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!!
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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
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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.
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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.
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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.**
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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.
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
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Mexican Chicken Casserole (VIDEO) 
Instant Pot Mashed Potatoes Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi,
Is this recipe freezer-friendly? If so, how long will it last?
Thank you! 🙂
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!
I love this recipe. It is a little bland though. It at least needs a some salt added and pepper. I add salt, white pepper, triple the chili powder, and a couple finely chopped habaneros and it’s perfect.
Feel free to add more seasoning, Chase. Good to know that you still liked it.
This chili is the best!! I’m a college student on a budget, and when I make this recipe, I have tasty leftovers that last me a week’s worth of dinners!! It saves very well in the fridge, so it’s perfect to heat up in the microwave after a long day when you don’t feel like cooking. My picky boyfriend loves it too. I make this chili about once a month and never seem to get tired of it. I also add about a half packet of McCormick chili seasoning for extra flavor, and top with shredded cheese, sour cream, and tortilla chips. I’ve shared the recipe with family and friends who have loved it as well! (:
Don’t you just love delicious, budget-friendly meals?! I’m so glad you enjoyed this recipe, Kristyn!
Can you use a roasted cooked chicken and add to instant pot after everything else has finished cooking?
Hi Bic, I bet that cold work. One of my readers, LaTasha reported using chicken meat from a fully cooked rotisserie chicken – it seems she added it with everything else as usual with great results & without any other changes. I hope that helps.
This was so easy to prepare and absolutely yummy! Creamy and delicious. It was a little thick so I thinned it out with some extra chicken stock. Thanks again Natasha for yet another amazing supper save!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Such an easy to make, yet delicious recipe! I do add some spinach tortellini to it and it works out really well.
I’m so glad you enjoyed it, Gigi!
I love this so much 🤍 my friend made chicken chili for me and sent her recipe. But the first thing I did is searched here haha always turns out perfect with your little secret ingredients! I love experimenting too and have not been disappointed in any recipes yet! Let me go and comment on your crepes now 🤍
Hello Maria, that is so nice to know! Thank you very much for sharing your great experience with us,we appreciate your great review!
I made the White Chicken Chilli tonight and to my delight, my husband loved it and had 2nds.
That’s just awesome! Thank you for sharing your wonderful review, LeAnn! I’m happy you both enjoyed it!
I had to cook the chicken for 30 minutes Instead of 20 as when I started to shred the chicken, it was still raw inside. I think if I sliced the chicken breasts lengthwise prior to putting it in the instant pot, 20 minutes would’ve sufficed. Regardless, our family loved the chili! It’s so fulfilling and tasty!
Hi Dasha, it’s possible if the chicken was frozen or much bigger than a standard breast. However, we haven’t had that experience, but I would recommend checking that it was cooked at the same temp as noted in the recipe. I’m glad you enjoeyd the outcome!
I dont own a instapot, can I make this in a slow cooker??(:
Hi Christina, we have slow cooker instructions for Crockpot Chili here.
If I double this recipe do you know how long it needs to cook in the insta pot?
Hi Savannah, 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. It would need a longer cooking time so cook until the chicken is easily shredded with a fork.
We made this on the stove top and used less liquid so it didn’t have to boil & simmer very long. We did bake and shred the chicken beforehand and added it during the later stage of the recipe to shorten the time a bit and for it all to work though! It turned out perfectly and the family loved it. 🙂
That’s the best when the entire family loves what we moms make. That’s so great!
My family loves this recipe! This was one of my first instant pot recipes over a year ago and they still beg for it! We do add more water just so we can put crackers and cheese in it and they have something to soak up! This is a delicious recipe every single time. Bonus: it only takes 30 min total to cook!!
I’m so happy to hear that! Thank you for sharing your great review, Lisa!
Have you had luck doubling this recipe and if yes, did you just add twice the amount of everything or keep the liquid the same?
Hi Molly, yes, everything will stay the same.
I want to make this but haven’t been able to find ranch mix. Can I replace some of it with actual ranch and would you have a suggestion on how much?
Hi Kim, we prefer the packet, but one of our readers reported great results using ranch from the bottle. I hope this helps.
I added about 1/4 cup of ranch dressing and 1 tbs extra salt. Turned out great. Not very spicy overall so will add cayenne next time.
Perfect! Glad you loved it, Kim.
Costco and Sams have big bottles of Ranch Mix. Your grocery should also have hidden valley ranch packets usually on the top shelf by the salad dressing.
