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Instant Pot White Chicken Chili Recipe

WOAH! This White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken. It’s one of our favorite instant pot recipes! Just stir everything together, top with cream cheese and set for 20 minutes. So EASY!!

Instant pot White Chicken Chili recipe garnished with avocado and cilantro

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Instant Pot White Chicken Chili!

We love chili around here including this hearty beef chili and easy turkey chili. It’s wonderful to have quick homemade meals like this in your pocket for busy weeknights. The instant pot makes it faster than ever to enjoy a piping hot bowl of white bean chicken chili in no time!

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Instant pot white bean chicken chili up close in a black bowl garnished with avocado, cilantro and tortilla chips

Ingredients for White Chicken Chili:

We have made this recipe healthier over the years by using organic produce and non-bpa lined cans. You can absolutely use home-cooked beans, or your own bone broth and freshly cooked corn on the cob (if using fresh corn from the cob, use 1 cup of chicken broth instead of 1/2 to compensate for the lost liquid).

*What Size Ranch Dressing Mix Should I Use?

Various ranch mix brands come in different sizes. It should be enough to make 16 oz of dressing or dip per the package instructions.

  • Hidden Valley brand ranch packets come in a more concentrated 0.4 oz packet yielding 2 cups ranch.
  • Simply Organic ranch dip used here came in a 1.5 oz packet which also yields 2 cups ranch dip.

Ingredients for Instant Pot White Chicken Chili with chicken breast, white beans, cream cheese, chicken broth, ranch dressing mix

How to Use an Instant Pot:

**CAUTION: If you are new to using the pressure cooker, always read the instruction manual and safety warnings for your machine as various brands or even models might have a different process and settings for use.

Pour yourself a cup of coffee and call on your inner nerd to read through the instructions. Instant pots are fabulous tools for speedy cooking, but they have to be used properly.

How to Make White Chicken Chili:

Step 1: Combine everything in your Instant Pot and stir together

Step 2: Top with cream cheese and set on manual high pressure for 20 minutes. It will warm up, cook 20 minutes then let it naturally depressurize 10 minutes.

Step 3: Remove chicken and shred then put it back and stir everything together.

How to Make White Chicken Chili in Instant pot

The shredded chicken absorbs the liquid and because super juicy and melt-in-your-mouth tender. Instant pot chicken is the only way to get super tender chicken this fast!

shredded chicken in instant pot

How to Serve White Chicken Chili:

White chicken chili can be served over baked potatoes or as an appetizer with tortilla chips. Garnish with:

  • Avocado
  • Cilantro
  • Shredded Cheese
  • Sour Cream
  • Jalapeños

White Chicken Chili served with avocado and cilantro served with tortilla chips

Instant Pot Recipes You’ll Make Over and Over:

Instant Pot White Chicken Chili Recipe

4.95 from 71 votes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
This White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken. Stir everything together in the instant pot, top with cream cheese and set for 20 minutes.
This White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken. Stir everything together in the instant pot, top with cream cheese and set for 20 minutes.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$14
Keyword: White Chicken Chili
Calories: 308 kcal
Servings: 8 people

Ingredients

Ingredients for White Chicken Chili:

  • 2 large chicken breasts
  • 15 oz can black beans drained and rinsed
  • 15 oz can white beans drained
  • 1 medium onion chopped
  • 15 oz can corn with juice
  • 10 oz can Rotel diced tomatoes wiht green chilis with juice
  • 1/2 cup chicken broth or stock
  • 1 tsp chili powder or to taste
  • 1 tsp cumin powder
  • 0.4 oz packet ranch dip or dressing mix*
  • 8 oz package cream cheese cut into 6 pieces

Optional Toppings and Serving Suggestions:

  • 1/2 cup chopped Cilantro for garnish
  • 1 avocado diced, for garnish
  • Tortilla chips or baked potatoes to serve

Instructions

  1. Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.

  2. Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
  3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**

  4. Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.

Recipe Notes

*Ranch Dressing mixes come in differing sizes (0.4 to 1.5 oz). It should be enough to make 16 oz of dressing or dip per package instructions.
**CAUTION: If you are new to using a pressure cooker, always read your instruction manual prior to use. 

Nutrition Facts
Instant Pot White Chicken Chili Recipe
Amount Per Serving
Calories 308 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 49mg 16%
Sodium 451mg 19%
Potassium 775mg 22%
Total Carbohydrates 36g 12%
Dietary Fiber 8g 32%
Sugars 4g
Protein 17g 34%
Vitamin A 13.4%
Vitamin C 10.9%
Calcium 10.5%
Iron 20.4%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Q: What is YOUR favorite way to use an Instant Pot? If you were to name 1 recipe that makes owning an instant pot worthwhile, what would it be?

This White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken. Stir everything together in the instant pot, top with cream cheese and set for 20 minutes. | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Jane
    March 2, 2019

    Made this today for a family gathering. Doubled the recipe in an 8 quart instapot and it just fit. Used chicken thighs instead of breasts, added the juice of 1 lime and chopped, fresh cilantro. Served with toppings bar: Jack cheese, chopped avacado tossed in fresh lime juice, plain sour cream, sour cream with lime zest. Everyone LOVED it! Thanks so much for sharing this winner! Reply

    • Natashas Kitchen
      March 2, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Lori
    March 1, 2019

    Oh wow!!! This is absolutely the best version of white chili we’ve ever had! I’ve tried about five different recipes and this one is the easiest, fastest and most flavorful of all. My husband and 22 yr old son loved how hearty and thick the soup was. We all decided it’s our new favorite! Reply

    • Natashas Kitchen
      March 1, 2019

      Hi Lori!! That’s so great! It sounds like you definitely have a new family favorite! Thank you for sharing your wonderful review 🙂 Reply

  • Kim Strenger
    February 27, 2019

    The Instant Pot White Chicken hcili is amazing! I have a question though. I need to double the recipe to make for a larger crowd. Have you ever doubled it in your instant pot or havs would you made it in a crockpot? Reply

    • Natashas Kitchen
      February 27, 2019

      Hi Kim, This should work just fine in an 8 qt pot but I have not tried doubling it in a 6 qt pot. One of our readers wrote: “I doubled the recipe in my 8 qt. Instapot and the recipe worked perfectly!” I hope this helps. Reply

  • Sarah Carr
    February 27, 2019

    Hi Natasha! What is the serving size on this chili? Hoping to make your recipe for a chili challenge this coming Sunday and want to make sure I make enough. Reply

    • Natashas Kitchen
      February 27, 2019

      Hi Sarah! This pot makes 8 full size servings. So 1/8 of the total recipe would be the amount Reply

