Instant Pot White Bean Chicken Chili

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.

Haven’t tried an Instant Pot yet? Do yourself a big favor and check out the benefits right now!


I love traditional red meaty chili, but I found myself really wanting a chicken based white chili, so after a little experimentation and recommendations here’s my current favorite!




Group 1

  • 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

Group 2

  • 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 Pepper Jack cheese!


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Angela Parker

Writer & Entrepreneur at Grassfed Mama
My name is Angela. I have been married for 14 years and have two little girls (with another little on the way!) I’m a speech therapist by trade but started my own business from home 4 years ago. I am passionate about healing through nutrition, natural medicines, cooking with whole foods, and natural parenting. I strive to honor God with everything I do.
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