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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!

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

4.97 from 534 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
Cuisine: American
Course: Main Course
Calories: 308
Servings: 8 people (1 cup servings)

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

  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*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 49mg16%
Sodium 451mg20%
Potassium 775mg22%
Carbohydrates 36g12%
Fiber 8g33%
Sugar 4g4%
Protein 17g34%
Vitamin A 670IU13%
Vitamin C 9mg11%
Calcium 105mg11%
Iron 3.7mg21%
* 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

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Bernadette Holzer
    September 23, 2022

    How could I do this in my crock pot? I seem to have lost the pressure device on my instant pot! 😞 I’m thinking… do everything pretty much the same, except use the cream cheese, last, maybe? I love this recipe! We use it a lot in our home! ❤️

    Reply

    • Natashas Kitchen
      September 23, 2022

      Hi Bernadette, we actually have a crock pot version HERE. I hope you love it!

      Reply

  • Annette
    September 15, 2022

    Absolutely loved this! I am wondering if anyone has used an alternative cream cheese? As I can eat dairy but it bothers me.

    Reply

  • Lucy
    September 14, 2022

    Looking to make this tonight, but am not sure – How big is a “large chicken breast”?

    Reply

    • NatashasKitchen.com
      September 14, 2022

      Hi Lucy, I find these at the grocery store, usually packed in 2-4 larger chicken breasts (not the trimmed ones, although you could use these as well they are just smaller). I’d aim for at least 8oz or greater.

      Reply

  • Barbara Smith
    September 8, 2022

    I made this recipe exactly as written and it’s so good, I can’t stop eating it. This is my go to recipe.. thanks Natasha! I love many of your recipes and watching how fun you make it! Your kids are adorable and good helpers. 💕

    Reply

    • NatashasKitchen.com
      September 8, 2022

      That’s wonderful, Barbara! I’m so happy to hear that. Thank you.

      Reply

  • Staci K
    September 7, 2022

    I would like to make this for more people but am unfamiliar with instapots. The instapot I have is a 6quart ( I belive)
    If I bump the amount of people up to 12, it might work. Just unsure if it will fit in my instapot and what the time change would be. Any ideas or help?

    Reply

    • Natashas Kitchen
      September 7, 2022

      Hi Staci, someone commented this “I just doubled it tonight in my 6 qt. and cooked it for the same amount of time as the single recipe calls for. It came out perfect!” I hope that helps.

      Reply

  • Peg Thompson
    September 1, 2022

    I have never had a Natasha recipe that wasn’t 5 stars with my family and this is one of the best. We usually scoop it up with tortilla chips or crush them on top. Thank you Natasha!

    Reply

    • Natashas Kitchen
      September 1, 2022

      Thank you for that wonderful compliment, Peg!

      Reply

  • patty
    August 4, 2022

    Can this be made in a crockpot?
    This recipe sound delicious, I don’t have a instant pot

    Reply

    • NatashasKitchen.com
      August 4, 2022

      Hi Patty, I have a recipe for Stove Top Chicken Chili here.

      Reply

    • Karen
      August 13, 2022

      I make mine in my crockpot all the time! I usually do it for 6-8 hours, starting it in the morning so that it’s done around dinner time.

      Reply

  • Rosana
    July 29, 2022

    Thank you so much for this super easy but delicious recipe! I didn’t have ranch dressing mix so I used Garlic and Herbs dressing mix and it was great!
    Can this be frozen?

    Thanks

    Reply

    • NatashasKitchen.com
      July 30, 2022

      You’re welcome! I haven’t tried freezing this recipe but one of my readers has and it sounds like it works! Here’s what they said “We freeze leftovers In a Ziploc bag all the time and they reheat beautifully! I prefer to reheat slowly on the stove and usually add just a touch of liquid to start it out. You’d never know it had been frozen. One of our absolute favorites go-to recipes!” I hope this helps!

      Reply

  • Krystal
    July 24, 2022

    Hello I was wondering, Can I use frozen chicken or does it have to be fresh

    Reply

    • NatashasKitchen.com
      July 25, 2022

      Hi Krystal, I have not tested it but one of my other readers shared this in the comments, “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

      Reply

  • jhk
    July 15, 2022

    IS there a reason for putting ingredients in in a certain order? Then it says to mix them together and make sure liquid is under the chicken so it doesn’t burn. Doesn’t seem to matter but wondering?

    Reply

    • Natashas Kitchen
      July 16, 2022

      Hi, 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

  • Marcee Smith
    July 5, 2022

    This has been my go-to recipe for white chicken chili since I first bought my Instant Pot 4 years ago! My husband requested it tonight during our 10th wedding anniversary month-long celebration:)
    Thank you so very much!

    Reply

    • Natasha's Kitchen
      July 5, 2022

      Good to know that, Marcee! Thanks for sharing and I’m happy to hear that this has been your go-to recipe.

      Reply

  • Sophia
    June 1, 2022

    LOVE this chili! so flavorful! I really liked the addition of the ranch seasoning

    Reply

    • NatashasKitchen.com
      June 1, 2022

      So glad you enjoy this recipe! Thank you for the review.

      Reply

  • Yola
    May 16, 2022

    Natasha, this has been my go to favorite white chicken chili recipe for several years now and just want to let you know that my family requests that I make this a few times a year. So good!
    I use either chicken breasts or thighs depending on what I have. Do you have nutrition facts for this recipe? I’d like to track it in Myfitness Pal if possible.
    Thanks 😊

    Reply

    • NatashasKitchen.com
      May 16, 2022

      Hi Yola! So glad you and your family enjoy this recipe! This recipe makes 8 (1 cup) servings. The nutrition facts are in the recipe card above.

      Reply

    • Kwnna
      September 4, 2022

      The amounts can easily been entered in your diet program and it will calculate. Otherwise, each product has the nutritional values printed on the packaging.

