This quick and easy Instant Pot chicken chili only requires 4 ingredients! It’s dairy free, delicious and frugal comfort food that cooks up in mere minutes!
Pressure cooker white chicken chili is a simple weeknight meal that will likely become one of your favorite chili recipes!
I always joke that feeding people is one of my love languages, and chili is one of my favorite crowd-pleasers. It’s comforting, simple, and perfect for busy nights.
Among several Instant Pot chili recipes, this 4-ingredient Instant Pot chicken chili stands out for how fast and easy it is.
Why I Love Making This White Chicken Chili in the Pressure Cooker
The Instant Pot speeds things up: the recipe cooks for just 3 minutes under pressure (plus time to come to pressure and release). The hands-off nature and the minimal ingredient list make it ideal for weeknights.
No chopping required if you use a single chicken breast cut in half, and the recipe is naturally dairy- and gluten-free as written.
New to Pressure Cooking? Check out These Helpful Resources!
- Everything You Need to Know About Making Easy Pressure Cooker Recipes
- How to Make Your Favorite Slow Cooker Recipes in the Pressure Cooker
- How to Reheat Leftovers in the Instant Pot Pressure Cooker
- 6 Useful Pressure Cooker Accessories to Make Life Easier
- 40+ Instant Pot Weeknight Dinners
- How to Proof Dough in your Instant Pot
Ingredients You’ll Need for Instant Pot Chicken Chili
Everything you need is simple: boneless chicken breasts, canned white beans (undrained), chicken broth, and fresh salsa. Use the refrigerated “fresh” salsa from the grocery store for a brighter flavor, or a jarred variety if that’s what you have. Choose mild, medium, or spicy based on your preference.
How to Make Dairy-Free, Gluten-Free Instant Pot White Chicken Chili
1. Trim any excess fat from 2 medium-to-large boneless chicken breasts and cut each breast in half. Place the pieces in the Instant Pot insert.
2. Add three cans of undrained white beans, 4 cups of chicken broth, and a 16-oz container of fresh salsa.
3. Stir gently to combine, then secure the lid and set the vent to sealed.
4. Use the Manual/Pressure Cook function and set the cook time to 3 minutes. When cooking finishes, allow a natural pressure release (or 10 minutes natural release followed by a quick release if you’re short on time).
5. When the pressure indicator drops, open the lid carefully. Remove the chicken, shred or chop it with two forks, then return it to the pot and stir to combine.
6. Serve hot. Top with shredded cheese, diced avocado, cilantro, or crushed tortilla chips as desired. It pairs well with skillet cornbread, rice, a quesadilla, or a grilled cheese sandwich.
More Easy Instant Pot Chili Recipes You’ll Love:
- The Best BBQ Chicken Chili in the Instant Pot
- Vegetarian Sweet Potato Chili in the Instant Pot
- The Most Delicious Pressure Cooker Chili
- Cincinnati Chili (Skyline Copycat) in the Instant Pot
Notes and Adaptations
- Use any salsa you prefer: red salsa, salsa verde, mild or spicy. Fresh refrigerated salsa gives a bright flavor, but jarred salsa works too.
- If you don’t like white beans, substitute kidney beans, pinto beans, or your favorite variety.
- Serve the chili over rice or with bread—skillet cornbread, a quesadilla, or a grilled cheese are all excellent options.
- If using frozen chicken breasts that haven’t been cut, increase the cook time to 15 minutes and allow for a longer release.
Easy 4 Ingredient White Chicken Chili in the Pressure Cooker
This Instant Pot chicken chili is a quick and easy dinner made with just a few ingredients. It’s frugal, dairy free, and gluten free.
Ingredients
- 2 medium to large chicken breasts
- 3 cans white beans, undrained
- 4 cups chicken broth
- 16-oz fresh salsa
Instructions
- Trim any excess fat from the chicken breasts and cut each in half. Place in the Instant Pot insert.
- Add the undrained beans, chicken broth, and salsa to the pot.
- Stir to combine.
- Place the lid on and set the vent to sealed.
- Use the manual setting and select 3 minutes cook time.
- After cooking, allow a natural pressure release.
- When the valve drops, remove the lid and take out the chicken.
- Shred the chicken with two forks and return it to the pot.
- Serve and enjoy.
Notes
- Any salsa works—mild, medium, spicy, red, or verde. Fresh refrigerated salsa is recommended for flavor.
- Swap white beans for any preferred bean variety if desired.
- Try this chili over rice or alongside cornbread, quesadillas, or grilled cheese.
- For frozen, uncut chicken breasts, increase cook time to 15 minutes.
Nutrition Information
Yield: 8 Serving Size: 1
Amount Per Serving:
Calories: 183 Total Fat: 1g Protein: 16g
Nutrition information is an estimate and not guaranteed for accuracy.
