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Instant Pot White Chicken Chili | The Foodie Eats

Instant Pot White Chicken Chili

This Instant Pot white chicken chili recipe delivers well-balanced bright and spicy flavors, without too much heat.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 241kcal
Author Gary White


  • 15 oz. canned cannellini beans drained, rinsed
  • 15 oz. canned great northern beans drained, rinsed
  • 15 oz. canned chickpeas drained, rinsed
  • 1 cup yellow onions diced
  • 1 jalapeno diced
  • 1 Tbsp. garlic minced
  • 4 tsp. chili powder
  • 1 Tbsp. ground coriander
  • 1 Tbsp. cumin
  • 1 tsp. oregano
  • 1 tsp. sea salt
  • 4 cups chicken broth
  • 2 lbs. boneless skinless chicken breasts
  • 2 Tbsp. cornstarch
  • ¼ cup water


  • First add all 3 types of beans to pot. Then add the other veggies – onions, jalapeños, and garlic. Next add the spices – chili powder, coriander, cumin, oregano, bay leaf, and salt. Now, add chicken broth. Give a good mix.
  • Finally, add chicken breasts, making sure they are submerged in the liquid.
  • Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid. Switch to sauté setting.
  • Remove chicken breasts and transfer them to a large mixing bowl. Using 2 forks, shred chicken into bite-size pieces. Return chicken to pot and let sit for as long as you can, but at least 10 minutes.
  • Combine cornstarch and water to make a slurry. Pour slurry into pot and let simmer until desired consistency is reached (about 1 minute).
  • Serve with your favorite toppings.


Calories: 241kcal | Carbohydrates: 26g | Protein: 25g | Fat: 3g | Cholesterol: 48mg | Sodium: 405mg | Potassium: 822mg | Fiber: 6g | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 11.2mg | Calcium: 108mg | Iron: 4.3mg