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Instant Pot Tomatillo Chicken Chili

Prep Time10 mins
Cook Time25 mins
Course: Soup
Cuisine: American
Keyword: chili, chicken, instant pot
Servings: 6 servings
Calories: 342kcal
Author: Taylor


  • Pressure Cooker


  • 2 tbsp olive oil
  • 1 white onion diced
  • 2 cloves garlic minced
  • 1 Lunds & Byerlys Tomatillo Verde Sauce Deli Cup (or 8 ounces diced green chiles)
  • 15 ounce can cannellini beans drained and rinsed
  • 15 ounce can Northern beans drained and rinsed
  • 15 ounce can Pinto beans drained and rinsed
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp salt
  • 1 lb boneless skinless chicken breast
  • 4 cups chicken broth
  • fresh cilantro chopped


  • Turn Instant Pot onto brown/saute setting.
  • Add olive oil to the bottom of the Instant Pot.
  • Add diced onion and cook until softened, about 5 minutes.
  • Add Lunds and Byerlys Tomatillo Verde Sauce Deli Cup/green chiles, cannellini beans, Northern beans, Pinto beans, chili powder, cumn, salt, chicken, and chicken broth, and stir well to combine. 
  • Place the lid on the Instant Pot and close steam valve
  • Cook on high pressure for 15 minutes
  • Let the pressure naturally release for 10 minutes and then release completely
  • Remove the chicken breasts and shred with two forks, and return to the pot, stirring to combine.
  • Garnish with cilantro. Other topping suggestions: jalapeno, shredded cheese, sour cream/Greek yogurt, chopped green onion
  • Serve and enjoy!


Calories: 342kcal | Carbohydrates: 40g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1225mg | Potassium: 920mg | Fiber: 11g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 15mg | Calcium: 146mg | Iron: 5mg