Instant Pot Creamy White Chicken Chili Recipe // Simple and Delicious

white chicken chili

This Instant Pot creamy white chicken chili recipe is simple AND delicious! It’s a yummy, comforting soup that goes with so many things. Serve it with corn chips, corn bread, biscuits, bread sticks or warmed tortillas.

What I love about this recipe is that is can be so versatile, I’ll give you some ideas of how to switch it up a bit if you want, but of course, the original recipe is definitely a keeper.

white chicken chili instant pot

I love my INSTANT POT and I love making soups in the Instant Pot! If you don’t have one, I seriously advise you to GET ONE! There are so many things you can make in this little appliance and it just makes cooking a lot easier!

White Chicken Chili Ingredients

  • 1 TB Olive oil or Avocado oil
  • 2 pounds boneless, skinless chicken breast or chicken tenders (cut into bite-size chunks)
  • 1 Onion chopped
  • 3 TB taco seasoning (if you don’t want to use taco seasoning, see note below for single spice measurements).
  • 2 15-ounce cans white beans (cannellini or great northern) rinsed and drained
  • 2 4-ounce cans diced green chilies
  • 4 cups chicken broth
  • 1 cup sour cream
  • 1 cup corn, frozen or canned (optional)

INDIVIDUAL SEASONINGS OPTION:

  • 1 tsp. Sea salt
  • 1 tsp. Garlic powder
  • 1 tsp. Smoked paprika
  • 1 tsp. Ground cumin

White Chicken Chili Instructions

1- Cut up 2 lbs of CHICKEN into bite-size pieces.

2- Chop 1 ONION

3- Press the SAUTE button. Add 1 TB OIL to the pot, then add the cut-up CHICKEN and CHOPPED ONION.

4- Cook until the onion becomes translucent, about 4-5 minutes.

5- Stir in 2 CANS BEANS, 4 CUPS BROTH, 2 CANS CHILIES, and 3 TB TACO SEASONING, and 1 CUP CORN (optional)

6- Place the lid on the Instant Pot and move the valve to SEALED POSITION.

7- Press the MANUAL or PRESSURE COOK button and set the timer for 7 minutes.

8- When the timer goes off, move the valve to VENT and do a QUICK RELEASE. (It won’t matter if you let it sit a few minutes before venting).

9- Remove the lid and stir the ingredients in the pot.

10- Press the CANCEL button and it will turn off the KEEP WARM FEATURE.

11- Stir in 1 CUP SOUR CREAM and mix well. (If you want it a little creamier add another cup of sour cream).

12- Serve and enjoy!

Topping Ideas

  • Shredded Cheese
  • Cilantro
  • Diced Avocado
  • Sour Cream
  • Corn Chips

This WHITE CHICKEN CHILI freezes well. I usually make a DOUBLE BATCH so I can have another meal frozen and ready to roll.

How to Thicken the White Chicken Chili

  • Use the SAUTE BUTTON after it has finished cooking to reduce the liquid.
  • After cooking, puree an additional cup of white beans and add it to the soup and let it heat up.
  • Add more sour cream.

I hope you enjoy this as much as we do.

Instant Pot Creamy White Chicken Chili Recipe // Simple and Delicious

white chicken chili

This Instant Pot creamy white chicken chili recipe is simple AND delicious! It’s a yummy, comforting soup that goes with so many things. Serve it with corn chips, cornbread, biscuits, bread sticks, or warmed tortillas.

  • Prep Time10 min
  • Cook Time12 min
  • Total Time22 min
  • Ready in32
  • Yield8 SERVINGS

Ingredients

    • 1 TB Olive oil or Avocado oil
    • 2 pounds boneless, skinless chicken breast or chicken tenders (cut into bite size chunks)
    • 1 Onion chopped
    • 3 TB taco seasoning (if you don’t want to use taco seasoning, see note below for individual spice measurements).
    • 2 15-ounce cans white beans (cannellini or great northern) rinsed and drained
    • 2 4-ounce cans diced green chilies
    • 4 cups chicken broth
    • 1 cup sour cream
    • 1 cup corn, frozen or canned (optional)

TACO INDIVIDUAL SEASONINGS

    • 1 tsp. Sea salt
    • 1 tsp. Garlic powder
    • 1 tsp. Smoked paprika
    • 1 tsp. Ground cumin

Instructions

1

Cut up 2 lbs. CHICKEN into bite size pieces.

 
2

Chop 1 ONION

3

Press the SAUTE button. Add 1 TB OIL to the pot, then add the cut up CHICKEN and CHOPPED ONION.

4

Cook until the onion becomes translucent, about 4-5 minutes.

5

Stir in 2 CANS BEANS, 4 CUPS BROTH, 2 CANS CHILIES, and 3 TB TACO SEASONING, and 1 CUP CORN (optional)

6

Place the lid on the Instant Pot and move the valve to SEALED POSITION.

7

Press MANUAL or PRESSURE COOK button and set timer for 7 minutes.

8

When the timer goes off, move the valve to VENTING and do a QUICK RELEASE. (It won’t matter if you let it sit a few minutes before venting).

9

Remove the lid and stir the ingredients in the pot.

Frosting Instructions

10

Press the CANCEL button and it will turn off the KEEP WARM FEATURE.

11

Stir in 1 CUP SOUR CREAM and mix well. (If you want it a little creamier add another cup of sour cream).

12

Serve and enjoy!

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Jan Howell

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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