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Instant pot chicken tomatillo chili:

Fun fact, I don’t like football! But what I do like is game day food. And my game day food needs to be healthy, quick, and delicious. So if you want an easy, crowd pleasing meal give this instant pot tomatillo chicken chili a go for your next game day get together or for a quick weeknight dinner option.

What instant pot do I use?

I get asked all the time which instant pot I use and this is one very similar to the one I have. I bought mine a long time ago and they have so many different models now a days, so I say you go with what will work best for your budget.

What ingredients do I need?

  1. Chicken bone broth
  2. Chicken breast
  3. White kidney beans
  4. Cilantro
  5. Homemade tomatillo salsa (or you can buy the tomatillo salsa from Trader Joes)
  6. Pumpkin seeds
  7. Primal Palate taco seasoning (substitute cumin and and chili powder if you don’t have this)
  8. Yellow onion
  9. Salt and pepper to taste
  10. Avocado oil
  11. Minced garlic

How to prepare the chili:

Preparing the chili is pretty much fail proof, so don’t worry you can’t mess this up. You are going to first set your instant pot to the sauté function, add your avocado oil, and warm for a minute or so. Then add in your diced onions, salt and pepper taste, and sauté for a few minutes. After your onions are nice and caramelized add your chicken, minced garlic, seasoning, and brown for a couple minutes. Next, add your bone broth, tomatillo salsa, cover your instant pot, make sure your valve is sealed, and set to manual high pressure for 8 minutes. Once done let the pressure release naturally for about 10-15 minutes, then pull the valve towards you to release any additional pressure. Lastly, add your rinsed and drained white kidney beans to pot, mix, and let sit for a few minutes before serving.

Instant Pot White Chicken Tomatillo Chili

Serves 3


  • 1 package of chicken bone broth
  • 2 chicken breast
  • 2 cans white kidney beans
  • 1-2 tsp Primal Palate taco seasoning ( Sub 2 tsp ground cumin
  • 1/2 tsp chili powder)
  • 1 1/2 cups homemade tomatillo salsa
  • 1/2 small yellow onion diced
  • 1 Tbsp avocado oil
  • 1 tsp minced garlic
  • Salt and pepper to taste


  • Set instant pot to sauté function add avocado oil and warm
  • Add diced onions salt and pepper and sauté for 5 minutes
  • Add in minced garlic, seasoning, and diced chicken and sauté for a couple minutes
  • Add chicken bone broth, tomatillo salsa, and turn off sauté function
  • Close instant pot and set to manual high pressure for 8 minutes
  • Once done let the pressure release naturally (about 10-15 minutes)
  • Open instant pot and add in your cooked white kidney beans
  • Serve with avocado, pumpkin seeds, and cilantro

Tomatillo salsa


  • 10-12 tomatillos
  • 1 jalapeno deseeded
  • 1/2 yellow onion
  • 4-6 garlic cloves
  • 2 Tbsp avocado oil
  • Salt and pepper to taste
  • Handful of cilantro


  • Add tomatillos, roughly chopped onions, whole garlic cloves, roughly chopped jalapeño, avocado oil, salt and pepper to a baking sheet lined with parchment paper
  • Bake 400 F for 20-25 minutes and broil for a few minutes after done
  • Carefully transfer to blender along with cilantro and blend
  • Optional add in: 1/4-1/2 cup bone broth, water, or vegetable broth to thin out the salsa