Delicious Instant Pot White Chicken Chili: A Family Favorite Made Easy

Looking for a hearty, flavorful, and incredibly easy meal that the whole family will adore? This Instant Pot White Chicken Chili is an absolute game-changer. It’s a comforting, creamy soup that delivers on taste without demanding hours in the kitchen. In fact, my family devours it so quickly, you’d think they hadn’t eaten all day! The beauty of this recipe lies in its perfect balance of warmth and mild flavor, making it ideal even for the pickiest eaters and little ones who are sensitive to spice. It’s truly a celebration of tender chicken, wholesome beans, and savory spices, all brought together in a rich, velvety broth.

What makes this white chicken chili stand out is its adaptability and convenience. Whether you’re a fan of the speedy magic of the Instant Pot or prefer the “set it and forget it” ease of a slow cooker, this recipe has you covered. It’s also an excellent vehicle for all your favorite toppings – think crisp blue corn chips, generous slices of creamy avocado, a sprinkle of fresh cilantro, or a squeeze of zesty lime. Get ready to add this versatile and satisfying chili to your regular meal rotation!

White Chicken Chili: Quick Recipe Overview

Before we dive into the detailed instructions, here’s a snapshot of what you can expect from this incredible white chicken chili recipe:

• Course: Soups, Main Dish
• Prep Time: Approximately 10 minutes
• Cook Time: Instant Pot: 19 minutes (plus pressure build/release); Slow Cooker: 4-8 hours
• Servings: 5 (easily adjustable)
• Summary: A creamy, family-friendly white chicken chili that’s perfect for weeknights, meal prep, or entertaining. Made effortlessly in the Instant Pot or slow cooker, it’s packed with flavor and pairs wonderfully with your favorite toppings like blue corn chips and avocado.

Essential Ingredients for Your White Chicken Chili

Crafting a delicious white chicken chili starts with a carefully selected list of ingredients. This recipe uses simple, accessible components that combine to create a deeply satisfying flavor profile. Here’s what you’ll need, along with a few tips for selection and potential substitutions:

• 1 medium onion, diced: The foundation of flavor. Yellow or white onions work best here.
• 1 tablespoon cooking oil: Olive oil, avocado oil, or any neutral cooking oil will do for sautéing.
• 2 cloves garlic, minced: Fresh garlic is always preferred for its vibrant aroma and taste.
• 2 large chicken breasts, frozen: Using frozen chicken breasts is a fantastic time-saver, especially in the Instant Pot. If using fresh, the cooking time will be slightly shorter. Chicken thighs can also be used for a richer flavor.
• 2 (4 oz) cans diced green chiles, mild: These are crucial for that signature chili flavor without overwhelming heat. Choose mild for a family-friendly dish. If you prefer more spice, you can opt for medium or hot diced chiles, or add a fresh jalapeño or serrano.
• 3 cans (15 oz each) white beans, rinsed and drained: Great Northern, cannellini, or navy beans are excellent choices. Rinsing them well removes excess sodium and starch.
• 4 cups chicken broth: Use a good quality chicken broth or stock for the best flavor. Low-sodium is recommended so you can control the salt content.
• 1 teaspoon salt: Adjust to taste.
• 2 teaspoons ground cumin: A staple in chili, providing warm, earthy notes.
• 1/4 teaspoon chili powder: Adds a touch more depth and classic chili flavor.
• 1/2 teaspoon black pepper: Freshly ground is always best.
• 1 teaspoon dried oregano: Enhances the herbaceous notes of the chili.
• 1 cup sour cream, reserved for the end: This is what gives the chili its creamy, rich texture. Full-fat sour cream works best, but light sour cream or even plain Greek yogurt (for a tangier, healthier option) can be used.

