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5.0 from 156 votes

Instant Pot White Chicken Chili

This quick and easy Instant Pot White Chicken Chili isn't your average chili recipe! It's made with tender pieces of shredded chicken, kernels of corn, and buttery white beans surrounded by a perfectly seasoned, rich, and creamy white broth.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 servings
Calories: 187 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 ¼ cups chicken broth
  • 4 skinless, boneless chicken thighs
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • 1 teaspoon ground cayenne pepper (optional)
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 1 (4.5 oz) can diced chilies (mild)
  • 2 (15.5 oz) cans of cannellini beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 4 oz cream cheese
For Garnish
  • tortilla chips or strips
  • Monterrey Jack cheese
  • avocado
  • Lime wedges

Instructions

    Cup of Yum
  1. To the Instant Pot, press [SAUTE}, then select More. To the pot, add olive oil, onions, and garlic; cook for 2-3 minutes until softened.
  2. Deglaze the pot with chicken broth, scrape any bits stuck to the bottom of the pot with a rubber spatula.
  3. Layer in the ingredients as follows: place chicken thighs into the pot in a single layer. Then, add cumin, dried oregano, ground coriander, ground cayenne pepper, salt, pepper, and green chilies. Measure out 1 cup of Cannelini beans and set aside. Add the rest of the beans into the pot.
  4. Using a food processor, puree the 1 cup of Cannelini beans until smooth.
  5. Close the lid, making sure the knob is in the sealing position. Set the Instant Pot to [PRESSURE COOK]/ or Manual on High Pressure for 15 minutes. Once done, let it naturally release pressure for at least 10 minutes before quick releasing.
  6. Take chicken out onto a cutting board or plate. Using two forks, shred the chicken.
  7. Add corn, cream cheese, pureed beans, and shredded chicken into the pot. Stir until well combined.
  8. Serve warm with toppings such as tortilla chips, Monterrey jack cheese, avocado, and lime.

Nutrition Information

Calories 187kcal (9%) Carbohydrates 26g (9%) Protein 8g (16%) Fat 7g (11%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 16mg (5%) Sodium 841mg (35%) Potassium 111mg (3%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 317IU (6%) Vitamin C 7mg (8%) Calcium 100mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 187

% Daily Value*

Calories 187kcal 9%
Carbohydrates 26g 9%
Protein 8g 16%
Fat 7g 11%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 841mg 35%
Potassium 111mg 2%
Fiber 8g 32%
Sugar 4g 8%
Vitamin A 317IU 6%
Vitamin C 7mg 8%
Calcium 100mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.