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Instant Pot White Bean Chicken Chili

  • Serves: 6
  • Calories: 416
Instant pot White Bean Chicken Chili with cilantro and lime

A colorful mix of garlic, green chilies, and red bell pepper mingles with warming cumin and chili powder for a white bean chicken chili recipe even the pickiest eater will adore!

The Instant Pot Does it Again

If you’ve been staring at that shiny new Instant Pot on your counter, stumped about what to make in this slightly intimidating contraption, wonder no more! It’s a pro at making just about any one-pot meal you can think of. Have you seen our recipe for Instant Pot Beef Ragu? And we whip up this super easy and hearty, Mexican-inspired white bean and chicken chili all the time. A winning weeknight dinner favored by even the pickiest kids!

Cumin and chili powder mingle with onion, fresh garlic, green chilies and white beans in this chicken chili recipe that the whole family will gobble up in no time.

shredded chicken on a cutting board with two forks
Instant pot White Bean Chicken Chili

Why Use An Instant Pot?

While you certainly could use a standard Dutch oven to whip this recipe up, using the Instant Pot results in extra tender chicken that is thoroughly infused with the added spices and aromatics. The clean up is a breeze, too. Whether you’re an Instant Pot pro or still a novice, we encourage you to give this white chicken chili a try and watch it quickly disappear. And whatever you do, put that new Instant Pot to use one fantastic and easy recipe at a time.

Instant pot White Bean Chicken Chili on a baking sheet with corn and sour cream

How to Make Instant Pot White Chicken Chili

We have no doubt that this recipe will be in heavy rotation in your household this coming winter. One of the magical things about this recipe is that you cook the chicken breast for the chili whole! Cooking the chicken breasts whole in the Instant Pot means that your prep is super, super easy, and then once they’re fully cooked, you simply shred the cooked chicken right back into the goodies that they cooked with.

  1. Sauté! Set the Instant Pot to the “sauté” feature, add garlic and onions, and then all remaining chili ingredients, except for peppers and fresh lime juice.
  2. Change the setting to “stew/bean”.
  3. Careful! Once the chili is done, use the quick-release valve to release pressure and then, and only then, open the lid of the Instant Pot.
  4. Take the chicken breasts out and shred the meat.
  5. Grab your immersion blender and blend some of the soup to create a creamier base.
  6. Finish the chicken chili with bell peppers and a big squeeze of fresh lime juice. Simmer for another 5 minutes.
  7. Enjoy!
Instant pot White Bean Chicken Chili with tortilla chips and cilantro

Cilantro! Avocado! Oh My!

We love to set out a big platter of fun toppings and letting everyone customize their own bowl. We’ve found that when you give people a hand in creating their own dish, they take that much more ownership over their meal and tend to eat MORE of it. Big win in our books. Top this white bean chili recipe with:

  • Avocado
  • Cilantro
  • Shredded cheese
  • Tortilla chips
  • Sour cream
  • Thinly-sliced jalapeños
Instapot White Bean Chicken Chili with jalapeño and red bell peppers

Tools You’ll Need:

  • Instant pot
  • Immersion blender
  • Big bowls for serving.
  • Sharp knife.
  • Cutting board.

In the Mood for Other Bean-Centric Recipes?

Beans are a great source of plant-based protein and we aren’t ashamed to admit we’re a bit obsessed with them. You too? We have just the recipes for you.

Instant pot White Bean Chicken Chili with cilantro and lime

The Very Best White Bean Chicken Chili. What More is There to Say?

Loaded with green chilis, corn and jalapeño, a big bowl of this Mexican-inspired chicken and white bean chili can brighten up even the darkest of days. Snap a photo of your instant pot white chicken chili and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Instant Pot White Bean Chicken Chili

  • Serves: 6
  • Calories: 416


  • 1 tbsp Extra virgin olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 3 (14 oz) cans Great Northern Beans, drained, rinsed
  • 3 boneless skinless chicken breasts, about 1.5 lbs
  • 3 cups chicken stock
  • 1 (19 oz) can mild green enchilada sauce
  • 1 (14 oz) can yellow corn, drained
  • 1 (4 oz) can green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper, freshly ground
  • 1 red bell pepper, diced
  • 1 lime, juiced
  • 1 jalapeño, thinly sliced (optional)
  • sour cream (optional)
  • avocado (optional)
  • tortilla strips (optional)
  • cotija cheese (optional)
  • cilantro (optional)


  1. Turn Instant Pot on and set to saute mode. Heat olive oil and add the onions. Cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer.

