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    🏠Home » Recipes » Chili Recipes

    Pressure Cooker White Chicken Chili

    Apr 8, 2018 | Last Updated Apr 10, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.63 from 8 votes

    Time for an easy and great-tasting white chicken chili. Ready in about one hour in your multicooker/pressure cooker. This chili is great for any diet with only 1 gram of fat and just over 200 calories per serving. It will become a standard at your house.

    Instant Pot White Chicken Chili from 101 Cooking for Two

    Table of Contents
    • ♨️Multicooker/Pessure Cooker Notes
    • How Does a Pressure Cooker Work?
    • 👨‍🍳Crock Pot Recipe to Pressure Cooker
    • 📖Chili Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

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    Introduction

    White chicken chili recipes are always some of the most popular recipes on this site. This is a multicooker/pressure cooker adaptation of one of my best crockpot chili recipes, Low Fat High Taste Crock Pot White Chicken Chili.

    While Instant Pot™ is the most common and my preferred brand of the new generation of pressure cookers, I will use the more generic multicooker/pressure cooker term here.

    That recipe was based on Excellent White Chicken Chili, which is a modification of a Pioneer Woman recipe.  And conversion to crockpot then to this pressure cooker recipe.

    My Rating

    My rating system. Great 5 out of 5

    This five is from my wife (two servings). A nice five from me, also.

    ♨️Multicooker/Pessure Cooker Notes

    I grew up in an environment of almost daily use of a pressure cooker. For several reasons, I have been hesitant to add this increasingly popular method of cooking.

    First, I'm just not in that much of a hurry. And for short cookings, which is what I usually do, it doesn't make much sense because the pot takes time to get up to pressure.  Plus, I would have a pan to clean. But many other things we cook in slow cookers can benefit from a pressure cooker.

    Second, hmm, how do I put this? My mother was not the most "careful" cook. There were many minor issues and several more major events.

    Fortunately, all injuries were relatively minor, consisting of mostly first-degree but some second-degree burns. There are no hospitalizations or major injuries, but this should highlight the importance of reading your manual and following the safety rules.

    How Does a Pressure Cooker Work?

    Briefly, heat is applied to a closed system causing water to become steam which increases the pressure in the system. The higher the pressure, the hotter the steam can become.

    Multicookers/pressure cookers usually operate at 11.6 PSI (pounds per square inch) above the prevailing atmospheric pressure corresponding to a maximum temperature of 242 degrees at sea level. The maximum temperature decreases as elevation increases.

    Stovetop pressure cookers can be up to 15 PSI with a maximum temperature of about 250 degrees.

    In addition to increasing the temperature to cook the food faster, the pressure will hydrate the food leading to very moist and tender meats.

    See The Shop for recommended Instant Pot™ brand of multicooker/pressure cooker.

    👨‍🍳Crock Pot Recipe to Pressure Cooker

    You will read about converting crockpot recipes to the pressure cooker using eight hours on low or four hours on high in the slow cooker to 25-30 minutes in the multicooker/pressure cooker.

    Ok, that is a rough ratio the is helpful, but in this recipe, I know the chicken breast will take 15 minutes to get to 165°, which is what I need to shred easily.

    I could add all the ingredients at the start, but my beans are already cooked, and I want them and the chopped chilis to have more texture.

    Last was healthier. Now healthier means different things to different people, but I mean lower calorie density and lower fat for me (a doctor, remember). This recipe fits most reasonable diets. At least healthier than my previous cheese-filled chicken chili.

    📖Chili Recipes

    Soup Nazi's Mexican Chicken Chili

    Ultra Simple Crock Pot White Chicken Chili

    Crock Pot Chili

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Chili Recipes
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    🖼️Step-by-Step Photo Instructions

    raw chicken with chili makings

    Trim two medium size skinless boneless chicken breast. About 1 - 1 ½ pounds.

    chopped onion and jalapeno on a brown board

    Chop one medium onion and mince one jalapeno. Add to the multicooker pot.

    adding spices to the chopped onion and broth in hte cooker

    Use a 6 quart or larger multicooker or pressure cooker. Add one 14 oz can chicken broth, 1 tablespoon cumin, 2 teaspoon paprika, 2 teaspoon chili powder, 3 garlic cloves minced, ½ teaspoon salt, ½ teaspoon pepper. ¼ - ½ teaspoon of cayenne pepper optional.

    adding raw chicken to the cooker

    Add chicken.

    15 minute timer on the cooker

    Cook on high pressure for 15 minutes. It will take about 10 minutes to get up to pressure. Do a quick release of pressure when cooking time is over.

    adding a jar of beans to the cooker

    Remove the chicken from the cooker, add 48 oz jar pre-cooked Northern beans (do not drain), and one small can of green chilies.

    shredding cooked chicken on a white board

    Shred the chicken with forks. DO NOT USE FINGERS. Place back in the pot with the liquid.

