Easy White Chicken Chili (Instant Pot)

This Easy White Chicken Chili (Instant Pot recipe) is the perfect quick and easy meal for busy families. 

Easy White Chicken Chili (Instant Pot)

What I love about this easy recipe

This Instant Pot White Chicken Chili recipe is different in a wonderful way. Rather than requiring a long, slow simmer to thicken, I’ve used hummus to thicken the soup AND provide even more savory, rich flavor. This has to be not only one of my favorite instant pot recipes, but also one of my favorite chili recipes.

(Although if you’re looking for a REALLY EASY traditional chili recipe, you must try this 4-ingredient slow cooker recipe🙂

4 ingredient slow cooker chili

(I have a number of friends who tell me this is one of their favorite recipes I’ve ever shared.)

I also love that this creamy chili is made with mostly pantry staples or ingredients I typically have on hand (like a container of hummus.) It requires minimal effort, and is a great recipe for the next time you’re trying to decide “What’s for Dinner?”

Frequently Asked Question about Easy White Chicken Chili (made in the Instant Pot)

Can I make this with chicken thighs instead of breast meat?

Yes, if you prefer dark meat. My family doesn’t, so we typically stick with boneless skinless chicken breasts. I also find it more difficult to shred chicken from chicken thighs.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easy White Chicken Chili (Instant Pot)

Easy White Chicken Chili (Instant Pot)

  • Author: Regan at This Baking Life
  • Total Time: 1 hour 10 minutes
  • Yield: 4 to 6 servings


  • 1 cup dried white beans (such as cannellini beans, navy beans or great Northern beans)
  • 1 cup salsa verde (I prefer medium heat salsa)
  • 1 (10-oz.) container hummus
  • 2 cups water or vegetable broth
  • 1 (4-oz.) can chopped green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 2 cups shredded cooked chicken breasts (I use rotisserie chicken, but you could also use leftover chicken)
  • Chopped fresh cilantro
  • Fresh lime wedges
  • ​Tortilla chips, tortilla strips or corn chips


  1. Add dry beans to Instant Pot. Cover with 4 cups water. Lock lid and set valve to sealed position. Press the Beans/Chili button (or set to HIGH pressure for 30 Minutes cook time).
  2. Allow pressure a natural pressure release for at least 20 minutes; release any remaining pressure. Drain beans, and return to pot.
  3. Add remaining ingredients (except cilantro, lime wedges, and tortilla chips) to pot; set to saute and bring to a boil. Simmer for 5 minutes, stirring occasionally. To serve, spoon into serving bowls and top with cilantro and squeeze each serving with fresh lime juice from the lime wedges. Serve with tortilla chips or corn chips. Store leftovers in an airtight container.


Note: If chili thickens too much after standing or storing in the refrigerator, thin it out with chicken broth or chicken stock the next day.

  • Prep Time: 10 min
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American


  • Serving Size: 1/4th recipe
  • Calories: 400
  • Sugar: 8 g
  • Sodium: 1200 mg
  • Fat: 10 g
  • Carbohydrates: 40 g
  • Fiber: 9 g
  • Protein: 40 g

Keywords: white chicken chili, instant pot

If you liked this White Chicken chili, try this Black Bean Lasagna!

black bean lasagna

Black Bean Lasagna

Affiliate Disclosure

Disclosure: Some of the links on this site are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.