This white chicken chili is the perfect dump-and-go Instant Pot meal for a busy weeknight. It’s full of flavor, but still mild enough to be kid-friendly. Dinner doesn’t get much easier (or better) than this!


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 1/2 medium onion, chopped
  • 1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
  • 1 can (15 1/2 ounces each) Great Northern beans, rinsed and drained
  • 1 can (15 1/2 ounces each) Pinto beans, rinsed and drained
  • 1 can (15 ½ ounces each) corn, rinsed and drained
  • 1 can (14 1/2 ounces) chicken broth (about 1 3/4 cups)
  • 1 can (4 ounces each) chopped green chiles
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • ½ cup sour cream (or plain Greek yogurt)
  • 1/2 cup whipping cream (or milk)
  • Fresh cilantro, for garnish (optional)
  • Shredded cheese, tortilla chips, avocado, lime, other toppings (optional)


  1. Set IP to saute. Heat the oil. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it’s okay if the chicken isn’t cooked all the way; it will cook more in the next step). Note: If you’re using pre-cooked chicken (like rotisserie chicken), don’t add the chicken yet. Just saute the onion and garlic in oil.
  2. Add the beans, corn, broth, chiles, salt, cumin, oregano, pepper and cayenne. Stir to mix. (Add pre-cooked chicken now, if you haven’t already added it)
  3. Using manual HIGH setting, set the IP for 6 minutes. Make sure the valve is set to “sealing” and the top is secured.
  4. When the timer goes off, you can quick release or natural release. Once lid can be removed, stir in the sour cream and cream.
  5. Serve immediately with other toppings of choice, if desired.