If you’re looking for a kid-approved dinner that feels like a warm hug, this Instant Pot White Chicken Chili is perfect! It is full of nourishing ingredients and so easy to make. Just add all of the ingredients to the Instant Pot, and dinner is on the table in less than 30 minutes!
Ingredient Highlights
Chicken – The protein base. You can use chicken breasts or thighs. Both shred beautifully after pressure cooking.
Sweet Potato – Adds natural creaminess and a subtle sweetness that balances the green chiles.
Cannellini Beans – Creamy white beans that make this chili hearty and satisfying.
Fire-Roasted Green Chiles – Add mild heat and depth of flavor.
Bone Broth – Boosts protein and adds richness. Regular chicken broth works too.
Coconut Cream – The dairy-free secret to a thick, creamy texture.
Tapioca Flour – Helps thicken the chili without cornstarch.
Optional Toppings
Fresh cilantro
Sliced avocado
Lime wedges
Crushed tortilla chips
Dairy-free yogurt or sour cream
Shredded cheese (if not dairy-free)
Frequently Asked Questions
Can I make this white chicken chili on the stovetop?
Yes! Simmer everything (except coconut cream and tapioca flour) for 20–25 minutes until chicken is cooked through. Shred, then stir in the remaining ingredients and simmer until thickened.
Is this white chicken chili spicy?
It’s mild. The green chiles add flavor without overwhelming heat.
White Chicken Chili
Ingredients
- 1 1/2 lbs chicken
- 1 sweet potato peeled & chopped
- 2 cans cannellini beans
- 2 4-oz cans fire roasted diced green chilis
- 1/2 onion diced
- 2 tsp minced garlic
- 1 1/2 tsp cumin
- 3/4 tsp cilantro
- 3/4 tsp chili powder
- 1 1/2 tsp sea salt
- 2 cups free-range bone broth (or chicken broth)
- 1/2 cup coconut cream solid part at the top of a chilled can of coconut milk
- 2 tbsp tapioca flour
Instructions
- Add all but the coconut cream and tapioca flour to the instant pot. Cover, making sure the release knob is closed, and set manual for 10 minutes.
- Once finished, do a quick release, remove the lid, and shred the chicken.
- Add the shredded chicken back into the pot, along with the coconut cream and tapioca flour. Stir and serve.
