Award Winning Instant Pot White Chili

"I have been making White Chicken Chili for decades but the process used multiple pots/pans and the cleanup doubled my time in the kitchen. Then I purchased an Instant Pot and it has freed up hours of time to enjoy my life outside of the kitchen! This entire recipe is made IN the Instant Pot, so there are no pots or pans to clean and it cooks in its own container! Truly easy and DELICIOUS."

Prep Time

20 minutes

Cook Time

1 hour

Paired With

Main Protein



Great Northern White Beans 3-4 cans or one jar, depending on how “beany” you want your chili, (3) Frozen or thawed doesn’t matter because the Instant Pot will cook them either way., 48 oz., 1/2 , (3) I use one red, one orange, and one yellow to give the chili some color, 2 Tbsp., 1 Tbsp., 1 Tbsp., 1 Tbsp., 1 Tbsp., 1 packet, (optional for thickness), Several dollops, Sprinkles to taste, On the side
Boneless, Skinless Chicken Breasts
Chicken Broth
White Onion
Red, Yellow, and Orange Peppers
Black Pepper
Garlic Salt
Fresh Garlic (minced)
Pepper Jack Cheese (shredded)
Potato Flakes
Sour Cream
Shredded Colby Jack Cheese
Tortilla chips



Remove seeds from peppers.

Dice/Chop Peppers and Onion to desired consistency (a food processor will save you time)

Turn on your Instant Pot to the “Sautѐ” setting.

Put butter, onions, and peppers in Instant Pot and sautѐ for 2-3 minutes.

Add Cumin, Black pepper, Garlic salt, and garlic.

Once the vegetables are softened, add enough Chicken broth to cover the mixture.

Place Chicken Breasts on top of the mixture and seal the Instant Pot.

Set Instant Pot to High and let cook for 9 minutes under pressure. (Note: It will take a while for the Instant Pot to come up to temperature – longer if you are using frozen chicken breasts – and then it will cook for the designated 9 minutes).

While the chicken is cooking, open Great Northern White Beans and drain and rinse them.

After cooking is complete, release pressure – be careful, that steam is HOT!

Open the Instant Pot and, using 2 forks, shred the chicken. You can take them out of the Instant Pot to shred them if it is easier, but it just makes more of a mess.

Put the chicken back in the Instant Pot (if you took it out) and add the beans and the rest of the broth.

Replace the lid on the Instant Pot and set it on “Slow Cook.”

While on Slow Cook your Instant Pot won’t build up any pressure so you can check it and stir it occasionally.

If the Chili is too thin you can add some potato flakes to thicken it. I like my chili to have some substance, so I’ll use potato flakes to achieve the texture I desire.

APPROXIMATELY 30 MINUTES BEFORE SERVING, add the Packet of Shredded Pepper Jack Cheese and stir it in.


Ladle into a bowl, top with sour cream and a sprinkle of shredded Colby jack cheese, add some Tortilla chips on the side, and ENJOY!