Instant Pot Creamy White Chicken Chili–an indulgent white chili recipe with green chiles, onion, chicken breasts, and white beans (dried or canned). Win your next chili cook-off with this recipe.
Get the SLOW COOKER version of this recipe
Instant Pot Creamy White Chicken Chili
I have 6 sisters. Sometimes my mom and sisters get texting and a lot of the time it’s about food. Food we are trying and food we like. Food food food. Someone mentioned they made a white chicken chili recipe for a work party and won the chili cook-off. I, of course, asked which recipe she had used and she pointed me to a white chicken chili recipe that’s made on the stove top. I read through the recipe and knew that it would make a perfect candidate for an Instant Pot recipe.
I ended up using dried beans for this recipe but you can also use canned white beans. The original recipe included 1 1/2 cups of cheese in the soup but I felt that was a little overkill. It’s fine with just a little cheese sprinkled on top. I also felt that it was lacking acidity and something needed to bite through the creaminess. That’s why I added the lime juice. I think you’ll love this instant pot creamy white chicken chili recipe. It’s not something I would make every day because it’s quite indulgent–butter and sour cream and cheese. But it’s seriously so good.
More Instant Pot recipes you’ll love
Instant Pot Tortellini Soup with Parmesan, Mushrooms and Chicken Sausage
Instant Pot Chicken and Brown Rice
What Pressure Cooker Did You Use?
To make instant pot creamy white chicken chili I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Creamy White Chicken Chili
- Prep Time: 20 minutes
- Cook Time: 20 minutes plus 10 minute natural pressure release
- Total Time: 0 hours
- Yield: 8 servings 1x
Description
An indulgent white chili recipe with green chiles, onion, chicken breasts, and white beans (dried or canned). Win your next chili cook-off with this recipe.
Ingredients
- 2 tsp olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 2 lbs boneless skinless chicken breast or thighs (or a combination of the two) I used completely frozen chicken breasts and it worked perfectly
- 2 (14 oz) cans white beans, drained OR 2 cups dried white beans
- 2 cups chicken broth (if using canned beans) OR 4 cups chicken broth (if using dried beans)
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 1/2 tsp black pepper
- 2 tsp salt
- 2 (4 oz) cans chopped green chiles
- 1/2 cup butter
- 6 Tbsp all purpose flour
- 2 cups milk, warmed
- 1/2 cup sour cream
- 1 lime, juiced
- Optional: 1/2 cup grated Monterey jack cheese, for serving
- Optional: cilantro, for garnish
Instructions
- If using dried beans soak them overnight in water and 1 tsp of salt or perform the quick soak method. You can do this by placing the beans in the Instant Pot and covering with water and sprinkling in 1 tsp of salt. Bring the water to a boil using the saute setting (lid off). Once the water boils turn off the saute setting and put the lid on the pot. Make sure valve is on sealing. Set the manual or pressure cook button to 2 minutes. When the 2 minutes is up perform a quick release. Use a colander to drain the beans and rinse them off. You can now use your “soaked” beans.
- Turn your Instant Pot to the saute setting. When the display says HOT add in the olive oil. Add in the onions. Saute for about 3 minutes. Add in the garlic and saute for 30 seconds. Turn off the saute setting.
- Add in the chicken, canned beans or soaked dried beans, chicken broth (2 cups for canned beans and 4 cups for dried beans), chili powder, cumin, pepper, 2 tsp salt and green chiles. Stir.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual button or pressure cook button to 20 minutes.
- When the timer beeps indicating the 20 minutes is up, let the pot sit there for another 10-15 minutes. Then move the valve to venting and release any remaining pressure.
- Remove the chicken and place on a cutting board. Shred it and return it to the pot.
- Melt the butter and use a whisk to stir the flour into the butter until it’s creamy and smooth. Turn the Instant Pot to the saute function and stir in the butter flour mixture. Let the flour mixture thicken the soup. Stir every minute or so. This will take about 5 minutes.
- Stir in the milk, sour cream and lime juice. Salt and pepper to taste.
- Ladle into bowls and sprinkle with Monterey jack cheese and cilantro. Enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Chili
- Method: Instant Pot
Nutrition
- Serving Size: 1/8 of the recipe (no cheese)
- Calories: 604
- Sugar: 5 g
- Sodium: 276 mg
- Fat: 31 g
- Carbohydrates: 38 g
- Protein: 43 g
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
My family enjoyed this recipe. I only used 1 cup of milk, 2 would have way to much. Next time I’ll add jalapenos for a little heat
Yay! I’m happy it was a hit with your family. Great note on the milk..it’s nice that this one’s easy to adjust. And I love the jalapeño idea… I might have to try that next time too! 🌶️
Could this be made on the slow cook option on the instant pot? I don’t have a slow cooker, but was thinking to throw it in before I go to work. Not exactly sure how long I should cook on low or high (also what changes would there be if fresh or frozen chicken with the slow cook option).
I would use the slow cooker option and put it on the high setting. Follow the recipe just like it was in the slow cooker…should be great.
I ended up putting it on low slow cook for 8 hours (yeah I almost pressure cooked it.. that would’ve been bad lol) and then it was on keep warm for another hour or so before I got home. The chicken was cooked and flavor was good! But not all the beans were soft (I used dried beans) but I’m sure I’ll make it again! Thanks!
I used 3 TBSP of cornstarch in place of the flour. Used one can of great northern white beans and three large chicken breasts. Cooked for 12 minutes. Truly delicious!
Thanks for the 5 stars Kim!
Hello, Karen,
Love your recipes and I’m anxious to try this one. I do have a question. Recently I’ve been having trouble with dairy products, acidity, and digestion. Do you have any alternative ingredients to cut down or cut out the actual dairy products? I would also omit the lime juice. Thank you.
I might try a different type of milk like soy milk or almond milk if I were you. I don’t have much experience with dairy free products so I am not the best person to ask!
Have you tried canned coconut cream? I’ve used it to replace dairy in soups when my son was dairy free and it worked well!
Very good!! It was perfect for a cool evening dinner!! Love your recipes!
Thanks so much for the 5 stars Sherry!
We’ve made this recipe several times and it is delicious!! We followed the recipe as written, with no substitutions or additions and it is perfect!
Thank you Leslie!
Do you have a recommended substitute for white beans? My son is allergic to navy beans so I’m always hesitant to use any type of white bean even if they are technically different. Thank you!
What about kidney beans? Would that be okay? Or Pinto?
So glad I found your site! I always forget to defrost the chicken! Lots of great recipes that I plan to use!
Thank you!!
I’m so glad you found it too! Lots of chicken recipes are here for you!
This was an amazing chili! My husband and granddaughter are raving about it! It will definitely be in my meal rotation! And how easy with frozen chicken breasts!? I did use about a half a pound more chicken, and I included the liquid from the beans and excluded the milk. I only had a 10 oz can of whole green chilis, so I cut them up and put all of that in with the liquid . So delicious!
So glad you all liked it Kathy! It is a good one I have to agree.
I love this recipe, I have made it probably 5 times since I found it and I am happy with it every time.
We make a couple cups of white jasmine rice and put a couple of scoops of rice in each bowl then ladle the chili over the rice. It’s awesome!
Yum yum! I love that idea!
This is amazing! My husband just keeps saying mmm mmm the whole time he is eating it, and I feel the same! I was out of green chiles this time and I used canned hot diced jalapeños. If you like spicy foods, it’s a good substitute.
Good idea on the jalapenos!
Can this be doubled?
I would not double it but it would probably be okay to 1.5 times the recipe in a large 8 quart pot
I will make this healthier by using arrow root to thicken if desired. I like my chili more soupy so I can dip some chips into it (I bake tortilla chips in oven, healthier). I also am not a bean fan, so I’ll leave this out also. I get my starch by the baked chips. lol) Thank you for this recipe. I’ll give it a go with those changes.
Cool! Let me know how it goes!
We have a classic white chicken chili recipe that takes a good portion of the day to make – this recipe is as good, in a quarter amount of time! We like our chili on the thicker side, so we did not add any milk (honestly didn’t need it). That’s the only change (well, also added a whole can of chipotle in adobo, but only because we love spice… but it was just as good without!). Well done, and thank you! 🙂
I love the flavor of chipotle in adobo so I will have to experiment with that next time I make this recipe! Thanks for the idea!
I have made this recipe many times and absolutely love it! I do add black beans and corn to it also.
Do you think this recipe could be frozen if the milk and sour cream were left out?
yes I think that would be great!
What would you say the serving size is?
About 1.5 cups
Hi Karen,
I’ve only had my Instant Pot for a few months but I use it constantly now. This was one of the first recipes I wanted to try, and it did not disappoint! I ended up not needing the butter/flour roux at all, it was thickened enough from the beans and addition of sour cream. However, I used two 19 oz cans of white beans (a common size for white beans in Canada) and 2 cups of broth made with Better than Bouillon (also one of my favourites!) The flavours were amazing! I have made it twice now and it is so addictively delicious it will be in my regular rotation. I usually tinker with recipes to my taste and/or compare several recipes for the same dish from several sources, but this is the rare recipe that I will use with your exact ingredient amounts (except for the roux which is a fairly neutral ingredient).
Yay!!! So glad to hear it!
This soup is absolutely delicious!! The spice mixture + lime juice was the perfect flavor combination. I used dry beans and ended up using 3 cups of broth instead of 4, and that left me with a perfectly creamy, hearty, flavor-filled soup. Make this soup! You won’t regret it!