  • Anna
    February 24, 2019

    Made this for dinner tonight and I was so amazed! I normally hate beans but this was so delicious! I couldn’t stop eating it! My cream cheese was pretty chunky when I opened the lid, but I just turned my pot on sauté and put my whisk to work. No cream specks at all, all blended beautifully 🙂 Reply

    • Natashas Kitchen
      February 25, 2019

      That’s so great, Anna! Thank you for that wonderful feedback! Reply

  • Sabrina
    February 23, 2019

    I could eat this every week and not get tired of it! It’s so filling and a great way to warm up. Reply

    • Natashas Kitchen
      February 23, 2019

      That’s so awesome, Sabrina! Thank you for sharing that great review with us! Reply

  • Courtney O'Dell
    February 23, 2019

    So easy and delicious – we loved this white chicken chili! Reply

    • Natashas Kitchen
      February 23, 2019

      I’m so happy to hear that, Courtney! Thank you for that awesome review! Reply

  • Sommer
    February 22, 2019

    This is a winter staple in my household! Reply

    • Natashas Kitchen
      February 22, 2019

      I’m so happy you found a favorite, Sommer! Reply

  • Steph
    February 22, 2019

    I just got an Instant Pot and I love white chicken chili so this was one of my first recipes to make and it was soooo good! Thanks! Reply

    • Natashas Kitchen
      February 22, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Steph :). Reply

  • Pat
    February 16, 2019

    This is a great recipe, I have made it several times, and I am going to make this week, everybody I have served it to love it. Reply

    • Natashas Kitchen
      February 16, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Lauren
    February 13, 2019

    Great recipe. I substitute one can of of coconut milk for the cream cheese and find 15 minutes under high pressure is enough if using fresh chicken breasts. If you have time soak 3/4 cup each of dry black and canellini beans for 6-8 hours. Just cook them on the bean cycle, drain them and go from there. Reply

    • Natashas Kitchen
      February 13, 2019

      I’m so happy you enjoyed this chili, Lauren! Thank you so much for sharing that with me. Reply

  • Liz
    February 9, 2019

    I have Frozen boneless chicken thighs. Could I sub it for the breast and any changes in cooking times? Reply

    • Natashas Kitchen
      February 9, 2019

      Hi Liz, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Paydon
    February 9, 2019

    Can frozen chicken breasts be used in this recipe? Has anyone tried it? Reply

    • Natashas Kitchen
      February 9, 2019

      Hi Paydon, I have made chicken chili with frozen chicken in a slow cooker and I’m assuming it should work fine in the instant pot. If using frozen, I would probably cook on high pressure 23-25 minutes rather than just 20 minutes to give the chicken a little more time to thaw in the instant pot. Reply

    • Sandy
      February 9, 2019

      Yes, definitely, you can use frozen chicken breasts and you don’t have to add additional time. This is delicious soup and I used frozen breasts. Reply

  • Jennie
    February 3, 2019

    Terrific recipe, thank you! Reply

    • Natashas Kitchen
      February 3, 2019

      You’re welcome! I’m so happy you enjoyed it Reply

  • Pam
    February 1, 2019

    I LOVE this Chili. Thank you. Do you know if it freezes well? Thanks. Reply

    • Natashas Kitchen
      February 1, 2019

      Hi Pam! I’m so happy you enjoyed this chili! Here is what one of our readers wrote “I ate one of the containers that I froze. I simply microwaved it using the Frozen Dinner button. It was creamy and delicious. The cream cheese didn’t curdle. But, I think next time I re-heat the last container, I will add a bit of liquid to it since by the time I got to the bottom of the bowl, it was a bit dry (which isn’t unusual when re-heating foods from frozen). I will definitely freeze a batch the next time I make this.” I hope this helps. Reply

  • Sandy Woodson
    January 30, 2019

    I made this incredible tasting White Chicken Chili in my Instant Pot tonight. It was so good that I had to tell everyone I know who has an Instant Pot. I noticed some people commented on it being thin. I thought so, too, at first, when I removed the lid to shred the chicken. Particles of cream cheese were floating and the broth looked thin. I put the shredded chicken back in and set it to warm while I called my sister to ask her about thickening it. By the time I came back, the cream cheese had blended and the chili was no longer too thin. This chili is so unbelievably delicious and so easy to make. I used the Hot Ro-Tel Tomatoes and Green Chilies so it had quite a kick, but I love it. Thank you, Natasha,for such a wonderful recipe. Reply

    • Natashas Kitchen
      January 30, 2019

      Thank you for the wonderful review, Sandy! I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Roylett
    January 30, 2019

    OMG!!!!!! I made this Chili for my school’s Souper Bowl Party and my pot was scraped clean!! It was a HIT!! Everyone wants the recipe!!! I made this in the Crock Pot Express Pot. Is there a crock pot(slow cooker) version? Reply

    • Natashas Kitchen
      January 30, 2019

      That’s so great! It sounds like you have a party favorite! Reply

  • Svetlana
    January 30, 2019

    Made this a couple nights ago and my husband and I loved it! The two of us finished the 8 servings in 2 nights haha. Super easy and very flavorful. Finding myself constantly coming back to your array of recipes for more ideas and inspiration to not be making the same thing constantly Reply

    • Natashas Kitchen
      January 30, 2019

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Anita
    January 28, 2019

    So easy – so quick – SO delicious! I’ll be making this one again soon! Reply

    • Natashas Kitchen
      January 29, 2019

      I’m so happy to hear that! Thank you for that great review! Reply

  • Mo
    January 28, 2019

    2 chicken breasts is not enough for my boys:) if I put 3 in a 6 quart I stapot, will it be ok? Reply

    • Natashas Kitchen
      January 28, 2019

      Hi Mo, that should work! You may need a little more liquid at that point unless you prefer the chili very thick 🙂 I hope you and the boys love it! Reply

  • Jessica Smith
    January 26, 2019

    This is the first thing I’ve ever made in my instant pot and it was delicious! Very easy to throw together. Mine did come out a with just a bit more liquid than I would like, but I just tossed in a few shakes of instant mashed potato flakes and it thickened it up just enough without changing the flavor. I’ll definitely be making this again and I’ll stick to the recipe as it is because I’d rather have a touch extra liquid than not enough! Thank you! Reply

    • Natasha
      January 27, 2019

      That’s a smart way to thicken up a sauce – I’ve never thought to use instant mashed potato flakes. Learn something new every day! I’m so glad you enjoyed it! Reply

