Instant Pot Killer White Chili

This Instant Pot killer white chili is full of tender pieces of chicken, along with dried navy beans, onions, garlic, cumin, oregano, corn, cream cheese and a special ingredient that gives it tons of flavor–salsa verde. It’s an excellent, intensely flavored white chili that’s great for a party. (You can also make it in the Crockpot!)

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Note: the instructions for the SLOW COOKER version are in the recipe card below

Instant Pot Killer White Chili

I know you’re going to love this white chicken chili recipe! It’s just a little different than most versions because of the addition of a jar of salsa verde. The salsa just adds a little something! I brought this recipe to our Halloween neighborhood potluck party and it was all gone by the end of the night. It’s not too spicy but it has tons of flavor! Try it out on a cool fall evening soon.

Ingredients for White Chicken Chili:

• 4 Tbsp butter–to saute the veg and add richness
• 1 cup diced celery–for an aromatic vegetable base
• 1 cup diced onion–for an aromatic vegetable base
• 1 Tbsp garlic powder–for flavor
• 1 Tbsp cumin-for flavor
• 1 1/2 tsp smoked paprika–a little smoky flavor
• 1 Tbsp dried oregano–for flavor
• 1 tsp white pepper–get the flavor without the heat or color of black pepper. You can use black pepper in the place of white pepper but I’d start with only half a teaspoon and add more if needed after it has pressure cooked.
• 5 cups water–alternatively you can use 5 cups of chicken broth in the place of water and Better than Bouillon
• 2 Tbsp Better than Bouillon Chicken Base–gives it a richer, more robust flavor than ordinary bouillons or soup stocks
• 1 pound soaked dried navy beans–you can also use canned beans. Check the FAQs below.
• 2 pounds boneless skinless chicken thighs and boneless skinless chicken breasts (a combination works well)–I used half breasts and half thighs
• 2 tsp kosher salt–for flavor
• 1 (8 oz) brick of cream cheese–to thicken the chili and give it creaminess
• 2 (15 oz) cans corn, drained–everyone loves corn!
• 1 (16 oz) jar salsa verde–I used mild Herdez brand. Adds a mild tartness without heat.
• 1 (10 oz) can Rotel (I used mild)–for just a little extra acidity, flavor and heat. Rotel is just diced tomatoes with green chiles and seasonings. You can find it next to other tomatoes in your grocery store.
• Cornstarch–to thicken the chili

How to Make Instant Pot White Chicken Chili:

Electric Pressure Cooker Instructions:

1. Saute veg: Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the celery and onion and saute for about 4 minutes. Stir in the garlic powder, cumin, smoked paprika, oregano, white pepper. 
2. Deglaze pot: Pour in the water and scrape bottom of pot so that nothing is sticking. Add in the chicken base. Turn off Instant Pot.
3. Add in ingredients: Add in the navy beans, chicken and salt. 
4. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 12 minutes. When time is up let the pot sit for 10 minute and then move valve to venting. Remove the lid.
5. Shred the chicken: Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the pot. 
6. Add remaining ingredients and thicken: Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you’d like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the Instant Pot. Turn Instant Pot to saute setting. Once chili has thickened turn off Instant Pot.
7. Finish it off: Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips. 

How to Make Crockpot White Chicken Chili:

Slow Cooker Instructions (no butter needed for this version):

1. Add ingredients: Add onion (mince it), celery, garlic powder, cumin, smoked paprika, oregano, white pepper, water, chicken base, navy beans, chicken and salt to slow cooker.
2. Slow cook: Cover and cook on low for 8-10 hours or on high for 5-6 hours, or until beans are soft. (Every slow cooker cooks differently)
3. Shred the chicken: Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the crockpot. 
4. Add remaining ingredients and thicken: Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you’d like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the slow cooker. Cook without the lid on high for about 20 minutes.
5. Finish it off: Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips. 

