Instant Pot White Chicken Chili with Salsa Verde: A Quick & Healthy Family Favorite
Prepare for a culinary delight with this incredible Instant Pot white chicken chili featuring the vibrant kick of salsa verde! This recipe is not just a meal; it’s a testament to how effortless and delicious healthy eating can be. Designed as a low-carb recipe, it’s perfect for every member of your family, promising robust flavors without extensive effort. Simply combine all ingredients in your pressure cooker, and in a remarkably short time, you’ll have a hearty, flavorful, and incredibly satisfying chili on your table.
We’re thrilled to introduce another fantastic one-pot dinner that has quickly become a staple in our household, joining our collection of popular Instant Pot recipes. The sheer convenience and speed of the Instant Pot make it an indispensable kitchen tool for weeknight meals. This particular chili, made with convenient canned beans, tender chicken (whether fresh, leftover, or rotisserie), and generously topped with cheese, has garnered rave reviews from even the pickiest eaters in our family.
Effortless White Chicken Chili with Canned Beans
Simplicity is key, and that’s why this recipe leverages canned beans to significantly cut down on preparation and cooking time. While it is certainly possible to prepare this chili using dried beans, starting from scratch with our guide on cooking Great Northern Beans, the convenience of canned varieties ensures a much quicker path to dinner. For those who prefer the traditional route, we’ve included timing guidance for dried beans below. Regardless of your bean choice, your multi-cooker truly makes the entire process incredibly straightforward. This chicken chili, a recipe I’ve previously perfected in my slow cooker, adapts beautifully to the pressure cooker, requiring only 5 minutes of cook time to achieve a wonderfully flavorful result. As a family of avid chili lovers, and with my youngest being particularly fond of chicken, this dish is a guaranteed success.
Key Ingredients & Flavor Foundations
To ensure this recipe is as simple as possible, we primarily use canned beans and corn. You can certainly use fresh corn kernels if they’re in season, or if you’re inclined, explore making chili with dry beans from scratch. However, our focus here is on maximum convenience. If you prefer a bean-free chili, simply omit them – the recipe remains delicious and satisfying. This dish is also naturally dairy-free, making it suitable for a wider range of dietary needs.
If your chili experience has been limited to “traditional” Instant Pot chili, prepare for a delightful twist. Swapping out ground beef for chicken introduces a lighter, yet equally flavorful profile. You have several options for the chicken: dice up fresh chicken breasts, shred a pre-cooked rotisserie chicken, or utilize any leftover cooked chicken you have on hand.
For the liquid base, prioritize chicken stock or chicken broth over plain water. Broth significantly enhances the depth of flavor, contributing to a richer, more complex chili. You can opt for either regular or low-sodium varieties based on your dietary preferences.
The star of the flavor profile in this white chicken chili is undoubtedly salsa verde. This vibrant green salsa not only adds essential liquid but also infuses the dish with layers of tangy and savory notes. I typically use a mild jarred salsa verde, but if you enjoy a spicier kick, feel free to choose a medium or hot variety.
Optional additions that elevate this chili include diced onions for aromatic depth, drained canned corn for a touch of sweetness and texture, and minced garlic for an extra burst of flavor. Once cooked, a topping of sliced avocado adds a creamy, refreshing counterpoint.
Using canned white or Great Northern beans streamlines the process. If you decide to use dry beans, you’ll need to consult our dry beans cooking time chart and cook them separately before adding them to the chili base. This recipe is also highly customizable when it comes to heat level. The provided recipe aims for a mild to medium spice, but you can easily adjust it by adding a pinch of cayenne pepper or a dash of hot sauce if you prefer more fire.
Cooking with Frozen Chicken in Your Instant Pot
Don’t have fresh chicken on hand? No problem! You can still enjoy this incredible chili. If you’re starting with frozen chicken, simply follow the instructions in our guide for cooking frozen chicken in the Instant Pot first. Once cooked, chop or shred the chicken as desired. Since the chicken will already be cooked, there’s no need to sauté it with the onions. Just add the pre-cooked chicken along with the other ingredients after you’ve deglazed the pot (if sautéing onions and garlic first).
Versatility Across Pressure Cookers (Ninja Foodi Option)
This recipe is incredibly versatile and can be made in any electric pressure cooker you own. Whether you’re using an Instant Pot, a Crockpot Express, or a Ninja Foodi, the cooking method and timing remain largely the same. For multi-cookers like the Ninja Foodi that come with multiple lids, simply use the pressure cooker lid (the one that is not attached) to achieve the desired results. With a quick prep time of about 15 minutes and a total cook time of around 20 minutes, this dish is a fantastic option for busy evenings. Its speed and deliciousness make it a monthly staple in our rotation, and sometimes, we even kick up the flavor with a sprinkle of dry Sriracha for an extra zing!
Expert Tips for the Best White Chicken Chili
When selecting your chicken, you can use either dark or light meat. For ease of preparation, I generally recommend boneless, skinless cuts as they are simpler to cube. While bone-in, skin-on chicken can be more economical, it requires extra trimming and deboning time. Chicken thighs, known for their rich flavor and tenderness, are also an excellent choice if you prefer dark meat.
If your pressure cooker tends to be particularly sensitive to scorching, a helpful tip is to remove the chicken after browning and deglaze the pot thoroughly before adding other liquids. Alternatively, investing in a non-stick inner pot for your pressure cooker can significantly reduce the likelihood of food sticking and burning.