  • Carol Taylor
    January 25, 2019

    There is confusion about natural release once the cooking cycle has finished. If you don’t turn the pot off it will automatically count the specified amount of time to depressurize. Doesn’t this cause overcooking of the chicken? Some recipes tell you to do a natural release but say to turn the pot off after the cooking cycle has finished. My instruction book says for natural release to turn the pot off after 10 minutes or whatever the recipe specifies. Reply

  • Summer R.
    January 23, 2019

    We made this the other night!! It was so good…even my picky 11 year old thought it was good! Reply

    • Natashas Kitchen
      January 23, 2019

      That is the best when kids love what we moms make. That’s so great! Reply

  • Dane
    January 22, 2019

    OMG!!! This was absolutely EVERYTHING!!! I cant wait to get home to have leftovers for dinner. This will definitely be in heavy rotation in my household! I added fresh jalapenos to my bowl and it added a little bit of a kick. Definitely prefer this chili over any other. Thank you for this recipe! Reply

    • Natashas Kitchen
      January 22, 2019

      That’s just awesome!! Thank you for sharing your wonderful feedback! 🙂 Reply

  • Kelly
    January 22, 2019

    Hi Natasha, I made this last night for the first time in the instant pot. I’ve made it several times in my old slow cooker and its a favorite. However it was really soupy and we prefer it thick and hearty. The slow cook version doesn’t come out as soupy. Any suggestions on how to avoid that next time? Thx. Reply

    • Natashas Kitchen
      January 22, 2019

      Hi Kelly, I’m so happy you enjoyed that! Were any alterations made to the recipe or extra liquid added? If not, I recommend trying it with less liquid next time. Reply

  • Diana
    January 21, 2019

    I really want to make this but not sure how to sub the ranch dressing packet, as I’m trying to keep it as “clean” as possible. Do you know how to season similarly using spices? Reply

    • Natasha
      January 21, 2019

      Hi Diana, without testing anything else, I really can’t make any other recommendation. The best I have found is the organic/natural packet of ranch. If you discover something else, let me know! 🙂 Reply

    • Bella Mater
      February 3, 2019

      I made it without… didn’t have any on-hand… smells great… I’ll tell you how it turned out in 45 minutes 😀 Reply

    • Bella Mater
      February 3, 2019

      ok… made it without ranch. FAN-Freakin’-Tastic!
      I used chili powder, a bit of chipotle, a generous spoonful of cumin (we love smokey, earthy cumin) some oregano, garlic, and a rounded spoonful of cocoa powder. My sole mistake was forgetting to add salt (presumably there’s lots in the ranch dressing) 100% will add this to the regular rotation!
      Smachnoho! Reply

      • Natashas Kitchen
        February 3, 2019

        That’s so great! It sounds like you have a new favorite!. Reply

  • Maria
    January 20, 2019

    Made this tonight and it was a hit. I doubled the recipe and the only issue was it took almost 40 minutes to come to pressure. We had time so it wasn’t a big deal but for those wanting to double, keep that in mind. We will add this in to our monthly rotation of recipes. Thank you! Reply

    • Natashas Kitchen
      January 20, 2019

      You’re welcome! I’m so happy you enjoyed it Reply

    • Jillena Whitcomb
      January 22, 2019

      What size instant pot do you have? I want to double for company, but worried it will be too full. Reply

      • Natashas Kitchen
        January 22, 2019

        Hi Jillena, we made this recipe in a 6-quart pot, several of our readers have doubled this in an 8qt pot just fine. Reply

        • Jillena Whitcomb
          January 23, 2019

          Thank you. I only have a 6-quart pot. I am cooking it at work to wow a few coworkers so I wanted to have a little more than the recipe makes. I did 1 1/2 of the recipe so I did not go past the fill line. I am hoping for the same great results. No one brought lunch today! Reply

          • Natashas Kitchen
            January 23, 2019

            That sounds like the perfect lunch!! Thank you for sharing that with us!

      • Maria
        January 22, 2019

        I have the 8 quart and it was at maximum capacity. Some have said it’s soupy and I agree however not knowing the difference I didn’t mind it. I received a lot of compliments. Reply

  • Angie
    January 17, 2019

    Super easy & flavorful (but not too complex for picky eaters). We topped with crushed corn chips. It was even better the next day! Definitely a keeper!! Reply

    • Natashas Kitchen
      January 17, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Jessica
    January 14, 2019

    I’ve made this recipe many times in my slow cooker and I love it. I just got an instant pot and I wanted to try it in there but when it heats up the instant pot keeps saying burn. Has anyone else had this problem? Reply

    • Natashas Kitchen
      January 14, 2019

      Hi Jessica, To avoid any kind of burn, you need to make sure you stir to get liquid under the chicken. If the chicken is sitting directly on the surface, it is more likely to scorch. You can also add 3/4 cup broth to 1 cup if your pot gives you problems with burning. Reply

      • Joerg
        January 22, 2019

        Yeah, got the burn error, too. 😥 I stirred it and added more water – still burn. Reply

  • January 13, 2019

    Quick, easy, and delicious Reply

    • Natashas Kitchen
      January 14, 2019

      Isn’t that the best! Thank you for the great review! Reply

  • Gail
    January 12, 2019

    I just made this tonight (with 3 chicken breasts) and it may be the best pressure cooker recipe ever! My brand of ranch powder said 1 oz and it made 16 oz of dressing so I used it all. Flavor was out of this world! Reply

    • Natashas Kitchen
      January 14, 2019

      That’s so great! Thank you for that awesome review! Reply

  • Deanna
    January 11, 2019

    Excellent recipe! I used Mild Rotelle tomatoes because I don’t like too much spice/heat. However, I don’t think Original Rotelle would be overpowering for those preferring mild chili.

    Excellent leftover too! Reply

    • Natashas Kitchen
      January 11, 2019

      Thank you for sharing that with us! Reply

  • Marianne H
    January 10, 2019

    What does the dressing mix “do?” Does it add flavor, or act as a thickening agent? I’m wondering if I can substitute an appropriate ingredient, or make this recipe without using the dressing mix. Reply

    • Natashas Kitchen
      January 10, 2019

      Hi Marianne, It does both but I think you could get creative and substitute :). You can make your own ranch seasoning mix but it’s just much easier to get the packet 🙂 Reply

  • Katie
    January 9, 2019

    Made this last night – it was creamy and delicious. I think it’s going to be my go-to chili recipe from now on. Everyone in my house went back for seconds! Reply

    • Natashas Kitchen
      January 9, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Heather
    January 7, 2019

    Hi! I am planning on making this tonight!
    I have 2 questions…
    1.Can I use 4 boneless chicken breasts without adjusting the recipe? It seems like doubling all the other ingredients would make way too much soup.
    2. Can I add the cream cheese at the end (while I’m shredding the chicken)? I have had trouble with past curdling.
    Thank you! Reply

