This Instant Pot Chicken Chili is a delicious green chili that's simple to make and only requires a few ingredients. It's made without beans or tomatoes for a tasty, flavorful chili that's lower in carbs!
Course Main Course
Keyword Chicken Chili, instant pot chicken chili, Instapot, white chicken chili
Add the onion and cook for 3 minutes, stirring frequently until the onion begins to soften.
Add the garlic, and stir for another minute.
Add the cumin and oregano and stir for another minute.
Pour ½ of the salsa verde into the pot. Top with the chicken breasts and pour the remaining salsa verde over the chicken.
Place the lid on the Instant Pot, turn the valve to “sealing,” and select “manual”. Set the timer for 10 minutes.
Once the timer is up, let the pressure release naturally (will take 8-10 minutes).
After the pressure has come down, open the lid, transfer the chicken to a medium bowl, and shred with a fork.
Return the chicken to the pot and stir to combine with the rest of the ingredients.
This recipe is for 8 servings of chili.Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.For longer storage, place in an airtight container in the freezer and consume within 3 months.