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Instant Pot White Bean Chicken Chili

A colorful mix of garlic, green chilies, and red bell pepper mingles with warming cumin and chili powder for a white bean chicken chili recipe even the pickiest eater will adore!


Instant pot White Bean Chicken Chili with cilantro and lime

The Instant Pot Does it Again

If you’ve been staring at that shiny new Instant Pot on your counter, stumped about what to make in this slightly intimidating contraption, wonder no more! It’s a pro at making just about any one-pot meal you can think of. Have you seen our recipe for Instant Pot Beef Ragu? And we whip up this super easy and hearty, Mexican-inspired white bean and chicken chili all the time. A winning weeknight dinner favored by even the pickiest kids!

Cumin and chili powder mingle with onion, fresh garlic, green chilies and white beans in this chicken chili recipe that the whole family will gobble up in no time.

shredded chicken on a cutting board with two forks
Instant pot White Bean Chicken Chili

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Why Use An Instant Pot?

While you certainly could use a standard Dutch oven to whip this recipe up, using the Instant Pot results in extra tender chicken that is thoroughly infused with the added spices and aromatics. The clean up is a breeze, too. Whether you’re an Instant Pot pro or still a novice, we encourage you to give this white chicken chili a try and watch it quickly disappear. And whatever you do, put that new Instant Pot to use one fantastic and easy recipe at a time.

Instant pot White Bean Chicken Chili on a baking sheet with corn and sour cream

How to Make Instant Pot White Chicken Chili

We have no doubt that this recipe will be in heavy rotation in your household this coming winter. One of the magical things about this recipe is that you cook the chicken breast for the chili whole! Cooking the chicken breasts whole in the Instant Pot means that your prep is super, super easy, and then once they’re fully cooked, you simply shred the cooked chicken right back into the goodies that they cooked with.

  1. Sauté! Set the Instant Pot to the “sauté” feature, add garlic and onions, and then all remaining chili ingredients, except for peppers and fresh lime juice.
  2. Change the setting to “pressure cook".
  3. Careful! Once the chili is done, use the quick-release valve to release pressure and then, and only then, open the lid of the Instant Pot.
  4. Take the chicken breasts out and shred the meat.
  5. Grab your immersion blender and blend some of the soup to create a creamier base.
  6. Finish the chicken chili with bell peppers and a big squeeze of fresh lime juice. Simmer for another 5 minutes.
  7. Enjoy!
Instant pot White Bean Chicken Chili with tortilla chips and cilantro

Cilantro! Avocado! Oh My!

We love to set out a big platter of fun toppings and letting everyone customize their own bowl. We’ve found that when you give people a hand in creating their own dish, they take that much more ownership over their meal and tend to eat MORE of it. Big win in our books. Top this white bean chili recipe with:

  • Avocado
  • Cilantro
  • Shredded cheese
  • Tortilla chips
  • Sour cream
  • Thinly-sliced jalapeños
Instapot White Bean Chicken Chili with jalapeño and red bell peppers

Tools You’ll Need:

  • Instant pot
  • Immersion blender
  • Big bowls for serving.
  • Sharp knife.
  • Cutting board.

In the Mood for Other Bean-Centric Recipes?

Beans are a great source of plant-based protein and we aren’t ashamed to admit we’re a bit obsessed with them. You too? We have just the recipes for you.

Instant pot White Bean Chicken Chili with cilantro and lime

The Very Best White Bean Chicken Chili. What More is There to Say?

Loaded with green chilis, corn and jalapeño, a big bowl of this Mexican-inspired chicken and white bean chili can brighten up even the darkest of days. Snap a photo of your instant pot white chicken chili and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Instant Pot White Bean Chicken Chili

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  45 min
  • Calories: 416


  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 3 (14-ounce) cans white beans, such as Great Northern or cannellini beans, drained and rinsed
  • 3 boneless skinless chicken breasts (about 1 ½ pounds)
  • 3 cups chicken stock
  • 1 (19-ounce) can mild green enchilada sauce
  • 1 (14-ounce) can yellow corn, drained
  • 1 (4-ounce) can green chilies
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 red bell pepper, diced
  • 2 tablespoons lime juice, from 1 lime
  • 1 jalapeño, thinly sliced (optional)
  • Sour cream, for serving (optional)
  • Avocado, for serving (optional)
  • Tortilla strips, for serving (optional)
  • Cotija cheese, for serving (optional)
  • Fresh cilantro, for serving (optional)


  1. Set the Instant Pot to saute and add olive oil. Once the oil is glistening, add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about another minute.