    • Natasha
      January 7, 2019

      Hi Heather, I haven’t had this recipe curdle with the cream cheese but as long as you give it enough time to melt into the chili, adding cream cheese at the end should be fine. Also, with doubling the chicken, you might get the “burn” error on the instant pot if there is not enough liquid. You might consider at least 1 1/2 times the recipe. It also depends on the size of the chicken breasts – if you use 4 small ones, you will probably be ok keeping everything else the same. Reply

      • Angie
        January 17, 2019

        Hi there! I used 4 small chicken breasts without adjusting the recipe and it turned out amazing! Reply

        • Natashas Kitchen
          January 17, 2019

          That’s so great! Thank you for sharing that with us, Angie! Reply

  • Ashley A
    January 7, 2019

    This was such an easy and delicious dinner to make! I will definitely be making this more often! Thank you for the recipe!!! I can’t wait to heat it up for lunch today. SO GOOD! Reply

    • Natashas Kitchen
      January 7, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Shelly Armond
    January 6, 2019

    I’m planning on making this but I am unsure about the Ranch dip mix. Do I use the whole packet of the Hidden Valley Ranch? Packet says 1.0 oz. Reply

    • Natashas Kitchen
      January 7, 2019

      Hi Shelly, The recipe calls for 0.4 oz packet ranch dip or dressing mix, These are two that we use: Hidden Valley brand ranch packets come in a more concentrated 0.4 oz packet yielding 2 cups ranch. or Simply Organic ranch dip used here came in a 1.5 oz packet which also yields 2 cups ranch dip. It depends on the concentration of the mix for that many oz. Reply

      • Gail
        January 12, 2019

        My Original Ranch packet is 1.0oz but yields 2 cups of dip – should I use entire pack? Reply

        • Natasha
          January 12, 2019

          Hi Gail, yes that will work, see the “*What Size Ranch Dressing Mix Should I Use?” section above. I hope you love the white chicken chili! Reply

      • Travis Mills
        January 16, 2019

        Sorry if you’ve answered this somewhere else, I wasn’t able to find it. Most of the recipes I’ve found for IP are for the 6 qt unit and require more liquid for the 8 qt unit. Would you recommend any changes for the 8 qt IP? Reply

        • Natashas Kitchen
          January 16, 2019

          Hi Travis, I haven’t tried it in an 8 qt so I can’t advise. Here is what one of our readers wrote “Doubled in my 8 quart and came out perfect. Served with chils and even the picky 6 year old loved it (I did decrease the chili as suggested for kids).” Reply

  • Carter
    January 6, 2019

    New to cooking with an instant pot, but have made this recipe twice already – it’s super easy and my family loves it. Thank you! Reply

    • Natashas Kitchen
      January 6, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Joe
    January 6, 2019

    Awesome!! Made the chicken chili today. Now a favorite here. Reply

    • Natashas Kitchen
      January 6, 2019

      Awww that’s the best! Thank you so much for sharing that with me 🙂 Reply

  • January 2, 2019

    This is a keeper!!! It’s so good and creamy. Don’t make the mistake of trying to shred your chicken in the pot…lol it just doesn’t do well. I tried but then removed it to shred. We served ours with cilantro and shredded cheese on top. My 5 year old INHALED her bowl in about 2 minutes and she’s extremely picky!! I made it exactly as stated and it’s perfect. Don’t change it up!!! Thank you for posting! Reply

    • Natashas Kitchen
      January 2, 2019

      That’s so great! It sounds like you have a new favorite! Thank you for sharing that shredding tip with us, yes it is best down outside the chili. Reply

  • Lisa Foster
    January 2, 2019

    I just made this for the first time. My daughter just decided she is a vegetarian, so I used veggie stock. I doubled the recipe and used some Hatch green chilies since we live in Arizona and have some on hand. I plan to add some cooked chicken to my son’s, but the taste is amazing!! Thank you for a quick, easily adaptable recipe. Delicious!!! Reply

    • Natashas Kitchen
      January 2, 2019

      That’s so great! I’m so glad you enjoyed it! Reply

  • Katy
    January 2, 2019

    I got an instapot for Christmas and I just made your recipe. I messed up the ranch packed and added 1 oz but it was still awesome! Thanks Reply

    • Natashas Kitchen
      January 2, 2019

      That’s a great gift! I’m so happy you enjoyed that! Reply

  • Melanie
    December 28, 2018

    This is the best white chicken chili recipe I have found even one the church Chili cook off!!!! Thank you for sharing it! Reply

    • Natashas Kitchen
      December 28, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Rebecca Martinez
    December 24, 2018

    I tried this soup the other night as our first recipe in our instant pot! It was amazing and my family loved it!!!! This one definitely is going in the recipe box and being added to the regular rotation of meals. Thank you for a great recipe. Reply

    • Natashas Kitchen
      December 24, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • Jackie Szymanski
    December 22, 2018

    Absolutely delicious. I used a Costco chicken that was frozen and threw it into the pot. I didn’t have canned corn, so I used a package of frozen corn and used half Greek yogurt and 1/4 pkg of cream cheese to make it a little healthier. The chili was absolutely delicious. Reply

    • Natashas Kitchen
      December 22, 2018

      I’m so happy to hear that Jackie! Thank you for that wonderful review! Reply

    • Candy Marple
      January 11, 2019

      Did you increase cooking time since the breasts were frozen? Reply

  • Zina
    December 20, 2018

    Hi Natasha, is there a substitute for Rotel tomatoes? I don’t want to drive to the store because of it…. Reply

    • Natashas Kitchen
      December 20, 2018

      One of our readers used crushed tomatoes if you don’t have the diced ones. Looks like that worked out well for them! Reply

  • Darren Kemp
    December 19, 2018

    I made this tonight and it exceeded expectations – it was wonderfully tasty. My wife said it is the best thing I’ve ever made in the Instant Pot and our young kids loved it too, (even with a full teaspoon of chili powder it was not too spicy for them.)

    The only changes I made were that I used three breasts, and cooked the meal for 24 minutes as I live at a very high altitude.