Tips and FAQs

• Do I have to soak the beans? Soaking the beans will give you the best results. Soaking your beans helps them cook faster and more evenly, and it can also make them easier to digest. If you add salt to the soaking water your beans will cook even faster; the salt helps break down their skins. If you forget to soak overnight you can use the quick soak method.
• How to quick soak dried beans with your Instant Pot: Add the beans and 8 cups water into the Instant Pot. Bring to a boil on the saute setting. Once the water starts to boil put on the lid. Turn Instant Pot to pressure cook setting and pressure cook for 2 minutes on high pressure. Open the valve very slowly or if it can only go full-blast in short spurts.  If foam begins to exit the valve stop spurting and wait 30 seconds before you begin releasing pressure (this will give the foam time fall back down into the cooking liquid). Drain and rinse the beans under cold running water.
• Can I used canned beans? Yes you can use canned white beans. Use 58 ounces (about 3-4 cans) of canned beans. Rinse and drain them before adding them into the pot. Reduce the water amount to 3 cups and reduce the Better than Bouillon to 1 tablespoon. Pressure cook on the SOUP button for 10 minutes (this will be for cooking the chicken).
• Why do you use the soup button? The soup button helps to control the pressure and temperature so that the liquid doesn’t heavily boil and the broth remains clear. If you don’t have a soup button just use the manual/pressure cook button.
• For the last few minutes of pressure cooking time place your container of cream cheese on top of the Instant Pot. It will soften it up nicely.

• I used my 6 quart Instant Pot*. You can also make this in an 8 or 10 quart pot with no changes. For the 3 quart pot you will need to halve the recipe.
• This makes a full pot of chili! About 5 quarts or 20 cups. If you’d like you can halve the recipes. Cut all ingredients in half and keep the same cooking time. You won’t be able to double this recipe. But if you have a 10 quart pot you could probably 1.5 times the recipe.
• If you vent right away, liquid will splatter all over your counters. Use a 10 minute natural pressure release for best results or you can use a controlled release where you move the valve back and forth between venting and sealing every 20 seconds or so.

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What to Serve With White Chicken Chili

We love serving chili with cornbread and sometimes a side salad. You can add pico de gallo, tortilla chips, sour cream and cilantro to the top of your chili to bulk it up and make it a meal.

Favorite Toppings for White Chicken Chili

This chili is good served on its own, but you can also add toppings to make it a little more exciting. Some ideas are:

• Shredded sharp cheddar cheese or another cheese of your choice
• Corn chips or Tortilla chips (chili cheese Fritos are really good or lime tortilla chips)
• Diced red onions
• Chopped cilantro
• Sliced pickled jalapenos
• Pico de gallo or diced tomatoes
• Chopped fresh cilantro
• Dollop of sour cream
• Diced avocados
• Squeeze of fresh lime

Storing, Reheating and Freezer Meal

Storing: Store in an airtight container in the refrigerator for up to 5 days. Or freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating. A ziplock freezer bag lays flat and takes up minimal room in your freezer.

Reheating: Reheat in a pot on the stove or in your Instant Pot on the saute (less) setting. Stir every few minutes until warmed through.

Freezer Meal: You can make this as a crockpot freezer meal. Add onion, celery, garlic powder, cumin, smoked paprika, oregano, white pepper, water, chicken base, navy beans, chicken and salt to a zipper freezer bag and freeze. Thaw in the fridge overnight or at least until thawed enough to be manipulated. Add contents to a slow cooker. Cover and cook on low for 8-10 hours. After that, follow along with step 3 under crockpot instructions.

More Great Chili Recipes!

Instant Pot Crack Sausage Chili

Slow Cooker Nacho Mama’s Chili

Instant Pot Turkey Chili

Instant Pot/Slow Cooker Cincinnati Chili

Slow Cooker Pepperoni Pizza Chili

Slow Cooker Healthy Turkey Lentil Chili

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*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.