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Instant Pot Chili Recipe featuring white chicken chili

Instant Pot Chili Recipe for White Chicken Chili

A lively and flavorful dish that will make your guests beg for the recipe.

Servings 12


  • 1.5 cups great northern beans dry, uncooked
  • 4 tbsp olive oil divided
  • 2 lbs chicken breast or thgh meat, diced in 1/2 inch cubes
  • 1 white onion large, coarse dice
  • 1 red bell pepper medium dice
  • 4 cloves garlic thinly sliced
  • 1 chunk fresh ginger about 1x2 inches, peeled, thinly shaved
  • 2 tbsp oregano
  • 1 tbsp cumin ground
  • 1 cup cream
  • 1 lb pepper jack cheese shredded or crumbled
  • 8 oz chili pepper mild, chopped
  • 14 oz slasa verde
  • 1 tbsp kosher salt
  • fresh ground pepper to taste
  • 1.5 cups low sodium chicken broth use between 1 and 2 cups broth, per desired consistency
  • 1 handful cilantro washed and choppped


  1. Rinse dry beans and place in Instant pot. Pour enough water over them to cover about 1 inch. Place cover on Instant Pot be sure top knob is in sealing position and select manual function for 45 minutes. Allow beans to vent naturally for at least 15 minutes at end of cycle. Remove beans from Instant Po,  drain if necessary, and reserve.

  2. Add 2 tbsp olive oil to Instant Pot, select sauté and high setting. Allow unit to reach temperature then add chicken and brown for 4-5 minutes being sure to stir with a large wooden spoon to ensure all pieces are evenly cooked. Remove chicken from Instant Pot, and set aside.

  3. Heat remaining olive oil in Instant Pot, using sauté setting on normal (medium) heat. Add onion, bell pepper, garlic, ginger, oregano and cumin. Stir for about 5 minutes until vegetables are soft and translucent.

  4. Turn Instant Pot to slow cooker function, on high setting. Add cream, pepper jack cheese, chili peppers, salsa verde, salt, pepper, chicken and beans. Use wooden spoon to gently stir between each addition.

  5. Stir in chicken broth, place cover on Instant Pot with vent open on top and select slow cooker function, on high and duration of your choice. If you want this done faster, at this point choose soup function at medium or high setting, close cover for 15 to 30 minutes with vent open. Stir intermittently.

  6. Add cilantro immediately before serving.

Recipe Notes

You can use between 2 and 4 lbs of chicken meat for this recipe, depending on the size of your crowd.

If you are making a full pot of this, use 2 cups cream.

Adjust amount of broth to help achieve the consistency you want. For a thinner chili, use more broth. For a thicker chili, use less. If you find the chili is too thin, sprinkle in 1 - 2 tbsp flour, gradually, and stir to thicken.

Serve with a dollop of sour cream if desired.