    I’ll definitely make this often! Reply

    • Natashas Kitchen
      December 19, 2018

      That is the best when kids love what we parents make. That’s so great! Thank you for sharing this awesome review with us, Darren! Reply

  • Allison
    December 18, 2018

    I just want to say I’m making this for the third time tonight in the last month! It’s a fantastic recipe. I brought it into work and was asked what recipe I used and it’s gotten rave reviews from them too! I didn’t follow it exactly to a T because I used frozen breasts which I cooked in the IP and shredded first before any other ingredients. I used the juice from those with a couple chicken bullion cubes. I then put all the ingredients in and PC for 10 minutes with all the ingredients you mentioned here. I’ll never consider another white chili recipe.. this is THE ONE and is way better than any chili with ground beef. ❤️ Thank you! My family and friends love it! Reply

    • Natashas Kitchen
      December 18, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Jennifer
    December 16, 2018

    Has anyone tried freezing this? I love to keep soups, stews, chilis, etc. in the freezer. But I’m unsure because of the cream cheese. Thanks! Reply

    • Natashas Kitchen
      December 16, 2018

      Hi Jennifer. This recipe I have never tried freezing since it always goes so quick around here. If you experiment, let me know how you liked the recipe Reply

      • Jeanna
        December 17, 2018

        I froze 2 containers of them, but haven’t eaten them yet since I made it last week or so. I’d be happy to update you when I’ve eaten the frozen ones. Reply

        • Natashas Kitchen
          December 17, 2018

          We’d love to know as well! Thank you, Jeanna! Reply

          • Jeanna
            December 18, 2018

            I ate one of the containers that I froze. I simply microwaved it using the Frozen Dinner button. It was creamy and delicious. The cream cheese didn’t curdle. But, I think next time I re-heat the last container, I will add a bit of liquid to it since by the time I got to the bottom of the bowl, it was a bit dry (which isn’t unusual when re-heating foods from frozen). I will definitely freeze a batch the next time I make this. I think I’d like to try to make the ranch dressing from scratch instead of a package.

          • Natashas Kitchen
            December 18, 2018

            Thank you for sharing this, Jeanna! I’m sure our readers will find this helpful!

          • Kendra Wiggins
            January 7, 2019

            I’ve made this three times (going on our fourth tonight hah) and frozen it. It re heats great. I don’t typically reach for the microwave so I do have to note I’ve regeated it in a sauce pan. It takes just a few minutes and has always come out just as good.

          • Natashas Kitchen
            January 7, 2019

            I’m so happy to hear that!

  • Lisa C
    December 12, 2018

    I made this for dinner tonight. Perfect over rice with a ice cold Corona. Hearty and tasty. I made it per the recipe. It was a little soupy, but over rice it was perfect. If I didn’t do rice, I’d probably lessen the liquid just a touch. Could also be my chicken breast were very big but all I had. I also topped it with a bit of sour cream. I’ll definitely make it again. Thanks! Reply

    • Natashas Kitchen
      December 13, 2018

      I’m so happy you enjoyed that, Lisa!! Thank you for that wonderful review! Reply

  • Dee
    December 9, 2018

    Doubled in my 8 quart and came out perfect. Served with chils and even the picky 6 year old loved it (I did decrease the chili as suggested for kids). Reply

    • Natashas Kitchen
      December 9, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

    • Karen
      December 22, 2018

      Could you double this in a 6 qt? Reply

      • Natashas Kitchen
        December 22, 2018

        This should work just fine in an 8 qt pot but I have not tried doubling it in a 6 qt pot. One of our readers wrote: “I doubled the recipe in my 8 qt. Instapot and the recipe worked perfectly!” I hope this helps. Reply

    • Jaime Slane
      January 1, 2019

      Did you have to increase the time when you doubled it? Reply

      • Diane Horn
        January 1, 2019

        I doubled it and did not increase cooking time. Turned out perfect! Reply

  • Steph Lovett
    December 9, 2018

    I just made this (didn’t change anything) but I didn’t have chili powder so I had to omit. It’s a hit at home! Also, I bought EVERY single ingredient at Aldi (organic chicken, and everything else for the most part) Including tortilla chips (organic gluten free), cilantro AND avocado. Very inexpensive and makes a huge badge. Natasha, have you tried making this in a slow cooker? I gifted one to my stepdaughters mom and I want to recommend the recipe for crockpot since my stepdaughter liked it so much. Let me know for how long and temp if you have… thanks!! Reply

    • Natashas Kitchen
      December 9, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Here is the slow cooker version 🙂 I hope this helps. Reply

  • Betty
    December 3, 2018

    Is it possible to sub out the cream cheese for a healthier alternative? Greek yogurt for example? Thanks! Reply

    • Natasha
      December 3, 2018

      Hi Betty, I haven’t tried that substitution so I can’t say for sure, but I think that could work well. Reply

  • Tracy
    December 1, 2018

    Can you use frozen chicken breasts? Reply

    • Natashas Kitchen
      December 1, 2018

      Hi Tracy! I have made chicken chili with frozen chicken in a slow cooker and I’m assuming it should work fine in the instant pot. If using frozen, I would probably cook on high pressure 23-25 minutes rather than just 20 minutes to give the chicken a little more time to thaw in the instant pot. Reply

      • Jeanna
        December 7, 2018

        I just made your Chilli using 2 frozen chicken breasts tonight. I tried 25 mins, but found 1 of the larger breasts still had a bit of pink in there, so I did it another 5 mins…. and it was perfect.
        Btw, it was so delicious and so creamy… I will be making this again. This was my 2nd IP meal I’ve made.. so proud it worked out. Reply

        • Natashas Kitchen
          December 8, 2018

          I’m so happy you liked that! Thank you for sharing that with all of us! Reply

  • Keith Johnson
    November 28, 2018

    Is it ok to cut up the chicken to bite-sized pieces in advance. This is my first time I’ll be using the pressure cooker. Reply

    • Natashas Kitchen
      November 28, 2018

      Hi Keith. I feel that will change the texture somewhat. Since it is shredded towards the end and it will be tough to shred bite-size pieces. If you try that I would love to know how you like it! Reply

  • Pauline
    November 25, 2018

    Yummy, my 1st time using instapot! Easy! Reply

    • Natashas Kitchen
      November 25, 2018

      Isn’t it great!? Thank you for that great feedback! Reply

  • Becky
    November 20, 2018

    I’d love to try this but I was wondering if I could use bone-in chicken breast. Would I need to adjust the time? Thanks for your help! Reply

    • Natashas Kitchen
      November 20, 2018

      Bone is would make it tougher to shred and will take much longer to cook. I haven’t tried it that way but if you experiment I would love to hear how you like it! Reply

  • Sarah
    November 18, 2018

    So yummy!!! Chicken was very tender! Husband got seconds and we had leftovers! Will definitely be making this again and again!! Reply

    • Natashas Kitchen
      November 18, 2018

      That’s so great! It sounds like you have a new favorite! Reply

  • Paul
    November 17, 2018

    We made this tonight for dinner. We will be making this one again. We really enjoyed it. I can’t wait to try some of the other recipes on this site as well. Reply