      Reply

  • Tom W.
    May 15, 2022

    I made this tonight for my family and they raved about it.

    I used a whole smallish rotisserie chicken (about 3.5 cups of chicken) and fresh corn (from 4 cobs, cut off the cob). Oh, and half a seeded jalapeno, diced (I like a little heat). Other than that, it was verbatim.

    I will be making this again, often.

    Thank you for the recipe!

    Reply

    • Natasha's Kitchen
      May 16, 2022

      Sounds great! I’m glad that worked out well, thank you for the good review, Tom!

      Reply

  • Mike Manchor
    May 11, 2022

    Natasha, Is there an alternate for Ranch Dip mix? I have everything in the crockpot at this time but dont have the ranch mix and I live 15 miles from town. I do have ranch salad dressing or ranch chip container dip, or should I just leave it out? Mike

    Reply

    • NatashasKitchen.com
      May 11, 2022

      Hi Mike! I haven’t used ranch dressing in here, but it could work. Another option is to use your favorite herbs and spices to make a homemade mix, things such as garlic powder, onion powder, chives, dill, parsley, salt, pepper, etc…

      Reply

  • Jaclyn
    May 5, 2022

    Looove this recipe, it’s my family’s favorite. If I want to double for a big crowd could I do that in a 6 qt instant pot?

    Reply

    • Natasha's Kitchen
      May 5, 2022

      Hi Jaclyn, someone commented this “I just doubled it tonight in my 6 qt. and cooked it for the same amount of time as the single recipe calls for. It came out perfect!” I hope that helps.

      Reply

  • Stephania
    May 2, 2022

    We do love this recipe! We are start to count our calories intake daily and need to know How many cup is per serving for this recipe and all other recipe in your website? Thank you!

    Reply

    • NatashasKitchen.com
      May 2, 2022

      Hi Stephania. I’m glad you enjoy this recipe. This recipe serves 8 (1 cup per serving). All of my recipes have nutrition facts listed and I also mention how many servings are per recipe. You can also adjust the servings per each recipe if you want to make a larger or smaller amount. You do this by hovering your cursor over the number of servings in red and sliding it to decrease or increase the servings. You’ll have to look at the recipe card for each individual recipe to find the servings amount. Not all servings are measured in cups.

      Reply

  • Tanya Marquez
    April 27, 2022

    We love this recipe, I double it all the time, but only do about 10 oz of cream cheese!! My daughter is vegetarian now, so I am thinking about modifying. Veggie stock, and adding diced potatoes instead of chicken. Would you change the liquid, thinking of increasing broth? Thoughts?

    Reply

    • Natashas Kitchen
      April 27, 2022

      Hi Tanya, I would increase the broth, although I haven’t tried that myself to advise.

      Reply

    • Tanya Marquez
      April 28, 2022

      FYI It worked GREAT! If you ever need to make this vegetarian, I diced 4 russet potatoes, veggie broth 14.5oz, and knocked the cooking time down to 10 min. with a 10 min slow release. My family loved it. You could also dice a cooked chicken for individuals to throw in their own bowls when serving.

      Reply

      • Natashas Kitchen
        April 28, 2022

        Thank you so much for sharing that with us, Tanya! I’m so glad it worked out!

        Reply

      • Jaclyn
        May 5, 2022

        Is that for the regular recipe or doubled? And if doubled what size instant pot do you use? I have a 6 qt and wondering if I can double it in that. Thanks!

        Reply

  • Kat
    March 24, 2022

    I made this last night and I think my husband wants to marry me all over again! I followed the recipe and it turned out great! I may have added a little more chili powder, but this is a keeper!!

    Reply

    • NatashasKitchen.com
      March 24, 2022

      Haha! Thank you for sharing, Kat. So glad you found a keeper!

      Reply

  • Stephanie
    March 18, 2022

    Hello! Can I use frozen chicken breasts? If so, how long is the cook time? Thank you!

    Reply

    • Natashas Kitchen
      March 19, 2022

      Hi Stephanie, 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.

      Reply

  • Tina
    March 6, 2022

    How important is the ranch packet? I don’t have one and don’t really like ranch flavoring. Can I add additional spices instead?

    Reply

    • Natasha's Kitchen
      March 6, 2022

      Hi Tina, I think it could still work with a little garlic powder, onion powder, and a little more of the seasonings already in the recipe. You may need to add more salt to taste as well. Let me know how it goes.

      Reply

      • Tina
        March 9, 2022

        WOW! This was amazing! I doubled the recipe, I didn’t have corn so I added more broth and an extra can of green chilies. And instead of the ranch seasoning packet, I added garlic and onion powder and some seasoning salt and it came out delicious! Can’t wait to make it again

        Reply

        • NatashasKitchen.com
          March 9, 2022

          Fantastic! Thank you for the review and for sharing your experiment! I’m glad you enjoy this recipe.

          Reply

        • Kathy
          April 11, 2022

          Did you double the recipe in the 6 qt instant pot? I’d love to make this for a bigger crowd.

          Reply

  • Kell
    March 5, 2022

    I’ve made this recipe a few times and love it! I use 3 chicken breasts but kept everything else the same and really enjoyed the extra meat in it. Oh we did add extra green chile, we like it spicy.
    This is a very easy meal to make in the instant pot and it’s so flavorful! I was making it for an easy cold day meal but will be making it pretty often with how easy and tasty it is!

    Reply

    • Natashas Kitchen
      March 5, 2022

      Thank you so much for sharing that with me, Kell! I’m so glad you enjoyed it!

      Reply

  • Dave
    March 4, 2022

    Can I used Costco canned chicken? Their cans are large (12.5 oz) – how many cans would be the equivalent of “2 large chicken breasts?”

