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Easy 15-Minute White Chicken Chili (Instant Pot)

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This white chicken chili is made entirely in the Instant Pot without any pre-cooking. It’s quick, easy, and packed with flavor, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts, or use thighs for extra richness)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 jar (16 ounces) salsa verde (look for a brand with tomatillos listed first, like Herdez or Frontera)
  • 4 cups low-sodium chicken broth
  • 1 can (4 ounces) diced green chiles, mild or medium heat
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if you have it)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat lovers)
  • Fresh cilantro, chopped (for serving)
  • Lime wedges (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Shredded Monterey Jack cheese (for serving)
  • Tortilla chips or crusty bread (for serving)
  • Diced avocado (for serving)

Instructions

  1. Prep your ingredients. Drain and rinse the beans. Roughly chop the onion. Smash the garlic cloves with the flat side of your knife. Measure out your spices.
  2. Layer everything in the Instant Pot. Start with the chicken breasts at the bottom. Add the chopped onion, smashed garlic, drained beans, diced green chiles, and salsa verde on top. Don’t stir yet.
  3. Add the broth and spices. Pour in the chicken broth. Sprinkle the cumin, oregano, chili powder, garlic powder, salt, pepper, and cayenne (if using) over the top. Give everything a gentle stir to combine.
  4. Pressure cook. Secure the lid on your Instant Pot and set the valve to ‘Sealing.’ Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 15 minutes on high pressure.
  5. Natural release or quick release. When the timer beeps, let the pressure release naturally for 10 minutes for the most tender chicken. If you’re in a hurry, you can do a quick release by carefully turning the valve to ‘Venting.’
  6. Shred the chicken. Once the pressure is fully released and the pin drops, remove the lid. Use two forks to shred the chicken right in the pot.
  7. Adjust and serve. Stir the shredded chicken back into the chili. Taste and adjust seasoning — add more salt, cumin, or a squeeze of lime juice if needed. Ladle into bowls and top with your favorite garnishes.

Notes

For a thicker chili, mash some of the beans against the side of the pot with a spoon before stirring. This releases their starch and naturally thickens the broth without any cornstarch or flour. Don’t skip the natural release for the most tender chicken. Layer ingredients strategically with chicken at the bottom. Watch your salt as canned beans, broth, and salsa verde all contain salt.

Nutrition

Keywords: white chicken chili, instant pot, quick chili, easy chili, weeknight dinner, pressure cooker chili

Find it online: https://platebelle.com/easy-15-minute-white-chicken-chili-instant-pot/