This creamy Instant Pot White Chicken Chili is good for you, loaded with veggies, and the perfect slate for all my favorite toppings. Bonus: It freezes like a dream! Perfection in a bowl right there!
This recipe was first published in 2017. I've updated the recipe, images, and text to make it even better!
You all know that I have a mad crush on traditional ol' Chili, long-term relationship status there. But don't think for a second that I've forgotten about its equally delicious cousin – White Chicken Chili.
As my son likes to say, “Yum Yum, gimme some, I need that now, in my tum tum tum.” Try to get that line out of your head.
Over the years, my biggest complaint about white chili is that it has a tendency to be very bland and watery. So I took my issues to the Instant Pot and figured out some tricks to make it flavorful, thick, and silky.
WHY YOU WILL LOVE THIS INCREDIBLY HEALTHY AND EASY WHITE CHICKEN CHILI
- It's really good for you, makes you feel good, you'll never tire of it, and it rates high in the looks dept. Just add funny, rich, tall, and bigger thighs than me, and you've got my high school requirements for the perfect man
- This is dump-and-go food at its finest. The Instant Pot does all the cooking here!
- Uses zucchini, not cream, to thicken the broth. Yay for hidden veggies!
- More flavor! Chicken thighs make for a more flavorful broth than chicken breasts. I also amped up the spices. Cumin, coriander, and a pinch of chili powder aren't taking a back seat here. A splash of lime all over the top is mind-blowing.
HOW TO MAKE THE BEST WHITE CHICKEN CHILI
- Place your chicken, broth, veggies, and spices in the pressure cooker and cook it for 15 minutes at high pressure
- Once cooked, set chicken aside
- Puree until smooth.
- Shred or chop your chicken
- Add the chicken, corn, and beans back into the pot
- Serve hot and let your diners add toppings as tall as they can stack em'
I strongly advise going a little crazy with your toppings. The base of the soup is good but when the melty pepper jack cheese meets up with the tangy lime and the jalapeño heat, the fresh salsa, and the salty chips, oh my heavens. Perfect soup baby, for sure.
I adore this White Chili so much! I can't wait for you all to try it! Enjoy!
EXTRA TIDBITS REGARDING SOUP AND CHILI
HOW TO FEED A CROWD
This recipe is perfect for feeding a large group of people. Simply double the recipe and prepare the toppings, while it cooks. Your guests can serve themselves and customize their bowls however they like. Ask your guests to bring some appetizers and you've got a glorious and easy meal.
HOW TO THICKEN SOUPS AND SAUCES WITHOUT CREAM
I use veggies to add creaminess to my soups all the time, a trick I just adore. Anytime I can work in extra veggies without getting a stink face from my kids, I'm feelin' good. Here are some examples of just such recipes and their secret ingredients:
- Creamy Enchilada Soup: butternut squash and potatoes
- Magic Sunshine Soup: cauliflower, butternut squash, and cashews
- Tomato Basil Soup: fennel and carrots
- Baked Potato Soup: cauliflower and potatoes
- Healthy Nacho Cheese Sauce: butternut squash
In my cookbook, Master the Electric Pressure Cooker, there are even more examples:
- Broccoli Cheese Soup: broccoli stems
- Creamy Zucchini Spinach Soup: zucchini
I'm also working on a curry, as we speak, that I thicken with beans! Can't stop, won't stop, pureeing veggies into all of my kid's food.
ULTIMATE MAKE AHEAD FREEZER MEAL
This is one of those gem recipes that freeze so well. Buy double the ingredients and make one batch for that night, pour the other into a freezer safe gallon size ziplock for another night. More details on that below and in this Instant Pot Freezer Meal post. Also a good read: Top 15 Tips for How to Make Freezer Meals for the Instant Pot.
HOW TO FREEZE SOUP
Whenever I freeze soup and chili, I pour it into freezer safe ziplock bags, push out any air, and lay it flat to freeze. This method makes it easier to store and quicker to thaw when you need it.
Don't freeze soups with pasta or dairy in them. Dairy tends to go grainy and pasta mushy, yet another bonus for thickening soups with vegetables!
MORE INSTANT POT SOUP RECIPES
Lots of gems to be found in this soup/chili section
TOOLS USED TO MAKE INSTANT POT CREAMY WHITE CHICKEN CHILI
- Instant Pot
- Immersion Blender
- High Speed Blender
Instant Pot White Chicken Chili
Instant Pot White Chicken Chili is a warm, nourishing, hug in the middle of a cold winter. Leftovers are every bit as delicious and it freezes like a dream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pressure Cooker
- Cuisine: Mexican
Ingredients
For the Chili
- 1 1/2 pounds boneless, skinless chicken thighs
- 4 cups chicken broth
- 3 medium zucchini, coarsely chopped (peeled if you don't want the soup to be green, otherwise, just leave the peel on)
- 2 (4.5 ounce) cans diced green chiles
- 3 cloves garlic
- 1 small onion, coarsely chopped
- 1 tablespoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 2 teaspoons kosher salt
- 2 (15 ounce) cans cannellini or Great Northern beans, rinsed and drained
- 1 cup canned, frozen, or fresh corn
For the Toppings
- pickled jalapeño slices, chopped fresh cilantro, cubed pepper jack cheese, pico de gallo or homemade salsa, diced avocado, sour cream or yogurt, fresh lime wedges, and/or tortilla chips
Instructions
- Add chicken, chicken broth, zucchini, green chiles, garlic, onion, cumin, coriander, chili powder, and salt to the pressure cooker pot and gently stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 15 minutes.
