Easy White Chicken Chili (Instant Pot)
This Easy White Chicken Chili (Instant Pot recipe) is the perfect quick and easy meal for busy families.
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🙂
(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.
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Easy White Chicken Chili (Instant Pot)
- Total Time: 1 hour 10 minutes
- Yield: 4 to 6 servings
Ingredients
- 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
Instructions
- 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).
- Allow pressure a natural pressure release for at least 20 minutes; release any remaining pressure. Drain beans, and return to pot.
- 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.
Notes
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
Nutrition
- 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
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