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Instant Pot White Chicken Chili Recipe

This Instant Pot White Chicken Chili Recipe will warm you up on chilly fall nights. 
Course Soup
Cuisine Mexican
Keyword beans, chicken, Chili


  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1 onion small
  • 2 chicken breasts boneless, skinless, cut into cubes
  • 3 Tbsp taco seasoning or one packet
  • 1/2-1 cup red salsa
  • 1/4-1/2 cup green salsa verde
  • 1-2 cans diced green chilis
  • 1 can diced tomatoes
  • 1 Tbsp tomato paste
  • 1-2 cups chicken broth
  • 3-4 cans white beans such as Great Northern


  1. Gather your ingredients

  2. Step 1: Set pressure cooker to saute

  3. Steps 2-4: Add the olive oil and allow to heat up. Add onions and garlic and cook 2-3 minutes or until garlic is fragrant and onions are translucent. 
  4. Step 5: Add chicken and cook until no longer pink. Turn pressure cooker off.

  5. Steps 6-8: In a small bowl, add taco seasoning and red and green salsas. (or you can skip this and the steps below and add to the pressure cooker individually)

  6. Steps 9-11: In a small bowl, add green chilies (1 or 2 cans depending on your preferences), tomatoes and tomato paste.

  7. Step 12: Add chicken broth. I like mine more like soup, so I add 2 cups. If you like it more like chili, add just the 1 cup.
  8. Step 13: Add beans.
  9. Step 14: Add the ingredients from steps 6-8.
  10. Steps 15-16: Add ingredients from steps 9-11. Mix everything together.
  11. Step 17: Close and lock the lid on the Instant Pot and make sure the vent is closed. Set Instant Pot to 15 minutes. Once the 15 minutes are up, allow the pressure to release naturally for 10 minutes. Open the vent and release the remaining pressure. 
  12. Step 18: Add your preferred toppings and enjoy!