This Instant Pot Chicken Chili is packed full of flavorful spices, tender veggies, and succulent chicken, yet the Instant Pot does all the work. Your family is sure to love this easy one-pot meal.
We guarantee this becomes a regular on your dinner table.
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Why you'll love this recipe
- Lighter Tasting Than Traditional Chili - Chicken chili, also called White Chicken Chili. This is because the recipe uses fewer tomatoes than traditional chili, so the resulting stew is lighter in color (and lighter as a meal as well).
- Another Great Option for Using Chicken - Chicken is a versatile protein that can be used so many different ways. But, this recipe is one of our absolute favorite ways because of its simplicity. For another incredible chili recipe, you'll want to make this Chipotle Chili next.
- Can Easily Become Low-Carb - If you are looking for a low-carb version, substitute chopped cauliflower or cauliflower rice for the beans. I suggest adding cooked cauliflower to the pot after the pressure cooking step or it will overcook. You can also leave out the corn, or substitute it with low-carb vegetables such as zucchini or green beans.
- So Much Complexity for Such a Simple Recipe - This recipe is amazing because of the layers of flavor we're adding to the pot. Fresh aromatic vegetables, savory and warm spices, and meaty chicken thighs get the white chili flavor party started! If you're looking for more delicious recipes to impress your guests, check out our Easy Tuscan Chicken recipe.
Key ingredients
Olive Oil - A bit of oil helps to saute the onion and garlic in the instant pot.
Onion - A regular yellow cooking onion is perfect, but feel free to use a different type of onion if that's what you have.
Garlic - 3 fresh garlic cloves, minced, make this chili so tasty.
White Chili Spices - These are similar to the spices you'd add to red chili. Ground cumin, chili powder, paprika, and oregano blend together to give you the flavor you'll recognize.
Salt and Pepper - Just a bit makes this a well-seasoned dish. You can adjust these to your own taste preferences.
Chicken Broth - I typically buy low-sodium chicken broth to cook with so that I can add my own seasonings.
Diced Tomatoes - One standard can of tomatoes is the perfect amount for this recipe.
Pinto Beans - A can of pinto beans adds bulk as well as protein and fiber to the recipe. Other types of beans, such as black beans, white (cannellini) beans, or kidney beans can be used as well. Be sure to drain and rinse the beans first.
Chopped Green Chilis - You'll find these in a small 4-ounce can near the Mexican food items in the grocery store. These add the perfect amount of heat.
Chicken - I like to use chicken thighs. The dark meat pieces are more flavorful and they shred up wonderfully. Feel free to use breasts if you like those better, just be sure that your meat is skinless and boneless.
Corn - Frozen or canned corn adds color and sweetness to this recipe. We love using frozen vegetables in our simple mixed veg recipe.
Cream Cheese - This isn't a cream soup, but the broth of this chili is slightly creamy because we're going to add half a block of cream cheese.
Chili Toppings - Add what you enjoy! Diced avocado, cilantro leaves, shredded cheese, green onions, and lime wedges are all excellent options.
For another comforting soup recipe, give our magic leek soup recipe a try.
Step by step instructions
Press SAUTE on your Instant Pot. Add the oil and let it heat, then add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and cook for 45 seconds, then press CANCEL.
Add the cumin, chili powder, paprika, oregano, salt, and pepper and stir until coated.
Pour in the chicken broth, scraping up anything stuck on the bottom of the pot.
Add the diced tomato, beans, and green chiles, stirring to combine.
Place the chicken inside the pot, secure and seal the lid, and cook on MANUAL HIGH for 16 minutes. Allow a Natural Release for 10 minutes, then release the remaining pressure by venting the valve.
Carefully remove the lid, transfer the chicken to a bowl, and shred.
Press SAUTE and add the corn and cream cheese into the pot, cooking until melted.
Add the shredded chicken back into the pot and stir just until mixed in.
For the complete list of ingredients and instructions, please see the printable recipe card below.
For another super simple recipe, try our 4 ingredient potato soup.
Variations
The great thing about this recipe is that there is lots of room for you to make it your own based on the toppings you add. You can also adjust the flavors to suit your family's tastes.
To adjust the spice level of the chili, adjust the amounts of chili powder and green chilis that you add. If you're cooking for kids you might want to start with less, and if you like things very spicy, add a little bit more. It's easy to add more heat at the end, but not so easy to take it away!
Other aromatics - Diced bell pepper can be added in with the onions to give you yet another layer of flavor. Fresh herbs, like thyme are also great.
Substitutions
Make dairy-free chicken chili by leaving out the cream cheese, or substitute with vegan sour cream or vegan yogurt.
Use chicken breast. I made this recipe using thighs but feel free to use breasts if you like those better, just be sure that your meat is skinless and boneless.
Make low carb. Leave out the beans or replace with cauliflower or cauliflower rice.
Topping suggestions
- Diced avocado
- Sliced jalapenos
- Sour cream
- Fresh cilantro
- Cheese (cheddar, Monterey jack, queso fresco etc.)
- Tortilla strips
- Lime wedges.
Storage instructions
Fridge. Will last for 4 to 5 days stored in an airtight container.
Freeze. Add cooled leftovers to an airtight container and store them in the freezer for up to 2 months. Let the chili thaw in the fridge overnight before reheating.
Reheat. On the stove top over low heat. You can also use a microwave.
More delicious chicken recipes
Every family needs a few delicious, chicken recipes you can cook a few times a month. We've gathered a few of our favorites that give you yummy flavors.
We hope you give them a try.
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
📖 Recipe
Instant Pot Chicken Chili
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion chopped
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup low sodium chicken broth
- 1 14 oz can diced tomatoes
- 1 14 oz can pinto beans drained
- 1 4 oz can chopped green chiles
- 1 ¼-1 ½ pounds chicken breasts or thighs
- 1 cup frozen or canned corn
- 4 oz cream cheese
- Avocado cilantro, shredded cheese, chopped green onions, lime wedges, for serving
Instructions
- Press SAUTE on your Instant Pot. Add the oil and let it heat, then add the onion and sauté for 3-4 minutes until softened.
- Stir in the garlic and cook for 45 seconds, then press CANCEL.
- Add the cumin, chili powder, paprika, oregano, salt, and pepper and stir until coated.
- Pour in the chicken broth, scraping up anything stuck on the bottom of the pot.
- Add the diced tomato, beans, and green chiles, stirring to combine.
- Place the chicken inside the pot, secure and seal the lid, and cook on MANUAL HIGH for 16 minutes. Allow a Natural Release for 10 minutes, then release the remaining pressure by venting the valve.
- Carefully remove the lid, transfer the chicken to a bowl, and shred. Press SAUTE and add the corn and cream cheese into the pot, cooking until melted. Add the shredded chicken back into the pot and stir just until mixed in.
- Serve with your desired toppings.
Video
Notes
- To adjust the spice level of the chili, adjust the amounts of chili powder and green chilis that you add.
- Other aromatics - Diced bell pepper can be added in with the onions to give you yet another layer of flavor.
- Make dairy-free chicken chili by leaving out the cream cheese, or substitute it with vegan sour cream or vegan yogurt.
- Additional Add-In Suggestions: Diced avocado, slice jalapenos, fresh cilantro, cheese (cheddar, Monterey jack, etc.), tortilla strips, or lime wedges.
- Storage instructions - Fridge. Will last for 4 to 5 days stored in an airtight container. Freeze. Add cooled leftovers to an airtight container and store them in the freezer for up to 2 months. Let the chili thaw in the fridge overnight before reheating. Reheat. On the stove top over low heat. You can also use a microwave.
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