If you’re craving a hearty, soul-warming meal that comes together effortlessly, you’ll absolutely love this Instant Pot White Chicken Chili Recipe. It’s a beautiful blend of tender chicken, creamy beans, and just the right kick from poblano peppers and green chilies. This chili offers a brilliant balance of comforting flavors and fresh brightness with lime juice, making it your go-to for busy weeknights or cozy weekend dinners. Plus, cooking it all in the Instant Pot means you get layers of rich, melded flavors in a fraction of the time. Trust me, once you try this, it’s going to become a staple in your recipe rotation.
Ingredients You’ll Need
The beauty of this Instant Pot White Chicken Chili Recipe lies in its simplicity and fresh ingredients. Each component brings something important to the bowl, whether it’s creaminess, a touch of heat, or savory depth. Getting exactly the right balance starts here.
- Olive oil: Provides a smooth base for sautéing and enriches the overall flavor with a subtle fruitiness.
- Medium onion (chopped): Adds sweetness and a solid aromatic foundation to the chili.
- Poblano peppers (chopped): Give the chili a mild but smoky heat and vibrant color.
- Fresh garlic (minced): Brings pungent warmth that wakes up every other flavor.
- Cannellini beans (or Great Northern, drained and rinsed): Offer creamy texture and protein, making this chili hearty and filling.
- Boneless chicken thighs (or chicken breast): Tender and juicy, they soak up the spices perfectly and shred effortlessly.
- Chicken stock: Adds savory depth and helps blend all the flavors smoothly.
- Tomatoes with green chilies: Provide a subtle tang, moisture, and a mild kick of spice to keep things interesting.
- Frozen corn: Adds a slight crunch and natural sweetness, creating layers of texture.
- Cumin: Contributes earthy warmth and a touch of spice that defines the chili’s character.
- Chili powder: Bolsters the heat and depth, giving the chili a true southwestern flair.
- Kosher salt: Essential for seasoning and bringing out the natural flavors.
- Fresh lime juice: Brightens the whole dish with an irresistible zesty finish.
- Sour cream, avocados, tortilla chips, jalapeño, and cilantro (for serving): These optional toppings elevate each bowl with creaminess, crunch, heat, and freshness.
How to Make Instant Pot White Chicken Chili Recipe
Step 1: Sauté Aromatics to Build Flavor
Start by setting your Instant Pot to sauté mode and heat the olive oil. Once it’s shimmering, toss in the chopped onions and poblano peppers. Cook them for about 5 minutes, stirring often until they soften and release their fragrance. Then add the minced garlic and cook for another minute. This step is the key flavor foundation that gives the chili its inviting aroma and depth.
Step 2: Pressure Cook the Chili
Now it’s time to add the star players: the chicken thighs, cumin, chili powder, kosher salt, chicken stock, tomatoes with green chilies, frozen corn, and cannellini beans. Stir everything together to combine. Place the lid on, making sure the valve is set to seal. Use the manual pressurized cooking setting and cook on high for 15 minutes—it will take about 5 to 10 minutes to come to pressure. When cooking is complete, carefully release the pressure by opening the valve.
Step 3: Shred the Chicken
Remove the chicken thighs and transfer them to a plate. Using two forks, shred the chicken into tender, bite-sized pieces. This shredding ensures every forkful of chili is packed with juicy chicken strands mingling with the beans and veggies.
Step 4: Combine and Finish
Return the shredded chicken to the Instant Pot, pour in the fresh lime juice, and give everything a gentle stir to combine. The lime juice adds a pop of brightness that perfectly balances the hearty and creamy elements of this chili. Your Instant Pot White Chicken Chili Recipe is practically ready to enjoy now!
Step 5: Serve and Enjoy
Ladle the steaming hot chili into bowls and get creative with your favorite toppings. Whether you prefer a dollop of sour cream, diced avocado, crunchy tortilla chips, sliced jalapeños, or fresh cilantro, these garnishes take the dish to the next level in flavor and texture.
How to Serve Instant Pot White Chicken Chili Recipe
Garnishes
Don’t skip the garnishes! Sour cream brings mellow richness, avocado chunks add a buttery creaminess, tortilla chips provide a satisfying crunch, jalapeños lend a smoky heat, and cilantro delivers herbal freshness. Mixing and matching these toppings allows every serving to feel personalized and exciting.
Side Dishes
This chili pairs beautifully with simple sides like warm cornbread or a fresh green salad to balance out the heartiness. You can also serve it alongside rice or even a slice of crusty bread to soak up every last drop of the flavorful broth.
