Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili just hits the spot. It’s a family-friendly soup that my whole clan downs in under five minutes. The green chiles give it that yummy flavor without making it too spicy for little kids. It’s a perfect delivery method for those blue corn chips and unlimited avocado slices. Oh, and did I mention it’s Instant Pot and slow cooker friendly? You will love it!

Ingredients for Instant Pot White Chicken Chili

For this recipe, you will need: 

• 1 onion diced
• 1 T oil
• 2 cloves garlic minced
• 2 large chicken breast, frozen
• 2 4 oz cans diced chilies, mild
• 3 cans white beans, rinsed and drained
• 4 cups chicken broth
• 1 tsp salt
• 2 tsp cumin
• 1/4 tsp chili powder
• 1/2 tsp pepper
• 1 tsp dried oregano
• 1 cup sour cream reserved for end

How to Make Instant Pot White Chicken Chili 

I love using the instant pot for this recipe because it is so fast and so hands off and you can do everything right there in the bowl. You can even serve it and store it in that same bowl. Less dishes!!!

First you want to put your Instant Pot on the sauté feature and cook the onion in the oil until it is translucent. Then add the garlic, chicken broth, frozen chicken breasts, beans, green chilies, and all the seasonings. So basically everything except the sour cream.

Next, seal up the lid and make sure the steam valve is closed. Hit manual or pressure cook depending on the model of Instant Pot you have and cook on high pressure for 19 minutes.

It will take a few minutes for the pressure cooker to come to pressure, so don’t worry if the timer doesn’t start lapsing immediately. 

Once your timer goes off, allow the pressure to release naturally for 10 minutes. That means don’t open the steam vent to release the pressure quickly. I have found that this keeps meat much more tender. After 10 minutes, set the vent to open and let the rest of the pressure release. Then shred the chicken and add the sour cream. Serve with cilantro, lime, avocado, cheese, corn chips, or whatever else you want as toppings.

How to Make White Chicken Chili in the Slow Cooker 

Alternatively, you can make the soup in the slow cooker. All you have to do is mix everything but the sour cream in the crock pot. No need to cook the onions before. Cook on low for 6-8 hours or high for 4-5 hours. Once it is done, shred the chicken and add the sour cream. Serve with all your favorite toppings. This method is perfect for when you have time in the morning, but won’t have time in the evening, because it is so hands off!

Toppings for Instant Pot White Chicken Chili

You can totally add whatever toppings that you want for this recipe. Some of my favorites include: 

• Lime wedges 
• Tortilla chips (blue corn tortilla chips are my favorite) 
• Avocado 
• Jalapeño 
• Tomato 
• Shredded cheese 
• More sour cream

More Soup Recipes

If you love this recipe, try any of my other soup recipes.  

Taco Soup– This is a classic family recipe

Coconut Lime Chile Verde Soup– This one is so delicious! It is so unique and tasty.

Instant Pot Chicken Noodle Soup– A classic comforting dish that your whole family will love.

HAPPY COOKING!

I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN

This post contains affiliate links and I may receive a commission on your purchase. Thank you for shopping through my links. 

White Chicken Chili

Family-friendly soup that makes a good use out of those blue corn chips and unlimited avocado slices. Plus, Instant Pot and crock-pot friendly!

5 from 1 vote

Print Pin Rate

Course: Soups

Prep Time: 5 minutes minutes

Servings: 5

Ingredients

• 1 onion diced
• 1 T oil
• 2 cloves garlic minced
• 2 large chicken breast, frozen
• 2 4 oz cans diced chilies, mild
• 3 cans white beans, rinsed and drained
• 4 cups chicken broth
• 1 tsp salt
• 2 tsp cumin
• 1/4 tsp chili powder
• 1/2 tsp pepper
• 1 tsp dried oregano
• 1 cup sour cream reserved for end

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Instructions

Instant Pot Directions

• Using the "sauté" feature, cook the onion in the oil until onion is translucent, stirring often.
• Add garlic, broth, chicken, beans, green chiles, and seasonings.
• Push the "cancel" button, then seal the lid (make sure the steam valve is sealed), hit "manual", and set it for 19 minutes.
• Once it beeps, allow the pressure to release naturally (don't open the steam vent) which will take about 10 minutes. 
• Once done, shred the chicken and mix in the 1 cup of sour cream. Serve and garnish with cilantro, lime, avocado, cheese, corn chips, or whatever tickles your fancy!

Crockpot Instructions

• Combine onion, garlic, oil, broth, chiles, beans, seasonings, and the frozen chicken.
• Cook on low for 6-8 hours or high for 4-5 hours.
• When it's done cooking shred the chicken and add the 1 cup sour cream.
• Garnish with cheese, corn chips, lime, cilantro, avocado, etc.