Super simple Instant Pot Healthy White Chicken Chili! Cozy, nutrient-dense, SO easy to make, and full of flavor. The best warming bowl for a meal-prepped lunch, or a throw-together dinner!

This chicken chili is packed with juicy shredded chicken, beans, corn, and some bell pepper. It’s made creamy using Greek-style yogurt, for a healthy and protein-packed dish. It makes the best cold-weather meal (although I can definitely eat this year round, as I am currently eating a bowl in 80 degree weather lol)!

You will not believe how easy this chicken chili is to make. You’ll need and Instant Pot Pressure Cooker for this recipe. Please note, I have not tested this recipe in a slow cooker!

I highly recommend ordering an Instant Pot if you’ve been considering it. This post is not sponsored in any way, but I just feel it is a great kitchen appliance for making quick and easy meals! It’s a great tool to have if you’re someone who likes to meal prep a lot, too!

This white chicken chili is healthy, gluten free, soy free, and nut free. It’s something the whole family will enjoy, and also a perfect meal for football Sunday! It is SO good- I just know you guys are going to love this meal!

It’s super filling and satisfying, and made mostly with a handful of pantry staples. Lately, I’ve been keeping the pantry stocked with the ingredients I need for this, because I just don’t get sick of it! And, it is SO easy to throw together after a busy day. You truly just dump everything into the pressure cooker, click a few buttons, and you’re set!

Looking for more Instant Pot recipes? Try these out:

I can’t wait to hear what you guys think of this nourishing White Chicken Chili. Be sure to let me know if you give this one a try by leaving a star rating and comment below! And, as always, be sure to tag me on Instagram stories so I can see your recipe recreations! 🙂


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Easy White Chicken Chili

  • Author: Mia Swinehart
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 46 servings 1x
  • Category: Lunch, Dinner


Super simple Instant Pot White Chicken Chili. Gluten free and made with healthy ingredients!


  • 1 tbsp olive oil
  • 1 medium white or yellow onion, diced
  • 1 bell pepper (any color), diced
  • 3 cloves of garlic, minced
  • 1.50 lbs chicken breasts
  • 1 cup low sodium vegetable or chicken broth (**use 2 cups if you want it to be more soupy)
  • 1 (15 oz) can Great Northern white beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 cup frozen corn*
  • 1 (14.5 oz) can diced tomatoes with green chiles
  • 1 (4 oz) can diced mild green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup plain Greek yogurt (or sub sour cream)

For serving:

  • Fresh lime juice
  • Shredded cheese
  • Fresh cilantro
  • Hot sauce
  • Greek yogurt or sour cream


  1. Set your Instant Pot to the sauté setting. Once hot, add the olive oil, onion, bell pepper, and garlic. Stir, and allow to cook for 2-3 minutes.
  2. Add all of your other ingredients BESIDES the yogurt to your instant pot. Give everything a good stir, then place lid on Instant Pot and set to Pressure cook on HIGH for 20 minutes. When the 20 minutes are up, allow the pressure to naturally release for 10 minutes, then (carefully) manually release the remaining steam.
  3. Remove the chicken breasts onto a plate, and use 2 forks to shred the chicken. Stir the chicken back in along with the Greek yogurt until well-combined. Serve with a squeeze of fresh lime juice and toppings of choice.  Leftovers can be refrigerated for up to 4 days, or frozen for up to 1 month.


*You can use canned corn, but be sure to drain the juices.

Gluten Free, Lunch + Dinner, Recipes


Sep 20, 2021

Easy Instant Pot White Chicken Chili

Did you make this recipe? Be sure to tag @gatherednutrition on INstagram so I can see what you made! Leaving a rating and review on the site is a huge help too!

  1. JR says:

    Is there a way to make this with a Crock Pot and not an instant pot?

  2. Anna says:

    Just made this and it could not be easier or more delicious!! Added some adobo seasoning for an extra kick and used fire roasted tomatoes and chili’s for some more depth of flavor. Mias recipes never disappoint!!

  3. Ash says:

    Hey Mia! Really excited to try this but don’t have an instant pot! Any tips on how to do this in a standard pot or dish? Thanks!

