This Instant Pot White Chicken Chili cooks in just 30 minutes! This instant pot soup recipe is easy to make, tastes great, and feeds a crowd! Thank you to S&W Beans for sponsoring this post.
Want to make this creamy instant pot white chicken chili even better? Serve it in one of these amazing Italian Bread Bowls. Yum.
New to the instant pot? Check out our instant pot guide here.
The “secret ingredient” in instant pot white chicken chili
You may notice a certain ingredient in the recipe that seems a little odd. Instead of calling for a can of corn, this recipe calls for a can of creamed corn. Want to know why? The short answer is I was grocery shopping with a 3-year-old.
I asked her to help me get the ingredients, including a can of corn. She grabbed canned corn and I didn’t notice until I was at home making dinner.
I almost changed it in the final recipe, but my husband (head taste tester around here) told me the recipe was perfect and I shouldn’t change a thing.In case you were wondering, he does NOT say that very often. So yeah, the creamed corn stays.
Is it better to make chili the night before?
Yes and no. This white chicken chili recipes taste great on the same day. But waiting until the next day to eat the chili will intensify the flavors and make it taste even better!
What beans to use for instant pot white chicken chili?
But the real highlight of this recipe is the S&W White Beans. They fill this instant pot chicken breast recipe with lots of healthy (and frugal) protein. Plus, they add a great creaminess to the instant pot soup that you won’t want to miss.
We always have beans in our pantry because they are so convenient, are a great source of healthy protein, are shelf stable, and they are AFFORDABLE. Seriously, if you don’t have at least a few cans of S&W Beans stocked up on your shelf, you should.
Do you drain beans for chili?
Yes, we drain and also rinse the beans before adding them to the chili. Rinsing canned beans gets rid of the extra starch that may change the flavor and texture of your dish. It can also help cut down on the metallic flavor from the can.
Can I use dry beans in white chicken chili?
Yes, but you will need to soak them before adding them to this instant pot white chicken chili recipe.
How Long Will homemade chili keep in the fridge?
It will last about 3 days in the refrigerator. Just make sure it is stored in an air-tight container. If you plan on eating it after 3 days, then we recommend freezing the instant pot white chicken chili.
Can you leave chili out overnight?
No. Please refrigerate your chili as soon as you are done eating it. If your chili is left out overnight, it will need to be thrown away because it is a perishable food.
Our favorite instant pot chili recipes + a cookbook you need
This is one of our new favorite go-to cold-weather soup recipes. I plan on making it at least half a dozen times this fall/winter along with this instant pot beef chili. If you love all things instant pot then you may want to check out this list of 50 instant pot frozen chicken recipes.
You should also order our cookbook: The “I Love My Instant Pot” Affordable Meals Recipe Book. It features 175 family-friendly instant pot recipes that all cost $12 or less to make!
What to serve with instant pot white chicken chili?
This hearty instant pot chili recipe is great on its own. I you want to serve it with a side, we recommend serving it with saltine crackers or some type of bread like Crusty French bread, 30 Minute Dinner Rolls, or Cheesy Garlic Bread. All of these are great for dipping – which is what you want!
Other tasty instant pot soup and chili recipes
- Instant Pot Loaded Baked Potato Soup is a hearty and flavorful meal-sized soup. It’s loaded with Yukon gold potatoes, bacon, half and half, and two different kinds of cheese.
- Make cheesy and creamy Instant Pot Broccoli Cheddar Soup in under an hour with this easy to follow instant pot soup recipe. If you want to make it extra fancy, serve it in a homemade bread bowl!
- Do you love creamy risotto but hate having to babysit it on the stove? This quick and easy recipe for Instant Pot Risotto cooks in just 7 minutes. The best part? No babysitting
- 3 (15-ounce) cans white beans
- 1 pound boneless skinless chicken breasts, fresh or frozen
- 4 cups chicken stock
- 1 (16-ounce) can creamed corn
- 2 (4-ounce) cans mild diced chiles
- 1 cup chopped yellow onion, about 1 medium onion
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1 cup sour cream, plus more for serving
- 1/2 cup sliced green onions for garnish
- Mix together all ingredients except for sour cream and green onions and add to the bowl of the Instant Pot.
- Close lid and set to sealing.
- If using frozen chicken breasts: press manual or high pressure button and set to 45 minutes.
- If using fresh (or defrosted) chicken breasts: press manual or high pressure button and set to 30 minutes.
- Natural pressure release for 10 minutes. Release additional pressure and remove lid.
- Remove chicken and shred with two forks.
- Add chicken back into the Instant Pot and mix in 1 cup sour cream.
- Serve topped with additional sour cream and sliced green onions.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 366Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 92mgSodium 805mgCarbohydrates 31gNet Carbohydrates 0gFiber 4gSugar 9gSugar Alcohols 0gProtein 33g
Nutrition information is an estimate.
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Instant pot white chicken chili is a family favorite around here. And for good reason! It’s creamy, filling, and full of flavor. It tastes even better the next day!