Is the cream cheese supposed to melt into the chili? Mine has little chunks of cream cheese so I’m not sure if I did something wrong
Hi Savannah, yes, it is supposed to melt in. Did you chop it into smaller chunks? I would mix it once it’s done; the warm chili will melt it completely
I used store brand cream cheese once and it did the same thing. Will use Philadelphia next time.
This recipe is magical. Amazing. I love the IP for meal prepping things, but this is hands down the best food that ever comes out of mine! I’m sorry I haven’t left a comment sooner, but my sister shared this recipe with me probably in late 2019. I have made it SO MANY times since! For a while I made it every weekend! Now I’ve discovered I have a corn sensitivity, and while the recipe is still great without it, I’ve ended up just making it less often to keep my tummy happy because this recipe is the absolute best when you follow it exactly!
Thanks Natasha! I love this soup!
That’s a wonderful comment and review, thank you so much! I’m happy that you loved this recipe, Rachel.
This is my bi- weekly go to dinner for the past few months and it’s a major hit! Wouldn’t change a thing and absolutely love the simplicity in making it and the ultimate result <3.
I’m so glad you enjoyed it! Thank you for the wonderful review!
This recipe was incredibly fast and easy. I chose this recipe for dinner tonight because I had most of the ingredients on hand, with two exceptions: no chicken breast, so used 1.5 lbs of skinless boneless chicken thighs; no ranch dip, but I always have Simply Organic ranch dressing mix, so I used that instead. I admit to sautéing the onions first (along with 2 cloves of grated garlic) in the Instant Pot, then adding in the cumin and chili powder and letting it cook for a minute or two to take the raw edge off the spices. I deglazed after sautéing with the chicken broth. Followed all other instructions to the letter. The chicken shredded itself in the pot when I stirred to incorporate the cream cheese. I must admit, I was leery of adding the ranch dressing – I thought it was a little weird. But it adds a delightful subtle flavor, so I’m glad I put it in. The chili was delicious and the whole family enjoyed it. My husband suggested mixing the chili with rice for burritos, so I think I’ll try that tomorrow night. Thank you for a fast, easy, delicious recipe!
You’re welcome! I’m so glad you enjoyed this recipe. Thank you for sharing this with me!
This looks fabulous! I wanted to make this tonight and realize I don’t have any ranch dressing mix. Can I use bottled ranch dressing?
Hi Dorothy, we prefer the packet, but one of our readers reported great results using ranch from the bottle. I hope this helps.
This is one of my favorite recipes to make in the instant pot. I like to add an extra chicken breast and can of beans to make it last longer. I also add smoked paprika and pickled jalapenos. I’ve given the recipe out to so many of my family and friends, they all love it too. It’s so easy and delicious!
Hi Abbie, so great to read your good comments and feedback. Thank you for your wonderful review, we appreciate it!
Have you had anyone make this in an 8-qt Ninja Foodi? We are new to it, and this recipe looks heavenly to try, but our guide says 4 large chicken breasts (2lbs), would be 8-10 minutes pressure cooked on high, so 20 minutes sounds long? Any thoughts? Thanks! Really want to try this!
Hi Darcy, I haven’t tried this in Ninja to advise. I looked through the recipe comments and noticed one reader has made this in a Ninja but didn’t specify time changes. If you happen to experiment, I would love to know how you like that.
Natasha, I would like to make this recipe in a crockpot. I don’t have a insta pot. I can’t find the crockpot version on pinterest.
Thanks, Debbie
Hi Debbie, absolutely! We have a crockpot version here for you
This is the best recipe for chili I’ve ever had. It’s so amazing!!! To make it really flavorful I changed it a bit and added a small can of diced green chilis, a heaping tablespoon of chili powder, and a heaping 1/2 tablespoon of cumin
Thanks for your wonderful review, Casey. I appreciate you sharing that with us!
This is the most delicious white chicken chili ever ~ and the easiest!! I make it constantly, not only for my family, but also providing meals to others in my community. And then they want the recipe, and it becomes their favorite as well!!
Yay, that is just perfect! Thank you so much for your wonderful review, Deb.
This if delicious! I made it just the way the recipe said only I used boneless skinless chicken thighs because that’s what I had.
Perfect, thank you for your wonderful review, Miranda. Appreciate you sharing that with us!
We made this tonight, doubled the recipe and added extra beans. Everyone loved it. Will be added as a regular chili dish.
Thank you
That’s just awesome! Thank you for sharing your wonderful review!
My instant pot duo kept saying “burn”….we stopped and re pressured it 3x ? What did i do wrong ??
