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!

Disclaimer: This post may contain affiliate links for your convenience.  If you make a purchase, this site may receive a small commission at no additional cost to you.  You can read my full disclosure policy here.

I always joke that feeding people is one of my love languages, but it’s sort of true. 

One of my favorite foods to serve a crowd is chili.  It’s just so simple, yet so comforting.  Honestly, it’s perfect. 

While I have several chili recipes on my list of the best Instant Pot chili recipes, one of the easiest is this simple 4-ingredient Instant Pot chicken chili.

Why I Love Making This White Chicken Chili in the Pressure Cooker

First of all, the Instant Pot speeds everything up, including this simple recipe. Just 3 minutes of cook time (plus the time it takes to achieve pressure and release pressure) makes it super quick.

Plus, what’s not to love about only needing 4 ingredients, and not requiring any chopping?

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
• 40+ Instant Pot Weeknight Dinners
• How to Proof Dough in your Instant Pot

Ingredients You’ll Need for Instant Pot Chicken Chili

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 Dairy-Free, Gluten-Free Instant Pot White Chicken Chili

To start, you’ll take a couple of boneless chicken breasts and cut them 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 3 minute cook time. Once the cook time is complete, allow a natural release (or a 10 minute natural release followed by a quick release if you’re in a hurry).

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

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:

• 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 frozen chicken breasts that haven’t been cut in half, increase the cook time to 15 minutes.

 

Save

Save

Save

Save