So glad you liked it Brenda. Thank you for your review!
Can I get the stove top version of instructions please?
Too much liquid for me. I used dry beans, and after adding 4 cups of chicken stock and the 20 minutes of high pressure there was too much liquid and my beans and chicken were too mushy. 2 cups of milk on top of that would have been way too wet and not as chunky as I like it. That being said, I did win 2nd place at the Chili contest. I will tweak it next time: 3 cups broth, 12 minutes at high pressure, 4 total cans of diced chilis (2 hot and 2 mild) and stir in a cup of the cheese. Also, I would DEFINITELY put my glass lid on and let it sit on warm or Slow Cooker- low heat for at least an hour. I probably would have gotten first place if I had gotten there at least 90 minutes earlier and done this to allow the flavors to mature prior to the tasting.
Thanks for sharing your ideas and your experience Jeanette!
To save the step of shredding and pulling the chicken apart, I used two rotisserie chickens from Walmart. Turned out great. Lots of flavor.
I’ve done that before too and it WAS great! Glad you liked it.
I can’t wait to try this out because I love your other recipes! Do I need to adjust the cooking time if I use rotisserie chicken?
Are you using dried beans? If so keep the same cooking time. If not using dried beans you can cook for 5 minutes instead.
This recipe was my first introduction to Karen, and she quickly became my go-to for recipes! Thank you thank you Karen! My family loves this recipe, I am so grateful. Since my wife is sensitive to spice, I halve the amount of chili powder during the cook and then I add some to my single bowl when I am eating. I also replace one table spoon of the AP flour with Mexican masa. It’s a nice touch. Karen, thank you so much for this recipe! You’ve won a new fan who is new to Instant Pot and new to cooking.
ahh, thanks Adam! Glad you are here!
Hello. Just got my instant pot. This will be the first thing I make. Only thing I’m going to do different. I bought rotisserie chicken. It is cooled and shredded. When should I add the chicken to the pot now that it’s cooked? Still at the beginning or when I add the milk and sour cream?
And will I need to adjust the cook time? How long will I cook it, I will be using can beans
You can add it at the beginning, should be fine and it will flavor everything else.
I made this recipe today with dried beans. I brought the dried beans to a boil and then pressure cooked them on high for 2 minutes. I went on with the steps and at the end noticed that my beans were still pretty hard and had more bite to them than I would have imagined. Did I do something wrong or is that what their texture is supposed to be? The flavor was amazing though, so we will definitely add this to the rotation!
The beans should be softer. Darn. Were they older beans by chance? Sometimes those take longer to get soft.
So I have a version of this recipe from an old slow cooker cookbook that I absolutely love and that we make all the time. I was looking for a version that use dry beans, and the instant pot, and this is an almost identical recipe minus the whipping cream and with slightly different spices. I love being able to put dried beans and frozen chicken directly in the instant pot, and I’m sure that this recipe is going to be a total winner. It’s also a great candidate for a frozen meal!
So glad you found it! Hope it’s everything you dreamed of!
It’s delicious! Everyone loved it
👏👏👏
I would call this the Summer chili chill out. We used home made yogurt instead of sour cream. I love red chili, but I think it is more winter food. This chili is so good. Amazing
Thanks Mark! I’m glad you liked it!
This recipe looks yummy! What would you suggest doing if I wanted to lighten the calories for this dish?
I would use chicken breasts and greek yogurt instead of sour cream.
I’m a little confused by this step:
Add in the chicken, canned beans or soaked dried beans, chicken broth (2 cups for canned beans and 4 cups for dried beans), chili powder, cumin, pepper, 2 tsp salt and green chiles. Stir.
I soaked dry beans over night. Does that mean I still add 4 cups of broth even though the beans are no longer dry?
Right. If using canned beans then 2 cups of broth. If using soaked dried beans use 4 cups. Hope this helps clarify!
I ended up using the first step to prepare some dry black beans I have (out of white at my grocer) and did include double the chicken broth when cooking as recipe indicated. Turned out darker than the pics but tasted fantastic!!! I used gluten free flour (King Arthur brand all purpose) and it worked flawlessly. I only put 2 tsp of the chili powder since I didn’t want quite as much heat and used mild green chiles. I also used white meat chicken tenders instead of breasts or thighs and did the full cooking time since they were partially frozen still. Turned out perfectly. My husband and I both loved it and he went back for seconds and thirds! Will definitely be making again in the future!
Your version sounds so great Kris 👏👏👏
Looking to make this. Have you ever used leftover rotisserie chicken in it? If so, what are the time adjustments?
I would use 5 minutes! I have used rotisserie and it is great!
Love your recipes! I also made your chicken tortilla soup! May I ask, why does this recipe call for 20 minutes and the chicken tortilla soup recipe calls for only 10 minutes?