Hi Michelle, To avoid the dreaded burn notice, 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
I had this problem and now I put the wire roasting rack that came with the Instant Pot in first, then the chicken and the rest of the ingredients. It has never happened again. Love this recipe; it’s in my regular rotation.
this dish is a HUGE hit in our house. it does not disappoint. comes out perfect every single time! even my picky eater eats it all up, beans and all. thank you for sharing!
You’re welcome! I’m so glad you enjoyed this recipe!
I have a 1 oz. packet of ranch mix. Do I use the entire packet?
Hi Trey, we used 0.4 oz packet ranch dip or dressing mix* *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. You can use about half of your 1 oz packet for this recipe.
I made this last night when we were having company over. It was so easy to throw in and everyone enjoyed it! I used 1.5 lbs of chicken tenderloins because that’s what I had on hand. I didn’t have to shred it because when I stirred the soup it shredded on its own. 10/10!
Thank you for that wonderful feedback, Emily! I’m glad you enjoyed this recipe.
Can you make this with frozen chicken breasts maybe?
Hi Jordan. 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’ve made this many time and it’s always a hit! Want to make it again, but only have very think chicken breasts, I guess they are more for breading. Would I decrease the cook time to avoid drying?
Hi Marilu, I would still keep the cooking time about the same for the sake of the rest of the ingredients and flavors to come together.
Love your recipe! …. Can it be made in a regular pot?? … want to make it this coming Sunday for the Superbolw!
Hi Naomi, it would take some lengthy simmering. You might follow the instructions for our slow cooker white chicken chili and keep it covered and at a simmer, just stir occasionally so it doesn’t scorch at the bottom.
Thank you for the reply 🙏 😊
I would like to try this, do you use bone in chicken breast or boneless thank you
Hello Irene, you can use either of the two but boneless would be better.
Question. My family loves this recipe. I want to double it because I need to feed more. Do I cook it differently?
Hi Kim, 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. It would need a longer cooking time so cook until the chicken is easily shredded with a fork.
I made this a couple nights ago for my mom and I. OMG it was so good. Only thing I forgot to get was a can of corn so I used a corn medley( corn, black& green olives, red bell peppers by Del Monte) I had a home. This was the best meal we’ve had in a long time. I was so worried about doing the Insta pot because I’ve tried other recipes from other people and I always got a burn notice but not with your recipe. Thanks again for this recipe can’t wait to make it again.
Wow! That’s so great! It sounds like you have a new favorite!
This was very good. The whole family enjoyed it. Only problem I had with it is it kept stopping the instant pot, because it was too hot and the beans sank to the bottom, and started burning. Next time I will cook the chicken, shred it, then add all of the canned items and continue cooking.
Sounds like a good plan, Cathy. Please let us know how it goes the next time you try this.
This has become a family favorite. It was perfect on this cold Eastern NC day!
Today, we doubled the recipe so that we would have extra for our lunches at work.
Hello Sean, that’s so great to hear! I hope that you and your family will love every recipe that you will try for them.
Popular with the family. Used Costco rotisserie chicken breast.
That’s so great! Thank you for sharing that with me!
when would be best to add the already cooked chicken?
Hi Wendy, you could add the shredded cooked chicken at the end and then just bring it to a simmer, or you could probably add the shredded chicken in at the beginning. It should remain tender.
this is great! When did you add the pulled chicken to the pot?
odd to see this recipe include tomatoes. the idea of white chili is it doesn’t have anything in it to make it red like traditional chili. that kind of defeats the point.
Hey Natasha! I plan on making this tonight but I only have chicken tenderloins. Will I need to adjust the cooking time? It’s about 1 lb chicken tenderloins
Hi Mekayla, I haven’t tried this with tenderloins but I imagine that will work great. I would love to know how you like this recipe if you experiment.
Made exactly and served with cornbread. Everybody had seconds. Great recipe, Natasha! Thanks!
That’s so great! It sounds like you have a new favorite!
Hi there, planning to make this early next week. Have you ever used dry beans in this recipe instead of canned beans?
Hi Rikki, you would need to cook the beans first before using them in this recipe.
Love this! Everyone gets seconds (or thirds).
That’s just awesome! Thank you for sharing your wonderful review!
This was great! I didn’t have rotel or white beans so I improvised with a 15oz can of crushed tomato and a lil chipotle in adobo. Also added bell peppers because I needed to use them up. I skipped the broth due to the other additions and used frozen chicken on high for 30 min. Love the flexibility of the recipe, it’s a keeper!!
