RECIPE: White Chicken Chili with Rice in the Instant Pot

This recipe is so delicious, filling and always a crowd pleaser. It is simple to prepare on a busy weeknight and makes the perfect addition for a cozy evening watching football.


3 lbs boneless skinless organic chicken thighs or breasts
1 qt organic chicken bone broth
48 oz great white northern beans, rinsed
1 cup organic white rice, rinsed
1 medium yellow onion, diced
3 garlic cloves, minced
1 jalapeño, diced
2 oz organic cream cheese
1 cup full fat organic sour cream
Juice of one lime
1 tsp cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
Black pepper
Olive oil
Cilantro (optional)
Avocado, sliced (optional)
Red onion, diced (optional)

1) Prep Work

Prepare the onion, garlic and jalapeño. Rinse the beans, chicken and rice. Set aside.

2) Sauté in Pressure Cooker

In an instant pot (or pressure cooker) select sauté and add the diced onions, minced garlic and a drizzle of olive oil. Sauté for 2 minutes. Select cancel.

3) Add Additional Ingredients

Add the beans, jalapeño, rice, spice mixture and chicken. Pour the broth over the top and close the lid securely.

Pressure cook on high for 20 minutes. Allow 10 minutes for the pressure to decrease pressure and then carefully use the quick release to release the remaining pressure. (For a slow cooker, cook on low for 8 hours)

4) Shred Chicken

Remove chicken and shred with two forks or in a large bowl with a hand mixer. Return the chicken back to the pot.

5) Prepare and Serve

Add the juice of one lime, the sour cream and cream cheese. Thoroughly mix.

Serve topped with your choice of sour cream, avocado slices, diced red onion, sliced jalapeño and cilantro. Enjoy!

About the Author

Alexa Greening

Alexa is a certified Functional Nutritional Therapy Practitioner and professional photographer. She has a passion for educating others about real food and aims to give them the tools they need to be their own best advocate when it comes to their health.

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