Instant Pot White Chicken Chili has a great Tex-Mex flavor with chicken, white beans, and green chiles. We love this pressure cooker white chicken chili with tortillas and avocado.
Turn pot on to Sauté. When display reads "Hot", add oil.
Add chicken and stir. Cook, stirring occasionally, until white. Don’t cook until completely done. If using pre-cooked chicken, just add it and move forward.
Add the garlic and spices. Stir.
Add the can of chiles, diced tomatoes, salsa verde, and beans. Stir.
Press the Manual (or Pressure Cook) button, then use the + or - button to choose 10 minutes. High pressure.
When cooking cycle ends, let the pot sit undisturbed to Naturally Release pressure for at least 15 minutes.
Turn the steam release knob to Venting to manually release the remaining steam/pressure, very carefully, and gradually (I use a wooden spoon and tap it slightly open, then closed a few times until I'm sure the soup won't spew out of the vent).
Stir, taste, and adjust salt, if desired.
Slice up white corn tortillas and add to the chili. Stir and let them soak up the liquid and they will break apart and give the chili a nice masa corn flavor. Then stir in the sour cream.
Serve with your favorite garnishes. I love adding lots of toppings!
You can replace one of the cans of beans with black beans for a "Black and White" chili.
**For a thicker chili, reduce the broth to 3 cups.
Calories are based on skinless, boneless chicken breast.