Ingredient Substitutions and Customization Tips

Don’t be afraid to make this recipe your own! Here are a few ideas:

• Chicken: Boneless, skinless chicken thighs can replace breasts for a more succulent texture. Cooked leftover chicken can also be used; simply add it at the end to warm through.
• Beans: While white beans are traditional, black beans or pinto beans could be an interesting addition for a different flavor and color.
• Spiciness: For more heat, add a pinch of cayenne pepper, a dash of hot sauce, or a few slices of fresh jalapeño or serrano peppers during the cooking process.
• Creaminess: If you don’t have sour cream, cream cheese, heavy cream, or even a dairy-free creamer can be stirred in at the end for richness.
• Vegetables: Consider adding a diced bell pepper (green, red, or yellow), a handful of frozen corn, or some diced zucchini for extra nutrients and texture.

How to Make Instant Pot White Chicken Chili: The Speedy Way

The Instant Pot truly shines with this recipe, transforming simple ingredients into a gourmet-tasting chili in a fraction of the time. The convenience of being able to sauté, cook, and even serve all in one pot is unmatched – meaning fewer dishes to wash! Here’s a detailed guide to making this chili in your pressure cooker:

1. Sauté the Aromatics: Begin by placing your Instant Pot on the “Sauté” function. Add the cooking oil and allow it to heat up. Once hot, add the diced onion and cook until it becomes soft and translucent, typically 3-5 minutes. Stir occasionally to prevent sticking.
2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Combine Main Ingredients: Press the “Cancel” button on your Instant Pot to stop the sauté function. Add the chicken broth, frozen chicken breasts, rinsed and drained white beans, mild diced green chiles, and all the seasonings (salt, cumin, chili powder, pepper, and dried oregano) to the pot. Ensure all ingredients are nestled in the liquid, submerging the chicken as much as possible.
4. Pressure Cook: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place and the steam release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” button (depending on your model) and set the cooking time to 19 minutes on high pressure.
5. Natural Pressure Release for Tender Chicken: Once the cooking cycle is complete, the Instant Pot will beep. Do NOT immediately open the steam valve. Instead, allow the pressure to release naturally for 10 minutes (Natural Pressure Release, or NPR). This crucial step helps the chicken stay incredibly tender and juicy. After 10 minutes, carefully move the steam release valve to the “Venting” position to release any remaining pressure. Once the floating pin drops, it is safe to open the lid.
6. Shred and Cream: Carefully remove the cooked chicken breasts from the pot and place them in a bowl. Using two forks, shred the chicken. It should be very tender and easy to shred. Return the shredded chicken to the chili.
7. Stir in Sour Cream: Add the cup of sour cream to the chili and stir until it’s fully combined and the chili is wonderfully creamy.
8. Serve and Enjoy: Ladle the warm white chicken chili into bowls. Now comes the best part – garnishing! Serve with fresh cilantro, lime wedges, avocado slices, shredded cheese, and blue corn chips or your preferred toppings.

Instant Pot Tips for Success

• Don’t Overfill: Ensure your Instant Pot is not filled beyond the max fill line.
• Deglaze if Needed: If you notice any browned bits stuck to the bottom of the pot after sautéing, add a splash of broth and scrape them up before pressure cooking. This prevents a “Burn” warning.
• Adjusting Thickness: If your chili is too thin after cooking, you can select the “Sauté” function again and simmer gently for a few minutes until it thickens to your desired consistency. You can also mash some of the beans against the side of the pot with a spoon.
• Taste and Adjust: Always taste your chili before serving and adjust seasonings as needed. You might want more salt, cumin, or a pinch of cayenne for extra kick.

How to Make White Chicken Chili in the Slow Cooker: The Effortless Option

For those days when you need a meal that practically cooks itself, the slow cooker is your best friend. This method allows the flavors to meld beautifully over several hours, resulting in a rich and comforting chili that’s ready when you are. It’s truly a “dump and go” recipe, perfect for busy mornings when you want a delicious dinner waiting for you in the evening.

