Easy Instant Pot white chicken chili recipe that tastes amazing! Throw the ingredients in with no need to precook your chicken, great pressure cooker chili.
I’m back with one of our favorite Instant Pot recipes! I think I have used this every night since I got it trying new dishes and recipes that just sound good, or I’ve made in my crockpot and know it can now get done faster with this awesome pressure cooker. Tonight I tried 5 minute Instant Pot white chicken chili I had made on the stovetop in the past, and it was delicious! We are big chili lovers and my youngest loves anything with chicken so it’s a winner all the way around, healthy too which I love. Here’s the easy recipe you’ve got to try yourself.
I love easy dinners I can throw together and this one is easy when all I really have in the fridge are a few chicken breasts. I don’t even have to precook the meat which I love because it’s quicker, and did I say it only took 5 minutes for this pressure cooker chicken chili to cook in my Instant Pot??!! Super quick and just enough heat for everyone. Of course you can add more with a bit of chili powder but the salsa verde offers the perfect amount for us. Serve with a side of rolls and top with some sour cream and a slice of avocado and it is delicious.
Instant Pot White Chicken Chili
- 1 large 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 c canned corn drained
- 1 jar salsa verde 16 oz
- 2 cans white beans
- 1 tbsp cornstarch
- salt to taste
- sour cream
- spicy jack cheese shredded
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.
Add your salsa verde, broth, chilies, white beans, corn and a pinch of salt.
Turn your Instant Pot or pressure cooker to pressure, high, for 5 minutes.
Put lid on and close steam valve. When done release steam 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.
Do this again if you want it thicker. Stir and serve topped with spicy jack cheese, avocado and sour cream!!
Just like that it is another easy Instant Pot recipe that I can throw together during the week…and pretty healthy too!! I would use fresh corn kernels during the summer to give it a bit of added texture and freshness, but during the winter months canned corn is great too.
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