    Reply

    • NatashasKitchen.com
      March 4, 2022

      Hi Dave, I have not tested this but I think it would be fine. I don’t know what adjustments are needed since the chicken is already cooked. You might be able to add the chicken in towards the end. In my experience, an average size chicken breast is about 6oz. I don’t know how many cans you’d need but I would aim for at least 12oz or more.

      Reply

  • Lynn C Verheugen
    February 26, 2022

    One of our favorite recipes, can it be frozen? If so for how long. Im leaving out of town and trying to stock up of dinners for hubbie

    Reply

    • Natashas Kitchen
      February 26, 2022

      Hi Lynn, I haven’t tried freeezing this recipe but one of my readers has and it sounds like it works! Here’s what they said “We freeze leftovers In a ziploc bag all the time and they reheat beautifully! I prefer to reheat slowly on the stove and usually add just a touch of liquid to start it out. You’d never know it had been frozen. One of our absolute favorite go to recipes!” I hope this helps!

      Reply

  • Karyn H in AZ
    February 25, 2022

    I made this last night. My husband is not a fan of white chicken chili at all, but I have always loved it and I figured he could eat a hot dog if he didn’t want any chili. He absolutely loved it! He ate a huge bowl and he scraped it clean. I loved it , too. So easy and so full of flavor. I kept thinking I must have forgotten something, but no, it was just that easy. I was a little bit short of cumin because I have no idea what I did with the new bottle, but it was still yummy. I had to make one change and only because I am out of Rotel…I subbed in one can of diced tomatoes and a 4oz can of diced green chiles.
    This recipe is a keeper! Thank you so much for sharing this!

    Reply

    • Natashas Kitchen
      February 25, 2022

      Wow! I’m so glad he loved this too! Thank you for sharing your fantastic review with me, Karyn! I’m so excited it’s a keeper!

      Reply

  • Lori Abel
    February 22, 2022

    I made this recipe tonight and it was a big hit with my family, including my 12 year old sometimes picky eater. This will definitely be on my rotation.

    Also, for those asking, I doubled the recipe and cooked for the same amount of time and it was perfect!

    Reply

    • Natashas Kitchen
      February 22, 2022

      You know it’s good when the picky eater agrees! Thank you for sharing your awesome feedback, Lori!

      Reply

  • Chelsea
    February 17, 2022

    Amazing!!! Delicious!! I made exactly as recipe says, turned out perfect. My 5 and 8 year old loved it. We added the cilantro and avocado with tortilla chips.

    Reply

    • Natasha's Kitchen
      February 17, 2022

      Great to hear that you both loved the recipe! Thank you for your good comments and feedback, Chelsea.

      Reply

  • Dawn L sheppard
    February 15, 2022

    Hi first, i wanna say thank you for all your lovely recipes. My question is can you double this white chicken chili recipe or would it not turn out. I have a big family thank you in advance

    Reply

    • Natashas Kitchen
      February 15, 2022

      Hi Dawn, I haven’t doubled it myself to advise on the cook time adjustment. Reading through the comments, I’m not seeing our readers mentioning they doubled it, but I imagine a few extra minutes wouldn’t hurt it. One of my readers mentioned the following: “I have doubled the recipe and added extra chicken and did not need to adjust cook time. Fantastic recipe – thank you!” I hope this helps!

      Reply

    • Lori Abel
      February 22, 2022

      I just doubled it tonight in my 6 qt. and cooked it for the same amount of time as the single recipe calls for. It came out perfect!

      Reply

      • Natashas Kitchen
        February 22, 2022

        I’m so happy to hear it came out perfect! Thank you for sharing that with us!

        Reply

  • Diana
    February 8, 2022

    Love all the recipes, Can I make this in the slow cooker? I need to be out of the house all day and I think this would work. Has anyone tried it?

    Reply

  • Joe
    February 7, 2022

    Made this and it was a hit! We loved having it ready to go for an easy lunch or dinner. Will be making this one again! Thank you for sharing!

    Reply

    • NatashasKitchen.com
      February 7, 2022

      That’s great! Happy to hear that. It is very easy and such a quick meal for lunch or dinner! Thank you for the review.

      Reply

  • Nancy
    February 7, 2022

    Anxious to try this but only have bone-in breasts. Could not get cream cheese but have sour cream. Can I work with this? Difference in timing?

    Reply

    • Natasha
      February 7, 2022

      Hi Nancy, I would de-bone the chicken breasts before adding them to the instant pot. I haven’t tested this with sour cream so I’m not sure how the overall texture would turn out or if it’s best added at the end to taste.

      Reply

  • Denise
    February 5, 2022

    I have a canister of ranch powder. Any idea how much is in a packet? 1 tablespoon? 2?

    Reply

    • Natashas Kitchen
      February 5, 2022

      Hi Denise, There is about 4 Tbsps in a packet However we only used 0.4 oz of ranch powder. It should be enough to make 16 oz of dressing or dip per package instructions. I hope this helps!

      Reply

  • Amy
    January 30, 2022

    Oh my goodness! This is SO good! And easy!! I had chicken tenders, so I changed it from 20 minutes to 17 and it was perfect. Thanks for sharing!

    Reply

    • Natasha's Kitchen
      January 30, 2022

      Yay, that’s awesome! It’s my pleasure to share this recipe and I’m happy that you love it!

      Reply

  • Brandie
    January 30, 2022

    I’m going to make this today. I couldn’t find a ranch packet. How much ranch dressing from the bottle should I add?

    Reply

    • Natasha's Kitchen
      January 30, 2022

      Hi Brandie, please see the section in the post titled: “*What Size Ranch Dressing Mix Should I Use?” which will clarify your question.

      Reply

  • Gilda Friedman
    January 29, 2022

    Delicious! Outstanding recipe. Question: why is calorie count for instant pot so much less than stove top recipe. This is extremely important because I am on doctor prescribed meal plan. Stove top calorie 467 is prohibitive but instant pot( which I do not have) is acceptable.