How to Achieve the Perfect Chili Consistency
If you prefer a thicker, heartier white chicken chili, achieving the ideal consistency is simple. In a small bowl, whisk together 1 tablespoon of cornstarch with 2-3 tablespoons of milk, broth, or water until a smooth slurry forms. Once your chili is cooked, use the “Sauté” function on your pressure cooker to bring the chili to a gentle simmer. Slowly pour in the cornstarch slurry while stirring continuously. Continue to stir and cook for a few minutes until the chili reaches your desired thickness. Remember that chili will naturally thicken further as it cools and sits. This thickening technique works equally well on the stovetop: simply heat the chili over medium heat until bubbling, add the slurry, stir, and cook until thickened.
For serving, this chili is wonderfully complemented by a side of warm rolls and a dollop of cool sour cream. To make it a truly memorable meal, consider pairing it with something fun and delicious like Jiffy Mexican cornbread, baked in a 9×9 dish and sliced into squares.
Instant Pot White Chicken Chili Recipe
This incredibly easy 5-minute Instant Pot white chicken chili recipe is a family favorite! It’s a healthy pressure cooker chili packed with flavor and incredibly budget-friendly, requiring no pre-cooking of your chicken.
Quick Details
- Author: Justine
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Servings: 6
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 for a thicker chili)
- 1 small can diced chilies
- 1 cup canned corn, drained
- 1 jar salsa verde (16 oz)
- 2 cans white beans, not drained
- 1 tbsp cornstarch (optional, for thickening at the end)
Instructions
- Turn your Instant Pot to “Sauté” mode and add olive oil, minced garlic, and diced onions (if using). Cook until onions are softened slightly.
- Add the cubed chicken breast and sauté for approximately 3 minutes, just to lightly brown it with the onions. Turn your Instant Pot off/cancel the “Sauté” function to allow the pot to cool slightly.
- Carefully add the salsa verde, chicken broth, diced chilies, white beans (undrained), canned corn, and a pinch of salt to the pot. Stir gently to combine.
- Secure the lid on your Instant Pot or pressure cooker and set the steam release valve to the sealing position. Select “Manual” or “Pressure Cook” mode, set to “High” pressure, and cook for 5 minutes.
- Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the steam release valve to the venting position. Once all pressure has been released, carefully lift the lid away from you.
- (Optional thickening step): If you desire a thicker chili, ladle a small amount of the hot chili liquid into a small bowl containing 1 tablespoon of cornstarch. Whisk until smooth, then stir this slurry back into the pot of chili.
- If still not thick enough, repeat the thickening step with another tablespoon of cornstarch slurry. Stir well and serve hot, topped with spicy jack cheese, fresh avocado slices, and a dollop of sour cream for an irresistible finish!
Nutrition Information
(Approximation per 8oz serving)
- Calories: 113 kcal
- 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 be used as an approximation.
Additional Information
- Course: Entree, Main Course, Soup
- Cuisine: Mexican
More Quick & Easy Instant Pot Dinner Recipes You’ll Love
While this recipe shines with canned corn, don’t hesitate to use fresh corn kernels during the summer for an added layer of texture and sweetness. If you’re a fan of comforting bowls, explore more of our Instant Pot soup recipes. Our Instant Pot chicken noodle soup is a wholesome and soothing meal, perfect even when you’re feeling great. For chili enthusiasts, our Instant Pot chili with dry beans might surprise you with its simplicity, though the canned bean version is always a quick win. And for a fun, kid-friendly twist on chili night, our pressure cooker chili mac, featuring kidney beans and elbow macaroni, is a delightful dish that will surely be requested again and again.
Looking for a different flavor profile? This amazing Instant Pot orange chicken, requiring only three main ingredients, is a must-try for your next meal plan.
Overall, this white chicken chili recipe typically takes about 10-15 minutes of active cooking time in the Instant Pot. The cooking time can be even faster if you’re using pre-cooked rotisserie chicken; in that case, simply shred the chicken, add it to the pot, and begin with step 4 of the instructions (after sautéing onions if desired). Remember, this recipe is adaptable to any pressure cooker, including the Ninja Foodi, Mealthy, or Crockpot Express. The directions provided are universal. For those who prefer a slower approach, our white chicken chili Crockpot recipe offers an equally delicious, set-and-forget alternative.
Explore more effortless meal ideas with our collection of Instant Pot chicken recipes. Many of these versatile dishes provide options for using either leftover shredded chicken or fresh meat, with clear explanations for both methods within each recipe.
Frequently Asked Questions About White Chicken Chili
The definition of “real” chili can spark lively debates! White chili, which typically features white beans and chicken or turkey, certainly contains beans, a common component in many chili variations. However, if your personal definition of chili absolutely requires ground beef and red chili powder, then you might argue that white chili falls into a different category. Regardless, it’s undeniably a delicious and hearty stew-like dish!
Great Northern beans and cannellini beans (white kidney beans) are the most popular choices for white chicken chili. They have a creamy texture and mild flavor that complements the chicken and salsa verde beautifully. Navy beans can also be used, though they are generally smaller.
Absolutely! To increase the heat, you can use a spicier salsa verde, add a pinch of cayenne pepper, a dash of your favorite hot sauce, or include some diced jalapeños or serrano peppers (with or without seeds, depending on desired heat level) during the sautéing step.
Properly stored in an airtight container, white chicken chili will last for 3-4 days in the refrigerator. It often tastes even better the next day as the flavors have more time to meld.
Yes, white chicken chili freezes very well! Allow the chili to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