    • Natashas Kitchen
      November 17, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Linda Wilson
    November 15, 2018

    I tried this tonight. It was very tasty but the cream cheese curdled a bit. It wasn’t creamy looking. Chunky looking. But as I said….still very tasty! Reply

    • Natasha
      November 16, 2018

      Hi Linda, I haven’t had that experience but I am always happy to help troubleshoot. It helps if the cream cheese is cut into pieces so it melts into the chili easier. Also, I use the full fat cream cheese and I’m not sure if low fat would cause that to happen. Reply

  • Mila
    November 13, 2018

    can I use a slower in this recipe? With different cooking times and temperatures of course Reply

  • Carly
    November 13, 2018

    Made this white chicken chili recipe last night. Was absolutely Delicious! Wouldn’t change anything on it. This is my fourth instant pot recipe and by far my family’s favorite now. Will be making more! Reply

    • Natashas Kitchen
      November 13, 2018

      That’s so great Carly!! Thank you so much for this great feedback!! Reply

  • Lavinia
    November 10, 2018

    This is so very good! Perfect for a cool fall evening. I made it as is with the exception of the onions (husband doesn’t tolerate them), and added an extra 1/2 cup of broth according to the directions for my pressure cooker.
    Thank you! Reply

    • Natashas Kitchen
      November 10, 2018

      I’m so glad you enjoyed it! Reply

  • Diane
    November 9, 2018

    This was fantastic. My 20 yo daughter isn’t wild about chicken chili, but really liked this! I was wondering about adding the cream cheese because I had read somewhere not to use dairy in pressure cooking, but I tried it anyway. This was so much better than other chicken chili recipes I’ve tried! Reply

    • Natashas Kitchen
      November 9, 2018

      I’m So happy to hear your enjoyed this recipe!! Thank you for sharing that with us! Reply

  • Katie Horner
    November 9, 2018

    Can I put all ingredients in with frozen chicken breasts? Does that change cooking time/instructions? Reply

    • Natashas Kitchen
      November 9, 2018

      Hi Katie! I have made chicken chili with frozen chicken in a slow cooker and I’m assuming it should work fine in the instant pot. If using frozen, I would probably cook on high pressure 23-25 minutes rather than just 20 minutes to give the chicken a little more time to thaw in the instant pot. Reply

  • Amanda
    November 6, 2018

    Hi there, just made your recipe- still eating and loving it actually- this is delicious! Will definitely be adding this to my repeat list. Thank you so much for sharing this, and I will be looking up some of your other recipes too. Also, I saw in another comment, that it was a hit with a toddler. Yeah, my extremely picky two-year-old is also scarfing right now haha… Reply

    • Natashas Kitchen
      November 6, 2018

      I’m so happy you enjoyed that. That is the best when kids love what we moms make. That’s so great! Reply

  • Diane
    November 6, 2018

    I’ve always heard dairy doesn’t do well in IP, so I usually add it afterwards. What do you know about dairy in the IP? Reply

    • Natasha
      November 6, 2018

      Hi Diane, I haven’t heard that but you might do some more research online. I haven’t had any issues with dairy in the instant pot personally though. Reply

  • sandra park
    November 4, 2018

    Just made this today, so easy and delicious. I warmed up some white corn tortillas to roll up and dip in the sauce. Reply

    • Natashas Kitchen
      November 5, 2018

      Yum! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Jamie
    October 31, 2018

    I just made this for me and my husband last night and it turned out awesome! Some of my adjustments I made because I didn’t quite have everything were- Crushed tomatoes instead of diced, light kidney beans and garbanzo beans instead of the white & black. DELICIOUS. I would definitely make this again. IT WAS SO EASY!! Ugh… I love my instant pot so much. 🙂 Reply

    • Natashas Kitchen
      October 31, 2018

      Thank you for the wonderful review! I’m so happy you both enjoyed that, Jamie! Reply

  • Mary Dent
    October 20, 2018

    Really like this recipe, simple and flavordul…. but i was just wondering what a servings size is.. 1 cup? (I an one of those crazy peeps that count calories: ] ) Thanks! Reply

    • Natashas Kitchen
      October 21, 2018

      I wish I had measured it that way Mary. This pot makes 8 full size servings. So 1/8 of the total recipe would be the amount. Reply

  • Justin Williamson
    October 20, 2018

    This was fantastic! Easily my favorite meal from my instant pot. I halved the recipe for my 3 qt. Just advice for anyone else using a 3 qt, you’re going to get close to the max content limit since you’re using all the juice from the tomatoes/corn but only half the content. One difference I made: instead of normal ranch mix, I used spicy ranch. Do yourself a favor and don’t skip the cilantro! Reply

    • Natashas Kitchen
      October 20, 2018

      Thanks so much for sharing this with us, Justin!! So happy to hear you were able to make this in the Instant Pot. Reply

  • Pam Volland
    October 19, 2018

    Girlfriend!!!! This is Absolutely Delicious! Thank you So Much! YUM! Reply

    • Natashas Kitchen
      October 19, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Elena
    October 17, 2018

    Hi Natasha! Do you think I can skip chicken and do a vegetarian version? Instead of chicken stock use vegetable stock? Reply

    • Natashas Kitchen
      October 17, 2018

      I haven’t tried that but it may work! I’m sure the flavor profile will be somewhat different! If you experiment I would love to know how you like it! Reply

    • Natasha
      October 17, 2018

      Hi Elena, I think it could work well with vegetable stock but you would have to sub the chicken with something or else it would seem more like a vegetable soup, especially since the chicken absorbs the sauce once it’s shredded to create a great thick chili consistency. If anyone else has any suggestions, please let us know! 🙂 Reply

  • Leigh Ann
    September 30, 2018

    Any chance you have a crockpot friendly version of this or any tips for crockpot cooking this? Looks and sounds delicious, plus I actually have every single ingredient! My sick boyfriend and I would appreciate it! 🙂 Reply

    • Natashas Kitchen
      October 1, 2018

      Hi Leigh, I have crockpot / slow cooker instructions for cream cheese chili posted here. The instructions should be similar Reply

    • Tiffany Vann
      October 2, 2018

      What would you use in place of black beans if you don’t care for those? Reply

      • Natasha
        October 2, 2018

        Hi Tiffany, you could replace it with a different kind of bean (use double the white beans instead), or add more corn. Reply

  • Vera Bogun
    September 20, 2018

    Made it today and it came out so delicious better than in slow cooker, thank you Natasha for the recipe. Reply

