Instant Pot White Chicken Chili

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Instant Pot White Chicken Chili Table Spread

Use a secret pantry ingredient to give this Instant Pot White Chicken Chili a flavor boost! A dump and go recipe that’s easy, comforting, and delicious!

Want to know the secret ingredient for easy, flavorful white chicken chili? Jarred Salsa Verde! It’s such a time-saver, and it’s packed with flavor. Seriously, it makes meal prep so quick.

A few years ago, I became obsessed with salsa verde. Consequently, I always have a jar (or two) in my pantry. It’s a quick and easy flavor bomb that can be added to so many dishes.

Since this white chicken chili is prepared in the Instant Pot, all the ingredients are dumped into the pot and pressure cooked together. Then, top the white chicken chili with all your favorite yummy toppings!

Instant Pot White Chicken Chili Equipment and Ingredients

Instant Pot White Chicken Chili in White Bowl

Recommended Equipment

For this recipe, I used my 6 quart Instant Pot. It’s the perfect size for this recipe, but you could also use an 8 quart Instant Pot too.

Personally, I have only used the Instant Pot, but this recipe should work well with other pressure cookers.

If you do not have a pressure cooker, this recipe can also be prepared on the stove top. In fact, prior to owning a pressure cooker, I made this on the stove top. For stove top instructions, refer to my preparation tips below.

Instant Pot White Chicken Chili Recommended Ingredients

Translated into English, salsa verde means “green sauce”. Unlike red salsa, salsa verde is not made with tomatoes. Instead, it is made with tomatillos, onion, jalapeños , lime, and cilantro. If you’ve never had a a tomatillo before, they have a tart, sweet, fruity, and slightly herbal flavor.

You can find salsa verde next to the red jarred salsas and enchilada sauces. My preferred brand is Herdez’s Mild Salsa Verde. Although, you could always make your own too!

Instant Pot White Chicken Chili Prep Tips

Instant Pot White Chicken Chili in Ladle

Even though this is a dump and go recipe, I recommend adding the ingredients in order. Since the chicken takes longer to cook, it’s better to add it closer to the bottom of the pot. This will allow the chicken to cook hotter/faster than the other ingredients.

Additionally, once you add the salsa verde to the pot, don’t stir! This will prevent the salsa from burning on the bottom of the pot. If you receive a burn notice, you’ll have to remove the ingredients and clean the bottom of the pot.

Can I Use Frozen Chicken?

Good news! I developed this recipe to use frozen chicken. Especially since that’s usually what I have on hand. Although, you can also use thawed chicken too.

If using frozen chicken, make sure the chicken breasts are separated. This will allow the chicken to cook at the same time as the rice. If your chicken breasts are frozen together, thaw them in the microwave for 1-2 minutes until the outside is just thawed. Then, they should be able to be pulled apart easily.

While, I prefer to use chicken breasts, you can also use chicken thighs. Additionally, you can also use rotisserie chicken. Rather than cooking the soup with precooked chicken, add it to the soup after the rice is cooked.

Can I Use White Rice?

Unfortunately, you cannot use white rice in this recipe. By the time the chicken cooks, white rice will be mushy. So, I highly recommend using brown rice. Plus, brown rice is more nutrient dense than white rice.

Speaking of rice, to make this recipe lower in carbs, leave out the rice. I prefer to add the rice since it makes the soup more filling. But if you leave it out, you won’t be missing anything. Although, if you really want rice, you could always steam a bag of frozen cauliflower rice, and add it to the soup after it cooks.

Can I Make White Chicken Chili without an Instant Pot?

If you don’t have a pressure cooker, you can still make this dinner on the stove top! To do this, you’ll want to cook your chicken separately from the rice.

For the chicken: In a small frying pan, heat up about 1 tbsp of cooking oil. If your chicken is frozen, thaw in the microwave for about 2 minutes. Cut the chicken into 1″ cubes, and saute over medium-high heat for about 6-8 minutes until cooked through.

