This Instant Pot White Chicken Chili is one of my favorite ways to make a cozy, protein-packed meal in under an hour. It’s a weeknight win every time during fall and winter!
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Why This Recipe Works
This Instant Pot White Chicken Chili is my go-to when I want something warm, easy, and filling. Here’s why it always hits the spot:
- Great Flavor in Less Time: The Instant Pot builds deep flavor fast. I can have this on the table in under an hour without skimping on taste, a lot like my Instant Pot Chicken Noodle Soup.
- Creamy Without the Cream: Blended beans give it that silky texture without needing heavy cream. It’s hearty but still feels light.
- Mild Heat with Plenty of Flavor: Poblanos keep the heat mellow while adding great depth. I like to add jalapeños if I want to turn it up a notch.
- Toppings Make It Fun: I set out bowls of avocado, tortilla chips, and sour cream so everyone can top their bowl their own way. It reminds me of my No Beans Chili.
- Perfect for Meal Prep: I always make a big batch and freeze the extra. It reheats perfectly and makes busy weeknights way easier.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Poblano Peppers – Mildly spicy and earthy, poblano peppers bring depth without overpowering heat. They add just the right amount of warmth to the chili.
- Cannellini Beans – Creamy and protein-rich, these beans help thicken the chili while adding a smooth, hearty texture. Great Northern or navy beans work as well.
- Chicken Thighs – Juicy and tender, boneless chicken thighs hold up beautifully in the pressure cooker. You can use chicken breasts, but thighs offer more flavor and moisture.
- Chicken Stock – This forms the base of the chili and infuses it with savory depth. It also helps blend all the other ingredients together.
- Tomatoes with Green Chilies – These bring a tangy brightness and just a touch of heat. They lift the flavor of the dish without making it overly spicy.
- Frozen Corn – Sweet, crisp, and colorful, corn adds freshness and balances the richness of the beans and chicken.
- Cumin and Chili Powder – These spices bring a warm, earthy flavor to the chili. They help create that classic southwestern taste that ties everything together.
- Lime Juice – Fresh lime juice brightens the dish at the end and adds a burst of citrus that enhances all the other flavors.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Sauté the Veggies: Set Instant Pot to sauté mode. Heat olive oil, then cook chopped onion and poblano peppers for 5 minutes. Add garlic and cook 1 more minute.
- Pressure Cook: Add chicken, beans, corn, tomatoes with chilies, chicken stock, cumin, chili powder, and salt. Seal the lid and cook on high pressure for 15 minutes. Quick release when done.
- Shred and Stir: Remove the chicken, shred it with two forks, then return it to the pot along with lime juice. Stir to combine.
- Serve: Ladle into bowls and top with sour cream, avocado, tortilla chips, jalapeño, cilantro, or your favorite toppings. Enjoy!
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Chicken Options: I usually go with boneless chicken thighs for extra flavor, but chicken breasts work just as well. If you’re in a hurry, rotisserie chicken is a great shortcut. Just stir it in at the end to warm through.
- Bean Swaps: Cannellini beans are my default, but Great Northern, black beans, or even chickpeas are all good alternatives that hold their shape well.
- Spice Level: To turn up the heat, I like to add a diced jalapeño or serrano pepper along with a pinch of red pepper flakes. Using spicy tomatoes with green chilies also works great.
- Creamy Additions: For a creamier texture, stir in half a cup of heavy cream or sour cream just before serving. Blending some of the beans into the broth also helps thicken it naturally.
What to Serve with Instant Pot White Chicken Chili
Main Dishes
- This Instant Pot white chicken chili is cozy and hearty on its own, but it’s also perfect served with warm cornbread, crusty garlic bread, or even Spanish Tomato Bread to soak up all that flavor.
- If you want to make it even more filling, serve it over a bed of steamed rice or fluffy Instant Pot Quinoa.
- For a bigger spread, pair it with chicken enchiladas, cheesy quesadillas, or sheet pan nachos and turn dinner into a fun Tex-Mex night.
Other Sides
- Round out your chili bowls with bright, fresh sides like a Shaved Zucchini Salad with Feta or a crisp g0[-reen salad dressed with lime vinaigrette.
- Add texture -iwliith a side of Mexican Street Corn Salad, smashed avocado, or pickled red onions.
- We also love serving it with a scoop of cilantro lime rice or a chilled black bean and mango salad for a sweet-savory contrast.
FAQs
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts will work, but thighs are preferred because they stay juicier and more tender during pressure cooking. If you use breasts, be careful not to overcook them so they don’t dry out.
Are poblano peppers spicy?
Poblanos have a mild heat and earthy flavor, making them perfect for this chili. If you’re sensitive to spice, substitute with green bell peppers. If you like it hotter, add a jalapeño or a pinch of red pepper flakes.
Can I make this without an Instant Pot?
