This post may contain affiliate links, view our disclosure policy.
Instant Pot Chicken Chili is the perfect cozy weeknight dinner. Made with tender shredded chicken, beans, corn, tomatoes, in a creamy flavorful chicken broth base with sour cream. This hearty and easy pressure cooker chili recipe comes together quickly in one pot.
Instant Pot White Chicken Chili Recipe
If you’re looking for an easy chicken chili recipe that doesn’t require hours of simmering on the stove, this Instant Pot version is perfect! The pressure cooker allows all the flavors to come together quickly while keeping the chicken incredibly tender.
Take your Instant Pot chicken chili to the next level with your favorite toppings :
- Shredded Cheese : Any variety works so use your favorite; cheddar cheese, colby jack cheese, monterey jack cheese, pepper jack cheese, or mozzarella.
- Tortilla Strips or Tortilla Chips
- Chopped Fresh Cilantro
- Sliced Fresh Jalapeños
- Diced Avocado
- Sour Cream
- Lime Wedges
Why You’ll Love Instant Pot Chicken Chili
- ♡ Quick and Easy : Dinner is ready in a fraction of the time, and there is no need to stand over a hot stove!
- ♡ One-Pot Meal : Less cooking and fewer dished to wash because everything cooks in the Instant Pot.
- ♡ Hearty and Filling : Chicken, beans, and corn make this chili satisfying.
- ♡ Perfect For Meal Prep : Leftovers reheat beautifully.
- ♡ Easy To Customize : Add your favorite toppings and adjust the spice level to your liking.
Simple Ingredients Needed
- Jalapeño : One jalapeño that has been finely minced or diced. Remove the seeds and white membrane for a very mild heat in the chili, or leave them for a more medium/spicy heat level in the chili.
- Chicken Broth : I use chicken bone broth, the Kettle & Fire brand. Use chicken stock, water + chicken bouillon, or the reduced-sodium version if you’re trying to decrease sodium. Although, the flavor of the chili will be much better using regular salted broth or stock.
- Onion Powder, Garlic Powder, Chili Powder, Kosher Salt, Black Pepper
- Cooked Shredded Chicken : Use a rotisserie chicken for easy prep, store-bought ready to use cooked chicken, or leftover chicken.
- White Beans : Use a can of white beans, great northern beans, or white cannellini beans. Do not drain or rinse the beans, just dump the entire contents of the can into the instant pot.
- Corn : One 15 ounce can of corn, either yellow corn or white corn, or gold n’ white corn; no need to rinse the corn, just drain it.
- Rotel : Use mild, medium, or hot spice level.
- Sour Cream or Plain Greek Yogurt
How To Make White Chicken Chili In The Instant Pot (Printable Recipe Card)
Turn your instant pot to sauté mode. Add the finely diced jalapeño and cook for 1 to 2 minutes, white stirring very often, until slightly softened.
Pour in the chicken broth. Then add in the dried seasonings and stir until they’re well combined with the broth.
Stir in the cooked shredded chicken, white beans, corn, and rotel and mix everything together until combined.
Lock the Instant Pot lid on and set the valve to the ‘sealing’ position. Cook on manual high pressure for 12 minutes.
Allow the pressure to release naturally for 5 minutes after the cook time, then carefully do a quick release for the remaining pressure by moving the valve to the ‘venting’ position.
Open the lid and stir in the sour cream or plain greek yogurt until smooth and creamy.
Ladle the chicken chili into bowl and garnish with your favorite toppings; such as shredded cheese of choice, avocado slices, sliced fresh jalapeño, tortilla strips or chips, fresh chopped cilantro, and sour cream.
How To Store and Reheat Leftover Chicken Chili
Store leftovers in an airtight container, in the refrigerator, for up to 4 days.
Freeze the chicken chili in a freezer-safe container, leaving room for expansion, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat on the stove over medium-low heat, or in the microwave, stirring often, until heated through. Add a splash of broth when reheating if the chili thickens too much.
Pro Tips From The Test Kitchen
- Sour cream adds a richer finish that is more creamy and thick, while plain greek yogurt makes the chili tangier, slightly lighter in calories and fat, and adds protein. I prefer using full-fat sour cream when I make this recipe.
- You can easily adjust the heat level of this chili by adding 1 or 2 more jalapeños (leave the seeds for more heat), use a can of medium or hot Rotel, add a can of green chiles (mild, medium, or hot spice level), or try topping each bowl with shredded Pepper Jack cheese and sliced fresh jalapeños.
- I use a rotisserie chicken for easy prep and convenience. However, you can also put 3 to 4 boneless, skinless chicken breasts into the slow cooker with a can of chicken broth; cook on LOW heat for 6-7 hours during the day. When you’re ready to make dinner the chicken will easily shred with two forks and you can then add it into the instant pot for the chicken chili.