    Reply

    • Natasha
      January 30, 2022

      Hi Gilda, one is calculated for 8 servings while the other is divided into 6 servings. Also, one recipe has oil and the other does not.

      Reply

  • Laurie
    January 24, 2022

    Love this recipe! I ended up with chicken breast filets instead. Should I decrease time since they are thinner than regular chicken breasts? Same amount in lbs

    Reply

    • Natashas Kitchen
      January 25, 2022

      Hi Laurie, since they are smaller the time might change slightly, but honestly I wouldn’t change it by much.

      Reply

  • Deb Bergé
    January 24, 2022

    Natasha, I just made this yesterday, it was fantastic, delicious and so easy. My husband and I absolutely loved it. We sprinkled on top shredded cheddar cheese, Fritos and avocado. 😋💗

    Reply

    • Natashas Kitchen
      January 24, 2022

      Isn’t it so good?! I’m so glad you enjoyed it!

      Reply

  • Bobo
    January 17, 2022

    Hi Natasha,
    Had this at a friends house and looking to make it myself…quick question would using ground chicken be a problem? If so what adjustments do you recommend?

    Reply

    • Natashas Kitchen
      January 17, 2022

      Hi Bobo, I haven’t tried that but you would probably be adding a step with ground chicken – it would be best to cook that on the sautee function before adding everything else.

      Reply

  • Julia
    January 16, 2022

    This is one of my FAVORITE (yes all caps are warranted) recipes. Not only is it delicious, it’s also really easy. My husband gobbles up the leftovers cold. The only chopping you have to do is for the onion, so it’s great when we’re lazy.

    Reply

    • Natasha's Kitchen
      January 16, 2022

      Hi Julia, that’s great to know that this is one of your favorites! Thanks a lot for the review and good feedback.

      Reply

  • Kay
    January 14, 2022

    Hi Natasha,
    I would love to make this recipe, but have yet to get an instapot. If I were to make this in the crockpot, would I still follow the same directions for placing everything in the crockpot raw? I would want to cook it on low, so I’m guessing 6 hours would be good? Thanks for your help.

    Reply

  • Camilla
    January 14, 2022

    Hi- Looks great! How long would this take in a traditional crock pot? Would there be any changes to the recipe other than cooking time? Thanks!!

    Reply

  • Mary Coffey
    January 14, 2022

    My favorite Pressure Cooker (don’t have InstaPot brand) food(s) is baby back ribs, meatloaf & “boiled” eggs.

    Reply

    • Natashas Kitchen
      January 14, 2022

      Yum! That sounds amazing! Thank you so much for sharing that with us.

      Reply

    • Karen
      January 22, 2022

      This is the bomb! I’ve made it twice this month to take for lunch. Your recipes always rock and my favorite pork tenderloin is yours. Thanks so much for the great recipes!

      Reply

      • Natashas Kitchen
        January 22, 2022

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

        Reply

  • Alena
    January 13, 2022

    Hi Natasha! If I wanted to make this with 3 chicken breasts instead of 2 (don’t want to leave an extra one behind), how should I adjust the pressure cooking time? Also, should I add more liquid? Thanks!

    Reply

    • Natasha
      January 17, 2022

      Hi Alena, I haven’t tested that modification. I think that should work, but it may need slightly more liquid so you don’t end up getting the burn notice. I’m guessing the cook time should be about the same.

      Reply

    • Jacqui
      February 26, 2022

      Alena, I made it with 3 breasts and I didn’t adjust the cooking time. I did however end up adding more chicken broth after cooking (I warmed it up in the microwave and poured it in, about a half a cup). Next time I will add additional broth before cooking. Also wanted to add this little chicken shredding hack my daughter taught me: Take the chicken out put in a bowl and use a hand mixer to shred. SO EASY and the perfect size shred and super quick!

      Reply

  • Jessica Limestall
    January 9, 2022

    This. chicken. chili. Look no further! Nothing is better on a cold night! It’s fast, easy and comforting! Every timeI make it
    For my family, I get rave reviews! Just make it, I promise you won’t be sorry!

    Reply

    • Natasha's Kitchen
      January 10, 2022

      Love it! Thanks for your time and for this review, Jessica.

      Reply

  • Jeff
    January 5, 2022

    Fast, Easy, Delicious. This meal sets the standards for other meals too high.

    Reply

    • Natasha's Kitchen
      January 5, 2022

      Thank you for your good comments and feedback, Jeff!

      Reply

  • Richard Coben
    January 2, 2022

    I meant to say chili. Lol.
    It was awesome. I made it exactly as written.

    Reply

  • Richard Coben
    January 2, 2022

    Natasha, This is one of my favorite soup/stew Instant Pot recipes. As a matter of fact, there’s a pot of it cooking right now! My wife and I love your recipes. They are the best! Thanks for all you do, please keep them coming!

    Reply

    • Natasha's Kitchen
      January 2, 2022

      I will definitely do, Richard. I hope you’ll love all the recipes that you will try! Thank you for the awesome review.

      Reply

  • Mitch King
    January 1, 2022

    Awesome chili! It was cold today and I wanted to make a healthy chicken chili however, the recipes I had took 6 or so hours in the slow cooker. Then I saw yours and BAM! Instapot it was. Great tasting and this will be my “go to” for chili. Many thanks!

    Reply

    • Natashas Kitchen
      January 1, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Mitch!

      Reply

  • CSB
    January 1, 2022

    I’m a ‘traditional chilli’ kind of guy, and this is probably more of a stew, but with that said, this recipe is fantastic. Always a crowd pleaser and my go to recommendation for anyone new to using a pressure cooker.

