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    Home » Soup » White Bean Chicken Chili in the Instant Pot

    White Bean Chicken Chili in the Instant Pot

    Published on Apr 11, 2020 Modified: Aug 7, 2020 by Alexandria Drzazgowski.

    Jump to Recipe

    This White Bean Chicken Chili Recipe comes together so quickly in the Instant Pot! It’s made using mostly pantry staples, and is so delicious and creamy.

    Close up of wooden bowl with white bean chicken chili

    I recently came up with this recipe because… well…. We’re experiencing COVID-19 quarantines and fresh ingredients are hard to come by. Luckily, this White Bean Chicken Chili in an Instant Pot is quick, SO easy, cheap, and something you can make with the canned goods already in your pantry. Keep reading for the instructions! 

    I love White Bean Chicken Chili because it’s so simple! You can eat it as is, or you can top it with sour cream and cilantro. OR you can do all that and then scoop it up with crunchy, salty tortilla chips. That’s my personal favorite 😉 Want to make the meal complete and enjoy some sides? Check out my recommendations of what to serve with chicken chili. Be inspired.

    3 bowls of white bean chicken chili
    Jump to:
    • What is In White Bean Chicken Chili? 
    • How to Make White Bean Chicken Chili in an Instant Pot? 
    • How to Make this Recipe without an Instant Pot? 
    • How do You Thicken White Bean Chicken Chili? 
    • Can You Freeze this Chili? 
    • White Bean Chicken Chili

    What is In White Bean Chicken Chili? 

    Olive oil 
    Onion
    Great white beans, canned
    Cannellini beans, canned
    Diced tomatoes, canned
    Chicken broth 
    Frozen corn 
    Oregano 
    Cumin 
    Salt
    Chili powder 
    Cream cheese, cut into cubed 
    Cooked chicken, I used rotisserie

    How to Make White Bean Chicken Chili in an Instant Pot? 

    Making White Bean Chicken Chili in your Instant Pot is SO EASY!! But duh, isn’t everything easier in your Instant Pot?

    To make this dish in the Instant Pot, simply start by turning your Instant Pot to the saute feature. Add 2 tbsp of olive oil and the onions. Stir for about 4 minutes or so, until the onions turn translucent and start to soften. 

    Turn your Saute feature off, and add both kinds of drained beans, tomatoes with juice, chicken broth, corn and seasonings. 

    Set the Instant Pot to Manual for 5 minutes. Once the pressure cooker has completed its time, do an Instant Pressure Release. 

    Remove the lid from the Instant Pot and stir in the cream cheese until it completely melts into the chili. Then add the rotisserie chicken again, and stir to combine. You can add the rotisserie chicken right out of the fridge, and it will warm up once it sits in your chili for a few moments. 

    Serve by topping with sour cream, cilantro, tortilla chips, or nothing! Enjoy!

    Leave a comment on this post letting me know what you thought of the recipe. 

    Spoonful of White Bean Chicken Chili

    How to Make this Recipe without an Instant Pot? 

    If you don’t have an Instant Pot but still want to make this White Bean Chicken Chili, you’re in luck! Everything in this recipe is already cooked, so you can adapt the process without changing the final product too much. 

    To start, heat a large pot on medium-high heat on the stove. Heat the olive oil and saute the onion. 

    Add both kinds of drained beans, tomatoes with juice, chicken broth, corn and seasonings. Stir occasionally until the combination is heating through, adding more chicken broth if necessary. 

    Once the chili is warm, keep it on the heat and add the cream cheese. Stir until the cream cheese completely melts into the chili, then add the rotisserie chicken. 


    Remove from heat. Serve by topping with sour cream, cilantro, tortilla chips, or nothing! Enjoy!

    Cracking chips over White Bean Chicken Chili

    How do You Thicken White Bean Chicken Chili? 

    Some people like to thicken their Chili with sour cream. I’ve never really been a sour cream lover, always preferring cream cheese over sour cream. In this recipe, I add cream cheese into the chili to thicken it and make it creamier. I love the way that this turned out!

    Can You Freeze this Chili? 

    Of course! This is actually the PERFECT recipe to be frozen! If you are freezing this recipe, make sure that you store it in an airtight container. It can keep for up to 6 months. 