- Removing the seeds from the jalapeño gives the soup a mild heat with flavor. If you prefer a milder flavor then try using a poblano pepper instead. I use a finely diced jalapeño that has the seeds and white membrane removed from it, and my kids have never complained of the heat level.
- Use white beans, great northern beans, or cannellini beans.
- I prefer the richer flavor of chicken bone broth so that is what I use (the Kettle & Fire brand is my very favorite). Use chicken broth, chicken stock, water + chicken bouillon, or reduced-sodium versions if you are looking to cut sodium. I think the flavor is best in this chili when using a full salted broth or stock.
- If you prefer an even creamier chili – try stirring in 4 ounces of cream cheese. I would microwave the cream cheese until very softened (about 45 seconds) and then stir it in after the cook time along with the sour cream.
More Chili Recipes To Try
- Crockpot Chili
- Turkey Chili Taco Soup
- 8 Can Chicken Chili
- Chunky Sweet Potato Chili (Vegetarian Black Bean Chili)
- Baked Bean Chili (Beef and Beans Chili Recipe)
- Easy Quick Chili Recipe
- Slow Cooker Creamy White Chicken Chili
- Taco Chili Recipe
Instant Pot White Chicken Chili
Ingredients
- 1 jalapeño (finely diced, remove seeds for mild heat)
- 32 ounces chicken broth or chicken stock (4 cups)
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 cups cooked shredded chicken
- 1 can (15 oz) white beans do not drain or rinse
- 1 can (15 oz) corn drained
- 1 can (10 oz) Rotel do not drain
- ½ cup sour cream or plain greek yogurt
Instructions
- Turn your instant pot to sauté mode. Add the finely diced jalapeño and cook for 1 to 2 minutes, white stirring very often, until slightly softened.1 jalapeño
- Pour in the chicken broth and scrape off any bits of jalapeño from the bottom of the pot as you stir the chicken broth. Then add in the dried seasonings and stir until they're well combined with the broth.32 ounces chicken broth or chicken stock, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon chili powder, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Stir in the cooked shredded chicken, white beans, corn, and rotel and mix everything together until combined.4 cups cooked shredded chicken, 1 can (15 oz) white beans, 1 can (15 oz) corn, 1 can (10 oz) Rotel
- Lock the Instant Pot lid on and set the valve to the 'sealing' position. Cook on manual high pressure for 12 minutes.
- Allow the pressure to release naturally for 5 minutes after the cook time, then carefully do a quick release for the remaining pressure by moving the valve to the 'venting' position.
- Open the lid and stir in the sour cream or plain greek yogurt until smooth and creamy.½ cup sour cream or plain greek yogurt
- Ladle the chicken chili into bowl and garnish with your favorite toppings; such as shredded cheese of choice, avocado slices, sliced fresh jalapeño, tortilla strips or chips, fresh chopped cilantro, and sour cream.
Notes
- Sour cream adds a richer finish that is more creamy and thick, while plain greek yogurt makes the chili tangier, slightly lighter in calories and fat, and adds protein. I prefer using full-fat sour cream when I make this recipe.
- You can easily adjust the heat level of this chili by adding 1 or 2 more jalapeños (leave the seeds for more heat), use a can of medium or hot Rotel, add a can of green chiles (mild, medium, or hot spice level), or try topping each bowl with shredded Pepper Jack cheese and sliced fresh jalapeños.
- I use a rotisserie chicken for easy prep and convenience. However, you can also put 3 to 4 boneless, skinless chicken breasts into the slow cooker with a can of chicken broth; cook on LOW heat for 6-7 hours during the day. When you’re ready to make dinner the chicken will easily shred with two forks and you can then add it into the instant pot for the chicken chili.
- Removing the seeds from the jalapeño gives the soup a mild heat with flavor. If you prefer a milder flavor then try using a poblano pepper instead. I use a finely diced jalapeño that has the seeds and white membrane removed from it, and my kids have never complained of the heat level.
- Use white beans, great northern beans, or cannellini beans.
- I prefer the richer flavor of chicken bone broth so that is what I use (the Kettle & Fire brand is my very favorite). Use chicken broth, chicken stock, water + chicken bouillon, or reduced-sodium versions if you are looking to cut sodium. I think the flavor is best in this chili when using a full salted broth or stock.
- If you prefer an even creamier chili – try stirring in 4 ounces of cream cheese. I would microwave the cream cheese until very softened (about 45 seconds) and then stir it in after the cook time along with the sour cream.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Did you love this recipe?
Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.