Instant Pot White Chicken Chili in the pressure cooker.

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!

Course Soup
Cuisine American
Keyword Instant Pot white chicken chili
Prep Time 5 minutes
Cook Time 15 minutes
cooking dry beans 35 minutes
Total Time 55 minutes
Servings 5 people
Calories 469 kcal
Author Anna


  • 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
US Customary - Metric


  1. 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.
  2. 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.
  3. Let the Instant Pot cool down before making the chili.
  4. Press "saute" setting. Wait until the display read HOT. Add one tablespoon of oil and one tablespoon of butter to the Instant Pot.

  5. 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.
  6. Add remaining butter to the Instant Pot. Add garlic, onion and celery and saute for 3 to 4 minutes.
  7. Add oregano, coriander and cumin and saute for 1 to 2 minutes. Press "cancel/off" button.
  8. 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.
  9. Add remaining water and stock to the Instant Pot. Place chicken in the liquid, add green chiles and beans.

  10. 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.
  11. The IP will beep and will start coming to pressure. This will take about 5 minutes.
  12. 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.
  13. Remove the chicken onto a plate and shred with two forks.
  14. 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.
  15. Add chicken back to chili and stir in. If using corn, add it now.
  16. Season chili with salt and pepper before serving.

Recipe Notes

If you are using canned beans, drain them and rinse them. Add to chili along with chicken before pressure cooking or once the chili is done (they are already cooked).

You can use evaporated milk or heavy cream for even creamier chili.

Nutrition Facts
Instant Pot White Chicken Chili
Amount Per Serving
Calories 469 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 117mg39%
Sodium 979mg43%
Potassium 1285mg37%
Carbohydrates 35g12%
Fiber 8g33%
Sugar 2g2%
Protein 42g84%
Vitamin A 435IU9%
Vitamin C 7.2mg9%
Calcium 154mg15%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.