Dinner

Instant Pot White Chicken Chili Recipe

ByMariam Harutyunyan October 23, 2025October 23, 2025

Introduction

This Instant Pot White Chicken Chili is a creamy, hearty dish bursting with fresh vegetables and tender shredded chicken. It’s perfect for a comforting weeknight dinner when you want something flavorful and quick to prepare.

A white bowl filled with a creamy, light yellow soup that has shredded white chicken mixed with white beans and finely chopped green herbs throughout. On top, there are a few fresh, bright green cilantro leaves as garnish, adding color contrast. The soup has a slightly thick texture with visible pieces of chicken and beans. The bowl is placed on a white marbled surface with a purple woven mat underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
4 cloves garlic, minced

1 large green bell pepper, seeded and chopped
2 jalapeño peppers, seeded and chopped (leave the seeds in if you like it spicy)

3 ribs celery, chopped
1 medium yellow onion, chopped

2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander

1/4 teaspoon cayenne pepper, optional
2 teaspoons salt
2 (15-ounce) cans cannellini beans, rinsed and drained (or 3 cups homemade beans)

1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs
1 cup chicken broth
1 cup sour cream

1/2 cup chopped fresh cilantro

Instructions

Step 1: Select the sauté setting on your pressure cooker and heat the olive oil and garlic for 2 minutes, until the garlic is bubbling.
Step 2: Add the bell pepper, jalapeños, celery, and onion, and sauté for about 5 minutes, until the vegetables are softened.

Step 3: Add the cumin, oregano, coriander, cayenne, and salt and sauté for about 1 minute more, until aromatic.
Step 4: Pour the beans over the vegetables, layer the chicken pieces on top, and pour in the broth. Do not stir.
Step 5: Secure the lid on your pressure cooker in its sealing position. Cancel the sauté program, then select the manual setting and set the cooking time for 15 minutes at high pressure. The pot will take about 10 minutes to come up to pressure before cooking begins.

Step 6: Perform a quick pressure release by moving the pressure cooker’s lid to its vented position, or let the pressure release naturally.
Step 7: Open the pot, remove the chicken using tongs to a cutting board or dish, and shred it with two forks.
Step 8: Add the shredded chicken back to the pot along with the sour cream and cilantro, then stir to combine. Taste and add more salt if needed.

Step 9: Ladle the chili into bowls and serve hot, with tortillas or cornbread on the side.

Tips & Variations

For extra heat, leave the seeds in the jalapeños or add a pinch more cayenne pepper.
Use chicken thighs for more flavor and tenderness compared to breasts.

Stir in a squeeze of lime juice before serving to brighten the flavors.
Swap sour cream for Greek yogurt for a lighter option.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The chili can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a creamy yellow soup, containing shredded chicken mixed with beans and chopped green herbs; two fresh green cilantro leaves sit on top as garnish. The chicken pieces are tender and stringy, spread evenly in the thick broth, with small chunks of vegetables visible. The bowl is placed on a purple textured mat, and a silver kitchen appliance with a round knob is blurred in the background. The overall scene is bright and appetizing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without an Instant Pot?

Yes, you can cook the chili in a large pot on the stove. Sauté the vegetables and spices, add the beans, chicken, and broth, then simmer covered for about 45 minutes until the chicken is cooked through. Shred the chicken and finish with sour cream and cilantro as directed.

Is this chili spicy?

The chili has a mild to moderate heat level, which you can adjust by keeping or removing jalapeño seeds and choosing to include or omit the cayenne pepper. Feel free to customize the spice to your preference.