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.
If you love the flavors of salsa verde, check out these Instant Pot Salsa Verde Chicken Tacos. They're easy to make and are a family favorite.
Check out this Chorizo Chili Recipe - it's made with flavorful Tex-Mex spices.
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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
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.
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
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.
📖 Recipe
Instant Pot Salsa Verde Chicken Chili
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons butter
- 1 onion
- 2 jalapeños - seeded and diced
- 3 garlic cloves
- 1 teaspoon cumin
- ¼ teaspoon onion powder
- ¼ 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
- ½ cup heavy cream
Instructions
- 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.
- Saute until the onions become translucent - within 2 to 3 minutes. Press cancel.
- 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.
- Sprinkle in the ground cumin, onion powder, and salt into the broth.
- 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.
- Close the lid and the vent and pressure cook on High Pressure (HP) for 15 minutes
- Once the 15 minutes is up, allow the pot to naturally release (NR) for 10 minutes before removing the lid.
- Remove the lid and stir in the heavy cream.
- Garnish with sliced jalapenos, sliced avocados, cilantro, and mozzarella cheese.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Christy says
Can you sub something for the heavy cream to reduce fat? Maybe some coconut milk with cornstarch or half and half?
Dana says
you sure can! the cornstarch slurry will help thicken up whichever substitution you use. 🙂
Gwyn Linster says
Are you shredding the chicken after cooking it or cubing it before cooking? I don't think directions said. Also how well do the canned beans hold up after pressure cooking them?
Thank you! 💟
Dana says
Hi Gywn! I shred the chicken after it is done pressure cooking - it shreds easily :). I pressure cook canned beans all the time in the Instant Pot and have never had a problem. Hope that helps!