There’s something magical about a comforting bowl of chili on a chilly evening or after a long day. And when it comes together quickly in one pot, packed with protein, fiber, and creamy goodness without being heavy—well, you’ve got yourself a winner. This Healthy Instant Pot White Chicken Chili is just that. It’s a cozy, flavor-packed meal that’s as nutritious as it is satisfying, and it’ll quickly become a staple in your dinner rotation.
The best part? This chili delivers rich, slow-cooked taste in under an hour thanks to the Instant Pot. It’s perfect for busy weeknights, meal prep Sundays, or when you just need a big bowl of comfort with minimal effort.
Ingredients
This white chicken chili is made with simple pantry staples and fresh ingredients that come together for an incredibly comforting bowl of goodness. Here’s everything you’ll need:
- 1 tablespoon olive oil – For sautéing the aromatics. You can use avocado oil or any neutral oil if preferred.
- 1 medium onion, diced – Yellow or white onion works well; this forms the flavor base.
- 3 cloves garlic, minced – Don’t skimp here; garlic adds so much depth.
- 1 (4 oz) can diced green chilies – These add a gentle heat and tangy flavor without overwhelming the dish.
- 1 teaspoon ground cumin – Earthy and essential for chili flavor.
- 1 teaspoon dried oregano – Adds herby warmth and a slightly peppery edge.
- ½ teaspoon chili powder – Gives that classic chili taste.
- ½ teaspoon ground coriander (optional) – Adds a fresh citrusy note if you have it on hand.
- ¼ teaspoon cayenne pepper (optional) – For those who like a little kick!
- Salt and black pepper to taste
- 1 pound boneless skinless chicken breasts (or thighs) – Chicken breasts make it lean and light, while thighs offer extra richness.
- 3 cups low-sodium chicken broth – A good-quality broth makes a big difference in flavor.
- 2 (15 oz) cans white beans – Great northern or cannellini beans are ideal for their creamy texture.
- Juice of 1 lime – Brightens everything up.
- ¼ cup chopped fresh cilantro – Optional but adds a fresh finish.
- ½ cup plain Greek yogurt or light sour cream – Makes it creamy without needing heavy cream.
- ½ cup frozen corn (optional) – Adds sweetness and a nice pop of texture.
Instructions
You’ll be amazed at how fast and simple this recipe is—no need to stand over the stove all evening!
1. Sauté the Aromatics
Start by setting your Instant Pot to Sauté mode. Add the olive oil, then toss in the diced onion. Let it cook for about 3–4 minutes until soft and slightly golden. Stir in the garlic, green chilies, cumin, oregano, chili powder, coriander, and cayenne pepper. Cook for another minute, just until fragrant.
You’ll love how your kitchen starts smelling amazing at this point!
2. Add the Chicken and Broth
Place the chicken breasts right on top of the sautéed aromatics. Pour in the chicken broth and sprinkle in a generous pinch of salt and pepper. Give everything a stir to combine, making sure the chicken is mostly submerged in the broth.
3. Pressure Cook
Seal the Instant Pot lid and set the valve to Sealing. Press the Manual or Pressure Cook button and set it for 15 minutes on high pressure. It’ll take about 10 minutes to build pressure before the countdown begins.
4. Quick Release and Shred the Chicken
Once the timer goes off, allow the pressure to release naturally for about 10 minutes. Then, carefully turn the valve to Venting for a quick release of any remaining pressure. Open the lid, remove the chicken, and shred it using two forks. It should be incredibly tender and pull apart easily.
5. Finish the Chili
Return the shredded chicken to the pot. Stir in the white beans, Greek yogurt, corn (if using), lime juice, and cilantro. Let everything simmer for 5–10 minutes on the Keep Warm or Sauté setting. This step helps the flavors really come together.
Taste and adjust the seasoning as needed. You might want a little more salt, another squeeze of lime, or an extra pinch of cayenne if you’re in the mood for heat.
Serving Suggestions
This chili is wonderfully satisfying on its own, but the toppings take it to the next level! Here are some delicious ideas:
- Sliced avocado – Adds creaminess and healthy fats.
- Tortilla strips or crushed tortilla chips – For that satisfying crunch.
- Greek yogurt or sour cream – A cool contrast to the warm spices.
- Shredded cheese – Monterey Jack or a Mexican blend melts beautifully.
- Fresh cilantro or green onions – For a burst of freshness.
- Sliced jalapeños – If you love heat, these are a must!
Serve your bowl with warm cornbread, toasted crusty bread, or a simple green salad for a complete, comforting meal.
Tips and Tricks
- Make it creamier: Blend a portion of the beans before adding them to the pot, or stir in a few spoonfuls of cream cheese at the end.
- Vegetarian version: Omit the chicken and use vegetable broth. Add more beans or stir in diced tofu for protein.
- Spice it up: Add extra cayenne or a diced jalapeño when sautéing the onion.
- Low-fat option: Stick to Greek yogurt instead of sour cream and use chicken breasts over thighs.
This recipe is super forgiving and easy to customize based on what you have on hand.
Storage Instructions
This white chicken chili stores like a dream, making it perfect for meal prep or freezing.
- Refrigerate: Store leftovers in an airtight container for up to 4–5 days.
- Freeze: Let it cool completely before portioning into freezer-safe containers. It’ll keep well for up to 3 months.
- Reheat: Thaw in the refrigerator overnight, then reheat on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring in between.
Bonus: It tastes even better the next day!
FAQs
Can I use frozen chicken?
Absolutely! Just increase the pressure cooking time to 17–18 minutes. No need to thaw beforehand.
Can I use different beans?
Yes. While great northern and cannellini are ideal for their creaminess, navy beans or even chickpeas can work in a pinch.
Can I double the recipe?
Yes, as long as you stay below the max fill line of your Instant Pot. You may need to allow a few extra minutes for pressure to build.
What if I don’t have an Instant Pot?
No problem! You can make this on the stovetop—just simmer everything for 30–40 minutes until the chicken is tender. Or toss everything into a slow cooker and cook on low for 6–7 hours.
How do I make it dairy-free?
Simply omit the Greek yogurt or use a non-dairy alternative like coconut cream or a plain vegan yogurt.
Final Thoughts
This Healthy Instant Pot White Chicken Chili is everything you want in a weeknight dinner—quick, hearty, flavorful, and good for you. It’s the kind of meal that feels like a hug in a bowl and can easily feed your family or be portioned out for future meals. Once you try it, it’s sure to become one of your go-to recipes all year round.
Go ahead and give it a try—you’ll be amazed how easy and delicious this is!
Healthy Instant Pot White Chicken Chili
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- 1 lb boneless skinless chicken breasts
- 3 cups low-sodium chicken broth
- 2 cans (15 oz) white beans (great northern or cannellini), drained and rinsed
- 1 juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/2 cup plain Greek yogurt or light sour cream (optional)
- 1/2 cup frozen corn (optional)
- Salt and black pepper to taste
- Optional toppings: avocado, shredded cheese, tortilla strips, jalapeños
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and cook diced onion for 2–3 minutes until translucent.
- Stir in garlic, green chiles, cumin, oregano, chili powder, coriander, cayenne (if using), salt, and pepper. Cook for 1 more minute.
- Add chicken breasts, white beans, and chicken broth. Stir to combine.
- Seal the lid and set to Pressure Cook (Manual) on high for 15 minutes.
- Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Remove the chicken, shred with two forks, and return it to the pot.
- Stir in lime juice, cilantro, Greek yogurt, and corn (if using). Let simmer on warm setting for 5–10 minutes.
- Adjust seasoning to taste and serve with your favorite toppings.
