This Instant Pot White Chicken Chili recipe is the grownup version of your grandma’s recipe: healthy and delicious, it’s ready to eat in 15 minutes! Dairy Free suggestions in the post.

Instant Pot white chicken chili

This Instant Pot white chicken chili is probably my favorite chicken chili recipe of all time. It’s a great alternative to the traditional tomato-based beef chili: where tomato chili is dark and heavy, this one is light and creamy.

It’s also perfectly customizable! You can easily adjust the seasonings and heat to suit your preferences.

And as if that wasn’t enough, this chicken chili recipe can be done in 15 minutes. It has protein, it has carbs, it has fiber—it is balanced—and it’s ready from grocery bags to soup bowls in under 15 minutes!

Just try to tell me that this isn’t the best chicken chili.

White bean chicken chili

White chicken chili goes by many names: one of those is white bean chicken chili. As the name suggests, beans are an integral part of this chicken chili recipe! I use great northern beans. They’re tender, soft, and lusciously smooth.

You can buy great northern beans in a can (that’s the easiest way), or you can buy them dry and rehydrate them yourself.

I usually just buy them in a can and pop them right in, but buying the beans dry is a great way to save some cash if you’re trying to reduce your grocery bill!

Top view of Instant pot white chicken chili topped with cilantro in dark blue bowl next to corn bread and buttered knife below of another bowl of chili and tin of cornbread

White turkey chili

You can substitute ground turkey for the chicken in this recipe. I recommend marinating the ground turkey with a little oil, cumin, garlic, salt, and pepper to add additional flavor.

Ground turkey is very lean and is a healthy alternative to red or dark meat. If you’re concerned about the health difference between chicken and turkey, there really isn’t one!

Both meats are great sources of lean protein. In the end, the choice really just comes down to your preference in flavor and consistency.

Creamy white chicken chili

Some white chicken chilis get the “white” distinction from using white beans and have no additional dairy.

This recipe uses both sour cream and heavy cream to get a really creamy white chicken chili. I love the slight tang from the sour cream and the richness of the cream!

Close up of instant pot white chicken chili topped with cilantro and in a dark blue bowl in front of corn bread and next to a butter knife with butter

You may also substitute greek yogurt for the sour cream if you’re wanting to chop those extra calories.

Dairy free white chicken chili

If you’d prefer a dairy-free white chicken chili, add an additional can of white beans and an additional 1 ½ cups of chicken broth. It won’t be quite as creamy, but it’s close—and it’s good!

You can also pulse up some of the beans in a food processor to add a bit of additional thickness (akin to what the sour cream would have added).

How to make Instant Pot white chicken chili

It’s easier to make the best chicken chili than you might think! Follow these easy 4 steps and you’ll be ready to serve in no time.

If you’re short on time, you can skip step one and two and just add everything except the dairy to the Instant Pot and cook as directed.

Instant pot white chicken chili topped with cilantro in dark blue bowl next to corn bread and buttered knife in front of another bowl of chili and muffin tin of cornbread

Step 1: Prep

Turn your Instant Pot to the saute setting. Once it’s hot, add the butter and onion and let them cook for a bit, adding in the garlic during the last minute. Make sure to stir these constantly so that they don’t burn!

Step 2: Season

While the onions are cooking, mix the remaining spices together and use them to coat the chicken.

Add the chicken to the pot and saute for an additional 4-6 minutes.

Step 3: Deglaze

Use chicken broth to deglaze the pot—be sure, as usual, to scrape off any browned bits that might’ve stuck to the bottom of your pan! Those would burn once the pressure cooking starts, and nobody wants that.

Turn off saute mode, lock the lid and turn to sealing, then pressure cook on high for two minutes. Follow it up with a quick release (it’ll take about 5 minutes).

Step 4: Add dairy

Now that the soup is cooked, add in the sour cream and cream, stir, and serve! If you opted for a dairy-free chili, you’ll be able to skip this step altogether.

I like to serve my chicken chili with a nice warm crust of bread and a sprinkle of green onions on top as a garnish. For some greens as a side, try my Instant Pot Green Beans or Instant Pot Broccoli. They’re both family favorites around here and guaranteed to please.

Instant Pot Soup Recipes

Instant Pot Clam Chowder
Pineapple Coconut Chicken Curry (Instant Pot or Stovetop)
Instant Pot Cauliflower Soup
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Tomato Basil Soup (Instant Pot or Crock Pot!)
Instant Pot Zuppa Toscana Soup {Better Than Olive Garden}
Baked Potato Soup Recipe
4 Instant Pot Freezer Meal Soups (Lasagna Soup, Enchilada Soup, Potato Soup, and Ham Corn Chowder)