This one uses thighs which benefit from the longer cooking time. If using breasts you’d be okay just with the 10 minutes 🙂
This was fabulous! I did not use the butter/flour to thicken as it was quite thick already. Had about 4 ounce of cream cheese that needed to be used up and threw that in. Used greek yogurt instead of sour cream. Soup was creamy, delicious with just a little bit of bite. Thanks for another great instant pot recipe! The whole family loved it.
Love it Marcia! Those changes sound tasty.
This was fantastic! I did have to cook my chicken an extra 5 minutes as I used large breasts that were frozen. I also used cornstarch to thicken to make gluten free. Everyone in the house had seconds! Will definitely make again and try some of your other recipes!
Meant to leave 5 stars!
Awesome Emily! Thanks for sharing your experience.
I made this recipe tonight wow so awesome. The whole family enjoyed it. Thank you so much for this recipe.
Cathy, I’m so happy to hear that you and your family loved it!
I recently discovered your site and love your detailed yet simple instructions. This was so delicious! I tasted it before adding the butter, milk and sour cream and that was really good, too, for a low-fat option. This is a keeper! Thanks so much 🙂
Good point! You could really make it both ways 🙂
This is the best recipe I have made in my instant pot, the only thing I would change is to use 3 cans of beans. Thinking about trying to freeze half after thickening and adding milk and sour cream after I defrost. This is delicious!
Wow Kathy! Thanks! so glad you liked it 🙂
Kathy please post an update as to how the freezing turns out. I would love to do that if it turns out good.
I have frozen half of this recipe before. It’s great to just add (half) the milk and sour cream. You really want to avoid freezing dairy if you can when making soup so it doesn’t hear with a weird texture.
I made this white chilli in my instant pot today and it was indeed as good as advertised. I used frozen chicken breasts and canned white beans 20 min was just right. I used all of the flour listed and it thickened fine but I am sure the leftovers will get a lot thicker overnight in the fridge. The heat in the recipe is medium not ” ring of fire” heat but ok for my old taste buds I will make again T^hanks!
Glad you liked it Richard!!
This was very good. Since I live in a high altitude state, I cooked the dried beans for 7 minutes instead of 2. I also used the entire 16-oz. package instead of just using 2 cups. This helped to make it thicker, so I was able to cut the butter down to 4 T. and the flour down to 3 T. I also cut the milk down to 1 cup. It was plenty thick, and oh so good. May use a bit less salt next time. The cilantro is a must for us.
Glad you liked it Sharon! This one is a fan favorite for sure 🙂
I made this recipe while camping with friends thinking there might be enough from leftovers. Wrong! Everyone loved it so much they all had seconds! This makes a great camping meal- 1 pot, easy to make and cleanup, and a satisfying way to end a full day playing outdoors. Thanks for a keeper!
Lesley Ann, I’m so glad it was a good meal for you and your friends! Good idea to bring your Instant Pot camping! I love it!
We make your recipes at least twice a week, but this one has to be our favorite. Thank you for being such a creative cook that makes me look good too 😂 We adore you!
Lol Abbey! You make yourself look good.
Hello,
This recipe is an absolute favorite at our house! I just wanted to ask if I could substitute gluten-free flour for the regular flour that the recipe calls for? Well I need to change the amount at all? We have some gluten-free family members coming to town and I would love to make this recipe for them! Thanks!
Hi Colleen, I’m sure you could. I am really not familiar with gluten free flour. Another option is to thicken with cornstarch.
Thank you!! Did you substitute the same amount of cornstarch for flour?
I’ve used GF flour and it works fine but thickens a bit more than conventional flour. I find that 5 T of cornstarch mixed with a bit of water or into the milk works best.
Thanks for your expertise!
I used gluten free flour and it worked fine. I also substituted 1 cup of milk with a can of green sauce. Yumm
THank you for sharing.
Thank you, Rich!
I’ve made this recipe several times and it is a family favorite. I’ve never tried the dry beans method but it turns out perfect using canned beans. We like a thick chili so I don’t use milk at all. I also only use half the amount of lime. To shred the chicken, I place the whole (cooked) chicken breasts in a large bowl and use a hand mixer to shred. It takes about 20 seconds to have perfectly shredded chicken. I highly recommend this recipe!
Good tips Michele! Thanks!
T an you make this in a crock pot.
yes. Here is the recipe: https://www.365daysofcrockpot.com/slow-cooker-thick-and-creamy-white-chicken-chili/
I have one question. You said you used frozen chicken but if you use fresh chicken breasts, I feel 20 minutes will be too long and will cause them to be dry and tough. Can you clarify?
If you use canned beans you certainly can decrease the cooking time. If you use dried the 20 minutes will need to be used to get the beans soft. When chicken is in soup I don’t find that it gets tough like it does when not enveloped in liquid.
