4.91 from 22 votes

Ninja Foodi White Chicken Chili

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Pressure cooker white chicken chili is a one pot chicken chili that takes raw chicken to delicious shredded chicken in 30 minutes!

Using your Ninja Foodi or Instant Pot, this chicken chili recipe is an adaptation of my creamy delicious stock pot white chicken chili with loads of chicken, corn, and white beans.

I have been making chicken chili for many, many years but usually in the slow cooker. That means I actually have to get up and plan my meal for the day, which Ill be honest, I can be slow at till 4:30 hits. Pressure cookers have made it easy to forget about dinner and still end up with a great food at the end of the day!

ladle with chicken chili in it

Pressure Cooker White Chicken Chili 

*recipe adapted to pressure cooking from my own stove top Easy White Chicken Chili Recipe

This recipe is FULL of chicken. I like a chicken chili that is a lot of chicken and so do both of my kids. If you prefer, you can move this to 1 lb of chicken and instead add extra beans.  This recipe is also not a spicy chili recipe, its simply a creamy and filling white chicken chili.

best white chicken chili for pressure cooker

You could def spice it up with more cayenne, a dash of hot sauce, additional cumin or adding some of the suggested lime and cilantro. 

My kids are low key on the spices, so this is a family friendly non-spicy chili

  • 2 lbs. chicken breast
  • 1 tablespoon minced garlic
  • 2 cans, 15.5 oz. each, great northern beans, un-drained
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup whole whipping cream
  • optional: can of corn drained or bag of frozen corn
  • toppings like shredded cheese, diced onion, diced tomatoes, and guacamole
  • OPTIONAL: While we didn’t have any on hand when I made this chili, I also like to add 1 tablespoon lime and some cilantro in my soup

Frozen versus Thawed Boneless Skinless Chicken

I know that you can cook frozen chicken straight in the pressure cooker and that is really great when you forget to defrost some chicken.

But I have found that the timing is so much easier when the chicken is defrosted, so I am going to write this up for already defrosted chicken. 

If you do use frozen chicken, you will need to make sure the chicken is not frozen into a block (as in more than one breast on top of one another, that’s so thick that you will really have to time it out so its not raw in the center). 

two chicken breasts in Ninja Foodi pot

Shredded Chicken in the Ninja Foodi

The first time I attempted chicken in my pressure cooker it ended up super dry. I have since figured out that moisture matters. The pressure cooker is building up pressure/steam and basically fast cooking your food and I was under watering my food and drying it out. 

You won’t have to worry about your shredded chicken being dry in this chili recipe. It’s full of chicken broth and the chicken will shred super easy once cooked. You can also cook your raw chicken together with all the ingredients, so this is a one pot recipe

shredding chicken in ninja foodi

Can I use any other Beans? 

I use Great northern beans in my white chicken chili, but Cannellini beans work great too. You could also add both to your pot!

Chicken Chili in the Ninja Foodi

Add all chili ingredients (spices, corn, beans, broth, etc.), EXCEPT THE DAIRY (sour cream and whipping cream) into Ninja Foodi Pressure Cooker pot (in the NF its the gray ceramic pot). 

Turn pressure cooker on HIGH for 20 minutes.

It will take some time to come up to pressure and then the count down will start.

Once its complete, move your seal to QUICK RELEASE (I use a fork to move mine over so I do not get burned)

collage of what to add to pressure cooker
  • Chicken should be fall apart cooked.
  • Either shred chicken directly in the pot with tons or pull it out and shred on a cooking board and add back to pot.
  • Now that chicken and veggies are cooked, add sour cream and whipping cream and whisk in.
white chicken chili in ninja foodi pot

The best part of chicken chili (and really all chili) are the toppings!

As suggested above, add cheddar cheese, diced tomatoes, onions, salsa, guacamole, black olives, bits of avocado and serve up with air fried tortilla chips to dip. 

white chicken chili in a bowl

More Ninja Foodi Recipes

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4.91 from 22 votes

Pressure Cooker White Chicken Chili | Ninja Foodi Recipe


Cook Time 30 minutes
Total Time 30 minutes
Pressure cooker white chicken chili with 2 pounds of shredded chicken, sweet corn, and delicious white chili beans. Done in under 30 in the Ninja Foodi, just add your raw chicken and in an instant your dinner will be ready! Add cilantro, cheddar cheese, and serve up with crunchy tortilla chips for the ultimate filling dinner without the work.

Ingredients
 

  • 2 lbs. raw and defrosted chicken breast
  • 1 tablespoon minced garlic
  • 2 cans 15.5 oz. each, great northern beans, un-drained
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • optional: can of corn drained or 12 oz. bag of frozen corn
  • toppings like shredded cheese diced onion, diced tomatoes, and guacamole
  • OPTIONAL: While we didn’t have any on hand when I made this chili I also like to add 1 tablespoon lime and some cilantro in my soup

Instructions

  • Add all white chili ingredients (including beans, corn, seasonings, raw chicken breasts, broth, garlic, chicken, etc.) EXCEPT THE DAIRY (sour cream and whipping cream) into Ninja Foodi pressure cooker pot. 
  • Seal steam of pressure cooker.
  • Turn pressure cooker on HIGH for 20 minutes. It will take some time to come up to pressure and then the count down will start.
  • Once cooking is complete, move seal to QUICK RELEASE (I use a fork to move mine over so I do not get burned)
  • Chicken should be fall apart tender and easy to shred.
  • Now either shred the chicken in the pot with a two forks or pull it out with tongs and shred on a cooking board and add back to pot.
  • Add sour cream and heavy whipping cream and whisk in.
  • Serve white chicken chili with suggested toppings (SEE NOTES)

Notes

  • The best part of chicken chili (and really all chili) are the toppings!
  • As suggested, add cheddar cheese, diced tomatoes, onions, salsa, guacamole, black olives, bits of avocado and serve up with tortilla chips to dip. 

Nutrition

Serving: 1 | Calories: 871kcal | Carbohydrates: 29g | Protein: 90g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 298mg | Sodium: 2030mg | Fiber: 6g | Sugar: 7g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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4.91 from 22 votes
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8 Comments

  1. I just made this for my family and it turned out amazing!! The store was out of great northern beans so I use cannellini beans as you said would work. Its was my first time making white chili. My 9 yr old loved it and she gets picky! Thank you for a great recipe! Will definitely make this again!!

    1. White chicken chili is literally one of my very favorite meals here so I am glad you enjoyed it. I put avocado on mine!

    2. Am I the only one that sees corn in the pictures, but no corn listed in the recipe?

    3. Hi Jay, you are not wrong. Its in the images but not in the actual recipe I wrote off. As I mentioned in the post, it wasnt a planned recipe, more something I put together for my family and then took a few pictures, but when I wrote it out I left out the corn as part of the main recipe because its more of an option. If you do want to add corn to the chili, all I do is add either frozen corn OR drain a can. My kids are picky and really hate that I do that so I left it out of suggesting and more of an “option”.

    4. Awesome. Thanks! 🙂

  2. I liked the basic version of this, without the toppings overwhelming it. I made the original recipe, with the corn, but a bit heavier on the spices. Rather than top the chili with cheese I stirred it in with the sour cream, maybe a cup or 2. It’s a large yield, so it ends up not being very noticeable in the chili. And rather than top it with a lot of stuff I served it over a big piece of cornbread, heavy on the liquid so as to soak into the cornbread like a dish vs a soup. My kids and I loved it, will definitely be making this one often!

    1. hi Tiffany, thanks for your feedback! Its hit or miss in this house on what we top with – I just love every bite with an avocado! But you are right, the basic recipe is also delicious!

  3. Great recipe. Added shoe peg corn, mild green chiles, an onion, And used cream cheese instead of sour cream. Topped with sour cream, Fiesta blend cheese, and Chipotle tortilla strips.

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