Looking for a comforting, hearty dinner that’s ready in under 30 minutes? This Instant Pot White Chicken Chili is creamy, flavorful, and packed with protein from chicken and beans. It’s the perfect cozy meal for busy weeknights and a guaranteed family favorite.
Whether you’re meal-prepping for the week, planning a quick dinner, or hosting friends, this one-pot recipe delivers bold flavors with minimal effort. Plus, it’s a healthy twist on classic chili that’s naturally gluten-free and can easily be made dairy-free.
Why You’ll Love This Recipe
- Quick & Easy – Ready in about 30 minutes with the Instant Pot.
- One Pot Meal – Less cleanup, more flavor.
- Creamy & Flavorful – Sour cream or labaneh adds a rich, tangy finish.
- Customizable – Adjust the spice level with green chilies, or swap beans for your favorites.
- Family Friendly – A cozy dish everyone will enjoy with tortilla chips or bread.
Instant Pot White Chicken Chili
A creamy, comforting chili packed with chicken, beans, and spices. Perfect for busy weeknights!
Servings: 6
Ingredients
- 1 onion chopped
- 2 cloves garlic crushed
- 1 lb chicken breast
- 1 cup chicken broth
- 2 cans white beans drained and washed
- 1 can kidney beans or black beans, drained and washed
- 1 cup corn kernels
- 1 cup chopped tomatoes
- 1 teaspoon green chilies more or less depending on your level of spiciness
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt to taste
- 1 tablespoon olive oil
- 1 cup sour cream/ labaneh
Instructions
- On sauté mode, sauté onions and garlic until fragrant.
- Add in the chilies and stir
- Turn off sauté mode
- Add beans, tomatoes and corn and spices
- Top with chicken
- Add chicken broth, cover and pressure cook on high for 15 minutes
- Remove the chicken with tongs and shred with two forks
- Return to the instant pot and stir in 1 cup sour cream/ labaneh
- Serve with sliced avocados and Tortilla Chips
Serving Suggestions
- Top with avocado, jalapeños, and shredded cheese for extra flavor.
- Serve with tortilla chips, crusty bread, or over rice for a heartier meal.
- Add fresh lime juice for a bright citrus kick.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Freeze (without sour cream) for up to 3 months. Reheat gently and stir in sour cream before serving.
