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!!
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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!
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.
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.
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!
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
Instant Pot Recipes You’ll Make Over and Over:
- Chicken Bone Broth – the best way to make bone broth!
- Instant Pot Beef Plov – a flavorful one-pot rice pilaf
- Dulce De Leche – unbelievably fast in the Instant Pot
- Instant Pot Beets – blazing fast and so flavorful
Instant Pot White Chicken Chili Recipe
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 with green chilis , (with their 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
- 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.
- 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.
- 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.**
- 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.
Notes
**CAUTION: If you are new to using a pressure cooker, always read your instruction manual prior to use.
Nutrition Per Serving
Filed Under
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?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This is one of mine and my families favorite recipies! It’s so creamy and delicious with just the right amount of heat to it.
Hi, I have all the ingredients except for cream cheese. Can I use Greek yogurt as a substitute and if so, how much?
You can use that but keep in mind that Freek Yogurt has a tangier flavor and thinner consistency. It will slighly alter the taste and texture but it will still be good!
hello, if i make this without the tomatoes (no one in my family like them) but add a diced green chilis, do i need to add more liquid to replace the juice in the tomatoes? Looking forward to making this- we love all of your recipes!
Hi Lauren. There may need to be some adjustments made to the liquid unless you prefer a thicker chili. You can thin it down with broth later too.
I love this recipe, I use a crock pot, a takes a little longer to cook but I don’t change the instructions at all, it works just fine.
You are my #1 chef! Thanks for sharing your talent!
Hi Aby! You’re so kind. I’m glad you’re enjoying the recipes!
I have made this recipe numerous times and every time it is a hit. It’s a family favorite, which is hard to accomplish with 5 kids, haha! We all love it. In fact, every recipe of Natasha’s I’ve made comes out practically perfect, without fail. I so appreciate how you take simple ingredients with clear instructions and give us absolutely delicious dishes that also feel fancy and sophisticated. Whenever I’m not sure what to make or looking for how to make a certain recipe I check here first and I’m never disappointed. Thanks for helping me feed my family!
I love this recipe and use it often! It occurred to me, though, to ask for a weight for the chicken breasts (since they can vary a lot in size!). Thanks!
If I use frozen breasts, how should I change cooking time?
Hi Tresine, I bet that could work! I saw someone else shared this in the comments below the recipe “It was a hit! I only had frozen chicken breast, so I adjusted the time to 30 minutes as suggested in previous comments. The chicken came out extremely tender and took no effort at all to shred.” I hope that helps
I was looking for the same answer. I forgot to thaw my chicken. I’ve made this recipe several times and it’s always a hit! Thank you, and Happy New Year!
Hi Natasha!
I’m making this chili recipe for the second time. The first time was by chance since my husband doesn’t really care for chili with beans. I made it per the recipe, beans and all, and he liked it. He asked for it again as our weather here in the Florida panhandle has cooled down. This time though, I only added one can of beans and using rotisserie chicken and homemade chicken stock. We’ll see if he likes this one as much. (Last time, I felt guilty adding the beans because I know although he liked the flavor of the chili and still isn’t a fan of beans, he ate it anyway.)
Thank you for all your great recipes! They are easy to follow, delicious and the videos are entertaining to say the least. 8)
Fantastic (and fast) meal. Can’t wait to make it again! I live in Germany, so used our huge white beans, and “frischkäse”. Took turns having it with sour cream one day, avocado & cheese the next. Thank you!
That sounds wonderful, Bree! Thank you for sharing.
If I am using an already cooked rotisserie chicken what should the cooking time be ?
First, you can skip the initial sautéing step where you cook the chicken, since it’s already cooked. Then, you can instead you can cook the chili for just 5-7 minutes under high pressure.