Instant Pot® Yardbird Chili with White Beans recipe

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2 tablespoons vegetable oil
1 ½ chicken breasts, cut into 1/2-inch cubes
1 medium onion, diced
4 cloves garlic, crushed
1 (28 ounce) can green enchilada sauce
2 cups dry great northern beans, sorted and rinsed
2 cups chicken broth
2 (4 ounce) cans chopped green chiles (such as Hatch®), undrained
1 tablespoon oregano
1 teaspoon cumin
1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
½ cup chopped cilantro, or to taste

Nutrition Info

330.1 calories
carbohydrate: 39.7 g
cholesterol: 26.6 mg
fat: 10.7 g
fiber: 11.2 g
protein: 20 g
saturatedFat: 4.2 g
servingSize: -
sodium: 977.2 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -


  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil. Add chicken pieces to the hot oil and saute until lightly browned, 5 to 7 minutes. Add onion and garlic and saute until soft and translucent, about 5 minutes more.

  2. Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.

Recipe Yield

8 servings

Recipe Note

White chicken chili using dry great northern beans cooked in a multi-functional pressure cooker. You can make this ahead of time using the pressure-cook mode and then switch over to slow-cooker mode.

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