Instant Pot White Chicken Chili Under 20 Minutes

Love chicken Instant Pot recipes? Try my Instant Pot shredded chicken, Instant Pot whole chicken, Instant Pot chicken thighs, and Instant Pot chicken breast next. Chili is a common winter staple in our kitchen, but to change things up, I love to make my mom’s famous Instant Pot white chicken chili recipe. For such a cozy and comforting dish, I love how it’s super fast to make, and just like any good stew or curry, it tastes better the longer it sits. Not that we ever have any leftovers because the the whole family gobble them all up!

Why I love this recipe

Best use of leftover chicken. It’s no secret that my family cooks LOTS of chicken, and I’ve made this chili with leftovers from roasts, baked or grilled chicken breasts, and even chicken thighs. If we don’t have any on hand, I’ve also used a rotisserie chicken! An easy one-pot meal. Just throw all of the ingredients in the Instant Pot and let it work its magic. A make-ahead freezer meal. Because this chili can freeze well for up to 6 months, I sometimes whip up a double batch and chuck one in the freezer to enjoy when I’m short on time. Multiple cooking methods. I prefer the IP, but I’ve included my method for cooking it stovetop and in the slow cooker.

Ingredients needed

Shredded chicken. You can cook and shred chicken breasts ahead of time or save some extra time by shredding a store-bought rotisserie chicken. If I’ve recently made a spatchcock chicken, I love to add any leftovers to this. Easy peasy! Onion and garlic. The savory, aromatic duo that’s a must in white chili recipes. Ground spices. The chili gets its incredibly warm, smoky, and comforting flavors from a blend of cumin, garam masala, smoked paprika, salt, and black pepper. Green chiles. Don’t skip these! They’re a little spicy but are essential in a chicken chili recipe. If you are worried about the heat, just skip the jalapenos. Jalapeño peppers. Only if you can handle the heat. As mentioned above, this is completely optional! Corn kernels. Whatever you have at home goes – fresh, frozen, or canned corn kernels are all great choices. Cannellini beans. I like how white beans add extra protein to the chili, but their true gift is their ability to make the consistency creamy and luxurious. Chicken broth. Or use vegetable broth. Lime juice. To brighten up and balance the flavors. Toppings. Sour cream (or Greek yogurt), tortilla strips, lime wedges, and sliced avocado are our favorites!

How to make white chicken chili in the Instant Pot

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Thicken it up. For a thick and creamy chili, use a potato masher to crush some of the beans against the side of the pot. I sometimes even blend them using a hand mixer into the broth. Don’t add the chicken with the beans. Because we’re using pre-cooked chicken, adding it too soon to the Instant Pot will yield dry and rubbery chicken. Use any leftover chicken. For a time-saving hack, use any leftover chicken breasts or chicken thighs. I sometimes use leftovers from my air fryer whole chicken or my cornish hen recipe. If you use the latter, I love to add the skin to it, as it just adds an extra depth of flavor. If you want to use raw chicken, I recommend browning the chicken breasts in the Instant Pot first (not fully cooked) and then adding it back to the Instant Pot with the beans and broth.

Storage instructions

To store: Store the cooked and cooled pressure cooker chili in an airtight container in the refrigerator for 4 to 5 days. I like to keep the leftovers in individual portions for easy grab-and-go lunches. While I prefer the ease and speed of the Instant Pot, I’ve also tested my chili in both the slow cooker and the stovetop, so you have options! Stovetop method: Saute the aromatics and spices. Fold in the beans, chilis, and corn, and add the chicken broth. Simmer for 15 minutes. Add in the chicken and lime juice and simmer for another 5 minutes. Remove from the pot and serve. Slow cooker method: Saute the aromatics, jalapeños, and seasonings in a skillet as normal. Dump them into a slow cooker with the beans, green chilies, corn, and chicken broth. Cook on High for 1 to 2 hours or on Low for 4 to 5 hours. Stir the shredded chicken and lime juice into the slow cooker during the last 15 minutes, then serve.

Make turkey chili. I often make this chili the day after Thanksgiving because I can swap out the chicken for my leftover spatchcock turkey. I also do this whenever I cook up a turkey tenderloin. Change up the veggies. Make this with diced celery, yellow bell peppers, and extra white beans, like chickpeas and/or Great Northern beans. Make it vegetarian. Omit the chicken or replace it with your favorite plant-based chicken. Also, use vegetable broth instead of chicken broth. Add a creamy element. If you want the texture of the beans evident but still want a creamy texture, stir through some softened cream cheese. Add some heat. I am a spice fiend and love adding cayenne pepper, chili powder, and even some hot sauce. Know your audience, though- I only really add this to my bowl!

To freeze: The chili also freezes well for up to 6 months. Let the leftovers thaw in the fridge before reheating. To reheat: Reheat the chili in a saucepan over medium heat or for 1 to 2 minutes in the microwave.