Instant Pot white chicken chili with salsa verde tastes amazing! A great low carb recipe for everyone in your family! 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 Instant Pot 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.
You can adjust the heat in this for sure. We like more of a mild medium spice level and is reflected as such in the recipe below.
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 or take the time to make chili with dry beans but we’re all about simple. 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.
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.
Canned white / Northern beans are easiest, or if you use dry beans use this dry beans cooking time chart we have that here for you. You would have to start with those instructions first though.
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.
Ninja Foodi (Option)
Use any pressure cooker you have at home. If you have a Crockpot Express or Ninja foodi those will work this same way. The instructions and/or timing will not change, just with the latter you need to use the lid that is not attached to make this happen.
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 spice it up with a bit of dry Sriracha!
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.
Served with a side of rolls and topped with some sour cream it is delicious. Serve with something fun like Cornbread Cookies or made in a 9×9 dish sliced into squares.
Instant Pot White Chicken Chili Recipe
Equipment
Ingredients
- 1 pound chicken breast , cubed, about 2 cups
- 3 tbsp olive oil
- 1 tbsp minced garlic
- 14-16 oz chicken broth, use less if you want it thicker
- 1 small can diced chilies
- 1 cup canned corn, drained
- 1 jar salsa verde, 16 oz
- 2 cans white beans
- 1 tbsp cornstarch
Instructions
- Turn your Instant 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 Instant 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.
- Turn your Instant Pot or pressure cooker to manual, pressure, high, for 5 minutes.
- Put lid on and close steam valve. 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 Instant Pot 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.
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.
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.
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!!