Busy night, cold weather, or just hungry for something warm—this white chicken chili is the answer. It cooks fast, tastes slow-simmered, and fills the bowl with tender chicken, beans, and just enough heat.
There’s creaminess without heaviness. Bold flavor without too many ingredients. It’s the kind of soup that doesn’t need anything fancy, just a spoon and maybe some cornbread on the side.
This recipe uses the Instant Pot to save you time without cutting corners. It’s weeknight-ready and freezer-friendly. Once you make it, you’ll probably put it on repeat.
What Makes This White Chicken Chili Worth It
A good chili should be rich, thick, and full of flavor—and this version delivers that with ease.
It skips the tomatoes and leans into creamy broth, soft white beans, and juicy shredded chicken. The pressure cooker brings everything together in under 30 minutes, no stirring or checking required.
- Hearty and creamy without cream cheese
- Faster than stovetop chili
- Tastes better the next day
Whether you’re feeding your family or planning for leftovers, it’s one of those meals that feels like it took more time than it actually did.
Essential Ingredients You’ll Need
There’s no long list—just real ingredients that do a lot.
- Chicken breasts or thighs – Stay juicy and shred easily.
- White beans – Cannellini or Great Northern work best.
- Onion, garlic, green chilies – Build that warm chili base.
- Chicken broth – Pulls everything together with rich flavor.
- Spices – Cumin, oregano, and chili powder give depth without too much heat.
You can add cream, corn, or jalapeño depending on your mood or pantry.
How to Cook Instant Pot White Chicken Chili
This soup layers flavor step-by-step, but it stays simple.
- Sauté the aromatics
Start by cooking onion and garlic in a little oil using the Sauté mode. This builds a savory foundation. - Add the chicken and spices
Place the raw chicken right on top of the onion mix. Sprinkle over cumin, oregano, salt, and a bit of chili powder. - Pour in the broth and beans
Add white beans, chopped green chilies, and broth. Stir gently to combine. - Pressure cook
Seal the lid and cook on HIGH for 12 minutes. Let the pressure release naturally for 5 minutes before quick-releasing the rest. - Shred and finish
Remove chicken and shred it with two forks. Stir it back in along with a splash of cream or a spoon of sour cream if you want a thicker texture.
What to Serve with White Chicken Chili
| Side Dish | Why It Works |
|---|---|
| Cornbread muffins | Soft, slightly sweet, balances the chili’s spice |
| Tortilla chips | Adds crunch and works for scooping |
| Cilantro lime rice | A fresh twist that pairs with the creamy broth |
| Cheddar biscuits | Fluffy, cheesy, and perfect for dipping |
| Roasted sweet potatoes | Adds warmth and sweetness to your plate |
| Chopped salad | Brings something cool and crisp to the meal |
| Grilled cheese sandwich | Comfort food with comfort soup |
Storing and Reheating Leftovers
White chicken chili stores well and tastes even better the next day.
- Fridge: Keep it sealed for up to 4 days. The flavors deepen as it rests.
- Freezer: Cool completely, portion into containers, and freeze for up to 2 months.
- To Reheat: Use a microwave or stovetop. Stir in extra broth if it’s thicker than you like.
Answering Common Questions About White Chicken Chili
Can I use leftover rotisserie chicken?
Yes, just reduce pressure cook time to 5 minutes. Stir in the cooked chicken at the end.
Is it spicy?
Not really. Green chilies add flavor, not heat. Use jalapeño if you want it hotter.
Can I make it dairy-free?
Definitely. Skip the cream or sour cream at the end, or use a plant-based option instead.
What beans are best?
Cannellini, navy, or Great Northern beans all work. Just avoid kidney or pinto beans for this style.
Instant Pot White Chicken Chili
Equipment
- Instant Pot for pressure cooking
- Tongs for removing and shredding chicken
- Ladle for serving the soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 pound boneless skinless chicken breasts
- 2 cans white beans drained and rinsed
- 1 can diced green chilies mild or hot
- 3 cups chicken broth low sodium
- 1/3 cup sour cream or plain Greek yogurt
- lime juice for serving
- fresh cilantro chopped, for garnish
Instructions
- Set Instant Pot to Sauté mode. Heat olive oil and cook onions for 3 minutes. Add garlic and cook 1 more minute.
- Add cumin, oregano, and chili powder. Stir well until spices coat the onions.
- Place chicken, beans, green chilies, and chicken broth in the pot. Stir to combine.
- Lock the lid and cook on HIGH pressure for 12 minutes. Let pressure release naturally for 5 minutes, then quick release.
- Remove chicken and shred. Return it to the pot and stir in sour cream. Adjust salt or thickness if needed.
- Serve hot, topped with lime juice and fresh cilantro.
Notes
- For extra creaminess, mash some of the beans before pressure cooking.
- Stir in corn or chopped spinach at the end for added texture.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.