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Instant Pot

Instant Pot White Bean and Chicken Chili

My absolute favorite homemade chili recipe, and one that takes only a few minutes in the Instant Pot!
Course: Main Course
Cuisine: American
Prep Time: 9 minutes
Cook Time: 41 minutes
Total Time: 50 minutes
Servings: 6
Calories: 374 kcal
Author: Jillee


  • 1.3 lbs skinless boneless chicken thighs
  • 6 cups chicken stock
  • 2 cloves garlic finely minced
  • 1 medium onion diced
  • 1 1/2 cup dry white northern beans
  • 4 oz can diced green chiles undrained
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1 tsp ground black pepper


  1. Rinse and drain your beans. (No need to soak beforehand!) 

  2. Add all the ingredients except the chicken thighs to the pot.

  3. Cook on manual high pressure for 28 minutes, then shut it off and use the quick release to depressurize.

  4. Add the chicken thighs to the pot. Give the inside of your lid a quick rinse under cold tap water to help with resealing, then replace the lid and lock it. Set it for 13 minutes on manual high pressure.

  5. When the time is up, use the quick release, then remove the chicken. Shred the chicken thighs using a couple of forks, then return it to the pot.

  6. Use the Keep Warm function to keep the soup warm until dinnertime, or serve immediately.

Nutrition Facts
Instant Pot White Bean and Chicken Chili
Amount Per Serving
Calories 374 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 100mg33%
Sodium 904mg39%
Potassium 1181mg34%
Carbohydrates 40g13%
Fiber 10g42%
Sugar 5g6%
Protein 35g70%
Vitamin A 115IU2%
Vitamin C 11.1mg13%
Calcium 115mg12%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.