This Instant Pot White Chicken Chili is done in 30 minutes in the Instant Pot with juicy, tender chicken and a creamy finish. It’s one our favorite Instant Pot recipes and makes for a great quick and easy weeknight meal, and even better leftovers!

white chicken chili in a bowl with jalepenos, cheese and avocado on top with a spoon

We are obsessed with all things chili, soup and of course anything that’s quick and easy in the Instant Pot. Some of our favorites include this Tortellini Soup, Chunky Chicken Veggie Soup and of course this Loaded Veggie Coconut Soup. However, White Chicken Chili holds a special place in my heart, especially on a cozy night.

ingredients in bowls on a light grey board

White Chicken Chili Ingredients

  • Olive oil: Just a little to sauté the veggies and build flavor.
  • Yellow onion: Adds tons of flavor and makes a great base.
  • Poblano pepper: These peppers have a nice smoky flavor, but if you can’t find one, feel free to use a green bell pepper instead.
  • Garlic cloves: The more the merrier.
  • Chicken breasts: I use boneless, skinless but you can also use chicken thighs.
  • Spices: Salt, garlic powder and cumin.
  • Cannelini beans: Drained and rinsed so you can control the amount of salt and flavor in the chili.
  • Diced green chilis: This adds great flavor and a little spice.
  • Frozen corn: Makes it easy and adds great texture.
  • Chicken stock: I always use low sodium so I can control how much salt is added.
  • Greek yogurt: This is what makes it creamy but you can also use sour cream.
  • Lime: Brightens up all the flavors.

Optional Toppings:

  • Fresh chopped cilantro
  • Avocado
  • Chips

Printable recipe with measurements below

How to Make Instant Pot White Chicken Chili

As most of my recipes are, it’s super simple!

  1. Turn on the sauté button on the Instant Pot and let it preheat for 2-3 minutes. Add the oil, onion, diced pepper and a pinch of salt. Cook for 2-3 minutes. Add the garlic and cook for another minute.
onion and green pepper diced in an instant pot

2. Press cancel to turn off the saute function and add the chicken, salt, garlic powder and cumin. Add the beans, green chilis, corn and chicken stock and stir to combine. 

soup in an instant pot

3. Cover and cook on high pressure for 15 minutes. Release pressure and remove chicken to shred.

white chicken chili in an instant pot with a ladle
shredded chicken on a plate with 2 forks

4. If you want a thicker soup, remove a small amount of the bean mixture and puree, then add it back into the soup. You can also use an immersion blender directly in the Instant Pot for a few seconds to blend slightly. 

white chicken chili in an instant pot with a ladle

5. Add the shredded chicken back into the soup along with the greek yogurt. Squeeze in the juice from 1 lime and top with desired toppings!

white chicken chili in a bowl with jalepenos, cheese and avocado on top

What to serve with White Chicken Chili

This recipe is great served on it’s on and even better with a side of my famous cornbread. Top it off with your favorite toppings including but not limited to…

  • Chips
  • Avocado
  • Cilantro
  • Sour cream or yogurt
  • Cheese
  • Jalapeño

I’m typically not an appliance girl and don’t love having a million different appliances and gadgets in my kitchen. But an Instant Pot is one that I love and use all the time. It makes for such quick and easy dinners when I’m in a pinch. Check out all my Instant Pot Recipes for more inspiration.

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white chicken chili in a bowl with jalepenos, cheese and avocado on top with a spoon

30-Minute Creamy Instant Pot White Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Laney Schwartz
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican Inspired
Print Recipe

Description

This Instant Pot White Chicken Chili is done in 30 minutes in the Instant Pot with juicy, tender chicken and a creamy finish. It’s one our favorite Instant Pot recipes and makes for a great quick and easy weeknight meal, and even better leftovers!

Ingredients

Scale

For the Chili:

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 poblano pepper (or green bell pepper), diced
  • 4 garlic cloves, minced
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons cumin
  • 2 cans cannellini beans, rinsed and drained
  • 1 (4 oz) can diced green chilis
  • 2 cups frozen corn
  • 1 ½ cups low sodium chicken stock
  • 1 cup full fat greek yogurt
  • 1 lime 

Optional Toppings:

  • Fresh chopped cilantro
  • Avocado
  • Chips

Instructions

  1. Turn on the sauté button on the Instant Pot and let it preheat for 2-3 minutes. Add the oil, onion, diced pepper and a pinch of salt. Cook for 2-3 minutes. Add the garlic and cook for another minute.
    onion and green pepper diced in an instant pot
  2. Press cancel to turn off the sauté function and add the chicken, salt, garlic powder and cumin. Add the beans, green chilis, corn and chicken stock and stir to combine.
    soup in an instant pot
  3. Cover and cook on high pressure for 15 minutes. Release pressure and remove chicken to shred.
  4. If you want a thicker soup, remove a small amount of the bean mixture and puree, then add it back into the soup. You can also use an immersion blender directly in the Instant Pot for a few seconds to blend slightly.
  5. Add the shredded chicken back into the soup along with the greek yogurt. Squeeze in the juice from 1 lime and top with desired toppings!

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