Instant Pot White Chicken Chili gets a kick ‘o spice from garlic, cumin, oregano, and red cayenne pepper, while it gets a creamy broth from Monterey Jack cheese. Chock full of tender, juicy chicken and white beans, this easy pressure cooker soup can be ready to serve start to finish in about thirty minutes!
This delicious chicken chili recipe really is so good and so easy! If you don’t own a pressure cooker (like a Mealthy MultiPot or Instant Pot), instead you can make my Favorite White Chicken Chili recipe on the stove top or in a slow cooker.
Instant Pot White Chicken Chili
I must be the last food blogger on earth to jump on the Instant Pot/Pressure Cooker/MultiPot band wagon. That’s partly because I had heard horror stories growing up about the dangers of pressure cooking, how pots blew their lids leaving food stuck to the kitchen ceiling, and how scary it was to cook with a pressure cooker.
Obviously, those stories came from cooks who used old-fashioned pressure cookers and not the fancy, digital ones on the market today. After seeing so many rave reviews about the newer models, I was intrigued and gave in, and you know what? Once I tried out my new Mealthy MultiPot, I became an instant fan!
The first recipe that I decided to convert for pressure cooking was my Favorite White Chicken Chili. Using my Mealthy MultiPot, I was able to sauté the onions, stew the chicken, and simmer the chili all in one pot!
How to Make White Chicken Chili in a Pressure Cooker
- Start with the sauté function and cook onions until tender and translucent. Add garlic and cook another minute until fragrant.
- Sprinkle the spices over the onions and add a can of diced green chilies. Cook and stir a few minutes to allow the spices to bloom.
- Add chicken broth and raw boneless chicken breasts. Lock the lid in place and set the pot to soup/stew function and pressure cook for 5 minutes.
- Remove chicken and shred. Return it to the pot with canned white beans and set the pot to the sauté function for 5 minutes and cook until heated through.
- Stir in Monterey Jack cheese until melted and serve.
What does it mean to allow spices to bloom?
Heating up spices allows them to bloom, or become fragrant and start to release their flavors.
Can you freeze White Chicken Chili?
Absolutely! When freezing soups or chilis, it’s important to first let them cool completely, then refrigerate until thoroughly chilled before freezing. Once chilled properly, portion the chili into resealable freezer bags and freeze for up to two months.
What do you serve with White Chicken Chili?
Instant Pot White Chicken Chili is a meal all on its own, but we enjoy it with Mexican Cornbread Muffins. You may also like it served with these condiments or garnishes:
- Tortilla chips
- Monterey Jack cheese
- Sliced green onions or scallions
- Diced jalapeño pepper
- Sour cream
More delicious soup recipes!
Here are just a few of my favorite soup recipes that I hope you enjoy:
- Nikki’s Pasta e Fagioli Soup – This easy Italian soup starts with ground beef cooked with diced onions, carrots, and celery which add a very pleasing depth of flavor.
- Rustic Sausage Tortellini Soup – Another Italian soup made with a delicious blend of vegetables with your choice of either spicy or mild Italian sausage and cheese tortellini.
- Pork Meatball and Wild Rice Soup – Tender pork meatballs simmered in seasoned beef broth with wild rice.
- Cheesy Chicken Corn Chowder – This soup with potatoes, baby Bella mushrooms, and chicken is a meal in itself and can be on your family’s table in around 30 minutes.
- Creamy Chicken Florentine – Cook this rich, creamy soup in the slow cooker with chicken, fresh spinach, and mushrooms then top it off with Parmesan croutons for extra flavor.
To make this recipe you may need…
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If you’re like me and have been holding out on getting your own pressure cooker, then let me just say that I am thrilled with my new Mealthy MultiPot! I don’t know why I waited so long to get it and now can’t wait to experiment with all kinds of recipes. Not only that, I have a special coupon code just for my readers for a $10.00 savings off the purchase of $59.95 or greater. Just enter LIFELOVEANDGOODFOOD at checkout to get the discountl
You may also be interested to know that the Mealthy CrispLid converts the Mealthy pressure cooker with the stainless steel cooking pot into an air fryer, too!
What else is new? Check out my Life, Love, and Good Food Store on Amazon! Thanks so much for being a part of our community!
Instant Pot White Chicken Chili
If you prefer a milder chili, only use half the amount of cayenne pepper and cumin listed in the recipe. This soup will keep well for up to a week in the refrigerator.
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- 1 large onion, chopped
- 1 tablespoon canola oil
- 2 cloves garlic, crushed
- 4 oz. can green chilies, diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 2 14.5-oz. cans chicken broth
- 1 lb. skinless, boneless chicken breast
- 3 15-oz. cans white Northern beans, drained
- 1 cup Monterey Jack cheese, shredded
- Set pressure cooker to sauté. Add 1 tablespoon canola oil with the chopped onion and cook for 5 minutes, until the onions are translucent Add the minced garlic and cook for another minute, or until fragrant.
- Stir in the cumin, oregano, cayenne pepper, and green chilies; cook for 2 minutes.
- Press cancel to stop the sauté function. Pour in the chicken broth and add the chicken breasts.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Soup/Stew and cook for 5 minutes on High pressure.
- Set steam vent to Venting to quick-release pressure.
- Remove the chicken and shred using two forks. Return the shredded chicken to the pot along with the beans.
- Set the pressure cooker to sauté and cook for 5 minutes, until the soup is heated through.
- Add the Monterey Jack cheese and stir until melted; serve garnished with sliced scallions and more cheese, if desired.
For slow cooker or stove top instructions, see my Favorite White Chicken Chili recipe.
If you prefer a milder chili, only use half the amount of cayenne pepper and cumin listed in the recipe.
This soup will keep well for up to a week in the refrigerator.
Freezing instructions: Let soup cool completely, then refrigerate until thoroughly chilled. Once chilled properly, portion the chili into resealable freezer bags and freeze for up to two months.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 370 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 62mg Sodium: 371mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 12g Sugar: 2g Sugar Alcohols: 0g Protein: 35g
Sheila Thigpen, author of The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. A Southern girl living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters, are active in their church, love to travel, and are over-the-moon excited about becoming grandparents last year. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!