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
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 the chicken (can be frozen) at the bottom of the Instant Pot. I used an 8 quart Instant pot but the 6 quart size will work as well.
- Add everything else except the toppings to the Instant pot.
- Place lid and lock. Make sure the valve is set to sealing.
- Set the pressure to high (if you have an 8 quart size) and set the timer for 25 minutes.
- Once it is finished, you can do a quick release or a natural release.
- Remove the chicken and shred.
- Add chicken back into the soup and serve with your favorite toppings. 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
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