  2. Add all remaining ingredients except the lime juice and lock the lid onto the Instant Pot. Set to “pressure cook” for 15 minutes. When the time is up, use the quick release valve to release pressure. After the pressure is released, carefully open the lid of the Instant Pot.

  3. Remove chicken breasts from the chili onto a plate. Use two forks to shred the chicken breasts.

  4. For a thicker soup, remove ½ of the bean mixture, blend until smooth (in a blender or with an immersion blender) and add back to the Instant Pot.

  5. Add the shredded chicken breast back to the Instant Pot along with the lime juice. Set Instant Pot to sauté mode. Simmer, uncovered, for 5 minutes.

  6. Serve warm along with desired topping.

*Note: Each serving is about 1 ¼ cup.

To make in a Dutch oven on the stovetop:Set a large Dutch oven on a burner over medium heat. Add oil. When the oil is warm and glistening, add the onion. Cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, 1 more minute.
 Add chicken breast, chicken stock, enchilada sauce, chilis, cumin, chili powder, salt, and pepper. Stir to combine. 
Increase the heat and bring to a boil. 
Then, reduce the heat to low. Cover and simmer for 25-30 minutes, until the chicken is cooked through and shreddable. Move the chicken breasts to a plate and use two forks to shred them. Add beans, corn and bell pepper. Bring to a simmer, cover and reduce heat. Simmer over low heat for 5-10 minutes. For a thicker soup, remove ½ of the bean mixture, blend until smooth (in a blender or with an immersion blender). Add the shredded chicken and lime juice to the pot and stir to combine.

Prep: 5 minutes Cook time: 60 minutes

Nutrition Info

  • Per Serving
  • Amount
  • Calories 416
  • Protein 39 g
  • Carbohydrates 49 g
  • Total Fat 5 g
  • Dietary Fiber 14 g
  • Cholesterol 65 mg
  • sodium 1895 mg
  • Total Sugars 10 g

Instant Pot White Bean Chicken Chili

Questions & Reviews

Join the discussion below.

  • Sheila

    I’d like to use store bought rotisserie chicken - already cooked. At what point do I add it to the pot? In the beginning to pick up flavors, or at end to prevent it from overcooking?

    We recommend just adding it in at the end, Sheila. Hope you enjoy it!

  • Peggy

    Do I need to use plastic or wood only utensils to prevent damage to surface of pot?

    You definitely can use any kind of utensil but metal will create more scratching. Instant Pot recommends plastic, wood or silicone to keep the pot in better condition.

  • Debbie Wheeless

    Does the cotija cheese go in recipe or as a toppIng


  • Jasmine

    Will a Dutch Oven work instead of an instapot?


  • Patty Kirkpatrick

    How long do you set the stew/bean setting for on the insta pot?

    It will default to High Pressure for 30 minutes. That should do the trick!

  • S. Wilson

    This is the best recipe! Fabulous and worth making!!

    Thank you! We are so glad you love it!

  • Casey Shutt-Hoblet

    This was my first recipe using the instant pot. It was so good. The chicken was so tender and the chili had amazing flavor. I will definitely make this one again. Thanks again Modern Proper for wonderful easy recipes.

    Thank you Casey! You're so welcome. We are so glad that you enjoyed it and great job using the instant pot and it can be intimidating your first time!

  • Katie

    This is our favorite chili recipe. We found it last year and were looking forward to cooler weather this fall for a perfect excuse to bring it back into the meal plan rotation! We love pairing it with cornbread for an all around comfort meal, or a kale salad if we want something green :)

    Thanks Katie! So glad it is something you can look forward to year after year now!

  • Meghan Mc

    Very yummy! First instant pot recipe and was very easy to follow and came out great!! Added poblanos mmmmm

    yay! SO happy to hear! We love the IP!

  • Teresa Brannock Felton

    Loved it! We left the canned chilis out to keep it mild. Used the immersion blender trick as well.

    Great! Love it!