Instant Pot White Chicken Chili Recipe
Try this twist on traditional chili with Instant Pot White Chicken Chili Recipe. We love this Pressure Cooker White Bean Chicken Chili Recipe full of northern beans, salsa verde and more! White Chicken Chili Pressure Cooker Recipe is quick and easy!
Servings: 6
Cost: $10.07 Recipe, $1.68 per Serving
Ingredients
- 3 boneless skinless chicken breast
- 2 cans white beans (15 oz cans) I used Great Northern Beans
- 2 cups chicken broth (or you can use water)
- ½ onion (chopped)
- ¼ cup salsa verde
- 1 tsp garlic salt
- 1 tsp cumin
- 1 tsp pepper
Instructions
- Place 3 boneless skinless chicken breasts at the bottom of the Instant Pot.
- Add 2 cans (15 oz each) Great Northern beans, 2 cups chicken broth, ½ chopped onion, ¼ cup salsa verde, 1 tsp garlic salt, 1 tsp cumin, and 1 tsp pepper to the Instant Pot.
- Secure the lid and make sure the valve is set to sealing.
- Set the Instant Pot to high pressure and cook for 25 minutes.
- Once cooking is complete, carefully perform a quick release or allow for a natural release.
- Remove the chicken from the soup and shred it using 2 forks.
- Return the shredded chicken to the Instant Pot and stir to combine.
- Serve warm with your favorite toppings and enjoy!
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Nutrition
Calories: 248kcal | Carbohydrates: 33g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 814mg | Potassium: 838mg | Fiber: 8g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 3mg