  2. Add the beans, chicken, chicken stock, enchilada sauce, corn, chilies, cumin, chili powder, salt, pepper, and bell pepper. Cover and secure the lid with the valve set to seal. Using the manual pressure cook setting, cook for about 15 minutes. Open the valve and allow the steam to release.

  3. Transfer chicken to a plate. Use two forks to shred the chicken.

  4. Add the shredded chicken and lime to the Instant Pot. Set to sauté and simmer, uncovered, for about 5 minutes.

  5. Top with jalapeño, sour cream, avocado, tortilla strips, cotija, and cilantro if desired.

Note: For a thicker soup, remove ½ of the bean mixture, blend until smooth (in a blender or with an immersion blender) and return to the Instant Pot.

To make this chili on the stovetop:

Heat olive oil in a large Dutch oven over medium heat. When the oil is glistening, add the onion and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute.
 Add the chicken, chicken stock, enchilada sauce, chilies, cumin, chili powder, salt, and pepper. Stir to combine. 
Increase the heat to high and bring to a boil. 
Then, reduce the heat to low. Cover and simmer until the chicken is cooked through and shreddable, 25 to 30 minutes, Transfer the chicken to a plate and use two forks to shred it. Stir the beans, corn and bell pepper. Cover, reduce heat to low, and cook for 5 to 10 minutes. Add the shredded chicken and lime juice to the pot and stir to combine.

Nutrition Info

  • Per Serving
  • Amount
  • Calories416
  • Protein39 g
  • Carbohydrates49 g
  • Total Fat5 g
  • Dietary Fiber14 g
  • Cholesterol65 mg
  • sodium1895 mg
  • Total Sugars10 g

Instant Pot White Bean Chicken Chili

Questions & Reviews

Join the discussion below.

  • JL

    Is this recipe spicy?

    Nope! It uses mild enchilada sauce. Hope you enjoy!

  • Jamie Prusinowski

    Hello! I see the number of servings is 6. Can you tell me the amount per serving? Is it 2 cups, 1 cup. This white chicken chili recipe is on weekly rotation and definitely a family favorite!


    We do not currently have yield.

  • Jasmine K

    Can I double the recipe? Will it fit? Have you doubled the recipe?

    We have not tried doubling it so it would depend on what size instant pot you have.

  • Tessa Daywalt

    Can I use frozen chicken breasts? Love this recipe! Have made it several times!

    In theory yes, but we haven't tested it with frozen chicken to know the cook time.

  • Sheila

    I’d like to use store bought rotisserie chicken - already cooked. At what point do I add it to the pot? In the beginning to pick up flavors, or at end to prevent it from overcooking?

    We recommend just adding it in at the end, Sheila. Hope you enjoy it!

  • Janine Vose

    Love this recipe! It was so simple and quick! It was a hit with the family on a busy night.

    Thanks Janine, we are so happy you and the family loved it!

  • Gretchen

    Genuinely an awesome recipe. Ate every day of the week as a lunch and never once got tired of it.

    Thanks Gretchen, so glad you loved it!

  • S. Wilson

    This is the best recipe! Fabulous and worth making!!

    Thank you! We are so glad you love it!

  • Casey Shutt-Hoblet

    This was my first recipe using the instant pot. It was so good. The chicken was so tender and the chili had amazing flavor. I will definitely make this one again. Thanks again Modern Proper for wonderful easy recipes.

    Thank you Casey! You're so welcome. We are so glad that you enjoyed it and great job using the instant pot and it can be intimidating your first time!

  • Katie

    This is our favorite chili recipe. We found it last year and were looking forward to cooler weather this fall for a perfect excuse to bring it back into the meal plan rotation! We love pairing it with cornbread for an all around comfort meal, or a kale salad if we want something green :)

    Thanks Katie! So glad it is something you can look forward to year after year now!