Instant Pot White Chicken Chili Recipe (2024)

Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1. Jamie says:

   I am not sure what I did wrong. I followed att the step and it looked like soup at the end. It was not thick at all. Any suggestions

   

2. Amanda says:

   I had the exact same issue…very watery.

3. Momma Cyd says:

   It's not as thick as a hearty beef chili, but if you want it thicker after adding in the whipping cream and sour cream, you could thicken it with a Tablespoon of flour or cornstarch blended well into about 1/3 cup of water. Then whisk into the hot soup and bring to a low boil and it will begin to thicken. The whipping cream is also a good thickener.

4. Camille Beckstrand says:

   I am SO sorry! I came to double check the recipe and noticed that there was an error on the chicken broth. It should have been 2 cups instead of 3, which explains why it was so watery. I am SO sorry about the typo - it's now fixed and should turn out great! Thanks for letting us know!

5. Camille Beckstrand says:

   I am SO sorry! I came to double check the recipe and noticed that there was an error on the chicken broth. It should have been 2 cups instead of 3, which explains why it was so watery. I am SO sorry about the typo - it's now fixed and should turn out great! Thanks for letting us know!

6. Sue from Carlisle says:

   This has an awesome taste but it’s a soup, definitely NOT a chili! I used 1.5 cups of stock and yikes! Soup!

   

7. Michelle Page says:

   This was delicious!!

   

8. Heidi says:

   So I see in the directions that I need to add garlic and onion powder… but in the recipe measurements I only see garlic powder. So how much onion powder do I use??

9. Momma Cyd says:

   You just add in garlic powder, and real diced onion.

   See Also

   Golden Coconut Lentil Soup

10. Kim Francis says:

    Not sure why it matters what it’s called… the flavor was delicious and my family loved it! Thanks for sharing!

    

11. Angie says:

    I made this and added the can of corn like she showed on Instagram and it was SO good. Even my picky 5 year old had seconds!

    

12. Melissa Guipe says:

    How do I keep things from sticking to my inner pot of Insta Pot?

13. Momma Cyd says:

    Coating the inside of your Instant Pot with oil, warming the oil prior to adding it to the pot or adding sauce to the pot prior to the protein or carbs will prevent food sticking to the inside of your Instant Pot.

14. Michele says:

    Can I pre make and freeze?

15. Momma Cyd says:

    It should freeze well.

16. Rae says:

    I wouldn't add the sour cream or heavy cream if you're going to freeze it. It doesn't reheat well with dairy

17. Lisa says:

    Looks delicious! Do I need to add more time if I'm using frozen chicken?

18. Heather B. says:

    I made this tonight and it turned out perfect!! I added a little more cumin and fresh cilantro, SO much flavor! I also switched the canned corn for frozen white corn. I’m glad I read the reviews so I knew what to expect from other fabulous cooks. Thank you for the recipe!!!

    

19. Momma Cyd says:

    No, it's the same cooking time. It just takes a little longer to come to pressure. Cooking time stays the same.

20. Roberta Mayberry says:

    It was a good base recipe. I added fresh spinach, some chicken base and home made noodles. It was so, so good! The noodles added the thickness it needed. 🧡

    

21. Braedi G says:

    Loved this recipe! I am making a few meals to keep in my freezer for when my baby is born and I was wondering how do I convert this to a freezer meal and then the instructions to reheat it when the time comes?

    

22. Momma Cyd says:

    First off - CONGRATS on your baby! That is so exciting. This could easily be made into a freezer meal. Just skip the part about browning the chicken breast-it's not really necessary. Prep all of the ingredients for this soup and place in a freezer bag (Hold off on the Sour Cream and Whipping Cream). Freeze until you're ready to cook it for a fast meal. All you have to do is pop the frozen ingredients into your Instant Pot and turn it on. Using a pressure cooker to make this warming pot of chili results in extra-tender chicken that's easy to shred. Then follow the recipe as directed. Cook time is the same. Add in the sour cream and whipping cream at the end before scooping into bowls.

23. Jeanette Eleff says:

    I added some frozen spinach and frozen corn. It is delicious.

    

24. Diane says:

    Great recipe, it was a big hit! If dairy free, have you ever tried using coconut milk in place of the dairy?

25. Susan Clendening says:

    Can I make this with chicken breast already cooked from a rotisserie chicken?

26. Momma Cyd says:

    You would probably want to use this recipe if your chicken is already cooked. https://www.sixsistersstuff.com/recipe/creamy-chicken-chili/

27. Cissy says:

    Can you use fresh great northern beans, if so what would be the Cook time?

28. Momma Cyd says:

    Great norther beans are a good substitute. We use canned in this recipe. If using bagged beans you may want to soak them. Here is link with an Instant Pot soup using bagged beans. It will help you get an idea with cook times. https://www.pressurecookingtoday.com/instant-pot-15-bean-soup/

29. Kellee says:

    Can I do this in a crockpot instead of an instant pot?

30. Momma Cyd says:

    Yes, you can convert it to the Slow Cooker, or here is a similar recipe - https://www.sixsistersstuff.com/recipe/skinny-white-bean-chili-2/