I’m so glad that worked out, Elle! Thank you for that great review!
Can this recipe be doubled in an 8 quart Instant Pot? Thanks!
Hi David, I haven’t tried doubling in a 6 qt. A reader reported doubling in an 8qt just fine.
Thank you so much for the quick response. I’ll be giving this recipe a try this weekend!
With the cream cheese, does this freeze well?
Hi Faith, I haven’t tested freezing this but it should work. Here is what once of our readers wrote “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 reheating foods from frozen). I will definitely freeze a batch the next time I make this.” I hope this helps.
Can I make this with frozen chicken? What adjustments should I make?
Hi Kelly. 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.
This sounds so good! Do I need to change the cooking time if I am using soaked northern beans? Not canned.
Hi Calli, you would want to pre-cook the beans since the cook time won’t be adequate. Check out our post on how to cook beans.
I made this reciepe serveral times, my wife and I love it, we served to several freinds and they liked it as well
That’s just awesome! Thank you for sharing your wonderful review!
This dish was delish & super easy. I’m new to the instapot cooking & if I can do it, anyone can. 😅 the only thing I did different was I sautéed my onions ( & a garlic clove ) first with a table spoon of olive oil. I also added 2 blocks of cream cheese & an extra can of black beans. But it was soooo good! Even my kids, who are both super picky, loved it. ♥️ Thank you for the recipe!!
Thank you for sharing that wonderful feedback, Allison! I’m so happy you enjoyed this recipe.
My cream cheese curdled and made it sour. The first time I added it after cooking and I think it was much better.
Can I use a slow cooker
Hi Sharon, we have slow cooker instructions for Crockpot Chili here.
Sharon that’s how I did it originally but it seemed to take wayyy longer in the crockpot but tasted just as good! ☺️
I made this last night for my family. 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. The only thing I changed was adding some chopped bell peppers because I had some that needed to be used. I will definitely be making this again. Thanks for a great recipe!
Hi Josie, I’m so happy you loved our instant pot whole chicken.
Can you tell please me how much a serving is: I.e. one cup or one half cup? The nutrition label doesn’t give a quantity of serving or how many servings the recipes makes.
Hi Keri, this recipe makes 8 servings, and the serving size is about 1 cup.
Incase anyone is using this awesome recipe it stays well in the fridge. I have made it many times and it tastes great up to 6 days in the fridge. After that it will begin to taste off. I looked for this in the recipe and comments and didn’t see it,so I tested it myself
Thank you so much for sharing that with me.
My family doesn’t like crunchy onions. Do they stay crunchy in this recipe? If so I can sauté them but I thought I would ask before I try it. It sounds Amazing!
Hi Dana, it shouldn’t come out crunchy but someone also shared this comment “I sautéed onions and added little minced garlic and it turned out amazing, especially topped with avocado, cilantro, shredded cheese and sour cream!”
Hi Natasha. This sounds delicious. Could you tell me if you think I need to modify anything to make this in a slow cooker?
Hi Patricia, we have slow cooker instructions for Crockpot Chili here.
I appreciate the nutritional information but I’m not seeing the serving size that this is based on. How much is considered 1 serving?
Hi Crystal, this recipe makes 8 servings, and the serving size is about 1 cup.
Chicken Chili LOOKS AMAZING. My friend posted it and sent me the recipe. However, I do not have an insta pot. Is there a NON Insta pot recipe ? otherwise will try to cook stove top and see how it comes out…..will take longer obviously.
thanks
Hi Tammy, I have a slow cooker white chili (essentially the same recipe).
I’ve made this twice this week. At my husbands request! So easy and yummy! We add shredded cheddar and half an avocado on top 😋
So happy you both enjoyed the chili.
This was a HUGE hit at our house! My husband is not big on leftovers generally but he ate all of what was left the next day, he loved it. We used frozen chicken breasts and followed the tips in the comments about adjusting the time for that, and it turned out delicious. Totally going into our regular rotation.
That’s so great! It sounds like you have a new favorite, Lara!
Wow! This recipe is everything Natasha says it is: Easy, and best of all Delicious! I had everything on hand to make this except for the fresh cilantro. Everyone in my family loved it and we’re all calling this one, a keeper! I think adding fresh jalapeno peppers would be a flavorful touch, for me anyway. Thank you Natasha! Another Grand slam in the kitchen!
Hello Steven, you are most welcome! That makes me happy, thank you for sharing your great experience with this recipe.
We LOVE this recipe! Can it be made in a crockpot? Especially for a double batch?