How long should we cook it with canned beans? I’m afraid the chicken will get too tough. I’ve cooked chicken in my IP for 6 minutes before and it was too tough.
I’d try 10 minutes.
First time using IP. Had a ton of do l dried great northerns to use in pantry, but couldn’t find my green chili cans (just moved to new home) so I used a single can of “mild” diced jalapenos & feared it would be too hot for my mother. I was wrong, turned out perfect for her (while I would have preferred more.) Turned out soupier than expected, but ultra flavorful. My mother loves bean soup so she was in heaven. Personally, I would have renamed it chili soup, but that’s nit picking really.
Thank you for easy to follow steps. It definitely made my first foray into pressure cooking a lot less stressful.
I’ve bookmarked your site to find more yummy goodness to cook in my limited capacity. Mom was an excellent cook so I never learned as much as I should have, but now that I’m the caregiver it’s my responsibility. She was getting extremely tired of my 6 dishes that I could cook previously without a recipe. But she says I bake better cookies than she does so I must have learned something over the years. 😁
What a wonderful daughter you are! How sweet.
This recipe is excellent! I added 3 cans of beans instead of two but kept everything else the same. My whole family loved it!
Thank you!
Glad you liked it Tiffiny!!
Me too, that extra can made it perfect. Best and easiest white chicken chili I’ve ever made😄
Hi, I’m not the best cook, and am new at using my InstantPot. I dumped all the stuff in but forgot to stir it. I decided to wait the 20 min. and then stir it well once I put the shredded chicken back in the pot. Do you think this will mess it up? Last, I thought I had lime juice, but it was lemon juice, so, I used that. Do you think that will be a problem? It smells really good and I’m going to think positive. I just got tired of spaghetti and turkey chili all the time and really wanted to try this one.
So, it turned out great even with me forgetting to initially stir and using lemon juice. A big hit with the family.
Glad you liked it Allie!!
Sounds like everything went good! You got this 🙂
Loved this recipe. Pretty much followed as listed. However, made the following adjustments, we can’t do flour in our house so substituted 2 tsp of psyllium husk powder dissolved in 1/4 of flour. Also, to spice it up a bit more used green chili powder and added 1 tbsp of pico de gallo dry seasoning. Very yummy, 5*s for sure!
Should have been dissolved in water not flour…
Thank you for this variation. 1/4 what of water though? Tsp?
Yum! A hit with the whole family. I think next time I’ll add one more can of beans. Thanks for a great recipe:)
This recipe is outstanding. My kids are in love with it. Not kidding, I have been making it at least once a month for the last year. I’ve messed with it and added extra chilis and substitute cornstarch for the flour and cut back on the butter and milk. It doesn’t matter it’s still delicious. Although we prefer it exactly as written w the addition of some frozen corn. Highly recommend this super simple and delicious recipe.
This is one of my favorites!! Glad you found it and like it too 🙂
I made this chicken chili and mine wasn’t white like yours, it was red. I used white beans, white pepper. Only thing I didn’t you white was the cumin and the chili powder. What did I do wrong?
I wonder if your chili powder was really strong or something because that’s the only red thing in it.
Oh my goodness! I used dry beans (NO soaking!) and frozen chicken breasts – cooked as directed, removed chicken and shredded; added back to pot and pressured for another 10 minutes to finish the beans. Definitely a keeper!! Rich and creamy!
So glad you like it!
Looks delicious. What exactly is the portion size>? 1 cup; 1/2 cup etc.? thank you
This is a killer recipe. I have made it several times. I omit the milk , thicken a bit more and add a little more dried beans. Last night I served it to out of town guest as nachos layered on top of chips with all the toppings. Yum!
Thanks so much!!
Karen
Wow that sounds so good!
Ooh… Now I know what I’m doing with leftovers!
I made this last night. As with with every recipe of yours, it turned out great! I might add another can of beans next time. Thanks for this great recipe!
Nice! so glad you loved it. I love white chicken chili!
Do you have an instant pot version of your original white chicken chili crockpot recipe. These ingredients are so different. No corn in this and the addition of flour.
No I don’t have it written out but if I was to try I would do it this way:
2 cups water
2 tsp chicken bouillon (or 1 tsp if using Shirley J brand)
1 lb boneless, skinless chicken thighs or breasts (I added mine in frozen)
2 minced garlic cloves
1 teaspoon ground cumin
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp ground red pepper
1 or 2 (14.5 oz) cans great northern beans
2 cups frozen corn (white
shoepeg corn works well for this recipe)
1 1/2 Tbsp fresh lime juice
1. Add ingredients into Instant Pot except corn and lime juice
2. Pressure cook using soup button for 10 minutes with 5-10 minute natural pressure release
3. Remove chicken and shred on
cutting board. Stir the shredded chicken back into the soup.