Creative Ways to Present
For a fun twist, serve this chili in small ramekins as an appetizer or make chili-stuffed baked potatoes topped with shredded cheese and avocado. Even layering the chili with tortilla chips in a casserole dish and baking briefly can create a comforting, crispy-topped casserole that’s sure to wow everyone at your table.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight, making next-day chili even more satisfying.
Freezing
This Instant Pot White Chicken Chili Recipe freezes wonderfully. Portion into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight to preserve texture and flavor.
Reheating
Reheat gently over low heat on the stovetop or microwave in short bursts, stirring occasionally to ensure even warming without drying out the chicken or beans. Add a splash of chicken stock if it gets too thick.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breast works just fine—just be careful not to overcook it so it stays tender. You might want to reduce pressure cooking time slightly or shred it immediately after cooking.
What if I don’t have poblano peppers?
If poblano peppers aren’t available, you can substitute with mild green bell peppers or a milder chili pepper. Just remember that poblano adds a distinct smoky touch, so the flavor will be a bit different but still delicious.
Can I make this chili vegetarian?
Definitely! Swap the chicken stock for vegetable broth and skip the chicken. Add extra beans or veggies like zucchini or mushrooms to keep it hearty and satisfying.
Is this recipe spicy?
It has a mild heat level thanks to the poblano peppers and chilies in the tomatoes. You can always add more jalapeños or chili powder if you prefer a spicier kick. The lime and creamy toppings also help balance any heat.
How thick or soupy is this chili?
This chili has a medium consistency—thick enough to be hearty but still spoonable and a bit soupy. If you’d like it thicker, you can simmer with the lid off after cooking to reduce some liquid or stir in a little cornstarch slurry to thicken.
Final Thoughts
If you want a comforting, flavorful dish that comes together quickly with minimal fuss, this Instant Pot White Chicken Chili Recipe is a winner every time. It’s the kind of meal that warms your soul and fills your kitchen with amazing aromas—all while being versatile enough to suit a crowd or a quiet night at home. Give it a try and see just how easy it is to impress your taste buds!
Print
Instant Pot White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot White Chicken Chili is a comforting and flavorful dish featuring tender chicken thighs, creamy cannellini beans, poblano peppers, and a blend of spices. Prepared in under an hour using your Instant Pot, it’s a perfect weeknight meal that’s both hearty and easy to make. Topped with fresh lime juice and optional garnishes like sour cream, avocado, and cilantro, this chili offers a delightful twist on traditional chili recipes.
Ingredients
Chili Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 poblano peppers, chopped
- 5 cloves garlic, minced
- 3 (15.5-ounce) cans cannellini beans, drained and rinsed (or Great Northern beans)
- 1 ½ pounds boneless chicken thighs (or 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
Final Touches and Serving
- 1 large lime, juiced
- Sour cream, for serving (optional)
- Avocados, chopped for serving (optional)
- Tortilla chips, for serving (optional)
- Jalapeño, sliced for serving (optional)
- Cilantro, for serving (optional)
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté mode and add olive oil. Once the oil is hot, add the chopped onions and poblano peppers. Cook for about 5 minutes, stirring often until they soften. Add the minced garlic and cook for an additional minute to release aromas.
- Add Ingredients and Pressure Cook: Add the boneless chicken thighs, cumin, chili powder, kosher salt, chicken stock, canned tomatoes with green chilies, frozen corn, and drained cannellini beans into the Instant Pot. Secure the lid with the valve set to sealing position. Use the manual pressure setting to cook on high pressure for 15 minutes. It will take approximately 5 to 10 minutes to come to pressure.
- Release Pressure and Shred Chicken: After cooking, carefully open the valve to release steam and remove the lid. Transfer the chicken thighs to a plate. Using two forks, shred the chicken into bite-sized pieces.
- Combine and Mix: Return the shredded chicken to the Instant Pot. Add the fresh lime juice and gently stir to combine all ingredients evenly.
- Serve and Garnish: Ladle the white chicken chili into bowls. Top with optional garnishes such as sour cream, chopped avocado, tortilla chips, sliced jalapeño, and fresh cilantro according to preference. Enjoy hot.
Notes
- For a leaner option, substitute chicken thighs with chicken breasts.
- If you prefer a spicier chili, add extra jalapeños or green chilies.
- Use low-sodium chicken stock to control salt content.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust the consistency by adding more chicken stock or water if desired.
- For a thicker chili, set Instant Pot to sauté mode after cooking and simmer to reduce liquid.
