Dinner

Instant Pot White Chicken Chili Recipe

ByLily Monroe October 20, 2025October 20, 2025

Introduction

This Instant Pot White Chicken Chili is a comforting and flavorful dish that comes together quickly with minimal prep. Tender chicken, creamy beans, and a touch of spice create a deliciously hearty meal perfect for any day of the week.

A white bowl filled with clear broth containing shredded chicken and light yellow shredded cheese on top, along with crispy light brown tortilla strips placed near the center. Two bright green parsley leaves rest on top of the cheese and tortilla strips. A silver spoon is partially submerged on the right side of the bowl. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts, cut into bite-sized pieces (can use frozen)
1 tablespoon olive oil
1 medium onion, finely chopped
1 garlic clove, minced
1 tablespoon cumin
¼ teaspoon black pepper
1 (4.5 oz) can chopped green chiles, undrained
1 (15 oz) can cannellini beans, rinsed and drained (such as Goya)
2 (14-ounce) cans fat-free, less-sodium chicken broth
4 tablespoons nonfat plain Greek yogurt
Toppings: cheddar cheese, corn, cilantro (optional)

Instructions

Step 1: Set the Instant Pot to Sauté (Normal) mode. Add olive oil and stir in the chopped onion. Cook for 3–4 minutes until softened.
Step 2: Add minced garlic, cumin, and black pepper. Cook for 1 more minute until fragrant.
Step 3: Stir in the chicken pieces, chopped green chiles with their liquid, cannellini beans, and chicken broth.
Step 4: Cancel the Sauté mode, then seal the Instant Pot lid securely.
Step 5: Cook on Manual/High Pressure for 12 minutes if using fresh chicken or 15 minutes if using frozen chicken.
Step 6: When cooking is complete, perform a Quick Release of the pressure.
Step 7: Carefully open the lid and stir the chili well.
Step 8: Let the chili cool for 1–2 minutes, then stir in the Greek yogurt until the chili is smooth and creamy.

Tips & Variations

For a spicier chili, add a pinch of cayenne pepper or use spicy green chiles.
Swap cannellini beans for great northern beans or navy beans for a different texture.
Top with your favorite garnishes like sliced avocado, extra cilantro, or a squeeze of lime juice for added freshness.
If you don’t have Greek yogurt, sour cream can be used as a creamy substitute.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The chili thickens as it cools, so you may want to add a splash of chicken broth or water when reheating to reach your desired consistency.

How to Serve

A white bowl filled with clear chicken broth with visible small pieces of shredded chicken and white beans at the bottom. On top, there is a thin layer of shredded white cheese melting slightly in the warm soup. Above the cheese, there are thin, crispy tortilla strips stacked in the center. A small sprig of bright green parsley sits neatly on top of the tortilla strips. A silver spoon is resting inside the bowl on the right side. The bowl is placed on a wooden board over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts. Just increase the pressure cooking time to 15 minutes to ensure the chicken cooks through properly.

Is it possible to make this chili without an Instant Pot?

Yes, you can prepare this on the stovetop by simmering the ingredients in a large pot until the chicken is cooked and flavors meld, about 30–40 minutes. Adjust liquid as needed and stir in Greek yogurt just before serving.