Instant Pot White Chicken Chili

This is the best White Chicken Chili recipe around. Made in an Instant Pot, this chili is hearty and healthy and done in 20 minutes. Quick to prepare and makes the best lunch or dinner!

Chili is a classic comfort food and family favorite. This Instant Pot White Chicken Chili is different than your traditional chili recipe because it’s not tomato based, like my Slow-Cooker Southwestern Style Chili. This chili is chicken broth based and contains shredded chicken and Great Northern Beans. This is hands down the best white chicken chili recipe I’ve ever tasted.

Extremely flavorful!

Let’s take a look at what’s in this white chicken chili recipe and why it’s so amazing.

What Goes Into White Chicken Chili?

• Rotisserie Chicken! When I use rotisserie chicken in this white chicken chili recipe, it brings out so much flavor in every bite. Rotisserie chicken is super tender and really convenient. It takes no time at all to pull a rotisserie chicken apart. I’ve also used shredded baked chicken breasts and even shredded turkey breasts in this recipe and they taste great, but the key to flavorful and tender chicken is to use a rotisserie chicken in this chili recipe.
• Beans. I use a 15 ounce can of Great Northern Beans in this white chicken chili. There are actually 4 types of white beans out there. Navy Beans, Cannellini Beans, Great Northern Beans, and Lima Beans. I love using Great Northern Beans in this recipe because of their mild, nutty flavor. They also have a firm flesh which holds up well in soup recipes. They also take on the flavor of other foods, so they work perfect for this Instant Pot White Chicken Chili recipe.
• Seasonings. I use chopped green chilis, shallot, and garlic in this chili recipe. I also use plenty of cumin which brings forth a ton of flavor.
• Liquids and Broth. This is a chicken broth based chili. It’s also dairy free because I use just a bit of almond milk. Add in the lime juice and you’ve got an amazing dairy and gluten free chili!

How to Make White Chicken Chili in an Instant Pot

• Shred the rotisserie chicken and place in the Instant Pot.
• Next, drain and rinse the can of Great Northern Beans. Dump the beans into the Instant Pot.
• Open the can of chopped green chilis. Do not drain. You want all the flavorful juice from the green chilis in your chili.
• Finely chop the shallot and mince the garlic and add to the Instant Pot.
• Add the cumin, salt, pepper, dried oregano.
• Lastly, you’ll add in the chicken broth, almond milk, and lime juice. Give it a good stir to mix everything together.

• Place the lid on your Instant Pot and twist it so it locks in place. Make sure your knob is set to the sealing position.
• Select the Manual button on the Instant Pot. Make sure your Instant Pot is set to High Pressure. The display screen will show 18 minutes.

• From there, the Instant Pot will beep and the display screen will show “On”.

• Once the Instant Pot reaches 00:00, it will beep. Go ahead and release the pressure completely.
• Once the pressure is released, remove the lid and set the Instant Pot to Saute Mode.
• The Instant Pot will start to heat up and the White Chicken Chili will quickly start to boil. Add in 1 Tablespoon of gluten free flour and continuously stir until the chili starts to thicken.
• Once the chili starts to thicken, turn off the Instant Pot.

Toppings

• Sliced Jalapenos are amazing in this white bean chicken chili recipe.

• I also like to add chopped cilantro and green Tabasco sauce as toppers.
• Fresh lime wedges and tortilla chips also make for great chili toppers.

• If you’re looking to pair other food with this Instant Pot chili, my Quick Peppery Cheese Bread pairs extremely well with this recipe. Dip the bread in the chili and you’ve got yourself a hearty meal. And you can’t go wrong with soup and salad and my Greek Kale and Quinoa Salad pairs perfectly.

Can I Make White Chicken Chili in a Crock-Pot?

Yes! If you don’t have an Instant Pot, you can make this easy white chicken chili in a slow cooker or a Crock-Pot. Simply add all the ingredients into your Crock-Pot and stir. Cook on low for 4-6 hours. If you want to thicken the chili up after it’s done cooking in the Crock-Pot, set it to high and wait for it to start boiling. Add in 1 Tablespoon of gluten free flour and stir until the chili has reached the consistency you are looking for.

This healthy chili recipe is a huge crowd pleaser. It’s easy to make and perfect for lunch and dinner. One last quick tip. If you have leftover turkey breast, it tastes amazing in this recipe. Use that leftover Thanksgiving and Christmas turkey in this recipe and turn it into a white turkey chili recipe!!

More Instant Pot Recipes You’ll Love!

• 25 Insanely Easy Instant Pot Side Dish Recipes
• Instant Pot Bone Broth
• Sweet Potato Soup with Butter Beans

Enjoy!

Did you make this recipe? Give this recipe a star review! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #recipesworthrepeating and tagging me @recipesworthrepeating. I can’t wait to see how it turned out!

Instant Pot White Chicken Chili

This best White Chicken Chili recipe out there. Made in an Instant Pot, this chili is hearty and healthy and done in 20 minutes.

5 from 2 votes

Print Pin Rate

Course: dinner, Lunch, Soup

Cuisine: American

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Calories: 241kcal

Author: Amanda Mason

Cost: $10.00

Equipment

• Instant Pot

Ingredients

• 1 Rotisserie Chicken, both white and dark meat
• 1 15 ounce can Great Northern Beans, rinsed and drained
• 4 ounce can Green chiles, chopped
• 1 shallot, chopped
• 3 cloves garlic, chopped
• 3.5 cups chicken broth
• Juice of 1/2 lime
• 1/2 cup Almond Milk, unsweetened
• 1.5 teaspoons cumin
• 1.5 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oregano, dried
• 1 Tablespoon Bob's Red Mill Gluten Free Flour

Instructions

• Shred the rotisserie chicken and place in the Instant Pot. 
• Next, drain and rinse the can of Great Northern Beans. Dump the beans into the Instant Pot.
• Open the can of chopped green chilis and add to the Instant Pot. Do not drain.
• Finely chop the shallot and mince the garlic and add to the Instant Pot. Add the cumin, salt, pepper, dried oregano. Lastly, you'll add in the chicken broth, almond milk, and lime juice. Give it a good stir to mix everything together.
• Place the lid on the Instant Pot and lock it in place. Make sure your knob is set to the sealing position. 
• Press the Manual button on the Instant Pot. Make sure your Instant Pot is set to High Pressure. The display screen will show 18 minutes.

  From there, the Instant Pot will beep and the display screen will show "On".
• Once the Instant Pot reaches 00:00, it will beep. Release the pressure completely. Once the pressure is released, remove the lid and set the Instant Pot to Saute Mode.
• The Instant Pot will start to heat up and the White Chicken Chili will start to boil. Add in 1 Tablespoon of gluten free flour and continuously stir until the chili starts to thicken. 
• Once the chili starts to thicken, turn off the Instant Pot.
• Top with your favorite toppings of tortillas, cilantro, jalapenos and green tabasco.

Nutrition

Serving: 1.5cup | Calories: 241kcal | Carbohydrates: 3g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 115mg | Sodium: 1297mg | Potassium: 451mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 9.5mg | Calcium: 50mg | Iron: 1.2mg

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