    After making this recipe probably a dozen time, here’s a couple modifications that I like to make:
    Saute the onions in the pot
    (I like to add a diced poblano and a jalapeno)
    Just before adding the chicken breast and stock, saute the spices for 30 seconds
    Replace the corn juice with chicken stock (increase from 1/2 cup stock to 1-1/4 cup)
    Decrease cook time to 15 minutes and allow for natural release

    Although you can’t double this recipe in a 6qt pot, you can increase the number of servings by ~50% if you add a 3rd chicken breast, another can of white beans, more chili’s, an extra 1/2 cup of stock, and another 1/2 block of cream cheese (no need to add any extra time because the pot will take longer to come up to pressure, and longer to naturally release with the increased volume)

    Reply

    • Natashas Kitchen
      January 1, 2022

      Thank you for sharing your feedback and preferences, CS! I’m glad you enjoyed our chicken chili! Happy New Year!

      Reply

    • Staci
      January 17, 2022

      Hello!
      I would like to do what you suggested by upping it but what did you mean by “chili’s”? Are you referring to the Rotel tomato stuff?

      Thank you!

      Reply

    • Marie
      January 23, 2022

      Thanks for posting your mods, they are right up my alley. I’m thinking of using Hot Rotel too.

      Reply

  • Ken Bloemer
    December 19, 2021

    I’ve made this recipe about 30 times now and it’s a huge hit every time! I usually add a little extra chicken to add a little extra protein, but it’s awesome as is. Way to go Natasha, your recipes are the best!!!

    Reply

    • Natasha's Kitchen
      December 20, 2021

      Wow, glad to hear that this is your go-to recipe. Thank you for the review!

      Reply

  • maryam S
    December 1, 2021

    I am so stupid I got the ranch salad dressing instead 🙁 Im new in the US so i didn’t know there was such a thing as ranch mix (powder) – can i just use this ranch dressing sauce instead ?

    Reply

    • Natashas Kitchen
      December 1, 2021

      Hi Maryam, we prefer the packet, but one of our readers reported great results using ranch from the bottle. I hope this helps.

      Reply

  • J
    November 28, 2021

    I’ve made this a bunch of times and it’s one of our favorites – so easy and sooo delicious! Like some others, I did find the base seasonings a bit bland for our liking, so now I do a full tablespoon of cumin and chili powder, plus half a tablespoon each of oregano and paprika with a dash of cayenne, and I also add an extra small can of hot diced green chiles. SO good! I drain the corn and add a bit more chicken broth in its place – I found the corn flavor a bit too much to my liking when I wasn’t draining it. 🙂 We love this one – thanks for a great recipe!

    Reply

    • Natasha's Kitchen
      November 29, 2021

      Thanks for sharing your experience making this recipe, J! It’s good to hear that you enjoyed it.

      Reply

  • Julie Toomsen
    November 22, 2021

    Hi! This White Chicken Chili recipe is our favorite! In fact, I need two batches to take to a family gathering the day after Thanksgiving. I’m not going to have time to make them that morning, so is there any reason I couldn’t make both batches the day before, refrigerate them, and heat them up the next day? Does anyone know if this is also good the next day? I don’t know, because our family always eats the entire batch when I make it. Any advice on this would be super helpful!

    Reply

    • Natashas Kitchen
      November 22, 2021

      Hi Julie! You sure can! This recipe reheats really well, and leftovers are just as good!

      Reply

  • Olya
    November 20, 2021

    Hi! Excited to try this recipe, I did however have a question… is there a reason this recipe doesn’t call for salt but the stovetop one does? From what I saw they were otherwise the same recipe? I didn’t want to mess it up so want to confirm! Thanks!

    Reply

    • Natasha
      November 22, 2021

      Hi Olya, the instant pot version has significantly less liquid and the ranch seasoning adds ample salt, although you can always add it to taste at the end if you feel it needs more salt. For what it’s worth, the instant pot version is my favorite!

      Reply

  • Brian
    November 20, 2021

    Oh. My. Gawd! This chili is stupid good!! I think the best I’ve ever had. Thank you Natasha for sharing it. Total gastric orgasm. And, it gets even better in the days after.

    Reply

    • Natashas Kitchen
      November 20, 2021

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

      Reply

      • Brian
        December 12, 2021

        Oh for sure. I shared it my friend and his wife who are currently stationed at Ft. Rucker Alabama. They’ve shared it in the bowl with their fellow soldiers and their families several times now. Huge Hit! Thanks for spreading the love in this beleaguered world of ours. Food…outstanding food…brings us all back together.

        Reply

        • Natasha's Kitchen
          December 12, 2021

          Lovely to hear that, Brian! Thank you for sharing that with us and I hope you will all love all the recipes that you will try.

          Reply

  • Sarah Waddell
    November 18, 2021

    Can I double this recipe? Will it change cooking time? This will be my first time using an Instapot.

    Thanks!

    Reply

    • Natashas Kitchen
      November 18, 2021

      Hi Sarah, I haven’t doubled it myself to advise on the cook time adjustment. Reading through the comments, I’m not seeing our readers mentioning they doubled it, but I imagine a few extra minutes wouldn’t hurt it.

      Reply

    • briana
      December 16, 2021

      hello sarah, did you end up doubling it? did you add more time if so?

      Reply

  • Tricia
    November 15, 2021

    Fantastic! Thank you for the great recipe! Easy and so delicious!

    Reply

    • Natashas Kitchen
      November 15, 2021

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

      Reply

  • Mahmoud
    November 15, 2021

    Hello. I can’t find ranch seasoning where I live. Any substitute? Thanks.

    Reply

    • Natashas Kitchen
      November 15, 2021

      Hi Mahmoud, I think it could still work with a little garlic powder, onion powder, and a little more of the seasonings already in the recipe. You may need to add more salt to taste as well. Let me know how it goes.

      Reply

  • MamaBird
    November 12, 2021

    Mine was really runny. I added maybe 3tsp of cornstarch and it thickened it up to a better consistency. I also added more chicken 2 breasts just wasn’t going to be enough. I added maybe 7 chicken tenderloins

    Reply

  • J Lomax
    November 9, 2021

    Very tasty recipe!! It was super easy!!! My husband loved it! He thought I had been preparing this meal all day!!! Great Instant Pot recipe!!!

