Instant Pot White Chicken Chili

5 from 2 votes

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!

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American, Mexican

Servings: Servings

Calories: 178.66kcal

Author: Sarah Hill

Equipment

1 Pressure Cooker

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 I recommend Thai Kitchen or Whole Foods 365 brand

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 to the pot along with minced garlic. Pour in the chicken broth and add in the spices, salsa verde, and green chiles.
1 tablespoon olive oil, 1 yellow onion, 1 green pepper, 2 garlic cloves, 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, 1 pound chicken breasts, 2 cups chicken broth
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.
½ cup unsweetened coconut cream or the hard part on top of a can of 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!

Video

Notes

Chicken options: I usually use chicken breasts, but boneless skinless thighs work just as well and stay extra tender.
Heat level: This chili is mild as written. If you like more heat, add a pinch of cayenne or extra green chiles.
Bean-free by choice: This recipe skips beans because they’re not a favorite in my house, but you can add white beans if you prefer a more traditional chili.

Nutrition