Instant Pot White Bean Chicken Chili

Instant pot White Bean Chicken Chili with cilantro and lime
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This easy, instant pot chicken chili, loaded with bright flavors warming spices, is a one-pot meal that the whole family will love.

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. 

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 “stew/bean”. 
  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

Ingredients

1 tbsp olive oil
1 small onion, chopped
4 garlic cloves, minced
3 (14 oz) cans Great Northern Beans, drained, rinsed
2 boneless skinless chicken breasts, about 1.5 lbs
3 cups chicken stock
1 (14 oz) can mild green enchilada sauce
1 (14 oz) can yellow corn, drained
1 (4 oz) can green chilies
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper, freshly ground
1 red bell pepper, diced
1 lime, juiced
1 jalapeño, thinly sliced (optional)
sour cream (optional)
avocado (optional)
tortilla strips (optional)
cotija cheese (optional)
cilantro (optional)

Method

  1. Set Instant Pot to saute mode. Heat olive oil and add in onions. Saute until translucent and add in garlic. Allow to cook for 2-3 more minutes.
  2. Once onions and garlic are soft add in all remaining chili ingredients except bell peppers and lime juice and set Instant Pot to stew/bean. When the setting is finished use the quick release valve to release pressure. After the pressure is released, carefully open the lid of the Instant Pot.
  3. For a thicker soup remove ½ of the bean mixture, blend until smooth (in a blender or with an immersion blender) and add back to the Instant Pot.
  4. Remove chicken breasts from the chili and shred with two forks. Add the shredded chicken breast back to the Instant Pot along with bell peppers and lime juice. Set Insta Pot to saute mode, uncovered, and allow to simmer for 5 minutes.
  5. Serve warm along with a variety of topping.