    Reply

    • Natasha's Kitchen
      November 9, 2021

      That’s wonderful feedback, J. Thank you for sharing!

      Reply

  • Crystal
    November 9, 2021

    White chicken chili needs a bit more seasoning in my opinion. It was a bit bland.

    Reply

    • Natasha's Kitchen
      November 9, 2021

      Thanks for your feedback, Crystal. Feel free to adjust and add more seasoning according to your preference.

      Reply

  • Anna
    November 8, 2021

    Have you ever doubled the recipe in your instant pot? I love this chili and want extra 🙂

    Reply

    • Natashas Kitchen
      November 8, 2021

      Hi Anna! I bet that could work! One of my readers mentions she omitted tomatoes – “I omitted the tomatoes and black beans and doubled the white beans and added a can of diced green chilies. I also threw in some chopped kale and chard I found dying in the fridge.” I hope this is helpful!

      Reply

    • Doris Viall
      November 11, 2021

      Yes! I double this all the time and it turns out great! Great Chili!

      Reply

      • Shelley
        November 12, 2021

        Do you need to increase the cook time if you double the recipe?

        Reply

        • Natashas Kitchen
          November 12, 2021

          Hi Shelley, I haven’t doubled it myself to advise on the cook time adjustment. Reading through the comments, I’m not seeing our readers mentioning they doubled it, but I imagine a few extra minutes wouldn’t hurt it.

          Reply

          • Maryjo Flynn
            November 17, 2021

            I have doubled the recipe and added extra chicken and did not need to adjust cook time. Fantastic recipe – thank you!

          • Natasha's Kitchen
            November 18, 2021

            Thanks for sharing that with us!

    • Doris Viall
      November 11, 2021

      This is one of my favorite Instant Pot recipes! Whenever I make it for family and friends, they always ask me for the recipe! My question is does this freeze well with the cream cheese in it?

      Reply

  • Vanessa
    November 7, 2021

    Can this also be cooked in a slow cooker/crockpot? What settings and times do you recommend?

    Reply

  • Josee Jenkins
    November 6, 2021

    My husband and I loved this! It was soooo good and so easy. The servings are only 1 cup each, which is the same as the small cup of soup from Panera. So if this is your main dinner or lunch, you’ll probably eat closer to 2 servings. Based on that, I didn’t feel it necessary to modify the recipe for only 2 people. Glad we didn’t! We both had healthy amounts for dinner, and then again for lunch the next day, and then 1 cup portions (with tacos from the night before) for lunch on the 2nd day. We were very pleased with this recipe 🙂 very yummy. Perfect amounts so that nothing went to waste. Easy clean up!

    Reply

    • Natashas Kitchen
      November 6, 2021

      I’m so happy you both loved it, Josee! Thank you for sharing that excellent review with me!

      Reply

  • Rina
    November 4, 2021

    I am confused as how much ranch dressing powder to use. My package is28 grams. You stated .4ounces. Please rsvp as I am making this fora luncheon tomorrow. Thanks. Love your instant pot recipes.

    Reply

    • Natasha
      November 4, 2021

      Hi Rina, please see the section in the post titled: “*What Size Ranch Dressing Mix Should I Use?” which will clarify your question.

      Reply

  • Eugene Williams
    November 2, 2021

    Made this as per directions used frozen chicken breast’s cooking for 30min. Turned out great. Love this, thanks Natasha.

    Reply

    • Natasha's Kitchen
      November 2, 2021

      Great to hear that you loved this recipe, Eugene. Thank you for your review!

      Reply

  • Traci
    November 2, 2021

    I made this last night and it was absolutely delicious! I did add 1 small can of the green hatch Chili’s and 1/2 an envelope of chili seasoning. I topped it with fresh avocado and cilantro. I was trying to save calories, so I did not add extra cheese, sour cream, or chips and it was still fabulous. Thank you for sharing!

    Reply

    • Natasha's Kitchen
      November 2, 2021

      Hello Traci, great to hear that it turned out great! Thank you for sharing that with us and for giving this recipe a review.

      Reply

  • EGF
    November 1, 2021

    This is my favorite Pressure Cooker Recipe! So easy, so fast and oh soooo delicious! Sometimes I make it more spicy by adding a couple of roasted Jalapenos or even Roasted Hatch peppers in season. But, I mostly follow the instructions exactly. Here’s my question: I have a rotisserie chicken that I have already shredded. Should I add it in at the beginning or should I just stir it in after the rest is done? If I stir in the shredded chicken after, how long should I cook the other ingredients? Thank you, EGF

    Reply

    • Natasha
      November 1, 2021

      Hi, I haven’t tested that so I’m not 100% sure. I think it could work before or after cooking.

      Reply

  • Traci
    October 31, 2021

    I am trying your chili this evening. I don’t want to use the chips or baked potatoes. Is it good to eat just like a normal chili?

    Reply

    • Natashas Kitchen
      November 1, 2021

      Hi Traci! You sure can! I enjoy it that way often! I hope you love this recipe!

      Reply

  • Holly
    October 24, 2021

    Considering I don’t like chili and beans great compliment we loved it! I did saute onions and garlic first, used frozen breasts 30 hp than 10 nor and than added cream cheese and stirred really good. Served with tortilla chips and topped with sour cream and shredded cheese

    Reply

    • Natasha's Kitchen
      October 25, 2021

      Great to hear that you loved the results, Holly!

      Reply

  • Lakesa Clark
    October 21, 2021

    This recipe sucked. My beans wasn’t even done & everything in the pot was dry. Highly upset.