1. Combine Ingredients: In your slow cooker (crock-pot), combine the diced onion, minced garlic, cooking oil, chicken broth, frozen chicken breasts, rinsed and drained white beans, mild diced green chiles, and all the seasonings (salt, cumin, chili powder, pepper, and dried oregano). There’s no need to pre-cook the onions or garlic for this method; they will soften and release their flavors as the chili cooks.
2. Slow Cook: Cover the slow cooker with its lid. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours. The cooking time can vary slightly depending on your slow cooker model and how full it is. The chicken should be fork-tender and easily shreddable.
3. Shred and Cream: Once the chili has finished cooking, remove the chicken breasts from the slow cooker and place them in a bowl. Using two forks, shred the chicken. Return the shredded chicken to the pot.
4. Add Sour Cream: Stir in the 1 cup of sour cream until the chili is creamy and well combined.
5. Serve with Toppings: Serve the warm chili in bowls and let everyone customize their dish with their favorite toppings like shredded cheese, tortilla chips, fresh cilantro, avocado, and lime wedges.

Slow Cooker Best Practices

• Keep the Lid On: Resist the urge to lift the lid frequently, as this releases heat and can significantly extend the cooking time.
• Consistency: If your chili is too thin, you can remove a cup or two of the liquid, whisk in a tablespoon of cornstarch, and return it to the slow cooker for the last 30 minutes of cooking. Alternatively, mash some of the beans against the side of the pot to thicken.
• Serving Warm: The slow cooker is excellent for keeping chili warm for potlucks or parties. Just set it to the “Warm” setting after cooking.

The Best Toppings for Your Instant Pot White Chicken Chili

Chili is all about customization, and white chicken chili is no exception! The right toppings can elevate your bowl from delicious to absolutely unforgettable, adding layers of texture, flavor, and freshness. Here are some of my top recommendations, encouraging you to mix and match to find your perfect combination:

• Lime wedges: A squeeze of fresh lime juice brightens the entire dish and adds a zesty tang. It’s a must-have!
• Tortilla chips: For that satisfying crunch. Blue corn tortilla chips are my personal favorite for their slightly sweeter, nuttier flavor, but any sturdy tortilla chip will do. They’re perfect for scooping up every last drop of chili.
• Fresh avocado: Creamy, cool avocado slices or diced avocado provide a wonderful contrast to the warm, savory chili.
• Fresh or pickled jalapeño slices: If you enjoy a bit of heat, fresh jalapeños add a spicy kick and a crisp texture. Pickled jalapeños offer a tangy spice.
• Diced tomatoes: Fresh, juicy diced tomatoes add a burst of acidity and color.
• Shredded cheese: Monterey Jack, cheddar, or a Mexican blend are classic choices that melt beautifully into the warm chili.
• Extra sour cream or Greek yogurt: For an extra layer of creamy coolness, a dollop of sour cream or plain Greek yogurt is always welcome.
• Fresh cilantro: A sprinkle of chopped fresh cilantro adds a vibrant herby freshness that complements the chili’s flavors perfectly.
• Green onions/scallions: Thinly sliced green onions offer a mild oniony bite and a pop of color.
• Hot sauce: For those who love an extra fiery kick, a few dashes of your favorite hot sauce can take this chili to the next level.

Serving Suggestions and Pairings

While this White Chicken Chili is a satisfying meal on its own, you can easily turn it into a more elaborate feast with a few simple additions. Serve it alongside:

• Warm cornbread or corn muffins: The slight sweetness of cornbread is a classic pairing with any chili.
• A simple green salad: A light, fresh salad with a vinaigrette dressing can provide a refreshing counterpoint to the rich chili.
• Rice: Serve the chili over a bed of fluffy white or brown rice for an even heartier meal.
• Quesadillas: Small cheese quesadillas can be a fun side dish, especially for kids.

Storage and Reheating Tips

This white chicken chili makes fantastic leftovers, often tasting even better the next day as the flavors deepen. It’s also perfect for meal prepping!

• Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, this chili freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat chili on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. If the chili is too thick after reheating, add a splash of chicken broth or water to reach your desired consistency. Add fresh sour cream and toppings just before serving.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making white chicken chili:

Can I use raw chicken breasts instead of frozen?
Yes, absolutely! If using fresh boneless, skinless chicken breasts, the Instant Pot cooking time can be reduced slightly to 15-17 minutes. For the slow cooker, keep the cooking time the same. The key is to ensure the chicken is cooked through and easily shreddable.

How can I make this chili spicier?
To increase the heat, you have several options: use medium or hot diced green chiles instead of mild, add a finely diced jalapeño or serrano pepper with the onions, or stir in a pinch of cayenne pepper with the other seasonings. You can also offer hot sauce as a topping for individual customization.

