Pressure Cooker White Chicken Chili

You can also make this recipe using leftover shredded or diced cooked chicken or turkey. Reduce the cooking time to 5 minutes at high pressure.

For a thicker chili: After the chili is cooked, stir in 1 tablespoon cornstarch mixed with 1 tablespoon water. Use your pressure cooker’s Sauté setting to simmer the chili for a minute or two until it thickens.

For a dairy-free chili, leave out the sour cream.

For stovetop pressure cookers: Sauté the vegetables, herbs, and spices as directed, over medium heat. Cook the chili for 8 minutes at high pressure, perform a quick or natural pressure release, then continue with the recipe as written, shredding the chicken and adding it back to the pot with the sour cream and cilantro.

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Yield: 4 to 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 large green bell pepper, seeded and chopped
  • 2 jalapeño peppers, seeded and chopped (leave the seeds in if you like it spicy)
  • 3 celery stalks, chopped
  • 1 medium yellow onion, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 teaspoons salt
  • 2 (15-ounce) cans cannellini beans, rinsed and drained (or 3 cups homemade beans)
  • 1 1/2 pounds boneless, skinless chicken breasts, tenders, or thighs
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1/2 cup chopped fresh cilantro

Special equipment:

  • 6-quart electric pressure cooker, like the Instant Pot

Method

1 Sauté the garlic and vegetables: Select the sauté setting on your pressure cooker and heat the olive oil and garlic for 2 minutes, until the garlic is bubbling.

Add the bell pepper, jalapeños, celery, and onion, and sauté for about 5 minutes, until the vegetables are softened.

Best White Chicken Chili saute the garlic White Bean Chicken Chili saute the veggies White bean chicken chili add the peppers

2 Add the spices, beans, and chicken: Add the cumin, oregano, coriander, cayenne, and salt and sauté for about 1 minute more, until aromatic.

Pour the beans over the vegetables, layer the chicken pieces on top, and pour in the broth. Do not stir. 

Easy White chicken chili

3 Pressure cook the chicken: Secure the lid on your pressure cooker in its sealing position. Cancel the sauté program, then select the manual setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.) 

White chicken chili in the instant pot set the cooker

4 Release the pressure: Perform a quick pressure release by moving the pressure cooker’s lid to its vented position, or let the pressure release naturally.

At this point, you can also leave the chili on your pressure cooker’s Keep Warm setting for up to 10 hours, then continue with the recipe when you’re ready to serve.

Easy White Chicken Chili release the pressure

 5 Shred and season the chicken: When the pressure has fully released, open the pot and use a pair of tongs to remove the chicken to a carving board or dish. Using a pair of forks, break up the chicken into shreds.

Add the shredded chicken back to the pot along with the sour cream and cilantro and stir to combine. Taste for seasoning and add more salt if needed.

White bean chicken chili cook the chicken and veggies Creamy White Chicken Chili shred the chicken Best White Chicken Chili add the sour cream and cilantro White chicken chili in the instant pot combine all the ingredients

6 Serve the chili: Ladle the chili into bowls. Serve hot, with tortillas or cornbread on the side.

Creamy White Chicken Chili serve the chili

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Comments

  • Carlene

    I’ve made this at least three times in the past 6 weeks. The first time I made it the only change I made was to swap out the green bell peppers for poblanos. It was really good, but I had been experimenting with another recipe and decided to make some other substitutions. First, I swapped the minced garlic for a head of roasted garlic. Next, I roasted the poblano peppers and jalapenos. Those changes gave it a deeper, richer flavor. Tonight, I used roasted, skin-on, bone-in chicken breasts. There was little more chicken flavor added, but not really worth the extra steps. Really great recipe and definitely our favorite white chili. Thanks for the wonderful recipe!

    xxxxxyyyyy

  • Cori B

    Any adjustments to cooking time if doubling the recipe?

    • Coco Morante

      Hi Cori!

      If you’re using a 6-quart Instant Pot or other pressure cooker, doubling the recipe will likely be slightly too much volume for the pot. I’d recommend scaling it up 1.5x max. You can keep the amount of chicken broth to 1 cup when scaling up the rest of the ingredients, and keep the cooking time the same. I hope that helps!

  • Megan Gordon

    Made this today and it’s DELICIOUS. Great meal for stocking the freezer, comes together in a flash and flavor is on point. Thanks for the inspiration, Coco!

  • Ja

    Really excellent! Will need to make a triple batch. This is going to slay at Super Bowl party. Great job.

  • Beth

    Followed the recipe exactly. So, so good.

    xxxxxyyyyy

  • Melissa

    Great first Instant Pot recipe! I did everything as noted except I didn’t have any jalapeños so used 2 cans of green chilis instead. Everyone loved it!

    xxxxxyyyyy

  • M M

    Easily the best chili I’ve ever had. Followed exactly except for using chicken thighs instead of breasts. Super flavorful. The cilantro is the perfect finishing ingredient. Even my picky 8 year old asked for seconds.

    xxxxxyyyyy