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Instant Pot White Chicken Chili

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 tbsp cooking oil, I use avocado oil
  • 1 onion, chopped
  • 1.5 cups celery, diced
  • 4 cups shredded chicken
  • 1 large potato, peeled and cut into 3/4" chunks, about 3 cups
  • 1 jar salsa verde
  • 2 cups chicken bone broth
  • 2 tsp cumin
  • 1 handful fresh cilantro, chopped
  • optional toppings: extra cilantro, fresh lime, diced avocado, chopped green onions

Instructions

  1. Press the "Sauté" button on the Instant Pot, and when the metal insert is hot, add your preferred cooking oil. 

  2. Once the oil is heated, add the onion and celery. Sauté until softened, about 5 minutes.

  3. Add the shredded chicken, potato, salsa verde, broth and cumin. Stir until combined. 

  4. Press the “Keep Warm/Cancel” button on the Instant Pot and cover and lock the lid. Next, press the “Soup” button to switch to the pressure cooking mode. Adjust the time to 20 minutes, and let it cook. 

  5. When the chili is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. If you're in a rush, you can manually release the pressure by turning the valve at the top to vent. 

  6. Open the Instant Pot and stir in the fresh cilantro. 

  7. Serve warm with your favorite toppings.