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Are ready for another chili recipe? It’s a healthy white chicken chili, all made in the instant pot. It’s thick and creamy, bursting with veggies, and chicken. It’s satisfying, yet light.
It’s perfection in a bowl.
White chicken chili is quite different than the beef chili I made last week, yet, it is very delicious in it’s own right.
This recipe was originally published in 2018. It was an update from a slow cooker white chicken chili I made in 2016. Since 2018 I have made this recipe countless of times during the colder months.
It even became one that my non-recipe-following-husband would make!!! Which is a pretty big accomplishment for him!!!
Over the years I have continued to tweak it. I figured it was time for a glow up. Better recipe, better photos, better times to be had by all!
In this newer version of white chicken chili I found an even easier method to thicken the chili at the end of cooking. Plus, I added in some fat free Greek yogurt to add even more creaminess, and a bit of tang, while still keeping it light. Trust me, it’s a welcome addition!!!
You’re gonna love this instant pot white chicken chili. It is easy to make: only takes 45 minutes, and it is all made in the instant pot. It’s a lighter than most white chicken chili recipes while still being thick, creamy, flavorful, and super satisfying. It’s packed with veggies, such as kale, corn, green pepper, and onion. It also has lean protein from the chicken, and fiber from the white kidney beans. This chili becomes even more of a satisfying meal when it’s topped with some ripe avocado (a must), pepper jack cheese, crushed tortilla chips, and cilantro.
This instant pot white chicken chili recipe makes a large batch – it’s prefect for feeding a crowd, or for storing leftovers for a meal prep moment. It’s gluten free, satisfying, and comforting. It’s my favorite kind of wintertime meal, all in one bowl!
Who else is ready to dive into a steaming bowl of white chicken chili?!?!
Ingredients for instant pot white chicken chili
As always, the full list of ingredients, along with the measurements are in the recipe card below. Be sure to check it out!
- avocado oil – for sautéing the veggies at the beginning. You can easily swap the avocado oil for any other neutral, high smoke point oil you have. In a pinch, olive oil works fine, too.
- white, or yellow onion – most good soups require a sautéed onion. Adds so much flavor.
- Jalapenos (optional) – I like just a touch of heat in my white chicken chili. You can easily remove the seeds of the jalapenos for a little bit less heat, or omit them completely. Totally fine.
- green bell pepper – adds great flavor when sautéed with the onion. Plus, it’s a way to sneak in another veggie.
- garlic cloves – adds so much flavor. Plus, garlic is great for the immune system. Always helpful in the winter.
- cumin – since there is no chili powder in a white chicken chili, like in a red beef chili, I like to add cumin. It provides a nice smoky depth of flavor to the soup.
- chicken broth – to provide the tasty liquid for the base of our chili. Most often I use store bought chicken broth, but if you want to learn to make your own broth, I have a recipe for super easy instant pot chicken broth.
- canned green chilies – these are the key to adding a ton of great flavor to this white chicken chili. They are not spicy at all.
- canned corn – I love the slightly crunchy sweetness that the corn provides.
- chicken breasts – the chicken gets cooked in with the liquid, then shredded. It’s nice and tender, and a super delicious lean protein.
- kosher salt – to bring out all the flavors in the chili.
- white kidney beans – (AKA cannellini beans) – are perfect for a white chili. They are tender, buttery, and compliment the chicken perfectly.
- masa harina, or yellow cornmeal – Masa harina is also known as corn flour. It is finely ground, and it is used to make tortillas. Cornmeal is more course. Both work great as a thickener in this white chicken chili. They add great flavor, and it thickens the soup in a special creamy way.
- milk of choice – the milk is added with the corn meal and helps to create a creamy texture. You can use any kind of milk you like. I usually use plain almond milk, because that’s what I usually have on hand.
- plain, fat free Greek yogurt – the yogurt was a new addition to the original recipe. It adds a creamy, tang that I fell in love with. Honestly, I didn’t know anything was missing from the original version of this recipe until I added the Greek yogurt.
- Kale – kale works great in soups because it wilts down to a nice tender texture, but it doesn’t become slimy like spinach does. I add it to almost any soup that will allow it. Big fan of sneaking in those leafy greens where I can.
- fresh squeezed lime juice – the lime juice adds a lovely citrus tang that brightens up the soup and rounds the flavors out. Don’t skip.
Optional Toppings
You can get creative with your toppings here. My favorites are: avocado, pepper jack cheese, crushed tortilla chips, cilantro, and a lime wedge for squeezing.
- cilantro – the perfect way to add a fresh herb flavor to liven up the chili.
- avocado – buttery avocado goes so well on top of this chili. Seriously, a must.
- shredded pepper jack cheese – (or monetary jack cheese). We like the little kick of of heat the pepper jack provides. Plus, melted cheese on top of a chili is always a requirement.
