Our easy Ninja Foodi white chicken chili recipe with canned beans and salsa verde tastes amazing! It’s our favorite low carb recipe everyone in our family loves! You just dump all the ingredients in and it’s a healthy chili recipe packed with flavor.
I’m back with yet another one pot dinner which we have now added to our long list of other popular Ninja Foodi recipes! I think I have used this pot every night since I got it. Made with canned beans, leftover chicken and topped with cheese, my kids couldn’t get enough of this one the other night.
Here we use canned beans to make everything a lot easier and quicker too. I have started from scratch with our directions of how to cook Great Northern Beans and that is possible too. Timing for that method is below as well if you want to go all out. Either way this “magic” multi cooker makes all the things easier.
Tonight I tried this chicken chili I had made in my slow cooker in the past. It only needed 5 minutes to cook and was delicious! We are big chili lovers and my youngest loves anything with chicken so it’s a winner all the way around.
Ingredient Notes
To make it even easier this recipe is made with canned beans and corn. You can remove kernels from fresh corn on the cob too which I like to do to add some vegetables, texture and flavor to the dish.
Can you use dry beans?
Yes, if you wanted to take the time to make chili with dry beans you would need to pressure cook the beans with water for about 30 minutes until tender, drain, and then follow directions below. You could also opt to make this with no beans, that’s up to you. It’s dairy free too which is great.
If you have only made “traditional” Instant Pot chili you are in for a treat. Swapping out the meat makes all the difference. You can dice up fresh breasts, shred a rotisserie chicken or use leftovers.
For the liquid you will want to use chicken stock or chicken broth vs. water which will offer zero flavor to this dish. You can use regular or low sodium.
Salsa verde will provide more liquid into the dish but with LOADS of other flavors. I use a jar of mild but you can find spicy types too.
Variations
Add ins I like to include but are optional would be some diced onions, drained canned corn, minced garlic and then when done some sliced avocado is nice. You can adjust the heat in this for sure with a bit of dry Sriracha or chili powder. We like more of a mild medium spice level and is reflected as such in the recipe below.
Ninja Foodi White Chicken Chili with Frozen Chicken
If you do not have fresh you can follow the directions in our frozen chicken in Instant Pot first. Chop or shred that and then use that. There would be no need to add that in with the onions to saute since it is already cooked. Just add in with the other ingredients after you deglaze the pot.
How Long to Cook White Chicken Chili in Ninja Foodi
It only takes about 15 minutes to prep and 20 minutes total, super quick cook time I know. That is why we make it at least once a month and sometimes more. If I have leftover chicken from the night before this is a go to as I can throw that in!
Tips
You really could use dark or light meat for this one. Either way I would choose boneless skinless just because that makes it easier to cube. Yes it is cheaper if you choose the other so if you have time to trim and remove it all then go for it. I’ll say chicken thighs meat is pretty amazing too.
If your pot is super sensitive I would remove the chicken after browning and deglaze the pot. Personally I suggest just getting that a non stick pot too so it is less sensitive.
How do you thicken white chicken chili?
Just whisk 1 Tbsp of cornstarch into 2-3 Tbsp of milk, broth or water. When smooth pour it into your mix that should be bubbling. This would be done using the saute function on a pressure cooker. On the stovetop, heat on medium heat until bubbly, add in, stir, and cook for a few minutes until it’s as thick as you like. Remember it will thicken as it sits as well.
Served with a side of rolls and topped with some sour cream it is delicious. Serve with something fun like Jiffy Mexican cornbread or made in a 9×9 dish sliced into squares.
FAQ
That depends on whom you ask. It does have beans which is typical with both types. BUT if you feel strongly that it isn’t chili unless it has ground beef in it than you probably would say no.
This depends on whom you ask. In Texas beans in chili is typically a disgrace but I grew up with beans always in mine so it would be wrong to not include them in my opinion. I feel like it makes this meal heartier and with a better texture so it is a must in our household. White or Great Northern is preferred for this dish.
It is easy to add spice to chili. My favorite way is to add a 4 oz. can of diced chiles. You can find these from mild to very spicy so choose your favorite heat level and throw it right in there! Another way to add heat is with a little dry Sriracha powder, chili powder, or red pepper flakes.
Yes, I have done this and it turns out great too. You would not add it in the first step, rather you would just saute the onions by themselves. Once done add the diced rotisserie chicken and continue on with the directions using the same cook time.
You always want to pressure cook chili. In the Foodi there are two lids, the one to pressure cook is the one that is not attached. You would use this one, locked, with the lid locked and the steam valve closed tight to cook under high pressure.
Ninja Foodi White Chicken Chili Recipe
Equipment
Ingredients
- 1 pound chicken breast , cubed, about 2 cups
- 3 tbsp olive oil
- 1 tbsp garlic, minced
- 14-16 oz chicken broth, use less if you want it thicker
- 1 small can chilies, diced
- 1 cup canned corn, drained
- 1 jar salsa verde, 16 oz
- 2 cans white beans, not drained
- 1 tbsp cornstarch, if you want to thicken at the end
Instructions
- Turn your pot to saute and add your olive oil, garlic, and onions. Cook down until onions are softened slightly.
- Add cubed chicken and cook for about 3 minutes, just slightly, with your onions. Turn your pot off/cancel so it can cool off before turning back on.
- Add your salsa verde, broth, chilies, white beans, corn and a pinch of salt.
- Put lid on that is not attached, set to pressure cook, high, for 5 minutes.
- When done do a quick release and carefully lift lid.
- Add a small ladle full of chili liquid to a small bowl with cornstarch in it and stir, add back into pot. (if you want a bit thicker)
- Do this again if you want it thicker. Stir and serve topped with spicy jack cheese, avocado and sour cream!!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Pressure Cooker Dinner Recipes You’ll Love
I would use fresh corn kernels during the summer to give it a bit of added texture and freshness too. Looking for more Instant Pot soup recipes? Instant Pot chicken noodle soup is a great meal even if you aren’t sick. Instant Pot chili with dry beans is easier than you might think. You can make it with canned beans too but homemade is always best. Our pressure cooker chili mac has kidney beans in it with elbow macaroni. A fun dinner time that kids will ask you for over and over again.
This Instant Pot orange chicken is a favorite and only needs 3 ingredients you should definitely try next.
In total this should take 10-15 minutes to cook. It will be faster if you’re using a precooked rotisserie. If so just shred the chicken, add to the pot and start with step 4 with your onions.
Of course you can make this into Ninja Foodi chicken chili as well, or use any other brand like Mealthy or Crockpot Express. Directions below will work for all models. Directions for white chicken chili in Crockpot are here.
For more easy ideas, try our easy Instant Pot chicken recipes. Many you can use leftover shredded meat or fresh. Both options are explained in each one.
I just putting everything together in the instant pot. The recipe looks similar to others we have eaten. My only complaint is the directions say to add onion but it’s not in the list of ingredients.
Optional, would add with meat
Looks amazing! Going to try this tonight. If I want to double the recipe, should I keep the same cook time? Or how much more time should I add?
Thanks for clear instructions!! My empty nester hubby and I loved it!! We topped it with sliced avocado, cilantro and a few squeezes of lemon. Lime may be a tad better. But that’s what I had. He also added some crushed tortilla chips!! Really good!! Thanks!!