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+ servings
Instant pot white chicken chili in a bowl.
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5 from 2 votes

Instant Pot White Chicken Chili

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 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American, Mexican
Servings: 6 Servings
Calories: 178.66kcal
Author: Sarah Hill

Equipment

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!

Video

Notes

  • 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.

Nutrition

Serving: 1Serving | Calories: 178.66kcal | Carbohydrates: 1.99g | Protein: 17.2g | Fat: 11.48g | Saturated Fat: 6.94g | Polyunsaturated Fat: 0.67g | Monounsaturated Fat: 2.64g | Trans Fat: 0.01g | Cholesterol: 48.38mg | Sodium: 575.47mg | Potassium: 419.09mg | Fiber: 0.61g | Sugar: 0.04g | Vitamin A: 138.72IU | Vitamin C: 7.55mg | Calcium: 13.93mg | Iron: 1.09mg