This Instant Pot White Chicken Chili is a wholesome, dairy-free, family-friendly meal made with tender chicken, white beans, vegetables, and warm spices. It is hearty, flavorful, and easy to customize with your favorite toppings.
This white chicken chili is naturally dairy-free, but it still has a comforting, slightly creamy texture. The secret is simple: mash half of the white beans before cooking. They thicken the broth beautifully without needing cream, milk, or cheese.
This Instant Pot White Chicken Chili comes together quickly and makes a satisfying main dish for busy weeknights, meal prep, or a cozy family dinner. Each bowl is packed with cubed chicken breast, Great Northern beans, mild green chiles, onion, garlic, corn, cilantro, lime juice, and a balanced blend of chili powder, cumin, oregano, salt, and pepper. If you do not have an Instant Pot, you can still make this recipe on the stovetop or in a slow cooker using the notes included below.
Using the Instant Pot:
If you are already comfortable using an Instant Pot, you can skip ahead to the recipe. If you are newer to pressure cooking, these tips will help you feel more confident.
The Instant Pot is a convenient way to prepare this dairy-free white chicken chili because it builds flavor quickly and cooks the chicken until tender in a short amount of time. The sauté function lets you cook the onions and chicken before pressure cooking, which adds more depth to the finished chili. Once the remaining ingredients are added, the pressure cooker does most of the work.
Although the listed pressure cooking time is only 5 minutes, remember that the pot needs time to come to pressure before the countdown begins. For this recipe, that usually takes about 15 minutes. After cooking, allow a 10-minute natural pressure release before carefully releasing the remaining pressure.
A few important Instant Pot tips:
- The chili takes about 15 minutes to come to pressure before the 5-minute cook time begins.
- When turning the valve to “venting,” keep your hands and face away from the steam.
- Always make sure the floating pin has dropped completely before removing the lid.
- Natural Pressure Release means leaving the pot alone after the timer ends so the pressure can come down gradually.
- Quick Pressure Release means carefully turning the valve to “venting” to release the remaining pressure.
In a Hurry? Make this White Chicken Chili in Less Time!
For the best flavor, sauté the onions and chicken first. However, if you are short on time, you can skip the sauté step and still make a delicious bowl of Instant Pot White Chicken Chili.
To use the faster method, add all ingredients except the corn to the Instant Pot. Cook on Manual for 8 minutes, then allow a 10-minute natural release followed by a quick release. Open the lid carefully, stir in the corn, adjust the salt and pepper, and serve.
How to Serve:
This white chicken chili is mild, which makes it a great option for kids and anyone who prefers a less spicy meal. The green chiles add flavor without making the chili too hot, and the toppings can be adjusted for each bowl.
For a creamier child-friendly serving, you can stir about 1 tablespoon of cream cheese into a hot bowl and break the chicken into smaller pieces. Crumbled tortilla chips also make a fun topping and add a nice crunch.
The chili itself is dairy-free, but toppings can be added based on personal preference. Shredded Monterey Jack cheese, sour cream, or Greek yogurt are great options if you are not avoiding dairy. For a fully dairy-free bowl, avocado, cilantro, lime, jalapeños, and tortilla chips add freshness, heat, and texture.
Optional Toppings:
- Avocado slices
- Lime wedges
- Chopped cilantro
- Tortilla chips
- Diced or sliced jalapeños
- Shredded Monterey Jack cheese
- Sour cream or Greek yogurt
Add any toppings you like to turn this simple white chicken chili into a bright, flavorful, and satisfying meal.
Enjoy this easy Instant Pot White Chicken Chili hot, with plenty of fresh toppings and a squeeze of lime.
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Instant Pot White Chicken Chili {Easy, Healthy, Dairy-Free}
Equipment
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Instant Pot, 6 quart
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Potato masher
Ingredients
- 2 lbs boneless, skinless chicken breast cut into 1-inch cubes
- 2 15 oz. cans white beans rinsed and drained
- 2 cups chicken broth
- 1 large yellow onion diced, about 1 1/2 cups
- 4 cloves garlic minced
- 1 7 oz. can mild green chiles
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 teaspoons cumin powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- 1 cup corn kernels frozen, fresh, or canned
- Additional salt and pepper to taste
Instructions
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In a large bowl, mash half of the beans with a potato masher or fork. Set them aside.
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Set the Instant Pot to Sauté on high heat.
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When the display reads “HOT,” add the olive oil and diced onion. Cook for about 3 minutes, or until the onion is translucent.
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Add the cubed chicken and cook for 5 minutes.
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Stir in the chili powder, cumin, oregano, salt, pepper, and garlic. Cook for 1 minute.
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Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits.
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Add the mashed beans, whole beans, green chiles, lime juice, and cilantro. Stir well.
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Close the lid and set the valve to the sealing position. Cook on Manual for 5 minutes.
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When the timer ends, allow the pressure to release naturally for 10 minutes, then carefully quick release the remaining pressure.
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Open the lid, stir in the corn, and season with additional salt and pepper if needed.
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Serve hot with your favorite toppings.
Optional Toppings:
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Top each bowl with avocado slices, lime wedges, chopped cilantro, tortilla chips, jalapeños, shredded Monterey Jack cheese, sour cream, or Greek yogurt. For a creamier bowl, stir in about 1 tablespoon of cream cheese while the chili is hot.
Notes
Stovetop Instructions:
Set a large stockpot over medium-high heat and follow the same steps for sautéing the onions and chicken. Add the remaining ingredients except the corn. Bring to a simmer, then cook uncovered over medium-low heat for about 30 minutes. Turn off the heat, stir in the corn, and let it warm through before serving.
Slow Cooker Instructions:
Use whole, uncut chicken breasts. Add all ingredients except the corn to the slow cooker. Cook on low for 5 to 7 hours or on high for 3 to 4 hours. Once cooked, shred the chicken with two forks, then stir in the corn.
Nutrition facts are for 1/6 of the recipe.
Nutrition Facts
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Calories: 386 kcal
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Carbohydrates: 35.6 g
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Protein: 40.5 g
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Fat: 9 g
