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In the fall, I love to fix a big pot of soup to eat on for a few days. Using my instant pot, this easy Instant Pot White Bean Chicken Chili is perfect for even your busiest fall nights.
BRRRR, it’s cold outside! Soups are one of my favorite things to fix in the winter, especially because I can do them in my Instant Pot now.
What is an Instant Pot?
I don’t know about you, but I honestly don’t know how I survived before I had my own Instant Pot. This versatile kitchen appliance can cook so many different recipes in such a fast amount of time it really is incredible.
An Instant Pot is a small kitchen appliance that combines several functions into one handy device. It serves as an electric pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, and warmer all in one. Instant Pots became so popular for their convenience, efficiency, and ability to cook meals quickly while retaining flavor and nutrients. They’ve become a staple in many kitchens (including mine!), especially for busy families looking to streamline meal preparation.
I personally cook either my Red Beans and Rice, Gumbo, chili… or just regular shredded chicken in it almost weekly. It is a well loved kitchen appliance in my home, haha!
Haven’t tried an Instant Pot yet? Do yourself a big favor and check out the benefits right now!
What makes White Bean Chicken Chili different?
I love traditional red meaty chili, but this white bean chicken chili is a lot different. First off, it uses chicken as it’s primary meat. Second, it uses white beans instead of red beans or pinto beans that is more common in traditional chili. Thirdly, it uses chicken broth instead of beef broth. So you can see, white bean chicken chili is nothing like traditional red beef chili.
I found myself really wanting a chicken based white chili. It is a little lighter because of the chicken instead of beef. Plus, any soup that is made in an Instant Pot is a winner in my kitchen! They cook so fast and are full of flavor – I know you are going to love this too!
How long do you need to cook white bean chicken chili in an instant pot?
If you are using canned beans, then the only thing that really needs to cook is the chicken. I would cook for 30 minutes for fresh chicken breast to make sure they are cooked through.
If you are using frozen chicken or dried beans, it will need to cook longer.
Can you cook dried beans in an instant pot?
Yes! For dried beans, I can usually cook them in my instant pot in 40 minutes. You will want to wash them before you cook them, but you don’t need to soak them.
Can you make this white bean chicken chili dairy free?
Yes! It really depends on your own toppings. If you want to make this dairy free, I would recommend using dairy free sour cream and dairy free cheese as a topping. Or you can skip the dairy alternatives and just go with avocados!
After a little experimentation and recommendations, here’s my current favorite family recipe for instant pot white bean chicken chili!
Instant Pot White Bean Chicken Chili
- 4 Chicken Breast (ours were fresh)
- 12 oz of Green Salsa
- 64 oz of Chicken broth
- 1 Teaspoon of Red Pepper Flakes
- 2 Teaspoons of Cumin
- 2 Teaspoons of Oregano
- 2 cups of frozen Corn
- 4 cans of Great Northern Beans
- Juice from one Lime
- One bunch of Cilantro chopped
Directions for Instant Pot:
1. Add first six ingredients (Group 1) to Instant pot and set on “soup” setting for 30 minutes.
2. Release pressure. Open lid. Take out chicken and shred it (I typically use my mixer on a low setting to make it quick and easy!)
3. Add last 4 ingredients (Group 2) to instant pot and heat through. Add in shredded chicken.
Optional: Top with sour cream or Pepper Jack cheese!