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Instant Pot Salsa Verde Chicken Chili

This Instant Pot Salsa Verde Chicken Chili is made with shredded chicken, salsa verde, diced jalapenos, and small white beans. This delicious chili is cream-based and packed full of flavor and heat.

Ready to eat in less than 30 minutes, this pressure cooker chicken chili is easy to make and is very flavorful. Garnishing this delicious chili are sliced jalapenos, fresh avocado, and shredded mozzarella cheese.

Instant Pot Salsa Verde Chicken Chili in a brown bowl with handle.

What’s in Instant Pot Salsa Verde Chicken Chili

  • Boneless skinless chicken breasts
  • Butter
  • White onion
  • Jalapeños
  • Garlic cloves
  • Cumin
  • Onion powder
  • Salt
  • Chicken broth
  • Small white beans – great northern beans work as well
  • Diced green chilies
  • Salsa verde – use medium for more heat
  • Heavy cream

Garnish for white chicken chili

  • Avocado
  • Jalapeños
  • Mozzarella cheese
  • Cilantro

RELATED: Instant Pot Salsa Verde Chicken Tacos

A decorative spoon in a bowl of Instant Pot Salsa Verde Chicken Chili topped with mozzarella cheese and sliced jalapenos.

How to Make Instant Pot Salsa Verde Chicken Chili

Saute the veggies- Add the butter to the inner liner of the Instant Pot and set the pot to Saute. Add the butter and garlic. Stir in the diced onion and jalapenos to the inner liner. Saute until the onions become translucent – within 2 to 3 minutes. Press cancel.

Add the broth- Add the chicken broth to the inner liner and use a spoon to deglaze the pot. This step is important to remove any stuck-on bits that have collected on the bottom of the pot during the saute process.

Add the seasonings- Sprinkle in the ground cumin, onion powder, and salt into the broth.

Add the chicken and layer the ingredients- Add the skinless boneless chicken breasts to the inside of the pot and pour the can of green chilies on top of the chicken. Pour the salsa verde on top of the chilies and top everything off with the small white beans.

Two bowls of salsa verde chicken without garnishments.

Pressure cook- Close the lid and the vent and pressure cook on High Pressure (HP) for 15 minutes and allow the pot to naturally release (NR) for 10 minutes before removing the lid.

Add the heavy cream- Remove the lid and stir in the heavy cream.

Garnish and serve- Garnish this Instant Pot Salsa Verde Chicken Chili with sliced jalapenos, sliced avocados, cilantro, and mozzarella cheese.

RELATED: Instant Pot Chicken Tortilla Soup

Two brown bowls with handles with salsa verde chicken chili topped with fresh garnishments.

Keep Avocados Fresh

An easy trick to keeping avocados fresh after slicing them is to dip them in lemon juice. This will slow down the browning process without changing the flavor of the sliced avocados.

Simply slice the avocados how you would like and submerge them in the lemon juice. Allow them to sit in the lemon juice for a few minutes before removing the slices from the dish of lemon juice.

A spoonful of salsa verde chicken chili.
Yield: 6 servings

Instant Pot Salsa Verde Chicken Chili

Instant Pot Salsa Verde Chicken Chili in a brown bowl with handle.

This Instant Pot Salsa Verde Chicken Chili is made with shredded chicken, salsa verde, diced jalapenos, and small white beans. This delicious chili is cream-based and packed full of flavor and heat.

Prep Time 5 minutes
Cook Time 15 minutes
Natural Release 10 minutes
Total Time 5 minutes

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons butter
  • 1 onion
  • 2 jalapeños, seeded and diced
  • 3 garlic cloves
  • 1 teaspoon cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 cup chicken broth
  • 15 ounces small white beans, drained and rinsed
  • 4.5 ounces diced green chilies
  • 1 cup salsa verde - medium for more kick
  • 1/2 cup heavy cream

Instructions

    1. Set the Instant Pot to saute and add the butter to the inner liner. Add the butter and garlic. Stir in the diced onion and jalapenos to the inner liner.
    2. Saute until the onions become translucent - within 2 to 3 minutes. Press cancel.
    3. Add the chicken broth to the inner liner and use a spoon to deglaze the pot. This step is important to remove any stuck-on bits that have collected on the bottom of the pot during the saute process.
    4. Sprinkle in the ground cumin, onion powder, and salt into the broth.
    5. Add the skinless boneless chicken breasts to the inside of the pot and pour the can of green chilies on top of the chicken.
    6. Pour the salsa verde on top of the chilies and top everything off with the small white beans.
    7. Close the lid and the vent and pressure cook on High Pressure (HP) for 15 minutes
    8. Once the 15 minutes is up, allow the pot to naturally release (NR) for 10 minutes before removing the lid.
    9. Remove the lid and stir in the heavy cream.
    10. Garnish with sliced jalapenos, sliced avocados, cilantro, and mozzarella cheese.

Notes

Medium Salsa Verde will add more heat to this chili versus mild salsa verde. To reduce the heat in this chili, use only one jalapeno instead of two.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 362Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 98mgSodium: 791mgCarbohydrates: 26gFiber: 6gSugar: 4gProtein: 32g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

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