This Instant Pot White Chicken Chili with Salsa Verde is an easy one-pot meal, weeknight-friendly recipe that's comforting and flavorful. It's a lighter spin on classic white chicken chili, made with shredded chicken, white beans, and salsa verde for fresh green chili flavor right in the Instant Pot.
If you like this recipe, be sure to try our Dutch Oven Chili and our Instant Pot Chicken Tinga!
Easy White Chicken Chili at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 1 hour
- 👥 Servings: 6
- 🔥 Cook Method: Instant Pot
- 🍽️ Cuisine: Southwest
- 👩🍳 Pair With: Warm Flour Tortillas or Cast Iron Cornbread, Simple Avocado and Tomato Salad
- ⭐ Difficulty Level: Easy
We tested both thighs and breast, but boneless thighs shred best, especially when ladled hot and topped with cheddar, sour cream, and cilantro. ~Jami
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Why We Love This Recipe
- Quick and Easy: Perfect for busy weeknights, this recipe is mostly hands-free and comes together in under an hour.
- Hearty: Protein-packed from chicken and beans.
- One-Pot Meal: Minimal cleanup required.
- Flavorful and Comforting: The combination of salsa verde, cumin, and jalapeño creates a deliciously creamy chili.
Instant Pot White Chicken Chili Ingredients
- Chicken thighs: We prefer chicken thighs in this recipe for their tender meat.
- White beans: Northern or cannellini beans add a creamy texture and boost the protein.
- Salsa verde: Roasted salsa verde gives a tangy and slightly spicy flavor.
- Onion and Garlic: Essential for depth of flavor.
- Jalapeño: Adds a mild heat. Seed it to control the spice level.
- Chili powder, Cumin, Dried Oregano, and Bay Leaves: Adds a bit of heat and complexity.
- Chicken broth: Forms the flavorful base of the chili.
A full ingredient list with exact measurements can be found in the recipe card below.
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Substitutions & Variations
- Chicken thighs: Substitute with boneless skinless chicken breasts or rotisserie chicken. Adjust cooking time if needed.
- White beans: Use pinto beans as another alternative.
- Salsa verde: Replace with diced green chilies and a squeeze of fresh lime juice.
- Diet: Make it vegetarian by omitting the chicken and using vegetable broth.
- Flavor: Add a can of corn for sweetness.
- Spice: For a milder version, use less salsa verde and omit jalapeño.
How to Make Instant Pot White Chicken Chili with Salsa Verde
Step One: Sauté the Onion and Garlic
Set the Instant Pot to Sauté and heat the olive oil. Add the diced onion and minced garlic and cook for 3 to 4 minutes, until the onion is softened and fragrant.
Step Two: Add Broth and Seasonings
Stir in the chicken broth, cumin, chili powder, oregano, salt, pepper, and bay leaves until well combined.
Step Three: Add Remaining Ingredients and Pressure Cook
Add the white beans, roasted salsa verde, and halved jalapeño. Nestle the chicken into the liquid, making sure it is mostly submerged.
Seal the lid and cook on High Pressure for 12 minutes, followed by a 10-minute natural release.
Step Four: Shred the Chicken and Finish
Switch the Instant Pot to Slow Cook and cook for 15 to 30 minutes to allow the flavors to develop.
Remove the chicken and shred it, then return it to the pot and discard the bay leaves and jalapeño. Serve warm with desired toppings.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Let the chili slow cook before serving to allow the flavors to blend.
Storage
Store leftover Instant Pot white chicken chili in the refrigerator for up to 3 days. For longer storage, let the chili cool completely, then freeze it for up to 3 months. Reheat gently on the stovetop over medium heat or warm individual portions in the microwave.
Recipe FAQ's
White chili is a comforting dish that combines tender chicken, white beans, and roasted salsa verde. This American Southwest classic has become a favorite for its spicy taste and simple ingredients.
Yes, you can make this easy white chicken chili in advance. Prepare the chili as instructed, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave when ready to serve.
Popular toppings for white chicken chili include shredded white cheddar, sour cream, chopped cilantro, crushed tortilla chips, sliced avocado, diced green onions, and fresh lime wedges.
To make this white chicken chili dairy-free, omit the shredded white cheddar and sour cream toppings. You can use dairy-free alternatives, like vegan cheese, if desired.
More Chicken Recipes You'll Love ♥️
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📖 Recipe
Instant Pot White Chicken Chili with Salsa Verde
Equipment
- Cutting board
- Chef's Knife
- Measuring Spoons
- Mixing spoon
- Two forks for shredding chicken
Ingredients
- 1 ½ pounds boneless skinless chicken thighs or combination of breast and thighs
- 3 cups unsalted chicken broth
- 2 (15 ounce) cans northern or cannellini beans drained and rinsed
- 12 ounces roasted mild salsa verde (adjust to 8 ounces for less heat)
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 jalapeño pepper seeded and halved
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- optional toppings: shredded white cheddar or pepper jack cheese, sour cream, cilantro, and lime.
Instructions
- Set the Instant Pot to Sauté. Add the olive oil, onion, and garlic, and cook for 3 to 4 minutes, stirring often, until the onion is softened and fragrant.
- Pour in the chicken broth, then add the cumin, chili powder, oregano, salt, pepper, and bay leaves. Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Add the drained beans, roasted salsa verde, and halved jalapeño. Nestle the chicken thighs into the liquid, ensuring they are mostly submerged.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 12 minutes. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.
- Switch the Instant Pot to the Slow Cook setting and cook uncovered for 15 to 30 minutes to allow the flavors to deepen and the chili to slightly thicken.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir to combine. Remove the bay leaves and jalapeño halves, then taste and adjust seasoning as needed.
- Ladle the chili into bowls and serve with shredded white cheddar or pepper jack cheese, sour cream, fresh cilantro, and lime wedges, if desired.
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Video
Notes
- Cook the onion until translucent and fragrant before moving on to the next step.
- Allow a 10-minute natural pressure release to keep the chicken tender.
- Shred the chicken after the slow-cook step so it stays moist and holds its texture.
- Remove the bay leaves and jalapeño before serving.
Jami Powell says
We love this soup and we make it often during cold months.