Instant Pot White Chicken Chili with Salsa Verde
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.
Servings: 6
Calories: 215kcal
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.
Video
Notes
Cooking Notes
Sauté the onion and garlic until fully softened before adding liquid to create a strong flavor base. Keep the chicken mostly submerged during pressure cooking so it cooks evenly. The slow cook step is optional but helps deepen the flavor and slightly thicken the chili.
Tips for Best Results
- 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.
Nutrition
Calories: 215kcal | Carbohydrates: 6g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 1439mg | Potassium: 436mg | Fiber: 1g | Sugar: 4g | Vitamin A: 424IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg
