Home>Recipe>Weight Watchers White Bean Chicken Chili in the Instant Pot Recipe

Weight Watchers White Bean Chicken Chili in the Instant Pot Recipe Weight Watchers White Bean Chicken Chili in the Instant Pot Recipe


Weight Watchers White Bean Chicken Chili in the Instant Pot Recipe

Written by: Emily Smith

This white bean chicken chili is my go-to comfort food. It's hearty, spicy, and packed with protein. Just toss everything in the instant pot and voila, dinner's ready in no time!

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I've got this fantastic Instant Pot recipe up my sleeve, folks. Picture this: white bean chicken chili that's both yummy and easy on the waistline. Takes a handful of ingredients, most you'd already have in your pantry. It's hearty, comforting and a real treat for those cold nights. Trust me, this is a chili recipe you'd want to try. You won't believe how simply this comes together in the Instant Pot.

Ingredients for White Bean Chicken Chili

  • Boneless, skinless chicken breasts: Lean protein source, adds heartiness and flavor to the chili without excess fat.
  • Onion: Adds depth of flavor and sweetness to the chili, creating a savory base for the dish.
  • Garlic: Infuses a rich, aromatic flavor into the chili, enhancing the overall taste of the dish.
  • White beans: Creamy texture and mild flavor, packed with fiber and protein, making the chili filling and nutritious.
  • Diced green chilies: Adds a subtle heat and tangy flavor to the chili, balancing the richness of the other ingredients.
  • Cumin: Earthy and warm spice that enhances the overall flavor profile of the chili with its distinct taste.
  • Oregano: Herbaceous and slightly bitter, oregano adds a Mediterranean flair to the chili, complementing the other spices.
  • Chili powder: Provides a kick of heat and depth of flavor to the chili, adding a spicy element to the dish.
  • Chicken broth: Adds moisture and savory depth to the chili, creating a flavorful base for the other ingredients to meld together.

Essential Tools for Making This Instant Pot Recipe

  • Instant Pot: Essential for pressure cooking the chili quickly while keeping the flavors and textures intact.
  • Knife: Needed to dice the chicken breasts, ensuring they cook evenly in the chili.
  • Cutting board: Provides a stable surface for chopping the onion and garlic, preventing any accidents.
  • Can opener: Required to open the cans of white beans and green chilies for adding to the chili.
  • Measuring spoons: Ensures accurate measurement of spices like cumin, oregano, and chili powder for perfect seasoning.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes


  • 1 pound boneless, skinless chicken breasts, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cans white beans, drained and rinsed
  • 1 can diced green chilies
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 4 cups chicken broth
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, cilantro


  1. Set the Instant Pot to sauté mode and cook the chicken until browned.
  2. Add the onion and garlic, sauté for a few minutes until softened.
  3. Stir in the white beans, green chilies, cumin, oregano, chili powder, chicken broth, salt, and pepper.
  4. Close the Instant Pot lid, set to high pressure for 10 minutes.
  5. Once done, do a quick pressure release.
  6. Serve hot with optional toppings.

Nutritional value:

Per Serving in Calories: 280 kcal | Carbohydrates: 32 g | Protein: 28 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 1 g | Polyunsaturated Fat: 1 g | Cholesterol: 60 mg | Sodium: 800 mg | Dietary Fiber: 8 g | Sugar: 2 g | Calcium: 100 mg | Potassium: 700 mg | Iron: 4 mg | Vitamin A: 200 µg | Vitamin C: 10 mg

Meal Prep and Storage Tips for White Bean Chicken Chili

Make Ahead Instructions

  • Prepare the chili as directed, let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stovetop or in the microwave before serving.

Freezing Instructions

  • Allow the chili to cool completely.
  • Transfer to a freezer-safe container or resealable bag.
  • Label with the date and store in the freezer for up to 3 months.
  • Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

One interesting fact about this instant pot recipe for weight watchers white bean chicken chili is that you can add a splash of lime juice at the end to brighten up the flavors and give it a refreshing twist. It adds a zesty kick that complements the dish perfectly.

Common Questions About This Instant Pot Chili Recipe

Can I use a different type of beans in this recipe?
Yes, you can substitute white beans with any other type of beans like black beans or kidney beans.
Can I make this recipe vegetarian?
Absolutely, you can omit the chicken and use vegetable broth instead of chicken broth to make it vegetarian.
How can I adjust the spice level of this chili?
To make it milder, reduce the amount of chili powder or omit the green chilies. For a spicier kick, add some red pepper flakes or a dash of hot sauce.
Can I freeze the leftovers?
Yes, this chili freezes well. Allow it to cool completely before transferring to airtight containers or freezer bags.
How long will this chili last in the fridge?
This chili will stay fresh in the refrigerator for up to 3-4 days when stored in a sealed container.

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