This Instant Pot creamy white chicken chili recipe is simple AND delicious! It’s a yummy, comforting soup that goes with so many things. Serve it with corn chips, corn bread, biscuits, bread sticks or warmed tortillas.
What I love about this recipe is that is can be so versatile, I’ll give you some ideas of how to switch it up a bit if you want, but of course, the original recipe is definitely a keeper.
I love my INSTANT POT and I love making soups in the Instant Pot! If you don’t have one, I seriously advise you to GET ONE! There are so many things you can make in this little appliance and it just makes cooking a lot easier!
White Chicken Chili Ingredients
- 1 TB Olive oil or Avocado oil
- 2 pounds boneless, skinless chicken breast or chicken tenders (cut into bite-size chunks)
- 1 Onion chopped
- 3 TB taco seasoning (if you don’t want to use taco seasoning, see note below for single spice measurements).
- 2 15-ounce cans white beans (cannellini or great northern) rinsed and drained
- 2 4-ounce cans diced green chilies
- 4 cups chicken broth
- 1 cup sour cream
1 cup corn, frozen or canned (optional)
INDIVIDUAL SEASONINGS OPTION:
- 1 tsp. Sea salt
- 1 tsp. Garlic powder
- 1 tsp. Smoked paprika
- 1 tsp. Ground cumin
White Chicken Chili Instructions
1- Cut up 2 lbs of CHICKEN into bite-size pieces.
2- Chop 1 ONION
3- Press the SAUTE button. Add 1 TB OIL to the pot, then add the cut-up CHICKEN and CHOPPED ONION.
4- Cook until the onion becomes translucent, about 4-5 minutes.
5- Stir in 2 CANS BEANS, 4 CUPS BROTH, 2 CANS CHILIES, and 3 TB TACO SEASONING, and 1 CUP CORN (optional)
6- Place the lid on the Instant Pot and move the valve to SEALED POSITION.
7- Press the MANUAL or PRESSURE COOK button and set the timer for 7 minutes.
8- When the timer goes off, move the valve to VENT and do a QUICK RELEASE. (It won’t matter if you let it sit a few minutes before venting).
9- Remove the lid and stir the ingredients in the pot.
10- Press the CANCEL button and it will turn off the KEEP WARM FEATURE.
11- Stir in 1 CUP SOUR CREAM and mix well. (If you want it a little creamier add another cup of sour cream).
12- Serve and enjoy!
Topping Ideas
- Shredded Cheese
- Cilantro
- Diced Avocado
- Sour Cream
- Corn Chips
This WHITE CHICKEN CHILI freezes well. I usually make a DOUBLE BATCH so I can have another meal frozen and ready to roll.
How to Thicken the White Chicken Chili
- Use the SAUTE BUTTON after it has finished cooking to reduce the liquid.
- After cooking, puree an additional cup of white beans and add it to the soup and let it heat up.
- Add more sour cream.
I hope you enjoy this as much as we do.
OTHER INSTANT POT RECIPES YOU MAY ENJOY.
Shredded Chicken Taco Bowl : Instant Pot
Instant Pot – Hamburger Soup
Instant Pot Creamy White Chicken Chili Recipe // Simple and Delicious
- Jan Howell
Share The Love:
This Instant Pot creamy white chicken chili recipe is simple AND delicious! It’s a yummy, comforting soup that goes with so many things. Serve it with corn chips, cornbread, biscuits, bread sticks, or warmed tortillas.
- Prep Time10 min
- Cook Time12 min
- Total Time22 min
- Ready in32
- Yield8 SERVINGS
- Course
- Soup
- Cooking Method
- Pressure Cooker
Ingredients
- 1 TB Olive oil or Avocado oil
- 2 pounds boneless, skinless chicken breast or chicken tenders (cut into bite size chunks)
- 1 Onion chopped
- 3 TB taco seasoning (if you don’t want to use taco seasoning, see note below for individual spice measurements).
- 2 15-ounce cans white beans (cannellini or great northern) rinsed and drained
- 2 4-ounce cans diced green chilies
- 4 cups chicken broth
- 1 cup sour cream
- 1 cup corn, frozen or canned (optional)
TACO INDIVIDUAL SEASONINGS
- 1 tsp. Sea salt
- 1 tsp. Garlic powder
- 1 tsp. Smoked paprika
- 1 tsp. Ground cumin
Instructions
1
Cut up 2 lbs. CHICKEN into bite size pieces.
2
Chop 1 ONION
3
Press the SAUTE button. Add 1 TB OIL to the pot, then add the cut up CHICKEN and CHOPPED ONION.
4
Cook until the onion becomes translucent, about 4-5 minutes.
5
Stir in 2 CANS BEANS, 4 CUPS BROTH, 2 CANS CHILIES, and 3 TB TACO SEASONING, and 1 CUP CORN (optional)
6
Place the lid on the Instant Pot and move the valve to SEALED POSITION.
7
Press MANUAL or PRESSURE COOK button and set timer for 7 minutes.
8
When the timer goes off, move the valve to VENTING and do a QUICK RELEASE. (It won’t matter if you let it sit a few minutes before venting).
9
Remove the lid and stir the ingredients in the pot.
Frosting Instructions
10
Press the CANCEL button and it will turn off the KEEP WARM FEATURE.
11
Stir in 1 CUP SOUR CREAM and mix well. (If you want it a little creamier add another cup of sour cream).
12
Serve and enjoy!
Jan Howell
My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!
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Jan Howell
Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.
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