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The Boat Shed Kitchen

Instant Pot White Chicken Chili

This Instant Pot White Chicken Chili is creamy, hearty, and full of zesty flavor. Tender shredded chicken, white beans, green chiles, and a silky white sauce come together in a cozy one-pot meal ready in under an hour. Perfect for chilly nights or family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp white pepper
  • Dash of cayenne pepper
  • 14.5 oz can chicken broth
  • 7 oz can chopped green chiles
  • ⅔ cup green chile salsa
  • 1 cup frozen corn
  • 2 15.5 oz cans white beans (Great Northern)
White Sauce:
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • 1 tsp chicken bouillon
  • ½ cup sour cream

Method
 

  1. Add chicken, broth, beans, spices, chiles, salsa, and corn to Instant Pot.
  2. Seal lid. Cook on Manual/Pressure Cook for 10 minutes.
  3. Natural release 10 minutes, then quick release.
  4. Meanwhile, make white sauce: melt butter, whisk in flour, cook 2–3 minutes.
  5. Slowly add milk and bouillon. Simmer until thickened.
  6. Remove chicken, shred, and return to pot. Stir in white sauce and sour cream.
  7. Season to taste. Serve hot with desired toppings.
  8. See full steps with tips & photos → https://theboatshedcafe.com/instant-pot-white-chicken-chili-2/

Notes

  • For extra heat, add jalapeños or more cayenne.
  • Use rotisserie chicken for a faster version.
  • Swap sour cream with Greek yogurt for a lighter twist.