    Reply

    • Natasha
      October 21, 2021

      Hi Lakesa, it sounds like maybe you used raw beans? Those need to be cooked separately and usually for hours before using them in recipes. We have a tutorial on how to cook beans that may be helpful. You definitely should not put raw beans into this recipe as it is not enough time to cook them through.

      Reply

    • Kim
      November 4, 2021

      You must have used dry beans. The recipe calls for canned beans. That would make a huge difference. I have made this so many times, I can make it without looking at the recipe, and it turns out great every time. It never sucks.

      Reply

  • Janine
    October 19, 2021

    Can this be made in a crock pot? How long would I cook it -and what temp

    Reply

  • Jill
    October 19, 2021

    My family loves when I make this super simple but delicious recipe!

    Reply

    • Natashas Kitchen
      October 19, 2021

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

      Reply

  • Sandra Ruble
    October 12, 2021

    I made this for my husband and son and it was a hit! I love using my instant pot. So happy you had a recipe that worked perfectly.

    Reply

    • Natasha's Kitchen
      October 12, 2021

      Hello Sandra, that’s great! I’m glad your family enjoyed this recipe. Thanks for your review!

      Reply

  • Cheryl
    October 12, 2021

    This is more a soup than a chili and is bland. I even doubled the chili powder and added extra cumin. No one in my family enjoyed it until each added a bunch of things to make it more flavorful.

    Reply

    • Natasha
      October 13, 2021

      Hi Cheryl, I’m sorry to hear that you didn’t enjoy it. Did you make any changes or leave anything out like the ranch packet?

      Reply

    • Sam
      October 31, 2021

      This is the BEST chili recipe, and I hate chili! This will always be a weekly dinner staple. Thank you!

      Reply

      • Natashas Kitchen
        November 1, 2021

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

        Reply

  • Leonara Schneider
    October 12, 2021

    Hi Natasha, have you tried this with starting with dry beans in the IP? I’m trying to get away from using canned good. Wondering if you’d tried cooking the beans in the IP along with the rest of the ingredients or if they needed to be fully cooked first.

    Reply

    • October 12, 2021

      I have not had the chance to test that out just yet, if you do please let me know how it goes!

      Reply

  • Marta Venturini
    October 9, 2021

    Hi Natasha! We don’t have ranch dressing around here (hi there, from sunny Lisbon, Portugal). Can I omit it entirely or can I sub with something else? Thanks in advance!

    Reply

    • Natasha
      October 10, 2021

      Hi Marta, I think it could still work with a little garlic powder, onion powder, and a little more of the seasonings already in the recipe. You may need to add more salt to taste as well. Let me know how it goes.

      Reply

  • Michelle
    October 7, 2021

    This is really good! I have made it twice in 3 weeks and eat the leftovers for lunch. The first time I tried to double the recipe in my 6QT IP – don’t recommend that 😉 I do recommend adding a can of hatch green chillis just because they are so good! I will be making this on repeat this winter!

    Reply

    • Natasha's Kitchen
      October 7, 2021

      That’s awesome! Thank you, Michelle, for your great comments and feedback!

      Reply

    • Morgan
      December 14, 2021

      Hi Michelle, why did doubling the recipe in your 6 qt IP not turn out?

      Reply

  • Katie
    September 27, 2021

    This was SO good! I probably would have never thought to add a ranch packet to chili, but it was SO good! I sautéed the onion with some garlic in my pot before adding everything, but otherwise it was incredible as is. Thanks for this recipe! Will be bookmarking & sharing!!

    Reply

    • Natashas Kitchen
      September 27, 2021

      Isn’t it the best!! I’m so glad you loved it, Katie! Thank you for sharing your excellent review with me!

      Reply

      • Jason
        October 19, 2021

        Serious question. My cream cheese didn’t melt and make it creamy. Instead, even when stirred it became soup like with little dots of cream cheese spread throughout. I thought about stirring more, but the black beans tended to make it turk darker. Does anyone know how to prevent and fix this?

        Reply

        • Natashas Kitchen
          October 20, 2021

          Hi Jason, did you make sure to use the dip ranch and not the basic ranch seasoning? Also, you can use less liquid if you would like it to be thicker. I noticed if I use less chicken, that may also make it less thick. I hope this helps!

          Reply

        • Ondrea
          October 31, 2021

          Hi Jason! I use low-fat cream cheese so it doesn’t melt as well as full-fat. What I’ve been doing to “fix” that problem is to use a big balloon whisk before returning the shredded chicken to the pot. Just whisk until the lumps are gone. I had originally worried about this mashing the beans but I can’t say that we’ve had that problem. I’ve made this recipe dozens of times & it’s worked each time! Hope this helps!

          Reply

  • Courtney
    September 26, 2021

    Fry up your own corn chips in coconut oil and garnish with cilantro, avocado and lime. OHMYGOODNESSIT’SSODELICIOUS!!

    Reply

  • Sue Lafferty
    September 25, 2021

    Can you use ground chicken instead? Thank you

    Reply

    • Natasha
      September 25, 2021

      Hi Sue, I haven’t tried that but you would probably be adding a step with ground chicken – it would be best to cook that on the sautee function before adding everything else.

      Reply

  • Robin Bengal
    September 23, 2021

    WOW!! This white chicken chile is SOOO delicious!! It was so easy to put together and the taste is delicious. Definitely the best chicken chile I’ve ever had! I don’t like cilantro, but I did put a little on top and it tasted so good! Please keep your wonderful recipes coming! I love your videos, too!

    Reply

    • Natasha's Kitchen
      September 23, 2021

      Hello Robin, great to hear from you. Thanks for your good comments and feedback, happy to know that you enjoyed this recipe!

      Reply

  • Susie W,
    September 22, 2021

    Due to low sodium restrictions do you know the dry bean equivalent? I know I would have to cook the beans first and strain.

    Reply

    • Natashas Kitchen
      September 22, 2021

      Hi Susie, I bet that could work. Because beans require a long cooking time, they really need to be cooked separately. I have a post on how to cook beans here.

