Experience the delightful flavors of Instant Pot White Chicken Chili with Salsa Verde! This incredibly easy and healthy low-carb recipe is a game-changer for busy weeknights, offering a burst of flavor that your entire family will adore. Just combine your ingredients in the pressure cooker, and in minutes, you’ll have a wholesome, hearty chili ready to savor.
Instant Pot White Chicken Chili with Salsa Verde: A Family Favorite
Welcome back to another fantastic one-pot dinner that has quickly climbed to the top of our extensive list of beloved Instant Pot recipes! If you’re like me, your Instant Pot has become an indispensable kitchen appliance, simplifying mealtime and delivering delicious results every night. This white chicken chili, featuring the bright kick of salsa verde, is a prime example. Made with pantry staples like canned beans and versatile chicken, then topped with fresh cheese and creamy avocado, it’s a dish even the pickiest eaters will ask for again and again.
Effortless White Chicken Chili with Canned Beans
One of the beauties of this recipe is its incredible simplicity, largely thanks to the use of canned beans. This saves significant preparation time without compromising on flavor or texture. While you can certainly start from scratch by following our detailed guide on how to cook Great Northern Beans, and we’ll even include timing for that method below for the ambitious cooks, the magic of a multi-cooker truly shines when using pre-cooked ingredients. This “dump and go” approach ensures a quick and satisfying meal, perfect for those evenings when time is of the essence.
Having perfected a similar chicken chili in my slow cooker previously, I was thrilled to adapt it for the Instant Pot. The result? A remarkably delicious chili that cooks in just 5 minutes of pressure time! As avid chili enthusiasts, and with my youngest being particularly fond of chicken, this recipe is a consistent winner in our home. It perfectly balances speed, health, and hearty flavor, making it a staple in our dinner rotation.
Crafting Your Chili: Essential Ingredient Notes
Creating an outstanding white chicken chili starts with understanding your ingredients. This recipe prioritizes ease and flavor, making smart choices for both.
Chicken: Fresh, Frozen, or Leftover?
The star of this dish is, of course, the chicken. What’s wonderful is its versatility. You can use fresh chicken breasts, diced into bite-sized pieces for quick cooking. Alternatively, if you have leftover rotisserie chicken, simply shred it and add it towards the end of the cooking process to integrate its pre-cooked goodness. This flexibility makes the recipe incredibly adaptable to whatever you have on hand, minimizing waste and maximizing convenience.
Beans and Corn: Convenience Meets Flavor
For ultimate convenience, this recipe leverages canned white or Great Northern beans and canned corn. Both are excellent time-savers that contribute texture and flavor. If you prefer, you can certainly use fresh corn kernels, especially when corn is in season, for a vibrant, sweet crunch. For those who enjoy a more hands-on approach, preparing chili with dry beans is also an option, though it requires pre-soaking and a longer cooking time. If you choose the dried bean route, consult our dry beans cooking time chart for precise instructions. And for a low-carb variation, you can even make this chili entirely without beans!
The Secret Ingredient: Salsa Verde
If you’re accustomed to traditional red chili, prepare for a delightful culinary adventure with white chicken chili. Swapping out the typical red tomato base for salsa verde makes all the difference, introducing a vibrant, tangy, and subtly spicy dimension. Salsa verde provides not only additional liquid but also a complex flavor profile that elevates the entire dish. I typically use a jar of mild salsa verde, but if you prefer more heat, spicy varieties are readily available.
Broth vs. Water: Enhancing Depth
For the liquid component, chicken stock or chicken broth is highly recommended over water. Broth infuses the chili with a rich, foundational flavor that water simply cannot provide. You can opt for regular or low-sodium broth, depending on your dietary preferences and how much salt you plan to add later. This small choice makes a significant impact on the overall depth and deliciousness of your chili.
Optional Add-ins and Garnishes
To truly personalize your white chicken chili, consider these optional add-ins during cooking: finely diced onions for sweetness, additional minced garlic for a robust aroma, and extra drained canned corn for more texture. Once the chili is cooked, the possibilities for garnishes are endless! Sliced avocado, a dollop of sour cream, fresh cilantro, a squeeze of lime, or a sprinkle of spicy Monterey Jack cheese all make fantastic additions that enhance both flavor and visual appeal.
