Instant Pot White Chicken Chili
Prep time
Cook time
Total time
4 Servings 0 Weight Watchers Points
Recipe type: Lunch or Dinner
Cuisine: American
Serves: 4
  • 1 tsp olive oil
  • ½ large onion (or one small)
  • 2 4.5 oz cans green chiles, chopped
  • 2 tsp cumin
  • 1 tsp oregano
  • 5 cups chicken broth
  • 2 cups dried great northern beans, rinsed and sorted
  • 2 tsp kosher salt
  • 1 lb frozen chicken breast
  • 2 Tbsp lime juice
  • 2 Tbsp cilantro leaves, chopped (optional garnish)
  • 4 sliced radishes (optional garnish)
  • 2 Tbsp light sour cream (optional garnish)
  • 1 ripe avocado (optional garnish)
  • Freshly ground pepper.
  1. Press the saute button on the instant pot and give it a few minutes to heat up.
  2. Add oil, onion, green chiles, cumin, and oregano. Saute for approximately 4 minutes.
  3. Pour in the broth, beans, and salt.
  4. Add the chicken and push it down into the broth.
  5. Cover and seal the Instant Pot. Press manual pressure, set to high for 40 minutes.
  6. Natural release for 20 minutes.
  7. Remove chicken breasts, shred chicken with two forks and stir back into the soup.
  8. Add the lime juice and stir to combine. Taste to see if it needs more salt.
  9. Serve with a few radish slices, avocado slices, dollop of sour cream, cilantro leaves, and a grind of pepper.
Recipe by Skinny Me Recipes at