      Reply

    • Jacqueline Whitsitt
      November 14, 2021

      I also live LoSo – I would am making this tonight and using no salt added beans – keeps it at like 30 or 45 mg in an entire can of beans. I am using homemade loso ranch powder, and No salt added Broth, lower sodium fresh chicken, no salt added Rotel. Should keep it pretty low. Natasha has it at about 451mg in 1 cup serving- so guessing can get this down by a 100 or more with modifications. #lowsodiumfoodieibe

      Reply

  • Marla
    September 21, 2021

    I don’t even remember how nor from where this recipe popped up this morning – but I quickly ran to my pantry and saw that I had all the ingredients. OMGoodness – it is so, so wonderful.

    I love your entertaining videos and will be perusing more of your recipes – they all seem so easy and look so good. Keep smiling, and keep us all smiling — and thank you for the wonderful dinner!!

    Reply

    • Natashas Kitchen
      September 21, 2021

      I’m so glad you had everything on hand – that’s exactly what I love about this recipe!

      Reply

  • Danielle
    September 20, 2021

    Hi Natasha. I totally love your recipes! I just wanted to ask if you had another recommendation besides ranch for this dish, I’m just not a big fan of the flavor. TIA?

    Reply

    • Natasha
      September 20, 2021

      Hi Danielle, you could leave it out and add more of the other seasonings, but you can’t taste the ranch flavor in the finished dish, it just adds nice flavor notes. You wouldn’t be able to detect that there was ranch seasoning in there if you didn’t know it was added.

      Reply

  • Dave Balch
    September 18, 2021

    When I see “chili” I think “spicy” – will this be spicy? If so, what do I have to adjust or eliminate to make it less spicy?

    Reply

    • Natashas Kitchen
      September 18, 2021

      Hi Dave, this recipe is not spicy. I’ve had several readers mention they chose to add cayenne to make it spicy! I hope you try and love it soon!

      Reply

      • Leslie
        January 23, 2022

        My daughter and I cook via FaceTime every Sunday. We’ve made a lot of recipes from Natasha’s Kitchen and this one didn’t disappoint. We like our food spicy so we doubled the amount of chili powder. Also, it was very rich and creamy, so I would probably use half a package of cream cheese next time. Thank you for such a delicious recipe Natasha. It’s a keeper for sure!

        Reply

        • Natasha's Kitchen
          January 23, 2022

          Hello Leslie, that’s a great bonding with your daughter, I’m glad you are enjoying the recipes that you have tried! Thanks for sharing, we appreciate the review.

          Reply

    • Skeety
      September 19, 2021

      Chili does not mean spicy. What is put in it makes it spicy.

      Reply

  • Aly
    September 16, 2021

    My sister is allergic to tomatoes so I was going to omit those. Do I need to add a little more broth to compensate for the lack of juice from the tomatoes?

    Reply

    • Natashas Kitchen
      September 16, 2021

      Hi Aly, I bet that could work! One of my readers mentions she omitted tomatoes – “I omitted the tomatoes and black beans and doubled the white beans and added a can of diced green chilies. I also threw in some chopped kale and chard I found dying in the fridge.” I hope this is helpful!

      Reply

  • Alyssa
    September 9, 2021

    One of my favorite instant pot recipes. i have made this numerous times and it always comes out perfect. so easy too!

    Reply

    • Natasha's Kitchen
      September 9, 2021

      That’s fantastic, Alyssa. Thank you for your great comments and feedback!

      Reply

  • Jordan Nichols
    September 3, 2021

    Very good, I did a mixture of other beans too, added chopped peppers, a can of refried beans to thicken bc I didn’t have tons of cream cheese. I actually chopped the chicken and put insta pot on sauté while I added all other ingredients and by the time I was ready to put the lid on the chicken was nearly cooked all the way. I did about 6 min manual and natural release. FYI putting the pot to sauté prior to Turning on to manual heats the pot up abs takes less time to come to pressure!
    Easy! Thanks

    Reply

    • Natashas Kitchen
      September 3, 2021

      Thank you so much for sharing that with me. I’m so glad you enjoyed it!

      Reply

  • John
    August 25, 2021

    Can you use frozen chicken breasts? If so do you need to adjust the cook time?

    Reply

    • Natashas Kitchen
      August 25, 2021

      Hi John, 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.

      Reply

      • John
        August 25, 2021

        2 frozen breasts for 30 mins on high with a 10 min natural release worked amazing. The chicken was just as tender as when I do it in the slow cooker for 6+ hours.

        Reply

  • Lucette
    August 23, 2021

    I do not have an instapot..can I just do on the stove or in a regular crockpot? Thank you

    Reply

  • Christine Goyette
    August 23, 2021

    I do not have an Instant Pot yet, could this be make in a Dutch Over or even slow cooker ?

    Reply

  • Meldy
    August 21, 2021

    If I double the recipe (16 servings), will it fit in a 6 qt instant pot?

    Reply

    • Natashas Kitchen
      August 21, 2021

      Hi Meldy, I haven’t tried doubling in a 6 qt. A reader reported doubling in an 8qt, but no one in a 6qt. You could also make the slow cooker version of this and easily double it. Here is the video tutorial for the slow cooker version.

      Reply

  • Alyvia Samoylich
    July 15, 2021

    Hi,

    Is this recipe freezer-friendly? If so, how long will it last?

    Thank you! 🙂

    Reply

    • Natashas Kitchen
      July 15, 2021

      Hi Alyvia! I haven’t tried freeezing this recipe but one of my readers has and it sounds like it works! Here’s what they said “We freeze leftovers In a ziploc bag all the time and they reheat beautifully! I prefer to reheat slowly on the stove and usually add just a touch of liquid to start it out. You’d never know it had been frozen. One of our absolute favorite go to recipes!” I hope this helps!

      Reply

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