This Instant Pot white chicken chili is the best recipe around! It's easy to prepare, has a creamy texture, and is made with healthy ingredients. Done in 25 minutes, this version is a great alternative to traditional beef chili!
Chili is a classic comfort food and a family favorite in so many households. But this Instant Pot White Chicken Chili is different than your traditional chili recipe. It's not tomato based like my traditional Slow-Cooker Southwestern Style Chili and this hearty traditional beef chili. This chili recipe has a creamy base and contains shredded chicken and Great Northern Beans.
It's hands down the best chili recipe I've ever tasted! And this Instant Pot white chicken chili isn't made with cheese or cream! It's easy to make a rich and creamy base without the dairy. Quick and convenient to make, this chili recipe is extremely flavorful! Try serving it with this quick peppery cheese bread or with these homemade sourdough ciabatta rolls!
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Why This Recipe Works
1. Using an Instant Pot makes this a quick recipe, but it's also extremely easy to make on the stove top or in a slow cooker.
2. It's savory with just the right amount of spice. This chili has a mild heat level, but you can make it even spicer if want.
3. It's freezer friendly! Storing and reheating is easy!
🛒 Ingredients You'll Need
- Chicken Breasts: use shredded chicken breasts. Baked or boiled breasts works well.
- Chicken Broth: used to make the base of the chili. Use a store bought version or make your own bone broth.
- Almond Milk: Pairs with the chicken broth to make the base. Original and unsweetened works best.
- Flour: use all purpose flour. This helps thicken the broth.
- White Beans: the best beans to use are Great Northern Beans. They have a mild, nutty flavor and their firm outer layer holds up well in soup recipes.
- Garlic: a flavor enhancer. Skip the jarred version and use fresh chopped or minced garlic.
- Shallot: adds a subtle and milder flavor than using an onion. They are also sweeter and not as overpowering.
- Green Chilies: adds a richness and depth to the flavor. Use a canned version.
- Lime: use freshly squeezed juice from a lime to help balance out the flavor.
- Spices: dried cumin, dried oregano, salt, and pepper adds a ton of flavor in every bite.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Chicken: Instead of using shredded chicken breasts in this Instant Pot white chicken chili, try using a rotisserie chicken. It will make your prep so much quicker and easier! I use it when making these Rotisserie Chicken Tacos and it saves a lot of time. Rotisserie chicken is full of flavor, tender, already fully cooked, and is typically less expensive than a package of chicken breasts. Shredded chicken thighs also works well.
- Turkey: Leftover turkey is also a great option, especially smoked turkey.
- Milk: Try using 2% or whole milk instead of almond milk. The measurements will be the exact same regardless if you use regular milk or almond milk.
- Beans: The most common white beans are typically labeled as navy beans, cannellini beans, or Great Northern beans. Lima beans also work well.
- Corn: Corn kernels are a great addition and adds to the texture!
- Flour: Gluten free flour is a great substitute for regular flour and tastes great. The measurements will be the exact same regardless of the type of flour you use.
- Extra Heat: To add extra spice, choose a medium or hot version of the green chilies. For even more heat, try adding in a chopped jalapeño and some of the seeds.
🔪 Step-By-Step Recipe Instructions
Step 1: Start by shredding the cooked chicken and place it in the Instant Pot.
🙋🏼♀️ Chef's Tip: When preparing this white chicken chili recipe, ensure you use a 6-quart Instant Pot, or larger, for the best results.
Step 2: Next, drain and rinse a 15 ounce can of Great Northern Beans. Put the beans into the Instant Pot.
Step 3: Open the can of chopped green chiles and add to the Instant Pot. Do not drain. You want all the flavorful juice from the green chiles in the white chicken chili.Next, finely chop the shallot and mince the garlic and then add them in with the other ingredients.
Step 4: Add the ground cumin, dried oregano, salt, and pepper.
Step 5: Add in the chicken broth, almond milk, and lime juice. Using a large spoon, mix together all the ingredients until well combined.
Step 6: Place ton the lid and twist it so it locks in place. Make sure the pressure knob is set to the sealing position. Select the Manual button and make sure it is set to High Pressure. The display screen time should be set to 18 minutes.
Step 7: The pressure cooker is going to do its magic and when the time display screen reaches 00:00, it will beep. Go ahead and release the pressure by turning the pressure valve. Once the pressure is released, remove the lid and set it to Sauté Mode. The pressure cooker will start to heat up and the chili will quickly start to boil.
Step 8: Add in 1 Tablespoon of flour and continuously stir until the chili starts to thicken. Once the chili starts to thicken, turn off the pressure cooker.
This Instant Pot white chicken chili is the perfect dinner recipe that everyone will love! Top with cheese, sour cream, tabasco sauce, fresh sliced avocados, chopped cilantro, or tortilla chips! And try serving it on a bed of rice pilaf or alongside a serving of these oven roasted vegetables!
🙋🏼♀️ Recipe FAQs
Yes. After the chili has cooled to room temperature, put the soup in a freezer safe container and store it in the freezer for up to 3 months. To reheat, remove the frozen container from the freezer and place it in the refrigerator to thaw. Once thawed, warm the chili in the microwave or on the stove top.
Yes! To make this on the stove top, add all the ingredients, except for the flour, into a large pot. Stir well to combine. Place the pot on the stove top and turn the heat to medium high until the contents come to a boil.
Then, turn the heat to medium-low and cover. Continue to cook for 45 minutes.
To thicken the chili after it's done cooking, set the stove top temperature back to high and wait for it to start boiling. Add in 1 Tablespoon of flour and continually stir until the chili has reached the desired consistency.