    • Natashas Kitchen
      September 20, 2018

      You are very welcome, Vera! So happy you enjoyed that! Reply

  • Steph
    September 18, 2018

    Could frozen chicken be used? If so, what would the cook time be? Reply

    • Natasha
      September 18, 2018

      Hi Steph, I have made chicken chili with frozen chicken in a slow cooker and I’m assuming it should work fine in the instant pot. If using frozen, I would probably cook on high pressure 23-25 minutes rather than just 20 minutes to give the chicken a little more time to thaw in the instant pot. Reply

  • Alja
    September 11, 2018

    Really tasty! Will definitely make again. It was a bit more liquid than I like my chili but that’s easily remedied. I also thought that my chicken was very slightly overcooked. That’s a quick fix as well. Smells while cooking were intoxicating! Flavors were fabulous! Thanks! Reply

    • Natasha
      September 11, 2018

      Hi Alja, I’m so glad you enjoyed the chicken chili! 🙂 Reply

  • Mel L.
    September 9, 2018

    Hi there, can’t wait to try this! Does it matter if you’re making this in a 6 qt instant pot or an 8 qt? I have an 8 qt and am just wondering if I need to change anything. Thank you! Reply

    • Natashas Kitchen
      September 10, 2018

      Hi Mel, this should work just fine in a 8 qt pot. One of our readers wrote: “I doubled the recipe in my 8 qt. Instapot and the recipe worked perfectly!” I hope this helps 🙂 Reply

      • Kristin Creaney
        November 4, 2018

        When doubling did you cook it longer? Reply

        • Natasha
          November 5, 2018

          Hi Kristin, My readers who tried it did not specify but I am assuming they kept the timing the same. Reply

  • Beth
    September 4, 2018

    This was my first try at using my Instant Pot and it was delicious!! I was worried that I wasn’t using the minimum amount of liquids so I added 1 1/2 cups of water. It was more like soup but still great. I am guessing the recipe contains enough liquids as written? Reply

    • Natashas Kitchen
      September 4, 2018

      Hi Beth. Yes, the amount of water listed makes enough to use safely in the insta pot and to allow the perfect taste and consistency. I’m so happy you still enjoyed that! Reply

  • S. Holtzem
    September 4, 2018

    I am new to the Instant Pot and don’t particularly enjoy cooking. I made two batches of this – one for a friend and one for my husband I. It is delicious and so easy! My husband, who adds salt or hot sauce to most things ate it as is. This recipe is a keeper for sure! Reply

    • Natashas Kitchen
      September 4, 2018

      That’s so great. I’m so happy you both enjoyed this recipe! Thank you for sharing your wonderful review with us! Reply

  • Olya
    August 22, 2018

    I’ve been making this recipe over and over again since you originally posted. We love it! Thanks for posting an instant pot version. No cilantro in this one? Reply

    • Natasha
      August 22, 2018

      Hi Olya, we didn’t put it in since since the flavor would we lost in pressure cooking but you definitely get a nice boost of flavor by garnishing with cilantro 🙂 Reply

  • Katie
    August 18, 2018

    Thank you for another Instant Pot recipe. I usually made this recipe in a slow cooker but this is so quick and tastes the same, if not better! Hope you create more pot recipes 🙂 Reply

    • Natashas Kitchen
      August 18, 2018

      Thank you Katie! I appreciate the great review! Reply

  • Alina P
    August 17, 2018

    When I switch it to the venting position, it’s takinf a while maybe longer than 20 mins is that normal until all the steam is out? Reply

    • Natashas Kitchen
      August 17, 2018

      Depends on the machine. Some do take longer than others. I would recommend reading your machines instructions or check for any issues. Reply

  • R mathew
    August 14, 2018

    Hello! I just made this but got the bu notification. Please clarify the recipie! It says to put the ingredients in a certain order then it says to stir. So what was the purpose of the order? Also chicken broth is missing from the directions. I saw in the comments someone else mentioned that so I added the broth in. The instant pot is not forgiving, any tips or anything g else you did to avoid the burn?

    Thanks! Reply

    • Natasha
      August 14, 2018

      Hi, thank you so much for pointing that out! I had it in the list of ingredients but forgot to list it in the instructions. That is now corrected. The idea of ordering that way is so you don’t end up with chicken floating at the top (it cooks better in the chili) and you do want to add the cream cheese last. To avoid any kind of burn, you need to make sure you stir to get liquid under the chicken. If the chicken is sitting directly on the surface, it is more likely to scorch. You can also add 3/4 cup broth to 1 cup if your pot gives you problems with burning. Reply

      • R
        August 15, 2018

        Thank you so much for the reply!! I will say the flavor profile was DELISH and we really did enjoy it!! I will be making it again for sure!! Reply

        • Natashas Kitchen
          August 15, 2018

          Thank you for the great feedback! I’m so happy you enjoyed that Reply

  • MJ
    August 13, 2018

    What a fantastic recipe! Thank you so much, Natasha! It was absolutely delicious and super easy to make. Please post more Instant pot recipes!!! Reply

    • Natashas Kitchen
      August 14, 2018

      Hi MJ! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Merry
    August 11, 2018

    Ok, stupid question! Are an instant pot and a pressure cooker basically the same?
    How would you make this in an old fashion dutch oven? Reply

    • Natashas Kitchen
      August 11, 2018

      They have similarities but the pressure cooker has several functions 🙂 In an old fashioned dutch oven you can add the ingredients in a similar order just making sure the meat is cooked through 🙂 Reply

  • Galina
    August 10, 2018

    I made this today and served with rice and my kids loved it!!! I can’t believe how tender the chicken gets in such a short time! Natasha please keep posting more instant pot recipes! We absolutely love your ins.pot plov recipe too and I make it all the time now 🙂 Reply

    • Natashas Kitchen
      August 11, 2018

      I’m so happy you all loved this! Especially knowing how picky kids can be! Thank you for sharing this with us Galina! Reply

  • Ira
    August 10, 2018

    I am so excited for this recipe!.. my hubby kept mentioning a white chicken chili he tried at work and kept wanting me to make some.. Thank you for this!! Reply

    • Natashas Kitchen
      August 11, 2018

      You’re so welcome Ira! Now you can surprise him with this! 🙂 Reply

  • kathy
    August 10, 2018

    whats your next recipe Reply

    • Natashas Kitchen
      August 10, 2018

      So many great ones planned!! Reply

  • Alyaa
    August 10, 2018

    Hi Natasha I tried it and was so good I just put salsa instead of rotel and I missed the chicken broth because you forgot to mention it in the instructions but I added some water thanks for sharing Reply

    • Natashas Kitchen
      August 10, 2018

      I’m so happy you enjoyed that Alyaa! Reply

  • Marina
    August 9, 2018

    Can rotisserie chicken be used? If so, what would the cooking time be? Reply

    • Natashas Kitchen
      August 9, 2018

      Hi Marina, I think that may work. Since it isn’t raw the cook time may be quicker. I honestly haven’t tried that however. Please let me know how it works if you experiment. 🙂 Reply

      • Marina
        August 9, 2018

        Awesome. Thanks. I’ll juat make it according to your recipe ( love your recipes). 💞💞 Reply

        • Natashas Kitchen
          August 10, 2018

          You’re so welcome! Reply

  • Yuliya
    August 8, 2018

    As soon as I manually released pressure (after that first 10 min), I knew this is going to be good. The smell was amazing and the taste went right with it. The chicken truly did melt in my mouth.