- crushed tortilla chips – adding crushed tortilla chips is a great way to add a little salty crunch to the chili.
- lime wedges – I always like adding an extra hit of lime juice squeezed freshly into my white chicken chili. Especially, if I am eating the chili leftover.
- sour cream – another way to add a creamy element to the white chicken chili. I sometimes add sour cream when I don’t have a ripe avocado on hand.
- pickled jalapeno slices – if you are a spice fanatic, it can be delicious to put a few sliced pickled jalapenos on top.
What is white chicken chili?
Of course, there are plenty of variations on white chicken chili, but generally it contains shredded chicken breasts, green chilies, white beans, and often times cream cheese to thicken the chili.
What’s the difference between a beef chili with a red base, and a white chili?
A more traditional beef chili with a red base often has chili powder, tomatoes, red beans, and of course the ground beef. It can often be on the spicier side, and is hearty, and focuses on the beef.
See my recipe for the best beef chili, if you’re interested in that style of chili.
Whereas a white chili does not contain any chili powder, or tomatoes. Instead, it has green chilis, sometimes corn, white beans, and chicken for the protein. It is either an off-white, or tan in color. A beef chili, tends to be deep red from the tomatoes and the chili powder.
What kind of beans are used in white chicken chili?
White kidney beans, or cannellini beans are usually used in a white chicken chili. That is what I use in my instant pot white chicken chili recipe.
Another common bean to use are navy beans, which are also white, but smaller in size than a white kidney bean.
I personally prefer the white kidney bean for it’s meatier texture.
Why is this recipe for white chicken chili healthier than other recipes?
Most white chicken chili recipes use cream cheese both thicken the chili, and make it creamy. While, I do enjoy a good cream cheese moment, it’s not what I want in a meal I plan to make on a regular bases.
To thicken, and make my white chicken chili creamy, I use milk, corn meal, and fat free Greek yogurt. The result is creamy, tangy, thick chili that is quite a bit lighter than recipes that have cream cheese in them – works like a charm. I promise, you won’t miss the cream cheese one bit.
Also, this instant pot white chicken chili recipe is packed with veggies such as kale, onion, bell pepper and corn. It’s got complex carbs, and fiber from the white kidney beans, and lean protein from the chicken breasts. Along with some healthy fats from the avocado topping.
It’s a complete meal in one bowl. Love that!
Is there a thickener in this instant pot white chicken chili recipe?
Yes.
I use corn meal to thicken the chili. It adds a nice nutty corn flavor, and really gives a creamy, thick texture that is unique to this chili.
What if my chicken turns out rubbery when I make instant pot white chicken chili?
The answer is simple. You have overcooked your chicken.
If your chicken turns out rubbery in the instant pot, even when cooked in a liquid, like in this recipe – it is overcooked.
Your chicken should be 150 to 160 degrees Fahrenheit, when you use a meat thermometer to take the internal temp of the chicken. If it’s not, I suggest cooking it for another 2 minutes in the instant pot. If it gets overcooked, lower your cooking time the next time you make the chili.
Is this instant pot white chicken chili recipe gluten free?
Yes.
The corn meal used to thicken the chili is gluten free. Along with all of the remaining ingredients.
Can I make this white chicken chili recipe on the stove top?
YES!!! YOU!!! CAN!!!
I have included stove top directions in the notes of the recipe card below. I love using my lodge Dutch oven for all my soup recipes, but any large stew pot will do.
The stove top variation takes the same amount of time as the instant pot version, however you do have to “babysit” the stovetop version a little more to make sure it’s not boiling, instead of simmering, etc. But, that’s to be expected with a stovetop soup recipe, right?
Anyways, either way you make it, you’re going to love this white chicken chili recipe!
Equipment I used to make instant pot white chicken chili
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- Instant pot Duo Plus – I absolutely love my 6 QT instant pot for making this white chicken chili, along with so many other recipes.
- instant pot Steam diverter – this steam diverter works great to keep the steam from getting on your cabinets as the pressure releases from the instant pot.
- Chef’s knife – My go-to knife for chopping all those veggies. I have had this one for almost 10 years, it’s still going strong!
- Instant read meat thermometer – This thermometer by Zulay is my go-to to ensure that meats are cooked to the perfect temperature.
- tongs – These long locking tongs are perfect for removing the chicken from the instant pot once it’s cooked.
- Hand mixer – To shred the chicken really easily, I place the cooked chicken into a mixing bowl and use the beaters on my hand mixer to shred the chicken. Saves so much time!
- ladle – A ladle is essential for serving up the chili.
- Wooden spoons – Ideal for stirring the chili. This set by Zulay is functional, and beautiful!