    10 minutes on the cooker

    Cook on high for 10 minutes. It may take up to 15 minutes to get up to pressure due to the mass that has been added.

    ladle of white bean chicken chili

    Do a rapid release of pressure.

    spoon full of chicken chili over a blue bowl
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    📖Recipe

    white chicken chili in a spoon over a white bowl

    Pressure Cooker White Chicken Chili

    From Dan Mikesell AKA DrDan
    Time for an easy and great-tasting white chicken chili. Ready in about one hour in your multicooker/pressure cooker. This chili is great for any diet with only 1 gram of fat and just over 200 calories per serving. It will become a standard at your house.
    Tap to leave a Rating
    4.63 from 8 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour
    Servings #/Adjust if desired 8 1 ½ cup serving

    Ingredients

    US Customary - Convert to Metric
    • 2 skinless boneless chicken breasts - 1 to 1 ½ pounds
    • 14 oz chicken broth low sodium
    • 1 medium onion
    • 1 jalapeno pepper
    • 1 tablespoon cumin
    • 2 teaspoons chili powder
    • 2 teaspoon paprika
    • 3 cloves garlic - crushed or minced
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ¼ - ½ teaspoon cayenne pepper - optional

    Step Two

    • 48 oz cooked great northern beans
    • 6 oz chopped green chilis

    Instructions

    • Trim two medium-size skinless boneless chicken breasts. About 1 - 1 ½ pounds.
      raw chicken with chili makings
    • Chop one medium onion and mince one jalapeno. Add to the cooker.
      chopped onion and jalapeno on a brown board
    • Use a 6 quart or larger multicooker/pressure cooker. Add one 14 oz can chicken broth, 1 tablespoon cumin, 2 teaspoon paprika, 2 teaspoon chili powder, 3 garlic cloves minced, ½ teaspoon salt, ½ teaspoon pepper. ¼ - ½ teaspoon of cayenne pepper optional.
      adding spices to the chopped onion and broth in hte cooker
    • Add chicken and cook on high pressure for 15 minutes. It will take about 10 minutes to get up to pressure. Do a quick release of pressure when cooking time is over.
      adding raw chicken to the cooker
    • Remove the chicken from the cooker then add 48 oz jar pre-cooked Northern beans (do not drain) and one small can of green chilies.
      adding a jar of beans to the cooker
    • Shred the chicken with forks. DO NOT USE FINGERS. Place back in the pot with the liquid.
      adding shredded chicken to the to the cooker
    • Cook on high for 10 minutes. It may take up to 15 minutes to get up to pressure due to the mass that has been added.
      10 minutes on the cooker
    • Do a rapid release of pressure. And it is ready to serve.
      ladle of white bean chicken chili
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. Always read and follow the instructions for your multicooker/pressure cooker.
    2. You need about 1 to 1 ½ pounds of chicken. I generally use skinless boneless chicken breast but thighs will be fine.
    3. You can use pre-cooked shredded chicken. 3-4 cups will be enough. Skip adding chicken until part two of the recipe.
    4. You can drain and rinse the beans if you wish, that will decrease the sodium a small amount. If you do, add 2 cups of low sodium chicken broth.
    5. Be VERY CAREFUL shredding the cooked chicken. It is superheated and will burn you rapidly.
    6. Good refrigerated for 3-4 days and frozen for about 3 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 214 kcal (11%) | Carbohydrates : 27 g (9%) | Protein : 21 g (42%) | Fat : 1 g (2%) | Saturated Fat : 0.04 g | Polyunsaturated Fat : 0.1 g | Monounsaturated Fat : 0.1 g | Cholesterol : 35 mg (12%) | Sodium : 686 mg (29%) | Potassium : 81 mg (2%) | Fiber : 9 g (36%) | Sugar : 1 g (1%) | Vitamin A : 850 IU (17%) | Vitamin C : 14 mg (17%) | Calcium : 110 mg (11%) | Iron : 3.1 mg (17%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Soup
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published April 8, 2018. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    Reader Interactions

    Comments

    1. Corinne

      February 03, 2019 at 11:00 am

      Looks good. How do I convert this to a crock pot?
      Thanks

      Reply
      • DrDan

        February 03, 2019 at 11:03 am

        Hi Corinne,
        Welcome to the blog.
        This is converted from a crock pot recipe. So see https://www.101cookingfortwo.com/low-fat-high-taste-crock-pot-white-chicken-chili/
        Dan

    2. Chelsea

      January 29, 2019 at 12:32 am

      Can I cut this recipe in half?

      Reply
      • DrDan

        January 29, 2019 at 8:58 am

        Hi Chelsea,
        Welcome to the blog.
        Yes, it can be cut in half but many things will just be tossed. Half a can of chilis, half a jalapeño and some other things. It will freeze well.
        Hope that helps.
        Dan

    3. Linda Tremblay

      October 03, 2018 at 2:24 pm

      Directions don't indicate when to add the onions. I assume it's with the initial cooking period. Making this now, so hope that's correct!

      Reply
      • DrDan

        October 04, 2018 at 4:11 pm

        Hi Linda,
        Welcome to the blog.
        Sorry for the delayed reply, I have been on the road. I was able to clarify the recipe dirctions (just added to the second instruction) while traveling but replying to email/comments are near impossible.
        Thanks for the proofread.
        Dan

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