One of my favorite things to cook in my Instant Pot is soup, and this Easy Instant Pot White Chicken Chili is my newest favorite family recipe!
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White chicken chili is one of my family’s favorite meals to have in the fall and winter months. I’ve been making it for years, and even won a chili cook-off with my Easy Slow Cooker White Chicken Chili, but I have to tell you…this Instant Pot version is so much easier and can be made last minute or when I’m in a dinner jam. It’s packed with flavor and ready to go in less than an hour instead of needing to slow cook for hours. This soup is easily made with store bought items that you can already have on hand in your pantry, and you can make it with a rotisserie chicken or with Shredded Crock Pot Chicken. Your family will LOVE it!
What’s in White Chicken Chili?
- 2-3 cups of shredded chicken
- 1 48 ounce jar of Great Northern Beans
- 1/2 jar of salsa
- 1 1/2 cups of chicken broth or stock
- 2 cups of shredded cheddar cheese
- 1 tablespoon of cumin
- 1/2 teaspoon each of salt and pepper
For this version of white chicken chili, you will need an Instant Pot ( you can Purchase an Instant Pot HERE if you like) or another electronic pressure cooker. If you don’t have one right now, it would be a great thing to add to your Christmas list! For the Crock Pot version of this White Chicken Chili, click HERE!
How to Make White Chicken Chili in the Instant Pot
- Add all of the ingredients to the Instant Pot or other pressure cooker.
- Close the lid and turn to locking position.
- Close steam valve.
- Either use the Soup/Beans button or set to cook on manual for 30 minutes.
- Let the IP do it’s thing!
- Once the time is up, manually release the pressure. (see video below if you need help)
- Remove the lid away from your face. The steam will be really hot.
- Serve it up with crackers, tortilla strips, shredded cheese, sour cream, jalapenos or whatever you like!
How to Make White Chicken Chili Video
White Chicken Chili Recipe
Easy Instant Pot White Chicken Chili Recipe
- Prep Time: 5-10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Print Recipe
Pin RecipeDescription
One of my favorite things to cook in my Instant Pot is soup, and this Easy Instant Pot White Chicken Chili is my newest favorite family recipe!
Ingredients
- 2–3 cups of shredded chicken
- 1 48 ounce jar of Great Northern Beans
- 1/2 jar of salsa
- 1 1/2 cups of chicken broth or stock
- 2 cups of shredded cheddar cheese
- 1 tablespoon of cumin
- 1/2 teaspoon each of salt and pepper
Instructions
- Add all of the ingredients to the Instant Pot or other pressure cooker.
- Close the lid and turn to locking position.
- Close steam valve.
- Either use the Soup/Beans button or set to cook on manual for 30 minutes.
- Let the IP do it’s thing!
- Once the time is up, manually release the pressure. (see video below if you need help)
- Remove the lid away from your face. The steam will be really hot.
- Serve it up with crackers, tortilla strips, shredded cheese, sour cream, jalapenos or whatever you like!
- Category: Soup
- Method: Instant Pot
Keywords: white chicken chili, chicken, chili, soup, stew, Instant Pot, pressure cooker
Love this Instant Pot White Chicken Chili Recipe? Then you will love these amazing soup recipes from my co-hosts of The Cooking Housewives! Last month, we shared 12 Easy Picnic Recipes and this month, it’s all about the soups, baby!
Check out the 12 Amazing Soup Recipes below and impress your family this fall!
We just got an instant pot. Perfect timing – so that we can try this delicious recipe!
That chili would be a hit in our home!
This looks amazing, my kids would love it too!
Oh my goodness, Jessica! This looks and sounds delicious.
Jessica, your recipe looks delicious! Two questions: Do you drain your cannellini beans, or dump the entire jar into the Instant Pot? Also, it’s okay to add the shredded cheese to the Instant Pot (instead of adding it after)? Please forgive the silly questions. I’m an Instant Pot newbie!
Hi, Dana! I do not drain my beans…I just dump the entire jar in the Instant Pot. I just add the cheese in with everything else at the beginning and let it all cook together. If you like a thicker soup, you can drain the beans first. Hope this helps!