For the rice: In a small saucepan, add the chicken broth, brown rice, beans, salsa verde, and cumin. Bring the mixture to a boil, and cook, stirring occasionally, until the rice is cooked through (about 15 minutes).

Once the rice is cooked, add the cooked chicken to the soup.

What Toppings are Good with White Chicken Chili?

Just like any good chili recipe, the toppings are the best part! Even though they are optional, I highly recommend adding fresh cilantro and diced avocado! Cilantro adds such a fresh flavor, and the avocado is so creamy in the soup!

Instant Pot White Chicken Chili Spoonful

Additionally, add grated cheese, sour cream, or crushed tortilla chips! Really, the sky is the limit with your toppings!

Although, I recommend only adding the toppings right before serving. This will allow the toppings to stay fresh (especially the cilantro, avocado, and tortilla chips).

This Instant Pot White Chicken Chili is great for meal prep, and without the toppings, it should keep for up to a week in the fridge.

Want More Salsa Verde Recipes?

As mentioned earlier, I love recipes using salsa verde! I highly recommend checking out my recipe for Slow Cooker or Instant Pot Salsa Verde Chicken. It can be used in so many ways, and I love meal prepping it for quick, and flavorful protein throughout the week. Plus, it’s low-carb!

One of our favorite ways to use it is in our Salsa Verde Chicken Flautas or Taquitos!

Or you could also make these Copycat Taco Time Crisp Bean Burritos and dip them in salsa verde. So yummy!

To see more of my Instant Pot recipes, click here! Or I also have lots of ideas for meal prep recipes, here.

Love what you are seeing, and want more? I typically publish a new recipe once or twice per week. If you want to be the first to know what’s new at Clean Fingers Laynie, SUBSCRIBE here, and never miss another recipe!

Instant Pot White Chicken Chili

Use a secret pantry ingredient to give this Instant Pot White Chicken Chili a flavor boost! A dump and go recipe that's easy, comforting, and delicious! In fact, my husband has nicknamed this "Yum-yum soup"!

Course Appetizer, Main Course, Soup
Cuisine American, Mexican
Keyword Chicken, Dairy-Free, Instant Pot, Meal Prep
Prep Time 12 minutes
Cook Time 18 minutes
Pressure Build-Up/Release 15 minutes
Total Time 45 minutes
Servings 8
Calories 253kcal
Author Clean Fingers Laynie

Ingredients

  • 1 lb Chicken Breasts* Boneless, Skinless (about 2 breasts)
  • 3/4 cup Brown Rice Uncooked
  • 6 cups Low-Sodium Chicken Broth
  • 30 oz Great Northern Beans (2, 15 oz cans, Drained and Rinsed)
  • 16 oz Salsa Verde (2 cups)
  • 2 tsp Cumin
  • Optional Ingredients: Diced Avocado, Chopped Fresh Cilantro, Shredded Cheese, Green Onion, Sour Cream, Crushed Tortilla Chips, Salt and Pepper (to taste)

Instructions

  • Add the following to the inner pot of the pressure cooker: chicken stock, chicken, rice, beans, and cumin. Without stirring, add salsa on top of the chicken.
  • Close the Instant Pot with the lid, and set the Instant Pot valve to the “sealing” position. Set the pressure cooking (or manual) setting for 13 minutes on high. (It takes about 10-15 minutes for the Instant Pot to come to pressure).

  • Once the soup is cooked, allow the pressure to naturally release for 5 minutes. Then, turn the Instant Pot valve to "venting" to manually release any remaining pressure.

  • Remove chicken, and using two forks and a cutting board, shred chicken. Return to pot.
  • Portion in to serving bowls, and top with your favorite toppings and a side of dinner rolls. Enjoy!

Notes

Estimated Nutrition (per serving):  Calories 253, Fat 2 g, Carbohydrate 33 g, Dietary Fiberg, Protein 21 g, Sodium 1048 mg
*If your chicken breasts are frozen, microwave them for about 1-2 minutes. You’ll want them to be thawed enough to be separated. 
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