Ultimate Instant Pot White Bean Chicken Chili: A Healthy, Hearty Weeknight Meal

This White Bean Chicken Chili recipe isn’t just a dish; it’s a cherished tradition in my home, gracing our dinner table almost weekly throughout the cooler fall and winter months. But its appeal isn’t limited to cold weather – it’s surprisingly refreshing and satisfying even on a mild summer evening. The true beauty of this recipe lies in its incredible efficiency: requiring only about 15 minutes of hands-on preparation, it transforms into a comforting, flavor-packed meal in roughly an hour, all thanks to the magic of the Instant Pot. This makes it an absolute lifesaver for busy weeknights when you crave something wholesome and homemade without spending hours in the kitchen.

In a world where time is a precious commodity, this Instant Pot White Bean Chicken Chili stands out as a beacon of culinary convenience. Its ability to come together so quickly makes it an ideal solution for those evenings when you’re racing against the clock, or simply when you desire the soul-soothing warmth of a hearty soup on a chilly day. It’s a testament to how fast and simple truly delicious and nutritious food can be, proving that you don’t need to sacrifice flavor or quality for speed.

Effortless Cooking: 15 Minutes of Work, Endless Deliciousness!

The journey to this delightful chili begins with the foundational ingredients placed directly into your electric pressure cooker: two cups of dry white beans paired with a generous box of chicken stock. This initial step is crucial for achieving perfectly tender beans that absorb all the rich flavors from the very start. We then cook these on high pressure for 30 minutes, allowing the Instant Pot to work its magic and soften the beans to an ideal consistency. Once this cycle is complete, the pot is opened, and we introduce the first layer of seasoning: a hint of salt, a spoonful of chicken base (my secret for amplifying savory notes), and a cup of vibrant hatch green chilis, which lend a delightful mild heat and authentic Southwestern flair. This careful layering of flavors ensures every spoonful is bursting with taste.

Next, we build upon this flavorful base by incorporating the star of the show: the succulent meat from a pre-cooked rotisserie chicken. This brilliant hack saves significant preparation time while adding a depth of flavor that’s hard to beat. Alongside the chicken, another box of rich chicken stock is poured in, ensuring a generous, soupy consistency, followed by a cup of wholesome brown rice. The pot is then sealed once more, and cooked on the brown rice setting for an additional 20 minutes. This precise timing ensures that the rice cooks perfectly, becoming tender and fully integrated into the chili without turning mushy. As soon as the second cooking cycle concludes, your exquisite White Bean Chicken Chili is hot, ready, and eagerly awaiting your enjoyment.

To truly elevate this chili, I always recommend finishing it with a flourish of fresh ingredients. The bright, zesty juice of a few limes squeezed directly into the pot cuts through the richness and adds a vibrant, tangy note that awakens the palate. A generous handful of freshly chopped cilantro stirred in at this stage infuses the chili with its distinctive herbaceous aroma. This is also the perfect moment to taste and adjust the salt levels to your personal preference, ensuring every bite is perfectly balanced. When serving, I love to go all out with optional yet highly recommended toppings: a dollop of fresh pico de gallo, adding a burst of fresh tomato, onion, and jalapeño, and creamy slices of ripe avocado, which provide a beautiful contrast in texture and a mellow richness. These garnishes don’t just look appealing; they genuinely enhance the overall flavor profile of the chili, turning a simple meal into a gourmet experience.

Speaking of pico de gallo, I’ve perfected my own favorite recipe, which I’ve proudly shared right HERE. While I personally adore making mine with crisp red onion for its slightly sharper bite and beautiful color, feel free to use whatever variety of onion you have on hand. The key to an exceptional pico de gallo lies in its seasoning – a generous splash of fresh lime juice and a hint of white vinegar really bring out the flavors and add that irresistible tanginess.

Alternate Cooking Methods for Your White Bean Chicken Chili

One of the aspects I absolutely adore about this recipe is the opportunity to start with dry beans. This choice isn’t just about tradition; it’s a conscious decision for health and economy. Canned beans, while convenient, often come laden with excessive added salt and various preservatives, ingredients I actively strive to minimize in my kitchen and diet. Opting for dry beans allows me complete control over the sodium content and ensures a purer, more natural flavor profile for our chili. Beyond the health benefits, dry beans are also significantly more cost-effective than their canned counterparts, offering substantial savings over time. Furthermore, with the aid of an Instant Pot or any electric pressure cooker, preparing dry beans is astonishingly simple and quick, demystifying a process that many perceive as laborious.

However, I understand that not every kitchen is equipped with a pressure cooker, and that’s perfectly fine! This versatile White Bean Chicken Chili recipe is wonderfully adaptable and can be prepared just as deliciously on the stovetop. If you’re going the stovetop route, the main adjustment will be to use canned beans. When using canned beans, always give them a thorough rinse under cold water before adding them to your pot. This step helps to wash away some of the excess sodium and any lingering canning liquid, improving the flavor and texture of your chili. For the stovetop method, the process simplifies beautifully: you can essentially combine all the ingredients—the rinsed canned beans, shredded chicken, rice, chicken stock, chilis, and seasonings—into a large pot. Bring the mixture to a boil, then reduce the heat to a simmer, allowing everything to cook gently until the brown rice is tender and the flavors have melded together perfectly. This typically takes about 20-30 minutes once simmering, or longer if you prefer a very thick chili.

This inherent flexibility truly embodies the beauty of this chili recipe. I often liken its adaptable nature to a “straight dough” method in bread baking – a process where you simply combine all ingredients, mix, and then let it rise to perfection. Here, you “throw it all in” (with minor adjustments for cooking method), and watch as it transforms into a culinary masterpiece. Regardless of whether you opt for the lightning-fast Instant Pot method or the traditional stovetop approach, one thing is guaranteed: your home will soon be filled with the most comforting, heartwarming aroma imaginable. This irresistible scent alone is enough to gather everyone eagerly around the kitchen table, anticipating a satisfying dinner that nourishes both body and soul. It’s a meal that promises warmth, flavor, and a sense of togetherness, making it a perfect choice for any gathering or quiet evening at home.

Enjoy every delightful spoonful!

📖 Recipe

White Bean Chicken Chili

This incredibly easy and delicious White Bean Chicken Chili recipe is a weekly favorite in my home throughout the fall and winter, and even makes an appearance in the summer! It requires only about 15 minutes of active preparation and an hour in the Instant Pot, bringing a hearty, healthy dinner to your table with minimal effort. Perfect for busy weeknights or comforting cold days.

Ingredients

• 2 cups dry White Beans
• 64oz Chicken Stock (approximately 8 cups)
• 1 cup Brown Rice
• 1 Rotisserie Chicken, shredded (about 3-4 cups cooked chicken)
• 1 cup Hatch Chilis, canned or frozen, chopped
• 2 tablespoons Chicken Base, such as Better than Bouillon
• 2 teaspoons Kosher Salt, plus more to taste
• ½ teaspoon Fresh Cracked Black Pepper
• 1 bunch Cilantro, finely chopped, divided
• 3 Limes, 2 for juice and 1 for wedges
• 1-2 Avocados, diced for serving
• 1 cup fresh Pico de Gallo, for serving

Instructions

1. In the bowl of an electric pressure cooker (Instant Pot), place the dry white beans, 1 teaspoon of kosher salt, and one 32oz box of chicken stock. Secure the lid, set the valve to sealing, and cook on manual high pressure for 30 minutes. This ensures the beans become perfectly tender.
2. Once the first pressure cooking cycle is complete, carefully perform a quick release (or natural release if preferred). Open the lid, then add the brown rice, shredded rotisserie chicken, chopped hatch chilis, chicken base, the remaining 1 teaspoon of salt, and the fresh cracked black pepper to the pot. Stir all the ingredients together thoroughly. Pour in the second 32oz box of chicken stock.
3. Close the lid of the pressure cooker again, ensure the valve is set to sealing, and select the ‘Brown Rice’ setting. Cook for an additional 20 minutes. After this cycle finishes, allow the pressure cooker to release naturally for about 5-10 minutes, then carefully perform a quick release of any remaining pressure. Once the floating valve drops, open the lid. Taste the chili and adjust the salt level or other seasonings as needed. Finish the soup by stirring in half of the chopped fresh cilantro and the freshly squeezed juice from 2 limes.
4. Ladle the hot White Bean Chicken Chili into bowls. Serve immediately, generously topped with diced avocado, a spoonful of fresh pico de gallo, and a wedge of fresh lime. The fresh toppings provide a fantastic brightness and creamy texture that beautifully complement the rich and savory flavors of the chili.
5. Savor every comforting and delicious bite of your homemade White Bean Chicken Chili!

Notes

For the ultimate fresh topping, grab my easy and delicious homemade Pico de Gallo recipe HERE! It truly makes all the difference.

Stovetop Method: If you don’t have a pressure cooker, you can still make this chili! Use 2 (15-ounce) cans of white beans, rinsed and drained, instead of dry. Combine all ingredients (canned beans, shredded chicken, brown rice, chicken stock, chilis, seasonings) in a large pot. Bring to a boil, then reduce heat and simmer, covered, for 20-30 minutes, or until the rice is tender and the flavors have melded. You might need to add a bit more stock or water if it gets too thick.

Spice Level: For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the pot along with the hatch chilis. You can also use spicier green chilis if available.

Creamy Variation: For a richer, creamier chili, stir in 1/2 cup of heavy cream or 4 ounces of cream cheese (softened and cut into cubes) at the very end, after adjusting seasonings. Stir until melted and fully incorporated.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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If you’re looking to pair this incredibly flavorful White Bean Chicken Chili with something that offers a comforting, classic contrast, I cannot recommend @thefauxmartha’s From Me, to You + Jiffy Cornbread Copycat enough. This isn’t just any cornbread; it truly is the absolute best cornbread I’ve ever tasted, and that’s coming from someone who typically tends to pass on cornbread altogether! Its perfect balance of sweetness and savory notes, coupled with an ideal texture, makes it the quintessential accompaniment to a hearty bowl of chili. The rich, slightly sweet cornbread provides a wonderful counterpoint to the savory and mildly spicy chili, creating a balanced and deeply satisfying meal.

When I last made it, I decided to experiment by substituting blue cornmeal for the traditional yellow. The result was equally magnificent, offering a delightful visual contrast and a subtly different, yet equally delicious, flavor profile. While the blue cornmeal added a touch of fun and uniqueness, rest assured that regular yellow cornmeal works just as wonderfully, producing that classic, comforting side we all love.

Did you try this amazing White Bean Chicken Chili recipe? I’d absolutely love to hear from you! Please let me know your thoughts by leaving a review or comment below. Your feedback helps me create even better recipes! And don’t forget to sign up for my exclusive newsletter to get the latest recipes and kitchen tips delivered straight to your inbox. Plus, make sure to follow along on Instagram, Pinterest, and Facebook for daily inspiration, behind-the-scenes glimpses, and more deliciousness!