Yes. This recipe includes stovetop instructions as well. You can also adapt it for a slow cooker by adding everything except the lime juice and cooking on low for 6 to 7 hours or on high for 3 to 4 hours.
What toppings go well with white chicken chili?
Sour cream, diced avocado, jalapeño slices, chopped cilantro, shredded cheese, and tortilla chips are all great choices. You can also serve it with cornbread or over rice for a heartier meal.
How long does Instant Pot white chicken chili keep?
Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Reheat on the stovetop or in the microwave until warmed through, adding a splash of broth if needed to loosen the consistency.
More Fall and Winter Recipes You’ll Enjoy
- White Lasagna Soup – This White Lasagna Soup is a cozy, comforting dish that packs everything you love about lasagna into a warm, creamy bowl.
- Hamburger Soup – This Hamburger Soup is filled with rich ground beef, hearty potatoes, and nourishing vegetables. Each bite warms you from the inside out!
- White Bean Soup – This White Bean Soup is a classic favorite, perfect for warming you up on cool fall and winter evenings.
- Roasted Tomato Soup – There’s nothing quite like a bowl of Roasted Tomato Soup to warm your soul when the weather is cold! This recipe features the rich, sun-kissed flavors of Campari tomatoes, coupled with garlic, onion, and a medley of herbs.
If you try this Instant Pot White Chicken Chili recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Instant Pot White Chicken Chili
Servings: 6 servings
This Instant Pot white chicken chili is a warm, hearty meal that brings a whole new meaning to comfort food! It’s packed with tender chicken, mildly spicy poblano peppers, and hearty beans, all served in a light yet creamy broth.
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 poblano peppers, chopped
- 5 cloves garlic, minced
- 3 15.5-ounce cans cannellini beans, or use Great Northern drained and rinsed
- 1 ½ pounds boneless chicken thighs, or use chicken breast
- 3 cups chicken stock
- 1 10-ounce can tomatoes with green chilies
- 1 cup frozen corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt, or more to taste
- 1 large lime, juiced
For the Toppings:
- sour cream, for serving (optional)
- avocados, chopped for serving (optional)
- tortilla chips, for serving (optional)
- jalapeño, for serving (optional)
- cilantro, for serving (optional)
Instructions
- Set the Instant Pot to saute mode and add olive oil. Once the oil is hot, add the onions and poblano peppers and cook for about 5 minutes, stirring often. Add the garlic and cook for another minute.
- Add the chicken, cumin, chili powder, salt, chicken stock, tomatoes, corn, and beans. Cover and secure the lid with the valve set to seal. Using the manual pressure setting, cook for 15 minutes on high. Will take about 5-10 minutes to come to pressure. Open the valve and let the steam release once done cooking.
- Transfer chicken thighs to a plate. Use two forks to shred the chicken.
- Add the shredded chicken and lime to the Instant Pot, and gently mix to combine.
- To serve, ladle the chili into bowls, and top with sour cream, avocado, tortilla chips, jalapeño, and cilantro or your favorite toppings.
Notes
- Stovetop Instructions: Heat olive oil in a large Dutch oven over medium heat. Add onions and poblano peppers and sauté for 5 minutes. Stir in garlic and cook for 1 more minute. Add chicken, chicken stock, tomatoes with chilies, cumin, chili powder, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes, until the chicken is cooked through. Remove the chicken and shred. Stir in the beans and corn and simmer for 5 to 10 more minutes. Return shredded chicken to the pot, stir in lime juice, and serve with toppings.
- For a thicker soup, remove ½ of the bean mixture, blend until smooth (in a blender or with an immersion blender), and return to the Instant Pot.
- Boneless chicken thighs are ideal for this recipe because they stay tender during pressure cooking. Chicken breasts can be used but may be slightly drier.
- Rinse and drain the beans thoroughly to reduce excess sodium and keep the chili from becoming too salty.
- The chili freezes well. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months.
- Reheat leftovers gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the texture.
- Serve with your favorite toppings like sour cream, avocado, cilantro, jalapeño, and tortilla chips.
- For a creamier version, stir in a splash of half-and-half or heavy cream before serving.
Kristina B
Not sure who is leaving the low star reviews, this soup was AMAZING! This Chicken Chili Soup quickly became a family favorite! I absolutely loved the spicy kick it had. The combination of tender chicken thighs, love the corn, and chili verde pieces. I added some delicious toppings like avocado, cilantro, corn tortillas, and lime, and it made it absolutely delicious. It’s so comforting and easy to make—I’ll definitely be making this over and over. Highly recommend!
lena gladstone
This makes me so happy to hear. I love it too, so easy and delicious. Glad you enjoyed it as well.
Karyn Vorhees
I can’t wait to try this!
lena
I hope you love it when you give it a try Karyn. It’s a great one.