Go Back Email Link
–+ servings
Big bowl of chili with Greek yogurt on top, sliced avocado and a gold spoon in the soup. A golden napkin underneath the bowl and half of an avocado to the side.
Print Recipe Pin Recipe Save Recipe
5 from 1 vote

Instant Pot White Chicken Chili

Creamy, flavorful Instant Pot White Chicken Chili with shredded chicken, white beans, garbanzo beans, green chilis and more! Serve it up with your favorite toppings for an epic meal!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Dishes, Soups, Stews, & Chilies
Cuisine: American
Servings: 6 Servings
Calories: 331kcal
Author: Julia

Equipment

Ingredients

  • 1 Tbsp avocado oil or olive oil
  • 1 large yellow onion diced
  • 5 large cloves garlic minced
  • 1 large boneless skinless chicken breast about 10 to 14 ounces*
  • 2 7-oz cans green chilis*
  • 1 quart low-sodium chicken broth
  • 1 15-oz can white beans
  • 1 15-oz can garbanzo beans
  • 1 1/2 tsp ground cumin
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1 tsp sea salt to taste
  • 6 ounces plain Greek yogurt**

For Serving:

  • Greek yogurt or sour cream
  • Avocado
  • Chives

Instructions

  • Plug in the pressure cooker, press the Sauté button and add the oil. Wait for a few minutes for the pot to heat up. Add the yellow onion and sauté, stirring occasionally, until it begins to soften, about 3 to 5 minutes. 
    Onion sautéing in an Instant Pot to make soup
  • Add the rest of the ingredients (except for the Greek yogurt) to the Instant Pot. There’s no need to chop the chicken first, as we’ll be shredding it after it has fully cooked.
    Instant pot with ingredients for white chicken chili inside, ready to be cooked
  • Give everything a big stir, then secure the lid on the Instant Pot and make sure the pressure release valve is sealed. Pressure cook on High pressure for 20 minutes, then allow the Instant Pot to depressurize for at least 10 minutes (I do 30 minutes for more tender chicken). Release any remaining pressure, then open the pressure cooker.
    Ingredients stirred up in an instant pot, ready to be pressure cooked.
  • Transfer the chicken breast to a cutting board and use two forks to shred it.
    Shredded chicken on a cutting board.
  • Transfer the shredded chicken back into the pressure cooker and stir well.
    White Chicken Chili inside a pressure cooker with shredded chicken and white beans
  • If desired, stir in plain Greek yogurt or sour cream (use full-fat canned coconut milk for a dairy-free option).
    White chili with Greek yogurt being mixed in.
  • Serve Instant Pot White Chicken Chili with sliced avocados, more yogurt (or sour cream) and chopped chives.
    horizontal photo of white chicken chili in a wooden bowl with sour cream and avocado on top.

Notes

*For added hearty protein, use two large chicken breasts (or 1 to 1½ pounds boneless chicken thighs) instead of one.
**Use mild green chilis to keep the chili mild, or hot green chilis if you like it spicy.
***Replace the Greek yogurt with sour cream if you’d like. For a dairy-free option, use ½ cup full-fat canned coconut milk
Store any leftover white chili in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts calculated for the chili only, excluding toppings.

Nutrition

Serving: 1(of 6) | Calories: 331kcal | Carbohydrates: 59g | Protein: 39g | Fat: 6g | Fiber: 16g | Sugar: 8g