Yes! Simply add all the ingredients, except for the flour, into your slow cooker and stir. Cook on low for 4-6 hours. To thicken the chili after it's done cooking, set the slow cooker to high and wait for the chili to start boiling. Then, add in 1 Tablespoon of flour and continually stir until the chili has reached the consistency you are looking for.
💭 Expert Tips
- If you want to cook the raw chicken breasts while making the chili, press 2 breasts down into the liquid. When it's done pressure cooking, shred the chicken with 2 forks or a pair of tongs.
- The easiest way to thicken this white chicken chili is to bring it back to a boil after it is done cooking and add in 1 Tablespoon of flour. Whisk continually until it reaches the desired thickness.
- You can substitute flour by using either cornstarch or arrowroot to make a slurry. To make a slurry, add a Tablespoon of cornstarch to 2 Tablespoons of water and whisk until it forms a slurry. Slowly whisk the slurry into the chicken white chili until it reaches the desired thickness.
- If you have homemade white beans cooked and are looking for a way to use them up, they will work great in this recipe! You can also take this slow cooker pinto bean recipe and substitute white beans for pinto beans!
- Store any leftover in the refrigerator in an airtight container with a lid for 3-4 days.
🍽️ More Instant Pot Recipes You'll Love
If you tried this Instant Pot White Chicken Chili or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Instant Pot White Chicken Chili
Equipment
- Instant Pot
Ingredients
- 1 rotisserie chicken,, shredded
- 1 15 ounce can Great Northern Beans, rinsed and drained
- 4 ounce can green chiles, mild, chopped and undrained
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 3½ cups chicken broth
- juice of ½ lime
- ½ cup almond milk, unsweetened
- 1½ teaspoons cumin, ground
- 1½ teaspoons salt
- ¼ teaspoon pepper
- ½ teaspoon oregano, dried
- 1 Tablespoon flour
Instructions
- Start by shredding the cooked chicken and place it in the Instant Pot.
- Next, drain and rinse the can of Great Northern Beans. Dump the beans into the pressure cooker.
- Open the can of chopped green chiles and add to the pressure cooker. Do not drain.
- Finely chop the shallot and garlic and add to the pressure cooker. 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 pressure cooker and lock it in place. Make sure your knob is set to the sealing position.
- Press the Manual button and make sure the pressure cooker is set to High Pressure. The display screen will show 18 minutes.
- Once the Instant Pot reaches 00:00, it will beep. Release the pressure completely. Once the pressure is released, remove the lid and set it 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 pressure cooker.
- Top with your favorite toppings of tortillas, cilantro, jalapenos, and tabasco.
Notes
- When preparing this white chicken chili recipe, ensure you use a 6-quart Instant Pot, or larger, for the best results.
- If you want to cook the raw chicken breasts while making the chili, press 2 breasts down into the liquid. When it's done pressure cooking, shred the chicken with 2 forks or a pair of tongs.
- To make this on the stove top: Add all the ingredients, except for the flour, into a large pot. Stir well to combine. Place the pot on the stove top and turn the heat to medium high until the contents come to a boil. Then, turn the heat to medium-low and cover. Continue to cook for 45 minutes. To thicken the chili after it's done cooking, set the stove top temperature back to high and wait for it to start boiling. Add in 1 Tablespoon of flour and continually stir until the chili has reached the desired consistency.
- To make this in a slow cooker: Add all the ingredients, except for the flour, into your slow cooker and stir. Cook on low for 4-6 hours. To thicken the chili after it's done cooking, set the slow cooker to high and wait for the chili to start boiling. Then, add in 1 Tablespoon of flour and continually stir until the chili has reached the consistency you are looking for.
- You can use 2% or whole milk in place of the almond milk.
- Using chicken breasts works really well in this recipe, but chicken thighs also taste amazing. Rotisserie chicken is also a quick and easy choice. Leftover turkey is also a great option.
- This chicken chili can be kept refrigerated in an airtight container for 3-4 days.
Jamie
Oh my gosh, this is so good and tasty. A perfect soup to make in this cold weather.
Amanda Mason
I'm so glad you enjoyed it!
Megan Ellam
My kind of meal for any day of the week. Delicious, easy and everyone cleans their plate. Thanks for the great recipe.
Amanda Mason
So glad everyone loved it, Megan! It's a cold weather staple dish for sure!
Jan Wheeler
I have made this recipe 3 times and since we finally have rain in Northern California, I wanted to make it again today! I had everything including the Costco Rotisserie chicken I bought yesterday, but only had dry beans! I did a bit of online searching to figure out how to cook the dry beans first, found it, but the bag of beans equaled 2 cups dry, so just used the whole bag. It was absolutely WONDERFUL! We haven't eaten yet, but I took a little out to taste test. Now chopping cilantro and sweet onions, shredding some jack cheese, broke up fleshly fried tortillas and putting a bowl of cubed of cream cheese (it makes it super creamy) and a bowl of sour cream out for garnishing. Soon my daughter, son in law, granddaughter and her boyfriend will be here for a GREAT steaming bowl of White Chicken Chili and a fresh peach pie for dessert. Thanks so much!
Amanda Mason
Hi Jan! Wow - this is wonderful to hear that you all love my recipe so much! And your additions sound marvelous! I'm so glad everyone enjoyed it and thanks for me letting me know how amazing it turned out!!!
Jennifer Soltys
I've always wanted to make white chili and this looks like the recipe to use! I love that you use a rotisserie chicken. Yum! Perfect for fall nights!
Amanda Mason
Yes, Jennifer - the rotisserie chicken makes my life so much easier! Plus, it's so tender!
Jacque Hastert
I love how quickly this comes together in the instant pot. Nothing beats a good hearty chili like this one. I can't wait to make it.
Amanda Mason
You're going to love it, Jacque!