This Instant Pot White Chicken Chili with Salsa Verde is an easy one-pot meal, weeknight-friendly recipe that's zesty 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: 55 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Instant Pot (pressure cook + slow cook)
- 🍽️ Cuisine: Southwest / Tex-Mex
- 👩🍳 Pair With: Warm Flour Tortillas, Cast Iron Cornbread, Simple Avocado and Tomato Salad
- ⭐ Difficulty Level: Easy
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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.
- 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.
Instant Pot White Chicken Chili Ingredients
- Chicken thighs: We use chicken thights because of their 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 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 or some diced green chilies for extra heat.
- 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: 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 jalapeño, salsa verde, and beans, then stir. Nestle in the chicken thighs, seal the lid, and cook on high pressure for 12 minutes. Let pressure release naturally for 10 minutes, then quick release.
Switch to slow cook for 15-30 minutes, until chicken reaches 165°F.
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.
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 sit for a few minutes before serving to allow the flavors to blend.
Storage
Store leftover 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. To reheat, warm the chili on the stovetop over medium heat or in the microwave.
Recipe FAQ's
White chili is a comforting 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 simple ingredients, making it perfect for family dinners or entertaining guests.
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.
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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 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.
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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.
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