- Dutch oven – if you decide to make the stove top version, I can’t recommend a lodge Dutch oven enough!
Reasons to love this instant pot white chicken chili recipe
- It’s thick,
- creamy,
- satisfying, yet light.
- It’s packed with lean protein,
- veggies,
- healthy fats,
- and fiber – making it a complete meal in one bowl.
- It’s easy to make,
- 45 minutes,
- It’s all made in the instant pot!
- It feeds a crowd.
- Or, is great leftover – meal prep win!
- The toppings are customizable.
- It’s naturally gluten free.
- It’s healthy,
- and comforting!!!
More soup recipes to cozy up to
- the best beef chili
- roasted tomato and red pepper soup
- traditional Irish beef stew
- the best egg drop soup
- the best chicken noodle soup
- dairy free zuppa Toscana
More instant pot recipes to try
- instant pot hard boiled eggs
- instant pot whole chicken
- easy instant pot chicken broth
- instant pot lentil soup
Did you make this recipe?
Let me know how it went. Leave a comment, along with a star rating below. This will help my recipe to be seen by more people. Thanks!
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Instant Pot White Chicken Chili (Healthy)
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 6 to 8 1x
- Category: Entree, Soup, chicken, meal prep, instant pot, easy, one pot
- Method: instant pot
- Cuisine: gluten free, egg free, nut free, healthy
- Diet: Gluten Free
Description
Instant pot white chicken chili is lighter than most recipes. It is packed with veggies, lean protein, fiber, and healthy fats. It’s easy to make, and feeds a crowd. The leftovers are great, perfect for meal prep.
Ingredients
White Chicken Chili Base
- 1 tablespoon avocado oil, or other high smoke point oil
- 1 large white, or yellow onion, chopped
- Optional: 1 to 2 jalapenos, minced (you can remove seeds for less heat)
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 3 teaspoons cumin
- 3 cups low sodium chicken broth
- 2 7 ounce can green chilies, chopped
- 1 14 ounce can corn, drained (only ingredients should be corn, water, and maybe salt – no sugar)
- 2 chicken breasts (about 1 to 1.5 pounds)
- 3 to 4 teaspoons kosher salt
- 2 15 ounce cans white kidney beans (or cannellini beans), drained and rinsed
To Stir in After Pressure Has been Released
- 1/2 cup masa harina (AKA Corn Flour) – Can sub cornmeal (see notes)
- 1 cups milk of choice – (I use plain, unsweetened almond milk)
- 1 cup plain, fat-free Greek yogurt (see notes)
- 1 bunch kale, stemmed and chopped (any kind of kale is fine.
- Juice of 1 to 2 limes
Optional Toppings
- cilantro, chopped
- avocado, sliced, or cubed
- shredded pepper jack cheese (or monetary jack cheese)
- crushed tortilla chips
- lime wedges, for squeezing
- sour cream
- pickled jalapeno slices
Instructions
- Prepare: Have all of your white chicken chili base ingredients ready to go as instructed above. Chop your onion, jalapenos, bell pepper, garlic, and measure out your cumin, and chicken broth. Also open your cans of green chilies, and corn. Drain and rinse your beans. This recipe goes fast once you start cooking, so having everything ready is helpful.
- Sauté: Turn your 6 QT instant pot on and select the sauté button. Once the instant pot tells you it has heated up, add your oil. Add your onions, jalapenos, and bell pepper, along with a pinch of salt. Sauté stirring occasionally until the onions are translucent, and the peppers are tender – about 3 minutes. Add the garlic, and cumin – cook for 1 to 2 minutes, until the garlic and cumin is fragrant. Add a splash of the chicken broth and use a wooden spoon to scrape the bottom of the instant pot to deglaze any stuck on bits. Stir in the remaining chicken broth, green chilies, corn, and 3 to 4 teaspoons kosher salt. Add the chicken breast – making sure they are submerged under the liquid. Add the beans, do not stir in – this ensures the beans don’t become mushy.
- Bring to pressure: Lock the lid, and set the nozzle to “sealing”. Press the “pressure cook” button and adjust the temperature to “high pressure”. Adjust the time to 3 minutes (see notes about cook time). Note: the instant pot takes about 20 minutes to come to pressure.
- Prepare remaining ingredients: While the instant pot is coming to pressure, add your masa harina, or cornmeal, to a mixing bowl, and slowly whisk in the milk so that there are no lumps – set aside. Measure out the Greek yogurt as well – set aside. Also, you can wash, stem, and chop you kale – set aside. You can also prep any of the toppings you want at this time. I like to place each topping into individual bowls so everyone can customize their own chili.
