This Instant Pot White Chicken Chili is dairy-free, bean-free and full of flavor. The simple ingredients are combined in the Instant Pot and cooked in just 25 minutes!
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This creamy white chicken chili is perfect for feeding the whole family in colder months. A big bowl of chili is packed with tender chicken, fresh vegetables, and a blend of spices, making it an easy meal for busy weeknights. If you love hearty, flavor-packed soups, you might also enjoy my Creamy Chicken Taco Soup—a lighter, brothy alternative with bold taco-inspired spices.
My secret to making any creamy dish dairy-free is a can of full-fat coconut cream. If you are dairy-free and need more creamy recipe ideas, try my creamy chicken and rice soup or my spicy sausage pasta.
Traditional chili recipes usually call for beans, which aren't a hit in my house, so I'm always looking for ways to tweak bean-filled recipes. I can proudly say this recipe is delicious without the beans!
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Why You'll Love this Recipe
- Quick and easy. This creamy chicken chili is simple and easy to make on busy nights. Try my Chicken Potato Soup next!
- Flavorful. The chili is packed full of delicious flavors like green chilies and green salsa.
- Meal prep-friendly. This is a great recipe to enjoy for the rest of the week or store in the freezer.
Ingredients
- Chicken breasts. This recipe calls for chicken breasts but you can also use thighs, both work great.
- Aromatic vegetables. Onions and garlic add layers of flavor to any dish. When cooked they release a savory and slightly sweet flavor, enriching the overall taste of the chili.
- Can green chiles. You'll want a 7-ounce can of diced green chiles.
- Salsa verde. Green salsa or salsa verde brings a tangy, slightly tart flavor with a hint of heat from the chili peppers.
- Coconut cream. Make sure this is unsweetened coconut cream, not cream of coconut. I recommend Thai Kitchen or Whole Foods 365 brand. You can also use the cream at the top of a full-fat can of coconut milk.
See the recipe card below for quantities and remaining ingredients.
Substitutions & Variations
- Bell peppers. White chili recipes typically use green bell peppers for their mild, earthy flavor. More mature bell peppers like red or yellow bell peppers offer a sweeter flavor. Use your preferred pepper or whatever you have on hand, the recipe will still be delicious!
- Add a sweet potato. Add a cubed sweet potato for added texture and a carbohydrate component.
- Favorite toppings. Use your favorite chili toppings like sour cream, tortilla chips, fresh cilantro or green onion.
- Beans and vegetarian options. Adding a can of beans and omitting the chicken will make this recipe vegetarian! Some of my favorite chili beans are cannellini beans or black beans. Use vegetable stock in place of chicken stock.
Instructions
Step 1: Heat olive oil in the Instant Pot by turning on the sauté function. Add the diced onion and green bell pepper and cook until translucent. Turn off the pot. Next, add the chicken thighs to the pot along with minced garlic. Pour in the chicken broth and add in the spices, salsa verde, and green chiles.
Step 2: Close the lid on the Instant Pot, set the vent to seal and pressure cook on high for 20 minutes. Allow the pressure to naturally release for a few minutes then carefully switch the valve to release the remaining pressure.
Step 3: Remove the chicken thighs and shred with two forks. Add the chicken back to the pot along with the coconut cream.
Step 4: Set the Instant Pot to sauté and bring the chili to a slight simmer. Once it starts simmering, hit cancel. Serve with a dollop of sour cream and tortilla strips and enjoy!
⏲️Stovetop White Chicken Chili
- Heat olive oil in a large pot or Dutch Oven over medium heat. Add the diced onion and green pepper and cook for about 5 minutes, stirring frequently.
- Add in the garlic cloves, salt, black pepper and spices.
- Pour in the can of green chiles, jar of salsa and chicken broth. Mix to combine.
- Add the chicken breasts to the pan. Cover the pot, bring to a slow boil, turn the heat down to medium-low and simmer for 20 minutes.
- Remove chicken from the pot and shred with two forks, add it back to the pan and cook for another 10 minutes.
- Stir in the coconut cream and cook for 2 more minutes.
💭Recipe FAQs
If you prefer a spicier chili, you can add additional chopped green chilies, jalapeños, or a pinch of red pepper flakes to the recipe. Adjust the amount to suit your taste preferences.
There are so many options, some of my favorites are:
Cilantro
Lime wedges
Crushed tortilla chips or strips
Green onions
Jalapeño slices
Shredded cheese
Yes, you can make this chili ahead of time and store it in the refrigerator for up to 3-4 days. Simply reheat it on the stove or in the microwave until warmed through before serving.
Chef Tips
- The coconut cream helps to thicken up the salsa verde chili. However, you can also use less chicken broth if you want it to be thicker.
- Use leftover chicken. If you have chicken you need to use then this is the place! Allow all the other ingredients to cook first and add the chicken for the last 10 minutes.
- Make it yours. Add extra spice, a can of beans and your favorite toppings!
Serving
Serve this chili with my Jalapeño Cheddar Jiffy Cornbread for cooler weather or game days!
Storage & Reheating
- This recipe is perfect for meal prep and can be stored in the fridge for 3-4 days.
- Freeze the chili in a freezer-safe container or bag for about 3 months. Allow it to defrost in the fridge and reheat in the microwave or on the stove.
- Defrost in the fridge overnight and reheat in the microwave or on the stovetop.
More Chili & Soup Recipes
- Instant Pot Creamy Chicken and Rice Soup35 Minutes
- Slow Cooker Irish Beef Stew6 Hours 30 Minutes
- Thai Green Curry Meatball Soup35 Minutes
- Roasted Tomato Soup45 Minutes
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Instant Pot White Chicken Chili
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 green pepper, diced
- 2 garlic cloves, minced
- ½-1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon chili powder
- 1 (7 ounce) can green chiles
- 1 (16 ounce) can salsa verde
- 2 cups chicken broth
- 1 pound chicken breasts
- ½ cup unsweetened coconut cream or the hard part on top of a can of coconut milk
Instructions
- Heat olive oil in the Instant Pot by turning on the sauté function. Add the diced onion and green bell pepper and cook until translucent. Next, add the chicken thighs to the pot along with minced garlic. Pour in the chicken broth and add in the spices, salsa verde, and green chiles.
- Close the lid on the Instant Pot, set the vent to seal and pressure cook on high for 20 minutes. Allow the pressure to naturally release for a few minutes then carefully switch the valve to release the remaining pressure.
- Remove the chicken thighs and shred with two forks. Add the chicken back to the pot along with the heavy cream or coconut milk.
- Set the Instant Pot to sauté and bring the soup to a slight simmer. Once the soup starts simmering, hit cancel. Serve with a dollop of sour cream and tortilla strips and enjoy!
Sarah's Tips
- The coconut cream helps to thicken up the salsa verde chili. However, you can also use less chicken broth if you want it to be thicker.
- Use leftover chicken. If you have chicken you need to use then this is the place! Allow all the other ingredients to cook first and add the chicken for the last 10 minutes.
- Make it yours. Add extra spice, a can of beans and your favorite toppings!
- This recipe is perfect for meal prep and can be stored in the fridge for 3-4 days.
- Freeze the chili in a freezer-safe container or bag for about 3 months. Allow it to defrost in the fridge and reheat in the microwave or on the stove.
- Defrost in the fridge overnight and reheat in the microwave or on the stovetop.
Emily H says
First soup recipe I’ve tried and it was So easy and so delicious!! Can’t wait to make it again !!
Sarah Holt says
Hi Emily, thank you for the kind words. I'm so happy you enjoyed it! 🙂