel free to browse our Instant Pot Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Instant Pot White Chicken Chili
- 1 cup dried great Northern beans or 2 cups of canned beans rinsed (See note)
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter divided
- 1.5 lbs chicken breast or thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 garlic cloves minced
- 1 small yellow onion
- 2 celery stalks chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 2 cups water
- 2 cups low-sodium chicken stock
- 2 cans green chiles 4 ounces each
- 1 cup half and half see note
- 1 tablespoon cornstarch
- 1 cup whole kernel corn optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- If you are using dried beans, place beans in the Instant Pot. Add 5 cups of water, 1 teaspoon of salt and 1 tablespoon of apple cider vinegar. Close the lid, set valve to sealing position, press "manual" or "pressure cook" setting and set the timer to 35 minutes. If you can soak the beans overnight, set the timer to 25 minutes.
- The Instant Pot will beep and start coming to pressure, which can take 10 to 15 minutes. Once the timer is done, let the Instant Pot release the pressure naturally. Once the pressure pin is down, carefully open the lid away from your face. Drain the beans over a colander and set aside. You can make the beans a few days in advance to save time.
- Let the Instant Pot cool down before making the chili.
- Press "saute" setting. Wait until the display read HOT. Add one tablespoon of oil and one tablespoon of butter to the Instant Pot.
- Season chicken on both sides with salt and pepper. Brown on both sides in the Instant Pot. The chicken won't be cooked through yet. Remove onto a plate.
- Add remaining butter to the Instant Pot. Add garlic, onion and celery and saute for 3 to 4 minutes.
- Add oregano, coriander and cumin and saute for 1 to 2 minutes. Press "cancel/off" button.
- Add 1/2 cup of water to the Instant Pot and deglaze the bottom by scraping all cooked on bits from the bottom of the pot. That's flavor and you want that in your chili. Also, this will prevent a burn message.
- Add remaining water and stock to the Instant Pot. Place chicken in the liquid, add green chiles and beans.
- Place the lid on, set valve to sealing position (newer models do it on their owand press "manual" or "pressure cook" setting. Make sure the Instant Pot is set to cook on HIGH pressure. Set timer to 15 minutes.
- The IP will beep and will start coming to pressure. This will take about 5 minutes.
- Once the timer is done, press "cancel/off" button and wait 10 minutes. Then switch the valve to venting position. Carefully open the lid away from your face.
- Remove the chicken onto a plate and shred with two forks.
- Mix cornstarch with half and half (or evaporated milk for even creamier chiland add to chili. Stir in well. You can even cook it on saute setting for a few minutes to thicken.
- Add chicken back to chili and stir in. If using corn, add it now.
- Season chili with salt and pepper before serving.