What kind of white beans are best?
Great Northern, cannellini (white kidney beans), or navy beans are all excellent choices for white chili. They have a creamy texture and mild flavor that blends well with the other ingredients. Feel free to use whichever you prefer or have on hand.

Is this recipe gluten-free?
Yes, as written, this Instant Pot White Chicken Chili recipe is naturally gluten-free. Always double-check ingredient labels, especially for chicken broth, to ensure they don’t contain any hidden gluten.

Can I make this chili dairy-free?
You can easily make this recipe dairy-free by omitting the sour cream or replacing it with a dairy-free sour cream alternative or a cashew cream. The chili will still be delicious and flavorful.

More Delicious Soup Recipes to Explore

If you loved this comforting white chicken chili, you’ll definitely want to try some of my other favorite soup recipes. They are perfect for any season and guaranteed to become family staples:

• Taco Soup – A beloved classic that brings all your favorite taco flavors into a hearty, easy-to-make soup. It’s a guaranteed crowd-pleaser for any night of the week.
• Coconut Lime Chile Verde Soup – This unique and incredibly delicious soup offers a vibrant twist with its rich coconut milk base and zesty lime notes, balanced by the gentle heat of chile verde. It’s an adventurous and tasty option!
• Instant Pot Chicken Noodle Soup – The ultimate comforting dish, made effortlessly in your Instant Pot. This classic chicken noodle soup is warm, soothing, and exactly what your family will crave on a chilly day.

Happy Cooking!

I genuinely hope this Instant Pot White Chicken Chili recipe brings as much warmth and joy to your table as it does to mine. It’s a truly versatile and satisfying dish that proves healthy, homemade meals don’t have to be complicated. Whether you choose the speed of the Instant Pot or the simplicity of the slow cooker, you’re in for a treat.

If you whip up this chili, I’d love to hear how it turns out! Share your experience and any delicious topping combinations you discover in the comments below. And for more culinary inspiration and cooking adventures, be sure to follow me on Instagram @AMBERSKITCHEN. Happy cooking!

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White Chicken Chili

Family-friendly soup that makes good use out of those blue corn chips and unlimited avocado slices. Plus, Instant Pot and crock-pot friendly!

Prep Time: 10 minutes

Cook Time: Instant Pot: 19 minutes; Slow Cooker: 4-8 hours

Servings: 5

Ingredients

• 1 onion, diced
• 1 T oil
• 2 cloves garlic, minced
• 2 large chicken breast, frozen
• 2 (4 oz) cans diced green chilies, mild
• 3 cans white beans, rinsed and drained
• 4 cups chicken broth
• 1 tsp salt
• 2 tsp cumin
• 1/4 tsp chili powder
• 1/2 tsp pepper
• 1 tsp dried oregano
• 1 cup sour cream, reserved for end

Instructions

Instant Pot Directions

1. Using the “sauté” feature, cook the onion in the oil until translucent, stirring often (3-5 minutes).
2. Add minced garlic and cook for 1 minute until fragrant. Press “Cancel.”
3. Add chicken broth, frozen chicken breasts, beans, green chiles, and all seasonings.
4. Seal the lid (steam valve closed), hit “Manual” or “Pressure Cook,” and set for 19 minutes on high pressure.
5. Once cooking is done, allow a natural pressure release (NPR) for 10 minutes. Then quick release any remaining pressure.
6. Carefully remove chicken, shred it, and return to the pot.
7. Stir in 1 cup of sour cream until creamy.
8. Serve hot and garnish with cilantro, lime, avocado, cheese, corn chips, or your preferred toppings.

Slow Cooker Directions

1. Combine onion, garlic, oil, broth, chiles, beans, seasonings, and frozen chicken in the crock-pot.
2. Cook on low for 6-8 hours or high for 4-5 hours.
3. When done, remove chicken, shred it, and add back to the pot.
4. Stir in 1 cup sour cream.
5. Garnish with cheese, corn chips, lime, cilantro, avocado, etc., and serve.