Instant Pot White Chicken Chili
A cold day is a perfect time for this Instant Pot white chicken chili. It’s hearty, yet light. This recipe freezes beautifully, so it’s great to make-ahead and pull out on busy weekdays.
Growing up, we only ever had beef chili. In fact, I hadn’t even heard of chicken chili until a few years ago. Although regular chili is still a comfort food for me, in some ways, I prefer the less heavy chicken chili.
Instant Pot White Chicken Chili Recipe:
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 onion, diced
2 boneless, skinless chicken breasts, cubed
3 Tbsp. taco seasoning
1/2 -1 cup red salsa
1/4-1/2 cup salsa verde (green)
1-2 small cans of diced green chilies
1 can diced tomatoes
1 Tbsp. tomato paste
1-2 cups chicken broth
3-4 cans of white beans (I like white kidney beans)
Instructions:
- Chop the veggies and cube the chicken.
- Set your Instant Pot to the Sauté function.
- Add the olive oil to allow it to heat up. Next, add the onions and garlic and cook for 2-3 minutes or until the garlic is fragrant and onions are translucent.
- Place the chicken in the Instant Pot and cook until no longer pink.
- Add the taco seasoning, green chilies, tomatoes, tomato paste, and red and green salsas.
- Pour in the chicken broth. If you like your chili to have a more liquid consistency (similar to a soup), then add 2 cups. If you like it thicker like traditional chili, then just use 1 cup.
- Add the beans. Give it a stir to mix everything together.
- Close and lock the lid on the Instant Pot. Make sure the vent is closed. Set the Instant Pot to 15 minutes.
- Allow the pressure to release naturally for 10 minutes. Afterward, open the vent to release the remaining pressure.
- Sprinkle with your favorite toppings.
Freezer instructions:
- Allow the food to cool a bit.
- Place it in a large resealable freezer bag or silicone reusable freezer bag. Take out the air, seal, and freeze. Or you can put it in smaller freezer bags to create individual portions.
- Take out of the freezer to thaw. Reheat in the microwave or in a large stovetop pot.
Optional toppings for White Chicken Chili:
- avocado
- guacamole
- tortilla chip strips
- shredded cheese
- sour cream
- diced tomatoes
- green onions
- hot sauce
- extra salsa
Check out some of our other Instant Pot comfort meals:
Instant Pot Turkey Sloppy Joes
Instant Pot Salsa Verde Chicken Tacos Instant Pot Tomato Soup

- 2 Tbsp. olive oil
- 1 Tbsp. minced garlic
- 1 onion diced
- 2 chicken breasts boneless, skinless, cubed
- 3 Tbsp. taco seasoning
- 1/2 -1 cup red salsa
- 1/4-1/2 cup salsa verde
- 1-2 small cans of diced green chilies
- 1 can diced tomatoes
- 1 Tbsp. tomato paste
- 1-2 cups chicken broth
- 3-4 cans of white beans
-
Chop the veggies and cube the chicken.
-
Set your Instant Pot to the Sauté function.
-
Add the olive oil to allow it to heat up. Next, add the onions and garlic and cook for 2-3 minutes or until the garlic is fragrant and onions are translucent.
-
Place the chicken in the Instant Pot and cook until no longer pink.
-
Add the taco seasoning, green chilies, tomatoes, tomato paste, and red and green salsas.
-
Pour in the chicken broth. If you like your chili to have a more liquid consistency (similar to a soup), then add 2 cups. If you like it thicker like traditional chili, then just use 1 cup.
-
Add the beans. Give it a stir to mix everything together.
-
Close and lock the lid on the Instant Pot. Make sure the vent is closed. Set the Instant Pot to 15 minutes.
-
Allow the pressure to release naturally for 10 minutes. Afterward, open the vent to release the remaining pressure.
-
Sprinkle with your favorite toppings.
-
Allow the food to cool a bit.
-
Place it in a large resealable freezer bag or silicone reusable freezer bag. Take out the air, seal, and freeze. Or you can put it in smaller freezer bags to create individual portions.
-
Take out of the freezer to thaw. Reheat in the microwave or in a large stovetop pot.
Optional toppings for White Chicken Chili: avocado, guacamole, tortilla chip strips, shredded cheese, sour cream, diced tomatoes, green onions, hot sauce, extra salsa