  4. Sydney says:

    Made this recipe in my Ninja foodie and it turned out amazing!
    Used coconut yogurt instead of greek 😍

  5. Becca H says:

    So flavorful and yummy! A favorite now!

  6. Marilia says:

    This is absolutely my new specialty! I want everyone to try this. SO healthy and so absurdly delicious.

  7. Maggie says:

    So so good!

    For everyone asking about the crockpot, I did it in the slow cooker & through everything in at once with and allowed the chicken to cook on high for 4 hours (or until internal temp was 165), and then shredded it and threw it back in and kept on warm while serving!

  8. Katie Barnes says:

    Delicious recipe 🤤 We will be making it all winter!

  9. Elaine says:

    Wowza so good! We made this DF and threw some tortilla chips on top. Might be our favorite chili to date! A cozy autumn must-make dinner.

  10. Alexis Higgs says:

    Easy and perfect for our Sunday night dinner. Definitely going to make this all fall/winter!

  11. Chloe Lynch says:

    Easy and delicious! The perfect twist on chili for something a little different. I switched the greek yogurt for a thick cashew yogurt and it was perfect.

  12. Maddie says:

    SO GOOD! It’s warming, it’s comforting, protein packed, and delicious. Plus, so easy! I made it on a stove top so my cook times varied but I kept everything else about the same, except for a pinch more broth to compensate for the longer cook time. Me and my boyfriend loved this and was the perfect dinner and the leftovers have been great heated up at the office. Already can’t wait to make it again! Thanks so much for another great recipe, Mia!

  13. Samantha says:

    Honestly… best chili I’ve ever had. The greek yogurt mixed in and added on top with cilantro is SUCH a great addition. I’m obsessed!!!

  14. Yar says:

    Easiest and most delicious weeknight dinner recipe! Subbed greek yogurt with kite hill DF sour cream and turned out amazing!

  15. Sadye says:

    This is my second time making this and I absolutely love it. 5 stars from my boyfriend too 🙂

  16. Wendy says:

    It’s the second time I make it and it’s still amazing !! So flavorful!

    • Mia Swinehart says:

      Thank you so much Wendy! So happy you enjoyed it 🙂

      • Cat says:

        I make a batch of this every week and my teenage son devours it. So easy to make and so very delicious! It’s good with or without the Greek yogurt. Definitely one of the best recipes I’ve ever used!

  17. Kara says:

    I literally never leave comments but this recipe became an instant staple and I make it monthly if not weekly!

  18. Juliette Medina says:

    Mia you NEVER disappoint! Made this last night for my friends and it was a huge hit 🙂 This will absolutely be a fall staple in my house

  19. Mackenzie says:

    Mia I made this tonight in my Dutch Oven on my Stovetop. It was extremely easy to make, I subbed the white/pinto beans for black beans and added fresh corn before it goes out of season. Thanks for the great recipe! Perfect cozy Fall meal, even though Winter somehow snuck up on us in Chicago.

  20. Diana A says:

    I’m also not one to leave comments, but I’ve tried a few of your recipes and my family loves them!
    Thank you

  21. Sue says:

    This was so good! My husband, who typically isn’t a fan of chili even said that the recipe was so good.

  22. E says:

    This chili is AMAZING!!! I would love to know the macros if you can list them, thanks!!!

  23. Hailey says:

    I’ve had this saved for so long and finally made it tonight and OMG it was so good. Cannot wait to try more of your recipes!! <3

  24. haverly shields says:

    a go to! i don’t have an instant pot so here’s what i do: sauté onion & pepper, add broth & spices, boil chicken until done && shred. add beans, tomatoes, greek yogurt- bring to a simmer and voila!! was craving this today && mia posted about it, it was fate 🤍🤍🤍

  25. Sarah Akbari says:

    Hi! I really want to make this in my Crockpot and I’m curious how the cooking instructions would differ? Thank you so much! It looks delicious 🙂

  26. Kait says:

    Has anyone used chicken thigh for this instead of breast? Does the cooking time change?

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Simple. Attainable. Gathered Nutrition.