Healthy Pressure Cooker White Chicken Chili Soup is a healthy and easy 30 minute dinner recipe made in your Instant Pot with delicious southwest flavors and creamy Greek Yogurt.
Light White Chicken Chili
In our family we grew up with classic chili as a staple at dinner during the winter. It was always served up with grilled cheese sandwiches slathered in butter and while I wasn’t a huge fan of chili as a child, I was all about those grilled cheese!
It was the only time we got to enjoy what is a staple in most people’s childhood. As I have grown up, I have begun to appreciate beans far more than my younger self.
Now I enjoy a good bowl of chili to warm up with and actually add beans to my recipes voluntarily! This Healthy Pressure Cooker White Chicken Chili Soup is a grown up take on chili with a healthy twist.
Instant Pot Chicken Chili
My former boss was raving about Lunds & Byerlys Chili Blanco and I had to give it a try. It was delicious but with lots of sour cream and shredded cheese it wasn’t very light.
I re-worked the recipe a little and lightened it up with plain Greek yogurt and added some black beans and a little more spice to the mix. It is just as delicious with a fraction of the fat and best of all this Instant Pot chicken chili is made quick and easy in your electric pressure cooker!
Healthy Soup Recipe
Soup is such a great way to eat healthy and the Instant Pot makes it particularly easy to enjoy a quick and healthy recipe. This Healthy Pressure Cooker White Chicken Chili Soup is loaded with protein packed beans and chicken breasts and is in a delicious broth flavored with southwest spices and vegetables.
It is finished off with some Greek yogurt and Manchego cheese for a creamy soup that is hearty and comforting. If you are like me and like a little crunch on top of your soup, some crispy tortilla strips or chips would get a fantastic finishing touch to this recipe.
Do I need a pressure cooker?
If you are still holding out on buying an electric pressure cooker, you really should give it a shot. You don’t have to spend the big bucks on an Instant Pot.
I have a couple different brands and at the end of the day they all do the same job. You can get other brands for a fraction of the price. It does take up a decent amount of space in your kitchen, but it is so versatile.
You can make everything from this Healthy Pressure Cooker White Chicken Chili Soup to hot dishes like this Pressure Cooker Light Pizza Noodle Casserole.
Not only are there lots of amazing Instant Pot dinner recipes, you can use it for lots of staples as well. Making the perfect hard boiled eggs in the pressure cooker as well as quick and simple quinoa are two of my favorite ways to use the small appliance.
I just store my Instant Pot away in the pantry when it isn’t in use so it doesn’t take up so much counter space.
Can I make this soup on the stovetop?
This white chicken chili recipe can certainly be adapted for the stovetop. Simply sauté your onion, garlic and spices in a large kettle or Dutch oven. Add the chicken breasts, chicken base and green chilies.
Cook on medium-high heat for 10 minutes. Add the beans and cook until the chicken is cooked through at an internal temperature of 165°.
Remove the chicken from the pot while continuing to simmer the soup. Shred the chicken with two forks and return to the soup. Stir in the Greek yogurt and cheese until smooth.
Viola! You have an easy soup on your stovetop. The pressure cooker just takes the task of watching that the soup isn’t burning on the bottom or cooking over out of the equation. You can set it and forget it!
More healthy soup recipes in your pressure cooker!
If you are looking for more easy and healthy soup recipes in your pressure cooker like this White Chicken Chili, try out some of these other great recipes!
- Pressure Cooker Lemon Chicken & Brown Rice Soup
- Instant Pot Minestrone Soup
- Pressure Cooker Butternut Squash Soup
- Pressure Cooker Chicken Tortilla Soup
Healthy Pressure Cooker White Chicken Chili Soup
Ingredients
Cook under pressure
- 1 Tbsp. olive oil
- 1 large yellow onion diced
- 2 Tbsp. fresh garlic diced
- 1 Tbsp. cumin
- 1 tsp. ground oregano
- 1 1/2 tsp. coriander
- 1 tsp. cayenne pepper
- 1/2 tsp. salt
- pinch pepper
- 2 4 oz can green chilies
- 6 cups chicken broth
- 1 Tbsp. Better Than Bouillon chicken base optional
- 2 lb. boneless skinless chicken breasts
Add after pressure release
- 1 15.8 oz can Great Northern beans drained and rinsed
- 1 15 oz can black beans drained and rinsed
- 1 5.3 oz container non-fat plain Greek yogurt
- 2 c. Manchego or Monteray Jack cheese shredded
- green onion and/or cilantro for serving
Instructions
- Add the olive oil to your pot and turn on to saute. When the oil is heated, add the onion, garlic and spices. Cook for 3 minutes and add the chicken broth. Using your spatula or wooden spoon, scrape any brown bits off the bottom of the pot. Turn the pot to warming.
- Add the chicken base, green chilies and chicken breasts to the pot. Give everything a quick stir and lock the lid in place and turn the valve to pressure.
- Cook on high pressure for 12 minutes. Release the pressure and remove the chicken breasts from the pot. Set aside on a plate.
- Add the beans and cheese and stir until smooth.
- Using two forks, shred the chicken breasts and add them back to the soup. Stir in the Greek yogurt until smooth and serve topped with diced green onions and cilantro.
Joe says
I tried this and have to say it was… not good. The beans come out pretty underdone without pressure cooking, and the broth to spice to chicken ratio is pretty rough. Ended up with a very thin soup and some upset tummies due to those beans. If I try this again I’m using 1/4 the broth, 2x the cheese and am pressure cooking the beans with the chicken.
Danielle Green says
The beans are already pre-cooked from a can. Did you use raw beans?
Jes Gignac says
Sorry, but when do the cans of green chili get added?
Danielle Green says
Along with the chicken and chicken broth
Erica says
How long would you cook if using a rotisserie chicken?
Danielle Green says
There is honestly no need to cook this under pressure if you are using pre-cooked chicken. Either do it on your stove top, or just just cook it on the saute function. You will loose some of the flavor by using pre-cooked chicken and not having the chicken cook in the broth though.
Erin says
Can you pressure cook the beans with the chicken And then add the cheese and Greek yogurt later or is it better to add beans after cooking?
Danielle Green says
You can, but the beans may start to break apart as they will be overcooked.
Malinda Linnebur says
Making this when we get snowed in this Wednesday!!
Malinda Linnebur says
Making this when we get snowed in this Wednesday!!
Melissa Howell says
I have got to use my Instant Pot more! This soup looks and sounds amazing!
Melissa Howell says
I have got to use my Instant Pot more! This soup looks and sounds amazing!
Coleen Koehl says
Just got a new IP and this is going to be my first recipe in it. I know my husband I will love it with all that flavor!
Julie Evink says
I would never eat beans in my chili as a kid but now I love beans in my dishes! To funny! Love that you lightened this up and it’s IP friendly!
Coleen Koehl says
Just got a new IP and this is going to be my first recipe in it. I know my husband I will love it with all that flavor!
Julie Evink says
I would never eat beans in my chili as a kid but now I love beans in my dishes! To funny! Love that you lightened this up and it’s IP friendly!
Toni says
I seriously need to give it a try!! Looks SO delish!
Toni says
I seriously need to give it a try!! Looks SO delish!