Instant Pot White Chicken Chili with Frozen Chicken
Don’t have fresh chicken on hand? No problem! This recipe is adaptable for frozen chicken too. Simply follow the initial steps in our guide for cooking frozen chicken in your Instant Pot. Once cooked, chop or shred the chicken as desired. Since it’s already cooked, there’s no need to sauté it with the onions. Just add it along with the other ingredients after you’ve deglazed the pot, ensuring your chili comes together seamlessly even with frozen poultry.
Cooking with Any Pressure Cooker: Instant Pot, Ninja Foodi & More
This versatile white chicken chili recipe isn’t limited to just the Instant Pot. You can use any electric pressure cooker you own, whether it’s a Crockpot Express, Ninja Foodi, or another brand. The instructions and cooking times remain the same across different models. If using a Ninja Foodi, simply ensure you’re using the pressure cooking lid (not the air fryer lid) to achieve the desired results. This broad compatibility means anyone with a pressure cooker can enjoy this fantastic meal!
With a mere 15 minutes of prep time and an astonishingly quick 5-minute pressure cook time, this chili is truly a weeknight miracle. Its rapid preparation is why we make it at least once a month, sometimes spicing it up with a dash of dry Sriracha for an extra kick! It’s the perfect blend of speed, convenience, and incredible flavor.
Expert Tips for the Best White Chicken Chili
Achieving a truly exceptional white chicken chili involves a few simple tips that can make all the difference in flavor and texture.
Choosing Your Chicken Cut
You can use either dark or light meat for this chili. Boneless, skinless chicken breasts are often preferred for their lean texture and ease of cubing. However, if you’re looking for a richer flavor and don’t mind a bit of extra trimming, boneless, skinless chicken thighs can offer a wonderfully tender and juicy result at a potentially lower cost. Both options work beautifully, so choose what best suits your preference and budget.
Preventing Burn Notices: Deglazing Your Pot
To avoid the dreaded “burn” notice, especially if your pressure cooker is particularly sensitive, it’s wise to remove the chicken after browning and deglaze your pot thoroughly before adding the remaining ingredients. This ensures no small bits of food are stuck to the bottom, which can trigger the burn sensor. For an even more foolproof experience, consider investing in a non-stick inner pot for your pressure cooker, which significantly reduces the likelihood of sticking and scorching.
Achieving the Perfect Consistency: Thickening Your Chili
If you prefer a thicker chili, achieving the ideal consistency is simple. After the chili has finished cooking, whisk 1 tablespoon of cornstarch into 2-3 tablespoons of milk, broth, or water until completely smooth. Activate the sauté function on your pressure cooker and, once the chili is bubbling, slowly pour in the cornstarch slurry while stirring continuously. Cook for a few minutes until the chili reaches your desired thickness. Remember, chili tends to thicken further as it cools, so keep that in mind when assessing its consistency.
Serve your Instant Pot White Chicken Chili alongside warm, crusty rolls or with a slice of something fun like Jiffy Mexican cornbread, baked in a 9×9 dish and cut into squares. Top each serving with a generous dollop of sour cream, fresh cilantro, and creamy avocado slices for an unforgettable meal.
Instant Pot White Chicken Chili Recipe
This incredibly easy and fast Instant Pot white chicken chili recipe is a true family favorite! In just 5 minutes of pressure cooking, you can create a healthy, flavor-packed meal without even needing to pre-cook your chicken. It’s an economical and delicious pressure cooker chili that will quickly become a go-to in your kitchen.
Equipment
- 1 pressure cooker
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 diced green chilies
- 1 cup canned corn, drained
- 1 jar salsa verde, 16 oz
- 2 cans white beans (Great Northern or Cannellini), not drained
- 1 tbsp cornstarch, if you want to thicken at the end
Instructions
- Turn your Instant Pot to sauté mode and add the olive oil, minced garlic, and diced onions. Cook until the onions have softened slightly, about 3-4 minutes.
- Add the cubed chicken to the pot and cook for about 3 minutes, just enough to lightly brown the outside. This helps lock in flavor. Turn off/cancel the Instant Pot to allow it to cool slightly before proceeding.
