Quick White Chicken Chili


Now that fall is here, it’s the perfect time for a hot, spicy bowl of chili. My favorite chili is White Chicken Chili. I’ll often order it at restaurants, but I’ve never made it at home until now. Using the pressure cooker  you can make a quick chicken chili that tastes like it’s been simmering in the slow cooker all day, but it cooks in only 5 minutes in the pressure cooker.

I combine several recipes to create this pressure cooker white chicken chili, including my pressure cooker Chicken Tomatillo Soup recipe. It’s become one of our favorite soups. The tomatillos in the salsa verde add a nice bright, fresh flavor to the chili.


I used precooked chicken in this recipe. I like to cook a big batch of chicken and put it in the freezer to use later. You can cook it in the pressure cooker or throw a bunch of chicken breast on the grill. Then dice or shredded the chicken and freeze it in one cup portions so it’s ready to use for quick lunches or dinners.

Of course if you would rather, you could also saute chopped chicken in the pressure cooking pot until it’s no longer pink after you’ve sauteed the onions and garlic, and then just proceed with the recipe as directed.

Quick White Chicken Chili

Yield: 6 - 8 servings

Quick White Chicken Chili


  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced or pressed
  • 3 cups cooked, diced or shredded chicken
  • 2 cans (14 ounce) chicken broth
  • 1 jar (16 ounce) salsa verde
  • 1 can (4 ounces) diced green chilies
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 2 cans (15.5 ounce) cannellini beans or other white bean, drained and rinsed
  • 2 tablespoon cornstarch
  • 3 tablespoon cold water
  • Salt and pepper to taste


  1. Select Sauté and add the oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute.
  2. Add chicken, chicken broth, salsa verde, green chilies, cumin, red pepper flakes and beans to the pressure cooking pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start.
  3. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release to release any remaining pressure.
  4. In a small bowl, dissolve cornstarch in 3 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly until chili thickens. Add salt and pepper to taste.
  5. Served topped with sour cream, diced avocado, tortilla chips, and shredded cheese.

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    Leave a Comment:

  1. Sylvia Tolan says

    This is soon ooh good. Every time I make it several people are asking for the recipe. Thank you for sharing it with us.

  2. Aaron Feigin says

    This is a GREAT recipe. So simple and the flavor was great. I only modified a little by adding some extra cumin and a larger can of green chiles. Served with Mexican Sour Cream and Oaxaca cheese. This recipe was a big hit with the whole family.

  3. says

    Barbara , My friend makes her own version of white chicken chili and I have to get her recipe and try it as well. I ‘ve been dying to makes this all month and I hope to do that this month. Also, your recipe here sounds wonderful too!

  4. Joy Brush says

    Is this a very hot soup? I’m thinking with the chilis, salsa verde & chilli flakes – it might be too much for me – I LOVE heat, but often have “burning mouth syndrome” so, I’m limited. What do you think?

    • Barbara Schieving says

      Hi Joy – No the chili isn’t very hot. The salsa verde was mild and the chilies were mild green chilies. If you were worried about it you could leave out the green chilies and just use half of the salsa verde and chili flakes.

  5. Becky (central oregon) says

    You know what you need to try next!
    Pork Posole… a mexican pork and hominy stew,
    with flavors your are already working with I know you can turn a 3 hour stew into a quick flavor rich meal.
    Pork, onion, hominy, oreango…Maybe some green chilies and or tomatillos. I know this would work great in the pressure cooker.

    • Barbara Schieving says

      Hi Becky – I actually have a pork shoulder in the fridge right now that I plan to cook tomorrow to make a Pork and Hominy Stew. Not quite Posole but close. Look for it next week. Thanks!

  6. Carol says

    The calendar says October but today the outdoor thermometer is saying 82 degrees-whaaat? I know it’s short lived, so will be saving this recipe for the cool down that will be coming soon enough. I always seem to think red when I think chili-time to step outside that box and GO GREEN! That looks delicious. You have the prettiest dishes and bowls too…….I have dish envy!

    Thanks Barbara-and you’re not the only one who needs a second freezer….I can’t believe how full ours is with just 2 people in the house. I’d be lost without it, that’s for sure.

    • Barbara Schieving says

      I sort of think 82° is the perfect temperature. :) Thanks for the compliment on the dishes. I picked up this cute little bowl at Kohls. Definitely need to go Green.

  7. Melissa says

    This soup is a go-to recipe for us, always a winner, winner chicken dinner! But wouldn’t you want to use the pressure cooker to make the beans? so much cheaper and less sodium too.

    • Barbara Schieving says

      Hi Melissa – you’re right. It would be a great idea to make a big batch of beans, use what you need for this chili and then freeze the rest to use later. Just like I do with the chicken. I really need to get a second freezer.