4. Add in corn and lime juice. Let warm through
5. Ladle into serving bowls and top with cilantro and mozzarella.
I love this chili recipe! Lots of flavor and a change of pace from tomato based chili.
Yeah, we love it too!
Can i use plain yogurt instead of sour cream?
Yes you can.
I can’t wait to make this for my wife and kids thank you so much for sharing. I do have one question though can i cube the chicken and cook it that way instead of shredding it after cooking?
you could but the chicken might get a little overdone
Delicious!! Really good. I used 3 cans of white beans but plan to use dry beans next time as the canned beans cooked to pieces. Really good flavor and so easy! Thank you for sharing this recipe!
Hi Debra, I’m so glad you liked it! Can you change your star rating to 5 stars instead of 1 star?
I have made white chicken chili several times & won that Chili competition at work as well. One thing I’ve done is ‘marinate’ the chicken with the lime and cilantro prior to cooking.. plus I have not used the flour to thicken.. can’t wait to try your recipe in my Ip!!!
um yes Dawn the marinating would bring this recipe to a whole new level!! love that idea.
My boyfriend and I LOVE this meal. We make it often, such a good find!
Hooray!!! We love it too 🙂
Karen, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Karen, thank you very much! I really liked the recipe, I took it to my recipe book)
Glad you liked it!
I made this for a chili cook off and took 1st place! Awesome chili, thank you for the recipe!
NICE!!! So happy for you.
OMG this is so good. My husband went back another bowl. I fixed it just like the recipe but I used canned beans. I am ready for more recipes so I can cook in my Instant Pot. Thank You
You’re welcome Patricia! So glad you enjoyed it.
I followed the recipe almost exactly except added one can of whole kernel corn and one can of chili ready tomatoes. Used dried beans and canned chicken. I only used half the butter, flour and milk and it turned out DE-Licious. Beans are tender. Def make again.
Just wondering how many hours I can keep this in pot on Warm setting befor serving. I am hosting friends for Mahjong & would like to prepare & cook ahead of time…
I just love all your recipes!
Thanks
This would be fine for probably up to 4 hours.
This is not about the recipe….just about you and what you do. Love the recipes and commentaries…love your responsiveness. Awesome all around!!!
Thanks Jeanne! You’re so nice!
This soup is so delicious and worked beautifully in the Instant Pot! The only change I made was to use half the butter and flour. It still turned out to be thick enough and very rich and tasty! My husband really liked it too, and it has become our new favorite soup! I will definitely be making this again!!
This was very tasty! I used yogurt in place of the sour cream and, instead of the roux. I melted in 2 T of butter for added flavor and thickened with 5 T of cornstarch mixed with water. The lime juice added a nice layer of flavor, and we topped the chili with a sprinkle of grated pepper jack cheese for a little extra heat.
I would like to make this recipe but use ground chicken breast.
What should I adjust to make it this way?
This was really good! I basically made the recipe as written, except I used Smoked Ancho Chili powder instead of regular chili powder, which added some nice depth of flavor. And I found I didn’t need all the milk as we like it thick. Served it with good old Jiffy cornbread!
Wow that sounds really delicious!
This was my first time using a pressure cooker. I did quick soak on dry beans but they were still a little firm when I served them. Not sure what I did wrong.
If you have old beans, you need to “soak” them longer. My beans were from a large bag that I opened several weeks ago. I just “soaked” them for 7 minutes instead of 2. They turned out great!
Good tip. Thank you.
Love this recipe! I used the quick soak method for dry beans and used frozen chicken breasts and thighs – turned out perfect using the cooking times described in the recipe. I added some cayenne at the finish because I wanted a little more heat. Great recipe! I’m gonna save it.
YUM!!
Definitely a 5-star recipe! My family & I LOVED this! Sharing this recipe with my sister who just got her first Instant Pot.
Thank you so much!
Absolutely amazing!! I usually use the crock pot and cook this for 6+ hours… took 35 mins tops with my insta pot!! Soooooo good! Highly recommend this recipe ❤️
My family loved this recipe. Tweaked it by using plain yogurt in lieu of sour cream. Also used skim milk and it came out delicious!!
Holy **** so good! My step mom always made white chicken chili but hers was a little too broth like. This one is so nice and creamy. So so good. I serve with crunchy French bread slices. And it made probably 3-4 days worth of left overs for my husband and I… even after I went back for seconds… and thirds
Lol! I am so glad you liked it 🙂
I made this with the “dry roux” and omitted all the dairy. Delicious!
I made this so I could start using my instant pot more, plus I didn’t have time to use the crock pot. Instead of the spices listed, I used a packet of McCormick’s white chicken chili. Everything else I kept the same. My whole family loved it and it is for sure a keeper.
