Instant Pot White Chicken Chili Recipe
This easy instant pot white chicken chili recipe tastes amazing and is my family's favorite dinner! Dump all the ingredients in without needing to even precook your chicken. It's a healthy pressure cooker chili packed with flavor and really cheap to make too!
Servings: 6
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 can 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
Notes
How Long to Cook with Frozen Chicken
You can use the same timing if your frozen meat is already cubed into bite size pieces when added, separated from one another. Just throw that in and cook time won't change from above. If your pieces are whole they need to be small in size, boneless and skinless and separated from one another. You would need 14 minutes to do this, note that this will make the beans really soft and start to fall apart.Nutrition
Serving: 8oz | Calories: 113kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 306mg | Potassium: 164mg | Vitamin C: 5.9mg | Calcium: 6mg | Iron: 0.3mg