    The best part – my toddler enjoyed it! I made him a separate meal not expecting him to like such a mix for flavors but he opened that little mouth wide even after his own meal 😆 ! We used all suggested toppings (crumbled chips are a must!) and this fit into my mini Insta Pot perfectly.

    The only “concern” is that it didn’t have enough “salt”. I used the original ranch though, so I’m wondering if that’s it? Or something else lacked salt/flavor from my ingridients 🤷🏻‍♀️Planning to buy the same type of ranch powder for next time. Reply

    • Natashas Kitchen
      August 9, 2018

      Hi Yuliya! We felt that salt was enough and the taste was great! I’m wondering now if there is in fact a salt content difference in the packets. I’m so happy this worked out well for you however! 🙂 Reply

    • Anna
      August 10, 2018

      I have noticed most savory recipes lack in the “salt factor”. Just wanted to mention it cause it could just be that we all have different taste preferences. 😉 I usually do a heaping spoon when it calls for 1 spoon, etc.. Reply

      • Anna
        August 11, 2018

        So, I ended up making this chili and I wanted to mention that it was plenty “salty”. I used an organic ranch seasoning packet so maybe it does depend which one you use. Also, I doubled the recipe in my 8 qt. Instapot and the recipe worked perfectly! I didn’t have that diced tomato with chili can so I used a regular diced tomato can and added an ounce or so of a green chili can. Also, I halfed the chili as recommended to make it kid friendly and it was just hitting the “this is spicy” point, yet kids kept digging in with their toritalla chips for more. Btw, we really like the trader Joe’s brand white corn tortilla chips…not too big and not as hard and crispy as the “usual ones”.
        Thank you, Natasha, for an effortless and yet a very delicious recipe! Reply

        • Natashas Kitchen
          August 11, 2018

          You’re welcome! Thank you for posting your experience with this! Reply

      • Cindy Kitchen
        December 17, 2018

        Just made this for potluck at work tomorrow. Taste test passes! I think it will thicken up a bit by then and with the toppings it will be great! I used three smaller chicken breasts and honestly they shredded while I stirred everything together at the end! Bonus! Reply

        • Natashas Kitchen
          December 17, 2018

          That’s so great!! I’m so happy you liked that! Reply

  • Elvira
    August 8, 2018

    Is there any way to transfer this recipe to a slow cooker? Reply

    • Natashas Kitchen
      August 8, 2018

      Hi Elvira. Yes! That will work great. Here are the instructions for the slow cooker chicken chili.  Reply

    • Lee Thayer
      August 9, 2018

      Hi Elvira and Natasha, go with the instructions as listed but cook on High setting on your slow cooker for 3-4 hours, remove chicken and shred and return to pot, add the cream cheese but diced smaller, and continue on High setting for another 2 hours, stirring occasionally. This should provide the same results. Reply

      • Natashas Kitchen
        August 9, 2018

        Thank you for sharing that with us Lee! 🙂 Reply

  • Irina
    August 8, 2018

    Awesome! Love your recipes! Please please please more recipes for instant pot! Reply

    • Natashas Kitchen
      August 8, 2018

      Thank you Irina! We have so many recipes we want to share with you! All in good time 🙂 Thank you so much for checking out our blog! Reply

  • Anna
    August 8, 2018

    Yay!!! A new recipe for instant pot! It looks yummy, cannot wait to make it. Reply

    • Natashas Kitchen
      August 8, 2018

      Hi Anna! I’m so excited about this also! It’s so good! Reply

      • Anna
        August 10, 2018

        Omg!!! Made it last night, it was delicious! This recipe is a keeper. Super easy and fast. A friend stopped by, so I packed some for her to take home and now she is asking for this recipe 😊. I love my instant pot, I can’t wait for more recipes from you. Reply

        • Natashas Kitchen
          August 10, 2018

          That’s so great Anna! Thanks for the awesome review! Reply

  • Rusty
    August 8, 2018

    What do you do if you do not have an Insta Pot to make the White chicken chili? Reply

    • Natashas Kitchen
      August 8, 2018

      Hi Rusty. It is very easy to modify it to the slow cooker. Here are the instructions for the slow cooker chicken chili.  Reply

  • kathy
    August 8, 2018

    awesome recipe loooooooooove it Reply

    • Natashas Kitchen
      August 8, 2018

      I Loooooooove this comment! Thank you Kathy!! So happy you liked it! Reply

  • Kim
    August 8, 2018

    Is the dry ranch mix necessary? Can it be subbed for a combination of other spices? Reply

    • Natasha
      August 9, 2018

      Hi Kim, I think you could get creative and substitute :). You can make your own ranch seasoning mix but it’s just much easier to get the packet 🙂 Reply

      • Kim
        August 9, 2018

        Thank you, Nathasha! Would you happen to know if the dry buttermilk powder in the ranch mix also contributes to the consistency of the dish? If I left it out would you recommend adding more cream cheese? Reply

        • Natasha
          August 10, 2018

          Hi Kim, it might affect the thickness just slightly but will still work without it. You could add another ounce or 2 of cream cheese but it’s probably not necessary. Reply

  • Denae@Mywaygourmet
    August 7, 2018

    This looks so creamy and delicious! We should try it😋 Reply

    • Natashas Kitchen
      August 8, 2018

      It really is so good! Enjoy! Reply

  • Ella
    August 7, 2018

    How long would you cook it in a crock pot? Reply

  • Lee Thayer
    August 7, 2018

    This sounds delicious, but I will use my stove top pressure cooker to prepare the beans, then will assemble as you have stated here. Canned beans here (Thailand) are pricey, dry is very reasonable. I will come back with my review for this, I am looking forward to making this 🙂 Thank you for a great recipe, Natasha 🙂 Reply

    • Natashas Kitchen
      August 7, 2018

      I look forward to your review Lee! I would love to know your process! 🙂 Reply

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