Instant Pot White Chicken Chili

Instant Pot White Chicken Chili in a white bowl

5 from 4 reviews

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.



For the Chili

For the Toppings


  1. Add chicken, chicken broth, zucchini, green chiles, garlic, onion, cumin, coriander, chili powder, and salt to the pressure cooker pot and gently stir.
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 15 minutes.
  3. When cooking is complete, use a natural release.  May also use a 10 minute natural release, then release any remaining pressure.
  4. Remove chicken and place on a cutting board, cover with foil.
  5. 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.
  6. Chop or shred chicken and return it to the pot of soup.
  7. Add cannellini beans and corn; stir.  Taste, add more salt, if desired.
  8. To serve, ladle soup into a bowl, immediately sprinkle with cheese and add desired toppings.


Keywords: pressure cooker, instant pot, chili, Mexican food