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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