- Release the pressure: Once the instant pot is done cooking, carefully turn the nozzle to “venting” to release the steam, once it has vented, remove the lid. Use tongs to remove the chicken, and use a meat thermometer to check the internal temperature of the chicken – it should be 150 – 160 degrees F). If it is not fully cooked, then place the lid back onto the instant pot and cook for another 2 minutes. Allow the chicken to rest for a few minutes.
- Thicken the chili: Turn the sauté function on high on the instant pot. Stir in the masa harina, or cornmeal, and milk mixture. Place the lid onto the instant pot and allow the soup to come to a simmer. Simmer for 2 minutes, stirring occasionally, or until the soup has thickened. Note: we are not bringing the instant pot up to pressure, we are simply placing the lid back on so that the soup comes to a simmer faster. Stir in the Greek yogurt.
- Shred the chicken: While we are waiting for the soup to thicken shred the chicken either using 2 forks, or place the chicken in a large mixing bowl, and use a hand mixer to carefully shred the chicken using the beaters of the hand mixer. It works like a charm.
- Finish: Add the shredded chicken back into the soup, along with the kale. Stir, and allow the kale to wilt from the heat of the soup – about 1 minute. Squeeze in the juice of 1 lime, and taste to adjust the salt level, or add more lime juice, if needed. I usually find the chili needs more salt, and the juice of 2 limes.
- Serve: serve immediately. Top with any of the toppings you like above. Or serve to guests with all the toppings in a bowl for them to chose from as they eat.
- Store leftovers: leftovers will keep in the fridge for up to 1 week.
Notes
Masa harina Vs Cornmeal – Masa harina is a fine ground corn flour that is used to make corn tortillas. I prefer to use the masa harina for the thickener for this chili since it’s finely ground. However, if you only have cornmeal, then feel free to use cornmeal. Cornmeal is used to make corn bread, it is coarsely ground. It still works great as a thickener, but with it’s courser texture, I would suggest simmering it for an extra 1 minute to soften it. I have used cornmeal plenty of times in this recipe. Both add a nice nutty flavor that makes this chili extra special.
Greek yogurt – I did not include the Greek yogurt in my original recipe. But, I found it added a nice creaminess and tang to replace cream cheese -which is more traditionally used in a white chicken chili recipe. You could either sub the Greek yogurt for sour cream, or omit the Greek yogurt all together. Just know that it won’t be as thick, or creamy with out it.
Cooking time – In my original recipe I cooked this chili on high pressure for 5 minutes. When re-testing this newer recipe I found my chicken was a little rubbery, it was overcooked. I found 3 minutes cooking time to be perfect. However, I now have a new instant pot. I think it is a little bit faster at coming to pressure/cooks a little bit hotter than my old one. So, if you have an older instant pot, you might need to cook the chili for 5 minutes, instead of 3 minutes. If you try 3 minutes of cook time, I recommend taking the internal temperature of the chicken (15o to 160 degrees F). If it isn’t fully cooked, place the lid back on and cook for the additional 2 minutes.
Toppings – The toppings are easily customizable. My fave toppings are avocado, cilantro, pepper jack cheese, and a squeeze of lime.
Stove top version – The cook time for the stovetop is about the same as the instant pot. I will say, you do have to “babysit” the stovetop version a little more than the instant pot, but it is still very easy. Here are the directions: 1) Prepare the ingredients the same as listed above. Heat a large dutch oven, or other large stew pot over medium high heat. 2) Once the pot is hot add the 1 tablespoon of oil. Then, add the onions, green pepper, and jalapeno if using. Sauté until soft, about 4 to 5 minutes. Add the garlic and sauté another 1 minute. Add the cumin and sauté another 1 to 2 minutes, until fragrant. 3) Add the 3 cups of chicken broth and use a wooden spoon to scrape the bottom of the pan to deglaze it. Add the green chilies, corn, and 2 teaspoons of kosher salt. Add the chicken breasts, making sure they are mostly submerged under the liquid. Note: leave out the beans for now. 4) Cover and bring to a simmer. Simmer covered for 10 minutes. At this time remove the chicken and take it’s internal temperature, using a meat thermometer, if it’s under 155 to 160 degrees F, place it back into the broth for another 5 minutes. At this time stir in the beans, and simmer for 10 minutes. Once the chicken has reached 155 to 160 degrees F, remove the chicken and set it aside to cool for a few minutes. From here, the directions are the same as above for thickening the chili, shredding the chicken, and finishing the recipe.
I love that you added jalapenos! I think that definitely add a bit a kick to it. I’ll have to make this recipe really soon now haha thank you!
Yes, the jalapenos add such a nice flavor and crunch. Glad you’re going to give the recipe a try, let me know what you think! 🙂
We loved this! Easy, flavorful and filling. Thank you!
That’s awesome! Glad to hear you enjoyed it! Thanks, Molly! 🙂