    To thaw, run the sealed container under hot water until the contents loosen up enough juuuust to be removed from the container. Put the (still frozen) contents in a pot or pan and add a little bit of water or chicken broth. Perhaps about ¼ cup. Heat over low heat until the contents thaw. Then enjoy! 

    Did you like this recipe for White Bean Chicken Chili in the Instant Pot? If so, you might also like these soup recipes from The Foreign Fork: 

    • 8 Easy Soup Recipes from Around the World 
    • 6 Recipes You Can Make with Non-Perishable Ingredients
    • Chicken and Rice Soup Recipe
    • Thai Inspired Meatball Soup with Rice Noodles 
    White bean chicken chili pinterest image
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    White Bean Chicken Chili Recipe

    White Bean Chicken Chili

    This White Bean Chicken Chili Recipe comes together so quickly in the Instant Pot! It's made using mostly pantry staples, and is so delicious and creamy.
    5 from 2 votes
    Print Pin Rate
    Course: chili, Soup
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Pressure Building: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 6 servings
    Calories: 382kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Pressure Cooker

    Ingredients

    • 2 tbsp olive oil
    • ½ onion chopped
    • 1 15.5 oz can great white beans, drained
    • 1 15.5 oz can cannelini beans, drained
    • 1 14.5 oz can diced tomatoes, not drained
    • 1 cup chicken broth
    • 1 cup frozen corn
    • ½ tsp Oregano
    • 1 tsp Cumin
    • Salt to taste. I start with ¼ tsp before cooking and add more after cooking if necessary
    • ¼ tsp Chili powder, optional
    • 2 oz cream cheese, cut into cubed
    • 3 cups cooked chicken, shredded or cubed into bite sized pieces

    Instructions

    Instant Pot Instructions

    • Start by turning your Instant Pot to the saute feature. Add 2 tbsp of olive oil and the onions. Stir for about 4 minutes or so, until the onions turn translucent and start to soften.
    • Turn your Saute feature off, and add both kinds of drained beans, tomatoes with juice, chicken broth, corn and seasonings.
    • Set the Instant Pot to Manual for 5 minutes. Once the pressure cooker has completed its time, do an Instant Pressure Release.
    • Remove the lid from the Instant Pot and stir in the cream cheese until it completely melts into the chili. Then add the rotisserie chicken again, and stir to combine. You can add the rotisserie chicken right out of the fridge, and it will warm up once it sits in your chili for a few moments.
    • Serve by topping with sour cream, cilantro, tortilla chips, or nothing! Enjoy!
    • Leave a comment on this post letting me know what you thought of the recipe.

    Stovetop Instructions

    • To start, heat a large pot on medium-high heat on the stove. Heat the olive oil and saute the onion.
    • Add both kinds of drained beans, tomatoes with juice, chicken broth, corn and seasonings. Stir occasionally until the combination is heating through, adding more chicken broth if necessary.
    • Once the chili is warm, keep it on the heat and add the cream cheese. Stir until the cream cheese completely melts into the chili, then add the rotisserie chicken.
    • Remove from heat. Serve by topping with sour cream, cilantro, tortilla chips, or nothing! Enjoy!

    Notes

    Recipe copyright The Foreign Fork. For educational and personal use only. 
    Recipe was made using an 8 qt pot.

    Nutrition

    Serving: 1serving | Calories: 382kcal | Carbohydrates: 40g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 63mg | Sodium: 506mg | Potassium: 800mg | Fiber: 9g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 12mg | Calcium: 156mg | Iron: 6mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Chicken Instant Pot Soup

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    Comments

    1. MARILU says

      November 15, 2024 at 7:42 pm

      5 stars
      It was delicious!! I added a 4 ounce can of green chilies, & 4 ounces of cream cheese. So yummy!! I will definitely make this one of my favorites!!

      Reply
      • Alexandria Drzazgowski says

        November 19, 2024 at 2:10 pm

        Yum the green chilies sound great! And I will never turn my nose up at more cream cheese 😉 Glad you enjoyed it

        Reply
    5 from 2 votes (1 rating without comment)

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