Which white bean are you referring to in this recipe? There are lots of them.
you can use navy beans or great northern beans.
If I soak the dried beans overnight do I still use the 4 cups of broth???
Just want to be sure and not make a mistake!!!
yes 4 cups
Left out flour, butter, milk mixture and left out sour cream – wanted mine more broth-like. I did take an extra can of white beans and puréed half of beans in food processor and added to soup. Doubled the recipe (used canned beans) – wonderful flavor!! Will make this a lot this winter!!!
Loved the chili, but I don’t get the same nutrition info. I have tried several apps including Happy Forks and Calorie Counter. Where did you get the nutrition info from?
The my fitness pal. How does our info differ? I’d love to know!
Made it just as the recipe called for and loved it! Will def make again soon! Do you have nutritional numbers for this by any chance? Thanks
Hi Annette, I’m glad you liked it! I just updated the recipe with the nutritional info.
I made this last night following your recipe and my family loved it.
I’ve seen a few other people make suggestions for alternatives to the traditional roux, to eliminate the butter and flour and was thinking of using additional beans in a slurry to thicken it next time. Have you ever tried this?
I personally haven’t but I’ve heard others have good success with it!
4.5 …. really good and flavorful! Pressure Cooker is new to me so when it said put the chicken in internal pressure I wasn’t sure if I was supposed to turn on high or not but went with what my assumption was and went with high, everything else was wonderful! If you need it to be a little thinner add some chicken stock at the end, mine seem to be a little bit thick but who doesn’t love the chili! Overall what a wonderful recipe and I will make it again and again and again
So happy to hear this Amy!
This is a good recipe, but as it’s my only and first time making White Chicken Chili, I have none to compare it to. I used the dried beans and the presoak method, which needed 25 minutes, and not two. It was also too thick, so I had to add 3 more cups of broth; and not spicy enough for my taste, so added some diced up pickled jalapenos, and a can of Rotel. Then I had enough to share with three neighbors! It was tasty, and I will make it again.
This was so delicious! Just the right amount of spice for my family. Mine also turned a bit darker color- I think it is due to the amount/color of the chili powder. It was not unpleasant- just not white. Also, I will try to make this lighter in calories next time. It is really thick, so I’ll be reducing the butter/flour. I used 2 large frozen chicken breasts and it came out just fine. That is the beauty of the Instant Pot!
Thanks for the recipe! It turned out absolutely delicious! I love it! This white chicken chili recipe is a must add to my favorites!
Thanks Jennifer! I’m so glad you liked it!
Really good, but mine turned out a brownish color… what did i fyi wrong?
Hmmm, weird! I have no idea!
It’s a good base – but it needs spices for my family’s taste. Am adding cayenne, paprika, some basil and oregano. Also, a jalapeño and green pepper.
Our family absolutely loved this recipe! I doubled it but found the consistency was better in using 3 cups of milk instead of four. I also substituted bone broth. It had enough flavor to satisfy Mom and Dad while not being spicy for our kids. Thank you for sharing it!
How could I adapt this for cooking on the stovetop?
I’m not exactly sure! Try it out and let me know how it turns out. I have the original recipe that I adapted from that is a stovetop version but it uses rotisserie chicken and canned beans would you want that?
i would like the original recipe where it was cooked on the stove with rotisserie chicken and canned beans, please.
dang! I have been looking and looking and can’t find it. I will keep trying. I don’t know where I put it!
How long will this hold on the keep warm setting? If it is helshould the sour cream and milk not be added until just before serving?
Probably for a couple hours. You could add it at either time!
I have a 8qt pressure cooker. Can I double the recipe. Will it fit?
you could probably 1 1/2 times the recipe. Doubling might be too much.
This is absolutely delicious. Maybe the best white chili I’ve ever had, let alone made. Fantastic!
Wow Susan! I’m so glad you liked it!
Delicious! I’m going to try the quick bean soak next time. My canned beans tried to disintegrate – but the flavor is wonderful!
Oh really? Sorry about that! Yes I bet dried beans would be better.
Delicious!
Thanks!
For anyone trying to make this low fat, I made it with a dry roux and it came out perfectly! My husband who loves his butter not only liked it minus the stick of butter the second time but liked that version better! Just pop the 6 tablespoons of flour in a cast iron or another heat-resistant skillet in the oven at 400 for 40 min to an hour. I do this before I start everything else. Stir it occasionally with a whisk to get even toasting of the flour. Take it out when its about the color of peanut butter. When it comes time to make the roux, just add some hot liquid from the instant pot and whisk to a paste then add back in and continue to stir and let thicken per the normal directions. I followed everything else as written though I do use low fat or fat free milk and sour cream. The dish turns out great and is low in fat and high in lean protein.
Thank you so much for that option. I never tried a dry roux, but I will tonight!
