White Bean Chicken Chili is one of our favorite family meals ever! This Instant Pot White Chicken Chili is hearty, healthy, and made in a fraction of the time that the traditional recipe takes.
I am a huge fan of chicken chili.
I love a traditional red bean and chicken chili, using ground chicken in Instant Pot Chili, and leftover chicken in Southwestern Chili.
But one of my entire family’s favorite chicken chili is White Bean Chicken Chili.
And while, we all love Slow Cooker White Chicken Chili, the ease of Instant Pot Chicken Chili can not be beat.
Instant Pot Chicken Chili
With the help of the pressure cooker, White Chicken Chili is EASIER than ever!
You can make this White Bean Chili with dried beans, canned beans. It also can be made with frozen or fresh chicken. Versatile and delicious, this Instant Pot White Bean Chili just can’t be beat!
How to Make Instant Pot White Chicken Chili
However you are making this chili recipe, you start it off the same.
- Saute the onions, chilies and spices in pressure cooker.
- Turn instant pot to saute and allow to heat.
- Add in 1 oil and heat.
- Add in onions, chilies, and cumin and saute for 2-3 minutes or until onions begin to soften and spices are toasted.
- Add in Chicken Stock.
And now, follow these instructions for Instant Pot Chili based on your ingredients.
Instant Pot White Bean Chili with Dried Beans
- Add dried great northern beans to the pressure cooker.
- Add in chicken breasts.
- When using dried beans, I recommend using frozen chicken breasts, so the chicken does not become tough.
- Cook on high pressure for 35 minutes.
- Allow pressure to release for at least 20 minutes.
Instant Pot White Bean Chili with Canned Beans
- Add 2 (15 ounce) cans of drained great northern beans to the pressure cooker.
- Decrease cooking chicken stock from 6 cups to 4 cups.
- Add in chicken breasts.
- If using fresh chicken breasts, cook on high pressure for 10 minutes.
- If using frozen chicken breasts, cook on high pressure for 15 minutes.
- Allow pressure to release for at least 20 minutes.
Serve chicken chili with shredded cheese, sour cream, cilantro and corn chips if desired.
More Instant Pot Soup Recipes
- Instant Pot Butternut Squash Soup
- Instant Pot Beef and Barley Soup
- Instant Pot Lasagna Soup
- Instant Pot Chicken Noodle Soup
Instant Pot White Bean Chicken Chili Recipe
Instant Pot White Chicken Chili
Ingredients
- 1 teaspoon olive oil
- 1 small onion minced
- 2 4.5 oz cans green chiles chopped
- 2 teaspoons minced garlic
- 2 teaspoons cumin
- 1 teaspoon oregano
- 6 cups chicken stock
- 2 cups dried great northern beans rinsed and sorted
- 1 teaspoon kosher salt
- 1 pound chicken breasts frozen
Instructions
- Heat Instant Pot by turning pressure cooker to saute function and waiting until it reads Hot.
- Add in oil, small onion, green chiles, cumin and oregano and saute for 3-4 minutes, or until onion is softened.
- Pour in the chicken stock, add white beans, salt, and chicken breasts. Season with salt.
- Cover Instant Pot and turn to manual pressure and set to high pressure. Set cook time for 35 minutes.
- Once cook time elapses, let pressure release for at least 20 minutes.
- Remove chicken breasts, shred chicken and stir back into soup.
- Serve with dollop of sour cream, shredded cheese, and cilantro.
Notes
- This is a thinner stew. If you would like it to be thicker, decrease total liquid by 1 to 1.5 cups.
- To Make this Chili with Canned beans, decrease cooking chicken stock from 6 cups to 4 cups. Add in chicken breasts and 2 (15 ounce cans of beans). If using fresh chicken breasts, cook on high pressure for 10 minutes. If using frozen chicken breasts, cook on high pressure for 15 minutes. Allow pressure to release for at least 20 minutes.
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White chicken chili is one of my favorites! Love this instant pot version!
It makes dinner incredibly easy to make any night of the week.
This is such a hearty comforting meal for the winter time! Yum!
I am so glad you enjoyed Abeer!
Good flavor but more like a soup than chili. Next time I will reduce the liquid and mash some of the beans
Great idea for a thicker “chili” This has always been a thinner chili, but we still called it chili 😉
I followed the directions to a T, but my dry beans weren’t even close to being done in the end. Ideas?
Sorry about that Cindy, that can be frustrating. If that happens again, put lid back on pressure cooker and cook for another 10 minutes on high (it won’t take as long to come to pressure the next time). It may be a couple things that caused this recipe to not work for you. One, you may just like your beans very soft (like canned beans), if that is the case you will always need to add an extra 10-15 minutes. Two, do not ever do a quick release as that will cause the beans to seize up (like meat) and loose some of their soft texture.
Hi! You mention cooking it for 35 minutes on high but then mention doing it 10 for fresh chicken and 15 for frozen. Which one do you recommend? Thanks!
Hi Megan! It is 35 minutes high pressure for dried beans, 10 minutes for fresh chicken and canned beans and 15 minutes for frozen chicken and canned beans. Hope that helps clear it up for you!
Garlic goes w onion right???
Yes😉
If you use fresh chicken with the canned beans and also decrease the liquids is it still 8 servings?
Hi Jenna! Yes, this will still be 8 servings. The extra liquid is needed because the dried beans will absorb those liquids as they cook. I hope you enjoy!
Do you soak the beans? Can I double this recipe?
Hi Ann, there is no need to soak the beans, unless you like your beans really soft, then I do recommend soaking. And an 8 quart instant pot has enough room to double this recipe–it may be cutting it a bit too close in an 6 quart. Hope you enjoy!