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How to make white chicken chili in an instant pot

Instant Pot White Chicken Chili

Course Main Course
Cuisine American
Keyword instant pot, instant pot white chicken chili


  • 1 lb chicken breast boneless, skinless

  • 3 cups chicken broth

  • 2 teaspoons minced garlic
  • ½ medium onion diced

  • 15 oz white kidney beans drained and rinsed

  • 15 oz white northern beans drained and rinsed

  • 2 cans green chilies
  • 2 cups corn frozen or fresh

  • 2 teaspoons chili powder (or to your taste)

  • ½ teaspoon paprika smoked
  • 1 teaspoon cumin powder

  • ½ teaspoon coriander powder

  • 1 teaspoon oregano

  • salt and pepper to taste
juice of 1 lime

  • 2 tablespoons cornstarch

  • 2 tablespoons water


  1. Put all ingredients into the instant pot except the beans, cornstarch and water.

  2. Press the manual button and adjust it for 13 minutes

  3. After cook time is complete, do a quick release.

  4. Remove the chicken and shred it completely with two forks. Add it back to the pot, along with all the beans and the slurry of cornstarch and water. 

  5. Taste for levels of seasoning at this point. Adjust if necessary.

  6. Press “saute” and let it simmer for 15 minutes to thicken.