Do you know if you could toast a larger amount of flour to keep on hand?
.
made this tonight using diced chicken breast. the flavors were good but a little salty for my family’s taste. Will make again but reduce the salt by more than half.
Love this recipe! Followed it to the tee and it turned out great! Nice combination of flavors and creaminess. The whole family loved it. The kids were scooping it up with tortilla chips. Will definitely be making it again.
It’s one of my kids’ favorites as well!
If you use dried beans soaked overnight, would you still double the chicken broth? It seems that the soaking will give you beans similar to canned beans.unless the fact that the canned beans were also cooked loads even more moisture to them. Thanks.
yes still double the chicken broth. They will still need liquid to get soft.
If you use canned beans should you drain them?
yes
What would you serve with this?
A side salad or breadsticks or both 🙂
Winner Winner, Creamy White Chicken Chili Dinner!
Novice Instant Pot user so love the combination of easy recipe and great taste.
Awesome Ken! Thanks so much! I’m glad you liked it.
Absolutely divine and easy as well. No leftovers here!
Will this fit in a 3 quart instant pot? If not, can you share original recipe quantities so I can make on stovetop?
It might be a little bit too full to fit in a 3 quart. You could easily halve the recipe though.
Do you know the serving size/nutritional content? This looks amazing but I want to to make sure it fits in my meal plan!!
This was so so so good. My family loved it so much. This was my first time using dry beans and they turned out great. I didn’t have sour cream so I used about 2-3 is cream cheese and I also added a can of corn. Such a good recipe. It made so much so I will be sharing with a neighbor!
Alicia, I’m so happy you tried it out! I got the idea of this recipe from our family’s white chicken chili recipe. It’s so good!
We are vegetarian and new to pressure cooking. Would the cooking time be the same if we did not add the chicken and do you by chance know if adding tofu would work? Recipe looks great! Thanks for any advice.
Yes you can cook the same amount of time! I am not familiar with tofu at all so I’m not sure about that.
If we halve the recipe, how should cooking times be altered?
Keep the time the same!
Loved this recipe! Super comfort food! I won 3rd place in our church chili cook off tonight! So thank you! I didn’t have onion so I used 3tbsp of dried chopped onion and also used garlic paste in place of fresh. I enjoyed reading thru the other comments and will likely add a 3rd can of beans next time. It was really yummy with shredded pepper jack cheese on top. I can’t wait to look thru the rest of your website!
Congrats Erin! That is so fun!
Yum! This was VERY good. Even though I made changes I used your how to and main ingredients. Used 6 chicken thighs ,spices, broth and canned chilis. Added in half a head of cauliflower and pressure cooked 12 min. Perfect! Shredded the chicken, added my white beans ( rather overcooked, that is why I didn’t pressure cooked them again.) and chopped cilantro, a bit of sour cream and some cream ( instead of thickening with butter and flour) The cauli broke down and thickened the chili for me! Soooooo yummy! Thanks for the inspiration!
GOOD IDEA! I love the addition of cauliflower!
Made this for dinner tonight, exactly as written. I wasn’t too sure about the lime part, but it totally works. It was fantastic. Will definitely make again. Thanks for another winner.
Robyn, I’m so glad you tried it! I love the addition of the lime. It just gives a little something extra.
5 stars in spite of my ineptness 🙂
Leftover rotisserie chicken
canned cannelloni beans
mozzarella cheese
plain Greek yogurt
it was a little more soupy then I expected but overall very good!!! certainly better and less salt then the canned chili!
Hi Doug, your changes sound great! I often substitute with greek yogurt too 🙂
How spicy would you say this is? My family and I can’t handle anything much more than mild. Thanks!
Hi Lissa, it’s really not spicy at all! Just super flavorful!
Can you use canned chicken in this recipe??
Sure!
Hi Karen,
You suggested adding salt to dry beans when cooking them. I have read not to add salt till they are fully cooked as it toughens them. What is your experience?
Joyce
Nope! That is actually not true. I learned it from America’s Test Kitchen. If you add tomatoes or other highly acidic ingredients they’ll toughen though.
Sounds great, however I don’t make this type of dishes because it’s just 2 of us 😕 can this be frozen and what type of a container, otherwise I would be eating this morning, noon and night plus snacks for several days 🙃🙃🙃
Hi Jim, yes you can freeze the leftovers! I like to use containers like these: http://amzn.to/2GIUuvi
Maybe you could halve the recipe as well.
I am going to try this without the last few ingredients ( butter-lime). That part of the recipe did not appeal to me.
Can this recipe be made gluten-free? I see wheat flour in the ingredients.
You could use a gluten free type of flour.
This was my first time using a pressure cooker. I did quick soak on dry beans but they were still a little firm when I served them. Not sure what I did wrong.