Fall is right around the corner, so I’m starting to break out the cold weather recipes again. Those late summer and early fall nights are my favorite time to dust off the Instant Pot… I love making Instant Pot recipes when I need a quick family dinner on a cool evening. Make sure to check out some of my other Instant Pot recipe ideas if you like this one!

Using Rotisserie chicken in your Instant Pot recipes is one of my favorite all-time cooking tips!

One of my favorite recipes for InstantPot is this Easy InstantPot White Bean Chili recipe. You can add store-bought rotisserie chicken to make the easiest version of this recipe. If you have the time, however, I recommend that you cook up my easy Instant Pot Shredded Chicken recipe.

Before my kiddos were all grown up, I used to be a podiatrist. Between keeping all my appointments and getting my kids out to all their after-school activities, the “set it and forget it” method made things so much easier. Whether I was whipping up a soup or making it a stew by throwing in some protein, the Instant Pot was a serious lifesaver.

Pro tip #1: Add flavor to your chili with roasted corn!

A good chili is bursting with flavor. This recipe incorporates tons of flavorful ingredients, from green chiles to enchilada sauce and a delicious blend of spices. I also LOVE to add some fire-roasted corn kernels to my chili pot—I always pick this ingredient up from the frozen section of my local grocery. They are delicious but don’t fret if you can’t find roasted corn. Just substitute drained canned corn or regular frozen corn kernels—still really good.

Pro tip #2: Wondering what to serve with white bean chili? Well, just let everyone serve themselves. All you have to do is prep the garnishes.

One of my favorite things about chili is how versatile it is. It lends itself to tons of different topping options, especially when you make it with white beans, which have a bit of a milder flavor than some other varieties. Chili also goes great with a lot of different sides—that’s why I just set the table and let everyone serve themselves.

There are so many different ways you could go with this. Serve your Instant Pot White Bean Chili with a salad and make it a lighter meal, or alongside a loaf of crusty bread and butter for something simple and hearty. Of course, you could always go all-out and serve it buffet style with any of the following sides… get creative, and most importantly, enjoy!

Yield: Makes 6 to 8 servings
Mary’s Easy Instant Pot White Bean Chili Recipe

Mary’s Easy Instant Pot White Bean Chili Recipe

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Your family is going to LOVE this super easy Instant Pot White Bean Chili recipe. Perfect for kiddos when you just want a quick and easy dinner after a long day.


  • 1 tablespoon olive oil
  • 2/3 cup finely chopped onion, about 1 small
  • 4 garlic cloves, minced
  • 3 (14 ounces) cans white beans like Great Northern or cannellini beans, drained, rinsed and patted dry with paper towel
  • 5 cups shredded cooked chicken (about 1¼ pounds)
  • 3 cups vegetable stock or chicken stock
  • 1 (19 ounce) can mild green enchilada sauce
  • 1 can or bag (12 ounce) frozen fire-roasted or yellow corn kernels
  • 1 cup diced red bell pepper
  • 1 (4 ounce) can green chilies, drained
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons chili powder
  • A pinch of cayenne pepper, optional if you want more heat!
  • ½ teaspoon salt
  • A grind of black pepper
  • 2 tablespoons lime juice, about 1 lime
Toppings & Garnishes
  • 1 jalapeño pepper, seeded and thinly sliced
  • Sour cream or plain Greek yogurt
  • 1 avocado, diced
  • Crispy tortilla strips
  • Cotija cheese
  • Chopped fresh cilantro


  1. Set your Instant Pot to sauté. Add the olive oil. Once the oil begins to glisten, add the onions. Cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook, stirring constantly, for another minute. Make sure the garlic doesn’t burn.
  2. Add the drained beans, pulled chicken, stock, enchilada sauce, corn, red bell pepper, green chilies, cumin, chili powder, salt, and black pepper. Cover and secure the lid with the valve set to seal. Using the manual pressure cook setting, cook for 15 minutes. Open the valve and release the steam.
  3. Add the lime juice. Set the Instant Pot to sauté and simmer, covered, for about 5 minutes to slightly thicken the chili. I love to place the garnishes in individual bowls so my guests can garnish their chili themselves. Pick whatever you like, but personally, I like to use ‘em all!
Did you make this recipe?
Tag @blameitonbiscotti on instagram and hashtag it #InstantPotWhiteBeanChili
September 06, 2023 — Mary DiSomma