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Instant Pot White Chicken Chili

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This white chicken chili is made with hearty beans, tender chicken, and a creamy broth with the perfect amount of spice. Top this chili off with some green onions, avocado, light sour cream, shredded cheese, and whatever else you would like!

I love one-pot recipes but I REALLY love Instant Pot recipes! Instant Pots are so user friendly and cook food unbelievably fast. They are perfect for those busy week nights. You can also cook quite a lot of servings in them too, which is great for feeding your family or for meal prepping.

This soup is also very macro friendly. There are under 350 calories per serving and it's packed with protein (32 grams per serving to be exact). If you like Instant Pot recipes, try my Instant Pot Corn Chowder as well!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

  • Butter - 2 tablespoons, for sautéing.
  • Yellow Onion - 1/2 of a large yellow onion, chopped finely.
  • Minced Garlic - 3 to 4 cloves, or to taste
  • Chopped Cilantro - This really makes the flavor of this chili! I used 1/2 a cup.
  • Ground Cumin, Dried Oregano, Garlic Salt, & Cayenne Pepper - For flavor.
  • Boneless, Skinless Chicken Breasts - 2 pounds of whole chicken breasts - you will shred them once they are cooked.
  • Cannellini Beans - 30 ounce can, drained. Feel free to substitute for any beans you prefer.
  • Chopped Green Chilies - Just out of the can! These add so much flavor to the chili. I used a 7 ounce can.
  • Frozen Corn - You can use fresh too if you have it on hand, but I just used a frozen bag to make it easy. The Instant Pot will cook your frozen corn in no time! You need 1 cup.
  • Low Sodium Chicken Broth - Make sure it is low sodium to help with your heart health and blood pressure! You need 4 cups.
  • Low Fat Cream Cheese - 8 ounces, softened and cut into cubes so that it melts in the chili easier & faster.
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How To Make It

  1. Set your Instant Pot on Sauté mode. Add the butter, onion, garlic, cilantro, cumin, cayenne pepper, and oregano. Sauté for 3-5 minutes.
  2. Add the chicken breasts, cannellini beans, green chilies, corn, chicken broth, and garlic salt. Lock the lid and pressure cook on high for 20 minutes. Do a quick release when the time is up.
  3. Remove the chicken breasts and shred. Add the cream cheese & shredded chicken to to the Instant Pot. Add additional seasonings to taste as needed. I added a little bit of cayenne pepper to give it a kick!
  4. Serve and enjoy! Add toppings of your choice.
chicken chili instant pot

Optional Ad Ins/Substitutions

As mentioned above, you can substitute the type of beans you would like and adjust the spices as needed! In terms of toppings, these are some great options:

  • Light sour cream
  • Tortilla strips
  • Shredded cheese of choice
  • Green onions
  • Avocado
  • Additional cilantro
  • Jalapenos
  • Bacon crumbles

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Intermediate
Servings: 8
Calories: 322 kcal
Description

This white chicken chili is made with hearty beans, tender chicken, and a creamy broth with the perfect amount of spice. Top this chili off with some green onions, avocado, light sour cream, shredded cheese, and whatever else you would like!

Ingredients
  • 2 tbsp butter
  • ½ large yellow onion (chopped)
  • 3 tsp garlic (minced)
  • ½ cup cilantro (chopped)
  • 2 lb boneless, skinless chicken breasts (whole)
  • 30 floz cannellini beans (drained)
  • 7 floz green chiles
  • 1 cup corn (frozen or fresh - doesn't matter)
  • 4 cup low sodium chicken broth
  • 8 oz cream cheese (low fat)
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp garlic salt
  • 1 tsp cayenne pepper (or to taste)
    • Optional Toppings
  • Green onions
  • Shredded cheese of choice
  • Avocado
  • Cilantro
  • Light sour cream
  • Tortilla strips
  • Jalapeno
  • Bacon crumbles
Instructions
  1. 1

    Set your Instant Pot on Sauté mode. Add the butter, onion, garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.

  2. 2

    Add the chicken breasts, beans, green chilies, corn, chicken broth, garlic salt, and cayenne pepper. Lock the lid and pressure cook on high for 20 minutes. Do a quick release when the time is up.

  3. 3

    Remove the chicken breasts and shred. Stir the cream cheese into the chili and add the shredded chicken back into the pot. Add any additional desired seasonings as needed.

  4. 4

    Serve and enjoy! Add toppings of your choice.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 322kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 5.1g26%
Cholesterol 100mg34%
Sodium 1020mg43%
Total Carbohydrate 22g8%
Dietary Fiber 5g20%
Sugars 3g
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: chicken, chili, instant pot, soup
Read it online: https://cookingkatielady.com/recipe/instant-pot-white-chicken-chili/