- When cooking is complete, use a natural release. May also use a 10 minute natural release, then release any remaining pressure.
- Remove chicken and place on a cutting board, cover with foil.
- Using an immersion blender, blend soup until very smooth. This can also be done in batches with a blender. Be careful not to overfill the blender! Place a towel over the lid and gently pulse before turning the speed up to blend.
- Chop or shred chicken and return it to the pot of soup.
- Add cannellini beans and corn; stir. Taste, add more salt, if desired.
- To serve, ladle soup into a bowl, immediately sprinkle with cheese and add desired toppings.
Notes
- To swap the thighs for chicken breasts, I suggest cooking for 20 minutes at high pressure with a full natural pressure release to prevent the chicken from becoming chewy
- To freeze, put leftovers in a freezer safe ziplock bag and lay it flat in the freezer until solid
Lornel says
How can I make this a low sodium meal? My husband is now on 2,000 mg daily and I don’t know how to adjust the recipe. Love chicken chili. Thank you for your help.
Marci says
Lornel, You can definitely tweak this to work for you. You can do any or all of these things. I would use low or no sodium chicken broth, decrease or omit the kosher salt, use low sodium beans (or make your own without salt), and/or use fresh or frozen corn since canned corn usually has some salt added to it. It might be a tad bland, but adding fresh toppings will give it some lift. Let me know how it goes!
Sherry says
I am a little confused as to whether or not
the bag you took out of the freezer had
already been cooked?
Based on one of the comments it sounded as though it had not been cooked prior to
freezing…but then I could not figure out where the rich looking liquid came from.
I just got my IP, and so I appreciate any help in understand how to best benefit from its
“instant” factor.
Marci says
Sherry, I layer in the ingredients uncooked. I always put the meat on the bottom and then the veggies, then the spices. The meat cooks better if it’s on the bottom. I hope that answers your question!
Ricci says
This chili was super tasty! I love the use of the chicken thighs and the zucchini! You definitely have to be careful when using the immersion blender in the Instant Pot, since it has a tendency to splatter if it’s too high when blending. I will definitely be making this again!
Marci says
Ricci, I know, I wish someone would make an immersion blender with some kind of attachment that would prevent that. I’m glad you liked it! Zucchini makes a great thickener
Glinda says
Forgive me for doubting this recipe?? I almost passed it over due to the zucchini but your mouth watering descriptions made it impossible to do so. It is delicious and will take the place of my former tried and true white chili. I used chicken breasts and followed your instructions on cooking 5 mts longer and using the NPR. The chicken was so tender and moist. I cannot for the life of me understand the recipes I constantly come across that say 8 mts and QPR. They’ve NEVER turned out for me. Thanks for sharing – this one is definitely a keeper!
Marci says
Glinda, haha! I’m so glad you decided to give it a go, it is also one of my all-time favorites, zucchini and all 😉
Monica says
This meal is a family favorite for us! We absolutely love it and have shared it with many!
Marci says
Monica, it’s a treasure around here too! I’m thrilled your family loves it!
Nancy says
Wowza! Made this delicious soup today and it was a hit with my kiddos! My son almost didn’t’ try it because of the color of the soup. Glad he tried it because he loved it. Thank you, Marci, you’re the best!!
Marci says
Nancy, haha, yes if you don’t peel the zucchini, the color is a little strange, but I’m too lazy to peel it myself! I’m so glad you loved it!
Ellie says
Looking forward to making this recipe tonight! My boyfriend and I opted for a bag of the beans verses beans in the can. How would you modify this recipe for that?
Marci says
Ellie, you would need to cook the beans before using them in this recipe since the cook time for the soup wouldn’t be long enough for the beans. I typically cover beans with water, about 2 inches above the beans, and cook for about 40 minutes with at least a 10-minute natural release. I love home cooked beans!
Cecilia says
Y-u-m! I made the chicken noodle soup you posted the other day…it was beyond good! This one looks like it will be right on up there as well. I haven’t made stew yet but have the ingredients to give it a whirl. Cold weather is on it’s way so soup or stew will be just the thing for supper. Thanks for another great recipe to try out. (Your little guy is charming!)
Marci says
Cecilia, you will love this one! And it’s so simple to throw together too!