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Instant Pot Healthy White Chicken Chili


Dealing with the Flu!

We are on Day 3 of the flu in the Healthy Mom on the Run house. It’s not easy to have a sick little one. I have had a lot of time to cook some fantastic meals and even made my own chicken bone broth. Yummy! One of the things I have done when not playing nurse to the sick patient is making some meals to freeze. Spring is right around the corner and I know our schedule will only get busier. The best thing I have found to freeze and it is chili. I have a lot of traditional chili (see my Taco Chicken Chili Recipe)in my freezer so I decided to switch it up with an Instant Pot Healthy White Chicken Chili instead.

The star ingredient in this chili is Trader Joe’s Tomatillo Salsa. In very exciting news we may be getting a Trader Joe’s not very far from my house. This would be a total game changer in my grocery shopping routine. I would love to be able to have access to these kinds of products only a short distance away. This jar is flavor packed. You do not have to add much to your chili recipe by using this as a base. (What is your favorite go-to Trader Joe’s product??)

Salsa Verde

This chili recipe is probably one of the easiest recipes I have posted. Just because it looks like an easy recipe with simple ingredients, does not mean that taste is lacking. By using the instant pot the flavor from the ingredients is quickly infused into the broth. Although it may be a little thinner than a traditional chili, it is a very filling portion perfect for lunch. Make it Whole 30 compliant by eliminating the beans.  This dish will not disappoint.

Yields 6 servings

Instant Pot Healthy White Chicken Chili

With simple ingredients, you can have a healthy lunch to go. You could also use a slow cooker as well. Just adjust to cook 8 hours on low.

5 minPrep Time

25 minCook Time

30 minTotal Time

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  • 1 jar of Salsa Verde (I used Trader Joe's Brand)
  • 1 pound of Chicken Breasts
  • 1 15.5 oz Northern White Beans, drained and rinsed
  • 1 cup of chicken broth
  • 1 tbsp Cumin
  • Salt and Pepper to taste
  • cilantro, chopped (as a garnish)


  1. In the Instant Pot. combine Salsa Verde, Northern White Beans, Chicken Broth, Cumin, and salt and pepper. Stir to combine.
  2. Place chicken breasts on top of wet ingredients. Cover.
  3. Set Instant Pot at 15 minutes on High Pressure. Let pressure naturally release.
  4. Remove cover and carefully take out chicken breast. Shred chicken breasts with two forks.
  5. Place shredded chicken back in pot and combine.
  6. Garnish with cilantro.


Serving Size: 1 cup Calories: 179 Total Fat: 1g Saturated Fat: 0g Carbohydrates: 15g Fiber: 1g Sugar: 0g Protein: 23g

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