Instant Pot White Chicken Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

Ready in 20 minutes, this Instant Pot white chicken chili is easy to make, uses minimal ingredients and will be loved by the whole family. Options for stove-top or slow-cooker versions too depending on what tools you have.


  • 2 large boneless, skinless chicken breasts (roughly 1 lb)
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 15 oz can white beans (cannellini or great northern beans), rinsed + drained
  • 1 4 oz can diced green chilis
  • 2 cups frozen or canned corn kernels
  • 1 1/2 cups chicken stock
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1 tsp salt
  • 1/4 tsp black pepper
  • juice, 1 lime
  • optional toppings: cilantro, jalapeno, shredded cheese, tortilla chips etc…


  1. Add the following ingredients to your Instant Pot in this order: onion, garlic, white beans, green chilis, corn kernels and top with chicken.
  2. Pour chicken stock over top and stir in spices.
  3. Seal lid and clove valve. Set Instant Pot to pressure cook on high for 10 minutes.
  4. When done quick release valve to release all pressure.
  5. Remove top and use tongs to remove your chicken from the rest of the ingredients.
  6. On a cutting board use two forks to shred chicken into bite-sized pieces.
  7. Add chicken back into Instant Pot and top with lime juice and cilantro (if desired). Stir until everything is well-combined.
  8. Serve with optional toppings.
  9. Will keep in fridge for up to 5 days. Freezes for up to 3 months.