There’s nothing better than a warm bowl of chili when you’re craving something cozy, hearty, and nourishing. This healthy White Bean Chicken Chili is packed with lean chicken, creamy white beans, and flavorful spices, then comes together effortlessly in the Instant Pot for an easy weeknight meal. It’s naturally high in protein, made with wholesome ingredients, and has a rich, creamy texture without being overly heavy. Whether you’re meal prepping for the week or feeding a hungry family, this comforting chili is one recipe you’ll find yourself making again and again.
Why You’ll Love This Recipe
- Perfect for meal prep – Tastes even better the next day and freezes beautifully.
- Easy to make – The Instant Pot does most of the work for you.
- High in protein – Made with lean chicken and white beans for a filling meal.
- Wholesome ingredients – Packed with simple, nourishing pantry staples.
- Creamy without being heavy – Rich, comforting texture with a lighter twist.
Frequently Asked Questions
Can I use frozen chicken?
Yes! You can use frozen chicken breasts. Increase the pressure cook time to 15 minutes, then shred the chicken before stirring it back into the chili.
Can I use rotisserie chicken?
Absolutely. Skip pressure cooking the chicken and simply stir in shredded rotisserie chicken after pressure cooking the other ingredients. Let it warm through before serving.
Can I make this dairy-free?
Yes! Simply omit the Greek yogurt and cheese, or use your favorite dairy-free alternatives.
Can I freeze white bean chicken chili?
Yes. Let the chili cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I make it thicker?
Mash some of the beans with a fork or potato masher and stir them back into the chili. This naturally thickens the broth without adding flour or cornstarch.
What toppings go well with white bean chicken chili?
Try fresh cilantro, sliced avocado, a squeeze of lime juice, shredded cheese, Greek yogurt, diced jalapeños, or crushed tortilla chips for extra flavor and texture.
How to make instant pot white bean chicken chili:vstep-by-step
Ingredients
- 1lb of boneless, skinless chicken breasts or thighs
- 1 tablespoon of olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 15 oz cans of cannellini beans, rinsed and drained
- 1 4oz can of diced green chilies
- 3 cups of chicken broth
- 1& 1/2 teaspoons of cumin
- 1 teaspoon of oregano
- 1/2 teaspoon of chili powder
- salt and pepper to taste
- 1 cup of frozen corn
- 1/2 cup of plain Greek yogurt or light sour cream
- 1-2 tablespoons lime juice
- optional toppings: Monterey jack cheese, cilantro, lime, sliced avocado
Equipment Needed
- Instant Pot (6- or 8-quart)
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Can opener
- Wooden spoon or silicone spatula
- Ladle for serving
- Blender or Immersion blender
Instructions
- Slice each chicken breast in half lengthwise, then lightly pound to an even thickness using a meat mallet. Season both sides with salt and pepper.
- Set the Instant Pot to Sauté and add the olive oil. Once hot, sear the chicken for 2–3 minutes per side until lightly golden (it does not need to be cooked through). Remove the chicken and set aside.
- Add the diced onion to the pot and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Return the chicken to the Instant Pot, then add the white beans, green chiles, chicken broth, cumin, oregano, chili powder, paprika, and any additional seasonings. Stir to combine.
- Lock the lid in place and set the valve to Sealing. Pressure cook on High for 10 minutes.
- Allow the pressure to naturally release for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Remove the chicken and shred it with two forks.
- To make the chili extra creamy, scoop about 1 cup of the chili (mostly beans and broth) into a blender and blend until smooth, or use an immersion blender to blend a small portion of the soup directly in the pot.
- Return the blended mixture and shredded chicken to the Instant Pot.
- Stir in the frozen corn and Greek yogurt until well combined and creamy.
- Taste and adjust the seasoning with additional salt, pepper, or a squeeze of fresh lime juice if desired. Serve warm with your favorite toppings, such as avocado, cilantro, shredded cheese, or tortilla chips.
- Store leftover white bean chicken chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until warmed through.
More recipes like this
- The Best Paleo Loaded Baked Potato Soup (Creamy & Dairy-Free)
- Roasted Tomato and White Bean Stew (one pot meal)
- Healing Turmeric Chicken Soup (Easy One Pot Recipe)
- Instant Pot Lemon Garlic Chicken & Rice
Instant Pot White Bean Chicken Chili
This healthy Instant Pot White Bean Chicken Chili is a creamy, high-protein dinner made with wholesome ingredients that's easy to make, family-friendly, and perfect for busy weeknights.
Equipment
- Instant Pot (6- or 8-quart)
- Measuring cups and spoons
- Cutting board
- Sharp Knife
- Can opener
- Wooden spoon or silicone spatula
- Ladle for serving
- Blender or immersion blender
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 1 tablespoon olive oil
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 15 oz cans cannellini beans (drained and rinsed)
- 1 4 oz can diced green chilies
- 3 cups chicken broth
- 1½ teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- salt and pepper to taste
- 1 cup frozen corn
- 1/2 cup plain greek yogurt or light sour cream
- monterary jack cheese, cilantro, lime, avocado slices (optional for topping)
Instructions
-
Slice each chicken breast in half lengthwise, then lightly pound to an even thickness using a meat mallet. Season both sides with salt and pepper.
-
Set the Instant Pot to Sauté and add the olive oil. Once hot, sear the chicken for 2–3 minutes per side until lightly golden (it does not need to be cooked through). Remove the chicken and set aside.
-
Add the diced onion to the pot and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
-
Return the chicken to the Instant Pot, then add the white beans, green chiles, chicken broth, cumin, oregano, chili powder, paprika, and any additional seasonings. Stir to combine.
-
Lock the lid in place and set the valve to Sealing. Pressure cook on High for 10 minutes.
-
Allow the pressure to naturally release for 10 minutes, then carefully perform a quick release for any remaining pressure.
-
Remove the chicken and shred it with two forks.
To make the chili extra creamy, scoop about 1 cup of the chili (mostly beans and broth) into a blender and blend until smooth, or use an immersion blender to blend a small portion of the soup directly in the pot.
-
Return the blended mixture and shredded chicken to the Instant Pot.
-
Stir in the frozen corn and Greek yogurt until well combined and creamy.
-
Taste and adjust the seasoning with additional salt, pepper, or a squeeze of fresh lime juice if desired. Serve warm with your favorite toppings, such as avocado, cilantro, shredded cheese, or tortilla chips.
-
Store leftover white bean chicken chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until warmed through.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
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