Dinner

Instant Pot White Chicken Chili Recipe

ByEthan Lark October 16, 2025October 16, 2025

Introduction

This Instant Pot White Chicken Chili is a flavorful and hearty dish perfect for cozy dinners. With tender shredded chicken, creamy beans, and a hint of spice from poblano peppers and green chilies, it’s easy to make and sure to satisfy any crowd.

A white speckled bowl filled with a soup consisting of three visible layers: the bottom layer is a light brown broth with chunks of white beans, corn, and shredded cooked chicken scattered throughout; the middle layer is a mix of diced tomatoes and green peppers adding pops of red and green; the top layer is garnished with bright green diced avocado cubes, several slices of fresh jalapeño, a dollop of white sour cream, fresh green cilantro leaves, and a few lightly seasoned crispy tortilla chips leaning on the side. A silver spoon rests inside the bowl on the right. The bowls are set on a white marbled surface with fresh cilantro sprigs, lime wedges, and a black instant pot partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 poblano peppers, chopped
5 cloves garlic, minced
3 (15.5-ounce) cans cannellini beans, drained and rinsed (or Great Northern beans)
1½ pounds boneless chicken thighs (or chicken breast)
3 cups chicken stock
1 (10-ounce) can tomatoes with green chilies
1 cup frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon kosher salt (or more to taste)
1 large lime, juiced
Sour cream (optional, for serving)
Avocados, chopped (optional, for serving)
Tortilla chips (optional, for serving)
Jalapeño (optional, for serving)
Cilantro (optional, for serving)

Instructions

Step 1: Set the Instant Pot to sauté mode and heat the olive oil. Add chopped onions and poblano peppers, cooking for about 5 minutes while stirring frequently. Add the minced garlic and cook for an additional minute.
Step 2: Add the chicken, cumin, chili powder, kosher salt, chicken stock, tomatoes with green chilies, frozen corn, and drained beans. Secure the lid, set the valve to sealing, and cook on manual high pressure for 15 minutes. It will take 5 to 10 minutes to reach pressure.
Step 3: Once cooking is complete, carefully release the pressure by turning the valve to venting. Remove the chicken thighs and shred them using two forks.
Step 4: Return the shredded chicken to the pot, add the lime juice, and gently stir to combine.
Step 5: Ladle the chili into bowls and top with sour cream, chopped avocado, tortilla chips, jalapeño slices, and cilantro if desired.

Tips & Variations

For a milder chili, remove the seeds from the poblano peppers before chopping.
Use chicken breasts if you prefer leaner meat, but thighs will yield a more tender and juicy texture.
Add a pinch of smoked paprika for a subtle smoky flavor.
Serve with a side of warm cornbread to complete the meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well; freeze in portions for up to 3 months and thaw completely before reheating.

How to Serve

A white speckled bowl filled with a hearty soup featuring shredded light brown chicken, yellow corn kernels, white beans, and small pieces of red tomato in a clear broth base. On top, there is a layer of diced bright green avocado and a dollop of white sour cream with a light sprinkle of seasoning. Next to these, two slices of fresh green jalapeño peppers and a small bunch of fresh cilantro leaves add a vibrant touch. Several seasoned orange tortilla chips rest on the side with a wedge of pale green lime nearby. The bowl is on a white marbled surface with a white textured cloth partially underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but you will need to soak and cook the dried beans separately before adding them to the chili to ensure they are fully cooked.

Is this recipe spicy?

The heat level is moderate due to the poblanos and tomatoes with green chilies, but you can adjust the spiciness by adding or omitting jalapeños and adjusting chili powder amount.