This quick and easy pressure cooker white chicken chili only requires 4 ingredients! It’s dairy free, delicious and frugal comfort food that cooks up in mere minutes!
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Last year, I read Shauna Niequist’s book, Bread & Wine: A Love Letter to Life Around the Table. I have to say, it was one of my favorite books out of the 22 that I read in 2016.
I actually originally checked it out at my local library, but after reading it I decided to buy a copy because I loved it that much.
Shauna’s writing is beautiful and relatable, and her view of fellowship and food is very similar to mine.
I always joke that feeding people is one of my love languages, but it’s sort of true. I loved the vignettes in the book and the way she incorporates hospitality into her life.
The book also includes many recipes, several of which I have made and loved. The recipes are fuss-free and perfect for busy moms.
One of my favorites is her recipe for white chicken chili. It’s just so simple, yet so comforting. Honestly, it’s perfect. I’ve made other variations of white chicken chili before, and this is now my go-to for an easy but delightful weeknight meal.
Why I Love Making This White Chicken Chili in the Pressure Cooker
I decided to convert the recipe and make it in my pressure cooker, which gets dinner on the table even faster!
This involved adding a bit more liquid (to decrease the viscosity a bit to ensure it comes to pressure) and obviously changing the cooking method by using my Instant Pot pressure cooker.
If you don’t have a pressure cooker, you can make this on the stove top according to the original recipe!
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
I love that this recipe only requires four super simple ingredients, making it a ridiculously easy and frugal meal.
All you need is one medium to large boneless chicken breast, some salsa, some white beans, and chicken broth. That’s it! Brilliant, I tell ya!
For the salsa, try to find “fresh” salsa in your grocery store’s refrigerated section (typically in a little plastic tub) instead of the kind in a jar. You can use whatever variety you like–red salsa, salsa verde, mild, medium, spicy–it’s up to you!
I’m a bit of a wimp when it comes to spice, so I like to use mild, but you can obviously use a spicier variety if you prefer.
How to Make Instant Pot White Chicken Chili (Dairy Free and Gluten Free)
To start, you’ll take a boneless chicken breast and cut it in half. Place both halves into the insert pot of the Instant Pot.
Next, add in some undrained canned white beans, chicken broth, and salsa.
Give it a stir, then place the lid into place and set the vent to the sealed position.
Use the Manual/Pressure Cook button to select a 5 minute cook time. Once the cook time is complete, allow a natural release (or a 10 minute natural release followed by a quick release).
After the pressure has released and the valve pin has dropped, carefully open the lid. Remove the chicken breast pieces and shred or chop them, then return them to the chili and stir.
Just like that, dinner is served!
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
If you love cooking and entertaining, I think you’ll love Bread & Wine. If you love good food, I think you’ll love this white chicken chili! It’s the perfect cozy meal for a winter evening.
I like to top it with a bit of shredded cheese, but you could also top it with avocado or cilantro or crushed tortilla chips. I love to serve it alongside my favorite skillet cornbread or a grilled cheese sandwich. Perfection.
If you need a simple meal to add to your weekly meal plan, this is a winner!
Notes and Adaptations for Easy Instant Pot White Chicken Chili
- Feel free to use any kind of salsa. I used mild red salsa, but you could also use salsa verde or a spicier salsa. Whatever kind of salsa you prefer is fine! I do recommend trying to use “fresh” salsa, but jarred salsa will work as well.
- If you’re not a fan of white beans, feel free to sub your favorite bean variety (red kidney beans, pinto beans, etc.).
- This chili is delicious served over a scoop of rice, or alongside a quesadilla or grilled cheese, or even a slice of skillet cornbread.
- If you want to use a frozen chicken breast, increase the cook time to 13 minutes.
Recommended Equipment for Instant Pot White Chicken Chili
Did you make it and love it? I appreciate your 5-Star Rating! Slightly adapted from Shauna Niequist's Bread & Wine As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
I love seeing my recipes come to life "in the wild"--don't forget to tag @marginmakingmom or use #marginmakingmom on Instagram so I can see your creation!
Serving Size: 1
Amount Per Serving: Calories: 167 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 19mg Sodium: 489mg Carbohydrates: 24g Fiber: 6g Sugar: 2g Protein: 16g
Did you make it and love it? I appreciate your 5-Star Rating!
Slightly adapted from Shauna Niequist's Bread & Wine
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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