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Instant Pot White Bean Chicken Chili

It doesn’t get much easier (or tastier) than this easy Instant Pot White Bean Chicken Chili with just six simple ingredients but a whole lot of flavor.

  • Prep Time

    15 Mins

  • Cook Time

    20 Mins

  • Serves

    6 to 8

White chicken chili topped with jalapenos and tortilla strips in a red bowl on a white plate with spoon, lime slices and a striped napkin

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Serves: 8
  • 2 cans (15.5 oz) Bush's® White Chili Beans, undrained
  • 1 can (10 oz) diced tomatoes and green chiles, undrained
  • 1 can (14 oz) reduced sodium chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1-2 medium jalapeños, seeded and diced
  • 1 cooked rotisserie chicken, remove meat from bone and dice

Optional Toppings

Shredded Mexican cheese, sour cream, cilantro, tri-color tortilla strips, avocado, lime wedge

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Cooking Instructions

  1. 1

    Add all ingredients to your Instant Pot except ½ can chili beans. Mash that ½ can beans with a fork and add those, as well.

    • Bush's® White Chili Beans

    • Diced tomatoes and green chiles

    • Reduced sodium chicken broth

    • Cream of chicken soup

    • Jalapeños

    • Rotisserie chicken

  2. 2

    Turn on Instant Pot® and select the Pressure Cook function. Make sure pressure is set to High and set the cook timer for 0 minutes (since everything in this recipe is already cooked, the Instant Pot will simply warm the chili as it pressurizes).

    • 3

      If the Instant Pot hasn’t finished pressurizing after 20 minutes, cancel the cook cycle and quick-release it on your own following manufacturer instructions, turning the release valve with an oven mitt, wooden spoon, etc. It can take 2-5 minutes to depressurize completely.

      • 4

        Your chili will be warmed through and ready to serve!

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