Instant Pot White Chicken Chili Recipe
  • 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
  1. Chop the veggies and cube the chicken.
  2. Set your Instant Pot to the Sauté function.
  3. 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.
  4. Place the chicken in the Instant Pot and cook until no longer pink.
  5. Add the taco seasoning, green chilies, tomatoes, tomato paste, and red and green salsas.
  6. 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.
  7. Add the beans. Give it a stir to mix everything together.
  8. Close and lock the lid on the Instant Pot. Make sure the vent is closed. Set the Instant Pot to 15 minutes.
  9. Allow the pressure to release naturally for 10 minutes. Afterwards, open the vent to release the remaining pressure.
  10. Sprinkle with your favourite toppings.
Freezer instructions:
  1. Allow the food to cool a bit.
  2. 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.
  3. Take out of the freezer to thaw. Reheat in the microwave or in a large stovetop pot.
Recipe Notes

Optional toppings for White Chicken Chili: avocado, guacamole, tortilla chip strips, shredded cheese, sour cream, diced tomatoes, green onions, hot sauce, extra salsa