Instant Pot White Chicken Chili

Bowl of white chicken chili with toppings like jalapeno, cheese, and tortilla strips.

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.

Course Chili, Dinner, Instant Pot

Cuisine American

Keyword instant pot white chicken chili

Prep Time 15

Cook Time 25

Total Time 40

Servings (1½ cups each)

Calories 430kcal

Author Jessica - Together as Family

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