- Pour in the salsa verde and chicken broth. Add the diced green chilies, white beans (undrained), corn, and a pinch of salt. Stir gently to combine all ingredients.
- Secure the lid on your Instant Pot or pressure cooker and set the steam release valve to the sealing position. Select the Manual or Pressure Cook setting, set to high pressure, and cook for 5 minutes.
- Once cooking is complete, perform a quick release of the pressure by carefully turning the steam release valve to the venting position. When the floating valve drops, carefully lift the lid away from you.
- If you desire a thicker chili, ladle a small amount of the hot chili liquid into a small bowl with the cornstarch. Whisk until smooth, then stir this slurry back into the pot.
- Stir well, and if you want it even thicker, repeat the cornstarch slurry process. Serve immediately, topped with your favorite garnishes such as spicy Monterey Jack cheese, fresh avocado slices, and a dollop of sour cream!
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
Nutrition information is automatically calculated and should only be used as an approximation.
Additional Info
Frequently Asked Questions (FAQ)
Is white chili considered real chili?
The definition of “real chili” can be quite subjective! While traditional chili often features ground beef and a red tomato-based sauce, white chicken chili offers a delicious alternative with chicken, white beans, and a lighter, often broth-based sauce infused with green chilies or salsa verde. Both are hearty, flavorful stews, and if you appreciate a good bean-filled stew, then white chili certainly fits the bill as a fantastic chili variation.
Can I make this white chicken chili ahead of time?
Absolutely! White chicken chili, like many stews and soups, often tastes even better the next day as the flavors have more time to meld and deepen. You can prepare the entire recipe, allow it to cool completely, then refrigerate it in an airtight container for up to 3-4 days. When ready to serve, gently reheat it on the stovetop or in the Instant Pot on sauté mode until warmed through. You might need to add a splash of extra broth if it has thickened too much.
How do I store leftovers and can I freeze this chili?
Leftover white chicken chili can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, this chili freezes exceptionally well! Transfer cooled chili into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then warm gently on the stove or in the microwave, adding broth as needed to reach your desired consistency.
Explore More Instant Pot Dinner Recipes You’ll Love
If you’ve fallen in love with the convenience and deliciousness of pressure cooking, you’re in for a treat! The Instant Pot opens up a world of quick and easy meals. During summer, consider using fresh corn kernels in your chili for an added burst of seasonal freshness and texture. Looking for more cozy Instant Pot soup recipes? Our Instant Pot chicken noodle soup is a comforting meal, perfect any time, not just when you’re feeling under the weather. For chili purists, our Instant Pot chili with dry beans offers a hearty, homemade flavor that’s easier than you might think, though canned beans work wonderfully too. And for a fun, kid-friendly twist, try our pressure cooker chili mac, a delightful combination of kidney beans, elbow macaroni, and savory chili that kids will request again and again.
Don’t stop there! This Instant Pot orange chicken is another immensely popular recipe requiring just three simple ingredients – a must-try for your next meal prep or family dinner.
In total, this white chicken chili requires only about 10-15 minutes of hands-on cooking time. If you opt for pre-cooked rotisserie chicken, the process becomes even faster: simply shred the chicken, add it to the pot after sautéing the onions, and proceed directly to step 4 of the recipe. This recipe is incredibly adaptable, working seamlessly with any pressure cooker model, including the Ninja Foodi, Mealthy, or Crockpot Express. For those who prefer a slower pace, you can also find directions for white chicken chili in a Crockpot here.
For more effortless meal inspiration, dive into our collection of Instant Pot chicken recipes. Each recipe offers detailed explanations for using both leftover shredded chicken and fresh meat, ensuring you can always prepare a delicious meal, no matter what you have on hand.
Conclusion: Your New Go-To Chili Recipe
This Instant Pot White Chicken Chili with Salsa Verde is more than just a recipe; it’s a testament to how quick, healthy, and incredibly flavorful weeknight dinners can be. With its minimal prep, rapid cook time, and a medley of vibrant ingredients, it offers a refreshing twist on a classic comfort food. Whether you’re a seasoned pressure cooker enthusiast or new to the game, this recipe promises a satisfying meal that brings warmth and joy to your family table. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a bowl of the best white chicken chili you’ve ever tasted!