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Simple Recipes for Every Day

Instant Pot White Bean Chicken Chili

Instant pot White Bean Chicken Chili with cilantro and lime
  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  45 min

Ingredients

  • 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)

Method

  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.