Instant Pot White Chicken Chili

  • Author: CharlotteSmythe
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 4 1x


Flavorful and easy to make. Tender chicken thighs cooked with bright and fresh flavors like pablano peppers and salsa verde. Just a few simple ingredients is all you need to make a soothing and comforting pot of Whole30 compliant chicken chili. 



2 tbsp avocado oil

1 onion, cut into cubes

1 jalapeño pepper, seeds removed and diced

1 poblano pepper, seeds removed and diced

2 cloves garlic, minced

1/2 tsp sea salt, plus more to taste

1/2 tsp black pepper

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1 tsp Italian seasoning

1/2 cup salsa verde sauce, no sugar added

1.5 lb chicken thighs, bone-in with skin removed

2 cups pacific foods organic unsalted chicken bone broth 

1/2 cup coconut cream


avocado pieces

fresh cilantro leaves

fresh lime wedges

jalapeño slices, optional


To begin, select “SAUTÉ” on the instant pot and wait for it to read “HOT”. Add the avocado oil along with the onion, jalapeño peppers and poblano peppers to the instant pot and sauté until the peppers are tender, about 5-7 minutes. Now, add the garlic, 1/2 a teaspoon of salt and pepper, chili powder, cumin, coriander and Italian seasoning to the pot and stir. 

Now, stir in the salsa verde and turn the instant pot off. Nestle the chicken thighs between the vegetables and pour the broth into the pot. 

Put the lid on the instant pot, making sure the steam valve is closed. Select “MANUAL” for 15 minutes. Once the alarm goes off, allow the instant pot to go through a 10 minute natural release cycle. Turn the instant pot off, open the steam valve and release the rest of the pressure.

Remove the chicken from the pot and shred it. Select “SAUTÉ” on the instant pot and bring the broth to a boil. Add in the coconut cream and stir until it dissovles completely. Taste the broth and season with more salt to taste. Return the chicken to the pot and stir to combine. Turn the instant pot off.

Serve the chili immediately with avocado, fresh cilantro, more jalapeño slices and fresh lime juice.


First, I would suggest using boneless chicken thighs if cooking your chili on the stove-top. Now, you can use bone-in chicken thighs. Just follow the same instructions as the instant pot method for cooking the vegetables and then adding the spices, salsa verde, chicken and broth. You will just have to simmer the chili for a longer period of time to cook the chicken all the way through, about an hour over medium heat. 

But, if you want to use boneless, skinless chicken thighs or breasts, use the stove-top instructions below.


First, cut the chicken into 1 inch cubes and set them aside. Now, heat the avocado oil in a large Dutch oven over medium-high heat. Add the the chicken pieces, onion, jalapeño and poblano peppers to the pot and cook until they are lightly brown.

Add the garlic, salt, pepper, chili powder, cumin, coriander and Italian seasoning. Stir to combine all the ingredients and continue to cook for about a minute. Now, add the salsa verde and bone broth. Stir and cover the pot. Lower the heat to medium low and simmer the chili for 30-35 minutes, stirrring occasionally.

Add the coconut cream and stir until it is completely dissolved. Taste the chili and season with more salt to taste. Serve immediately. 

  • Category: Soups and stews

Keywords: White chicken chili, chicken soup