Go Back
– + 
Print Recipe Pin
white bean chicken chili
5.0 from 5 votes

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.

Prep Time 10 mins
Cook Time 10 mins
Course: Main Course
Cuisine: American
Keyword: insant pot white bean chicken chili
Servings:
Calories: 416 kcal

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Lock the lid in place and set the valve to Sealing. Pressure cook on High for 10 minutes.
  6. Allow the pressure to naturally release for 10 minutes, then carefully perform a quick release for any remaining pressure.

  7. 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.

  8. Return the blended mixture and shredded chicken to the Instant Pot.
  9. Stir in the frozen corn and Greek yogurt until well combined and creamy.
  10. 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.
  11. 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

Serving: 1 bowl | Calories: 416 kcal | Carbohydrates: 49 g | Protein: 39 g | Fat: 5 g | Sodium: 1799 mg |

Nutritional information is automatically calculated and should be used as an approximation only.

QR Code linking back to recipe