This Easy Instant Pot White Chicken Chili with White Beans and Salsa Verde is the perfect solution for busy weeknights when you need a delicious, comforting meal on the table with very little prep. Combining tender chicken thighs with the spicy flavors of salsa verde and green chilies, this hearty dish has become our family favorite. Watch the video below to learn how to make it!
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White chicken chili is a comforting and flavorful dish that combines tender chicken thighs, white beans, and roasted salsa verde. This American Southwest classic has become a favorite for its spicy taste and healthy ingredients, making it perfect for family dinners or entertaining guests.
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.
- Healthy and Hearty: Packed with protein and fiber 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.
If you like this Chicken recipe, you may also love our Sicilian Chicken Soup or our Chicken Tinga Enchiladas.
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Ingredients
- Chicken thighs: Provides tender, flavorful meat. You can also use a combination of thighs and breasts.
- 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: Adds a sweet and savory base.
- Garlic: Essential for depth of flavor.
- Jalapeño: Adds a mild heat. Seed it to control the spice level.
- Cumin: Gives the chili a warm, earthy flavor.
- Chili powder: Adds a bit of heat and complexity.
- Dried oregano: Enhances the overall flavor profile.
- Bay leaves: Adds a subtle, herbal note.
- Kosher salt and pepper: Essential seasonings to bring out the flavors.
- Chicken broth: Forms the flavorful base of the chili.
A full ingredient list with exact measurements can be found in the recipe card below.
Instructions
How to Make Easy Instant Pot White Chicken Chili with White Beans and Salsa Verde
Step One: Prepare the Vegetables
Turn the Instant Pot to the sauté setting. Add olive oil, diced onion, and minced garlic. Sauté for 3-4 minutes until the onion is translucent.
Step Two: Add Broth and Seasonings
Add the chicken broth, cumin, chili powder, dried oregano, kosher salt, pepper, and bay leaves. Stir to combine.
Step Three: Add Remaining Ingredients and Cook
Add the seeded and halved jalapeño pepper, roasted salsa verde, and drained white beans. Stir to combine. Place the whole chicken thighs into the mixture. Close the Instant Pot lid and set the valve to sealing.
Cook on high pressure for 12 minutes. Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully do a quick release. Set the Instant Pot to the slow cook setting for 15-30 minutes or until the chicken reaches a safe internal temperature of 165°F (74°C).
Step Four: Shred the Chicken and Finish
Remove the whole chicken thighs and shred them using two forks. Return the shredded chicken to the pot and stir. Remove the bay leaves and halved jalapeño pepper. Stir the chili and taste for seasoning, adjusting salt and pepper if needed.
Ladle the chili into bowls and garnish with shredded white cheddar, a dollop of sour cream, and chopped cilantro.
Substitutions & Variations
- Chicken thighs: Substitute with boneless skinless chicken breasts or rotisserie chicken. Adjust cooking time if needed.
- White beans: Use pinto beans if you prefer.
- Salsa verde: Replace with diced green chilies and a squeeze of fresh lime juice.
How Can I Customize this Recipe?
- Diet: Make it vegetarian by omitting the chicken and using vegetable broth.
- Flavor: Add a can of corn for sweetness or some diced green chilies for extra heat.
- Spice: For a milder version, use less salsa verde and omit jalapeño.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Instant Pot
- Cutting board
- Chef's knife
- Measuring spoons
- Mixing spoon
- Two forks for shredding chicken
Storage
Store leftover white chicken chili in an airtight container in the refrigerator for up to 3 days.
To freeze, simply let it cool completely, then store it in airtight containers in the freezer for up to 3 months.
👩🍳 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 more meal prep hacks!
Expert Tips for Success
For the best flavor, let the chili sit for a few minutes before serving to allow the flavors to blend together.
To reheat, warm the chili on the stovetop over medium heat or in the microwave.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover salsa verde in our tangy salsa verde chicken.
- Marinate chicken breasts in the salsa verde and bake until juicy.
- Serve with rice and steamed vegetables for a complete meal.
Need Something To Pair This With?
- Serve this chili with this Old Fashioned Skillet Cornbread Recipe for a comforting side.
- Add a fresh green salad with a light vinaigrette for balance.
- Include tortilla chips to scoop up the chili for added crunch.
In The Mood For a Similar Dish?
- Chicken tortilla soup
- Turkey chili
- Dutch Oven Chili: Cincinnati Style
- Black Bean Soup with Dried Beans: Slow Cooker
- Easy Chipotle Beans Recipe in the Instant Pot
Related
More soup recipes you will love:
FAQ
Yes, you can make this 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 4 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, simply omit the shredded white cheddar and sour cream. You can use dairy-free alternatives like vegan cheese and dairy-free yogurt if desired.
📖 Recipe
Easy Instant Pot White Chicken Chili with White Beans and Salsa Verde + Video
Equipment
- Cutting board
- Chef’s Knife
- Measuring Spoons
- Mixing spoon
- Two forks for shredding chicken
Ingredients
- 1 ½ lbs boneless skinless chicken thighs or combination of breast and thighs
- 3 cups chicken broth
- 2 cans white beans northern or cannellini, drained
- 8-12 oz roasted salsa verde adjust based on spice preference
- 2 tablespoon olive oil
- 1 diced onion
- 2 cloves minced garlic
- 1 seeded jalapeño pepper halved
- 2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- Shredded white cheddar
- Sour cream
- Cilantro
Instructions
- Turn the Instant Pot to the sauté setting. Add olive oil, diced onion, and minced garlic. Sauté for 3-4 minutes until the onion is translucent.
- Add the chicken broth, cumin, chili powder, dried oregano, kosher salt, pepper, and bay leaves. Stir to combine.
- Add the seeded and halved jalapeño pepper, roasted salsa verde, and drained white beans. Stir to combine.
- Place the whole chicken thighs into the mixture.
- Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 12 minutes.
- Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully do a quick release.
- Set the Instant Pot to the slow cook setting for 15-30 minutes or until the chicken reaches a safe internal temperature of 165°F (74°C).
- Remove the whole chicken thighs and shred them using two forks. Return the shredded chicken to the pot and stir.
- Remove the bay leaves and halved jalapeño pepper. Stir the chili and taste for seasoning, adjusting salt and pepper if needed.
- Ladle the chili into bowls and garnish with shredded white cheddar, a dollop of sour cream, and chopped cilantro.
Save This Recipe 💌
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Video
Notes
- Chicken thighs: Substitute with boneless skinless chicken breasts or rotisserie chicken. Adjust cooking time if needed.
- White beans: Use pinto beans if you prefer.
- Salsa verde: Replace with diced green chilies and a squeeze of fresh lime juice.
Nutrition
Try this Easy Instant Pot White Chicken Chili with White Beans and Salsa Verde for a delicious and hearty meal.
Share your results and explore more related recipes on our blog! Enjoy cooking!
Make sure chicken is cooked to an internal temperature of 165°F (74°C). Always wash hands and surfaces after handling raw chicken.
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