Get the Recipe: Instant Pot White Bean Chicken Chili
This Instant Pot White Bean Chicken Chili recipe is so easy! Loaded with chicken, beans, flavorful green chiles and spices this soup is ready in under 30 minutes and always a crowd pleaser!
Ingredients
- 2 pounds boneless skinless chicken breast, fat removed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 fresh jalapeños, seeded and diced
- 2 teaspoons minced garlic
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 2 cans green chiles, 4.5 ounce
- 1 cup salsa verde
- 1 32 ounce container of chicken stock
- 2 cans white beans, drained and rinsed (15 ounces)
- 1 lime, juiced
- 1 1/2 teaspoons season salt, garlic salt or salt based cajun seasoning
Instructions
- Turn the sauté function on the Instant Pot. Add 1 tablespoon of olive oil to the pressure cooker and add the garlic, onion and jalapeño. Sauté the vegetables, stirring occasionally, 2-3 minutes until the onions are soft. Turn the sauté function off.
- Add the remaining ingredients, except the lime juice and seasoned salt (final two ingredients in the list) to the Instant Pot.
- Secure the lid and set the pressure cooker to 20 minutes.
- When the pressure cooking cycle is over allow the Instant Pot to manually depressurize at least 10 minutes.
- Remove the chicken from the Instant Pot, shred the chicken and return to the soup.
- Stir in the lime juice and seasoned salt just before serving.
Notes
Read the notes in the post regarding how to thicken the soup if desired.
Serving: 1 1/2 cup, Calories: 382kcal, Carbohydrates: 31.9g, Protein: 45g, Fat: 7.4g, Cholesterol: 115mg, Sodium: 689mg, Fiber: 8.2g, Sugar: 8.4g
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