Try This Instant Pot White Bean Chicken Chili For Your Next Night In

Try This Instant Pot White Bean Chicken Chili For Your Next Night In

This article may contain affiliate links. We collect a share of sales from qualifying purchases.

If you’re anything like us, your Instant Pot has made you feel emotions you never thought a kitchen appliance could evoke. Passion. Awe. Wonder. It almost doesn’t make sense how something so simple could make food that’s so delectable. This is especially true for our hearty, wholesome Instant Pot white chicken chili recipe.

Among the many impressive meals this ingenious cooker can churn out, chili might just be its forte. After all, it is designed to heighten those delicious, slow-cooked flavors your dad spent hours patiently waiting on, in just a fraction of the time. So, in the spirit of chilly temperatures of the fall and winter, we created this white chicken chili instant pot dish.

Get control of your sugar habit with Sugar Free 3! It gives you simple instructions to eliminate added sugars, refined carbs, and artificial sweeteners for just 3 weeks. Sign up on Openfit today, and order your book on Amazon for even more tips.


How to Make Instant Pot White Bean Chicken Chili

When cooler days become the norm, chili is one of those comfort foods your body craves. It’s warm, satisfying, and incredibly versatile. You can make a big pot to feed your entire soccer team, or stock your freezer with individually portioned containers for later. (High-five from your future-self).

You can eat white chicken chili on its own; serve it over rice, pasta, or veggie noodles; scoop it up with chips; or roll it up in a soft tortilla. Once it’s cooked in your Instant Pot, the options are seemingly endless.

As the name suggests, ground chili pepper or chili powder — a smoky blend of dried chilies, cumin, oregano, paprika, and other spices — is a hallmark of this flavorful stew. It also gets a boost of flavor from garlic, onion, and cumin, or what some would call the holy trinity of good chili. But what makes this chili so hearty and filling? That’d be the white beans and cubes of skinless chicken breast. Together, it ratchets the the protein content up to 35 grams per serving.

And although some have suggested beans don’t belong in chili, we’re fully allied with the bean camp. These nutritional powerhouses are loaded with flavor, nutrients, and fiber. Go ahead — toss ’em in!

Instant Pot cooking tips

Whether you’re using an instant Pot or another cooker, what really makes or breaks this white chicken chili recipe is using your settings! Here are some tips to really perfect this recipe:

  • Start by sautéing the veggies and spices to lock in flavors
  • Next, add the broth, chicken, and beans to thicken to a creamy, delicious stew.
  • Once the chicken is fully cooked, you’ll let it sit for 15 minutes.

Instant Pot White Chicken Chili - 2


Instant Pot White Chicken Chili
5 from 1 vote

Instant Pot White Chicken Chili

Course Main Course
Cuisine American
Keyword white chicken chili
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 325 kcal


  • 4 tsp. extra virgin olive oil
  • ½ large white onion peeled and diced
  • 2 green bell pepper seeds removed and diced
  • 1 tsp. garlic minced
  • 2 cups white button mushrooms cleaned and cut into quarters
  • 2 medium carrots peeled and diced
  • 2 tsp. ground cumin
  • 2 tsp. chili powder
  • ½ tsp. ground oregano
  • 1 ½ cups low sodium vegetable broth
  • 1 ⅓ cups white beans canned, drained, and rinsed well
  • 1 pound boneless skinless chicken breast cut into 1 inch cubes
  • 4 Tbsp. fresh cilantro minced


  1. Turn the pressure cooker on to the sauté function and wait until it becomes hot.

  2. Once hot, add olive oil, onion, green pepper, garlic, mushrooms, carrots, cumin, chili powder and oregano.

  3. Cook for 5 minutes or until the vegetables begin to soften and then turn the instant pot off.

  4. Add the vegetable broth and give the pot a good stir, making sure that any of the vegetables are not stuck to the bottom of the pot.

  5. Add the beans and chicken into the pot and stir well, making sure the chicken is evenly distributed to ensure that all pieces are equally cooked.

  6. Close the instant pot, make sure that the vent is sealed and cook on high pressure for 15 minutes, or until chicken is white and cooked throughout.

  7. Once the chicken is cooked, turn the pot off, and allow the chili to rest, and the pressure to be released for about 15 minutes.

  8. Serve chili in 4 large soup bowls and top with minced cilantro.

Recipe Notes

  • There are lots of different instant pressure cooker pots. The directions above were based on the most basic of pressure cookers; however, if your cooker has slightly different settings, it won't make much of a difference.
  • The important thing is that you are initially 'sautéing', and then cooking at high pressure once the chicken and beans have been added.

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Instant Pot White Chicken Chili
Amount Per Serving (2 cups)
Calories 325 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 83mg28%
Sodium 175mg8%
Carbohydrates 28g9%
Fiber 8g33%
Sugar 6g7%
Protein 35g70%
* Percent Daily Values are based on a 2000 calorie diet.

Instant Pot White Chicken Chili

Photography by Anguel Dimov, AB Creative


instant pot chicken chili - pin image