Hi KC, we do have a crockpot / slow cooker version of White Chicken Chili. I would increase the cooking time though when doubling the recipe.
We’ve made this before and it’s delicious! One question—I have frozen chicken breasts, can I throw those in the same way, or do I need to thaw them before starting the recipe, or just cook for longer? Thanks!
Hi Anna! I’m happy you enjoyed this recipe. Using frozen chicken breast will work, but you will need to add cook time. One of my readers wrote that they used frozen chicken thighs with a cook time of 30 minutes.
This was such a delicious recipe and so easy and quick to make. I did have to make one change because I didn’t have plain cream cheese. I only had cream cheese with chives on hand so I substituted with that. My family loved it so I’m guessing the switch was ok.
Hi Lauri, I’m glad that worked out well! Thanks for sharing your good comments and feecback with us.
Made as written and it was delicious! I did add a pinch of salt since I used salt free corn. Will be in the regular rotation.
Hi Kristin, thanks for your good review! I appreciate it.
hi! looks absolutely delicious!! I was wondering if I could substitute the cream cheese for nonfat plain greek yogurt instead? my boyfriend isn’t a fan of the cream cheese!
Hi Mary, I haven’t tested that but I think it could work, here is what one of our readers wrote “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.”
Amazing white chili recipe. Best I’ve ever tried!
Very nice, thanks for sharing that with us, Lisa!
I made the slow cooker version of this recipe last year and loved it. I just got a 3qt instant pot for Christmas. Do you think I can halve this recipe for my 3qt instant pot?
Hi Haley, I made the full recipe in a 6 qt pot. I imagine halving it will work in a 6 qt pot. I hope you love this recipe!
I think you meant to say halving it will work in the 3qt? I’m going to try it next week.
You are absolutely correct. Halving this recipe and using a 3-quart pot may work. Thank you!
So. Freaking. Amazing!! Thanks Natasha
You’re welcome! I’m so happy you enjoyed it, Gina!
This was absolutely delicious!! I pretty much made all your instant pot recipes. Keep them coming!!
Please and thank you
I’m so happy you enjoeyd this recipe, Karen! I’m so glad you enjoyed htat!
This chili is fantastic. So delicious!
The last couple of times I’ve made it though, I’ve noticed that it’s not as flavorful as it was the first few times.
Today I noticed that the the slow-cooker version of this recipe calls for 1 TBS of chili powder, while this one calls for 1 TSP. Is that intentional? I personally prefer more chili powder, so I’ll adjust, but just wanted to check. Thanks for the great, crowd-pleaser recipe!
Hi Sarah, that was, but you are welcome to add more per your preference.
can i sub something else for ranch mix>
Hi Leslie, you can use a regular ranch also.
I make this exact recipe but with taco seasoning instead of ranch and it’s delicious!
I’m so glad that worked, Abby! Thank you for sharing that with me!
We thought it was very good even though I needed more chicken I use what I had but I would make it again thank you
I’m glad you liked it, Helen!
This looks awesome !! I have a dairy free kiddo and most ranch packets have some kind of dried dairy :-/ any suggestions for substitute? Thanks!
Hello Kate, sorry but I haven’t tried other dairy-free substitutes to advise. Maybe someone else here can share what they’ve tried?
I make this using a homemade ranch mix and it’s amazing!
1/4C black pepper
1 1/2C dried parsley
3/4C garlic powder
2T salt
3/4C onion powder
1/4C dill
Store in a jar and use as needed!
So delicious! My husband can’t stop raving about how good this is (and he’s a picky eater!) Definitely will be making this again.
That’s so great! It sounds like you have a new favorite!
QUESTION: So I bought the ranch dip packet.. was I supposed to make the ranch?? I just put the powder into the recipe and thats it. I already had ranch that I could have easily put into it.. that part to me is so confusing?? I’m going to be so upset if it just needed regular ranch 😞 .. hope the powder doesnt ruin it..
Hi Sasha, I would suggest following the recipe as written and it will work great.
I have been cooking for 10 minutes and it seems fine. I was afraid the boneless breast would be really tough with the 20 min time….does the longer time actually tenderize the meat more? Making again tonight because it is a fam favorite now! Please advise!
Hi Molly, we found 20 minutes was the perfect amount of time for this recipe. The chicken turns out very tender and soft.
If I have precooked rotisserie chicken do I change any of the cook times or ingredients?
Hi Julie, one of my readers, LaTasha reported using chicken meat from a fully cooked rotisserie chicken – it seems she added it with everything else as usual with great results & without any other changes. I hope that helps.