Instant Pot White Chicken Chili is a fast, comforting chili made with chicken thighs, aromatic vegetables, white beans and warming spices. It cooks quickly in the pressure cooker, making it perfect for game day or a weeknight family meal. This chili freezes well and reheats nicely. Serve with your favorite garnishes like sour cream, avocado and cilantro.
One of my favorite cold-weather recipes is a classic white chicken chili. I often make a slow-cooker version, but this Instant Pot adaptation is even quicker without sacrificing flavor. If you’ve tried my Instant Pot turkey chili, you’ll enjoy this white chicken variation—the thighs stay tender and add richness to the broth.
This recipe is loaded with great northern beans, peppers, onions, garlic and a blend of spices. If you prefer a thinner broth, serve it as-is; if you want it heartier, follow the thickening tip below. For more Instant Pot chicken ideas, try recipes for rosemary chicken thighs or shredded chicken.
Recipe Ingredients
See the recipe card below for exact quantities and full instructions. Key ingredients and notes:
- Chicken Thighs: Boneless, skinless thighs give a tender, flavorful result. You can substitute chicken breasts or tenders if preferred.
- Vegetables: This version uses green pepper, onion, garlic and jalapeño (optional), plus canned green chiles. You can add corn, zucchini, carrots or celery to suit your tastes.
- Beans: Great northern or other white beans add protein and texture to the chili.
- Spices: A mix of chili powder, cumin, oregano, paprika and a pinch of cayenne keeps the flavor balanced. Mexican oregano is a nice option if available.
How do you Make Pressure Cooker Chili
Step 1: Add ingredients to the Instant Pot. Pour the chicken broth into the pot, then add the garlic, chopped onion, chopped green pepper and jalapeño (if using).
Lay the chicken thighs on top and sprinkle the chili powder, cumin, oregano, paprika and cayenne over the meat. Add the drained white beans and diced green chiles.
Step 2: Pressure cook. Secure the lid and set the Instant Pot to Manual/High pressure for 5 minutes. When the cook time ends, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure. Open the lid away from your face.
Step 3: Shred the chicken and finish. Remove the thighs to a cutting board, shred with two forks, then return the shredded chicken to the pot. Stir to combine, taste and adjust seasoning, then serve with garnishes such as sour cream, avocado, cilantro, cheese and diced red onion.
How do you Thicken Chili
To thicken the chili, make a simple roux-style mixture on the stovetop. Melt butter in a medium pan over medium heat. Whisk in an equal amount of flour—add a tablespoon at a time and cook briefly. Gradually whisk in milk (about 1/2 cup at a time) until the mixture becomes smooth and creamy. Stir this thickening mixture into the chili in the Instant Pot and heat briefly until it integrates and the soup reaches your desired consistency.
More Chicken Soup Recipes
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Chicken Tortellini Soup
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Instant Pot White Chicken Chili
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1/2 sweet onion, chopped (about 1 cup)
- 1/2 green pepper, seeds removed, chopped
- 1 jalapeño, seeds removed, chopped (optional)
- 3 garlic cloves, minced
- 2 (15-ounce) cans great northern beans, drained and rinsed
- 2 (4-ounce) cans diced green chiles
- 32 ounces chicken broth
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Place the chicken broth, garlic, chopped onion, chopped green pepper and jalapeño (if using) into the Instant Pot.
- Arrange the chicken thighs on top, then sprinkle the chili powder, cumin, oregano, paprika and cayenne over the meat. Add the drained beans and diced green chiles.
- Secure the lid and cook on Manual / High pressure for 5 minutes.
- Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid away from your face.
- Remove the thighs to a cutting board, shred with two forks, then return the shredded chicken to the pot. Stir, taste and adjust seasoning. Serve in bowls and garnish as desired.
Notes
- If you prefer, swap the thighs for boneless skinless chicken breasts or chicken tenders. Cooking time in the Instant Pot will remain the same for tender boneless cuts.
- To thicken the chili, make a simple butter-flour-milk mixture on the stove (a small roux whisked with milk until smooth) and stir it into the chili until it reaches the desired consistency.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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