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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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
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.
Can I use a slow cooker for this? I don’t have a instant pot. TY!! Love your recipes!!
Hi Marina, you could also make the slow cooker version of this. 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.
Can I use vegan cream cheese instead? I am allergic to dairy
Hi Ashley, I have not tried this recipe with vegan to advise. If you experiment, I would love to know how you like that.
Can you double everything and if so how long do you cook it?
Hi Rachel, 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.
This was incredible, made everything as written except for I am diary free so I had to use both dairy free ranch and dairy free cream cheese and it was a hit for the whole family!!! Thank you for sharing this.
You’re welcome Misty! I’m so happy you enjoyed that!
This chili is delicious! Husband approved😊 I sautéed onions and added little minced garlic and it turned out amazing, especially topped with avocado, cilantro, shredded cheese and sour cream! Fresh bread out of oven with butter was a cherry on top 😊
Thank you for this yumminess!
You’re welcome! I’m so happy you enjoyed it, Katie!
Loved this chili. We like our food spicy so added jalapeño peppers and garlic. I also sautéed the onion before adding the other ingredients. Delicious.
That’s just awesome, Billie! Thank you for sharing your wonderful review!
The cream cheese did not melt in the cooking process. I cut it into the required number of cubes and followed the recipe exactly. Weird.
Hi Susan, did you give it time to depressurize manually? It does seem that way initially, but as it sits and when you stir it, it should come together. If you see it’s still hasn’t melted fully, you can set the instant pot to the saute mode and heat just until it melts into the chili.
This recipe gets 5 stars all the way! I would give it 10 if I could. This chili recipe is so delicious! I added some jalapeno and a couple other seasonings, but overall this recipe is a win and will definitely be in my rotation! Your recipes are always wonderful!! Best chicken chili!
Sounds awesome! Thanks for your great comments and feedback, Sarah. I hope you will love every recipe that you will try.
Wow! I loved this. The cream cheese makes it so rich and creamy. This will be a staple in my house. So easy and affordable!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Love the recipe! I have made it a ton of times. I was wondering if I made a double batch in my 8qt, would it fit, and do I have to adjust the cook time? Thank you!
Hi Chris, I haven’t tested it, but that should work and you might give it an extra 5 minutes. Let me know how it goes with doubling the recipe.
I’ve made this recipe several times over the past year and it does not disappoint. I usually sauté the onion before adding anything else, just because I like sautéed onion. If anyone else is a ditz and forgets the cream cheese, you can add it at the end and it melts in fine.
This does make a lot of soup, if you’re not feeding a crowd. Today I took 2 portions to my neighbor who recently lost his wife. S
That’s so thoughtful of you, Rachel! I bet that meant the world to your neighbor! Thank you for sharing this wonderful review with me!
Do you know if I can use already cooked rotisserie chicken?? So excited to try this!
Hi Shreya, 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.
Natasha. I love your recipes and your videos! However, I have a small kitchen and literally no room for an Instapot, nor can I afford to buy one. Please give the chicken chili recipe made in a regular pot. Thank you!
Thank you, Linda, however, this is the only chicken chili recipe that I have at the moment but I’ll take note of your request for next time.
Please try to include stove top or slow cooker instructions with your recipes.
Hi Natasha! Do you think I could make this with frozen chicken breasts? BTW, I love, love, love your videos and recipes. My daughter moved to Nampa. I will be there for Thanksgiving and Christmas this year! God Bless your lovely family ❤️
Hi Laura, That 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.
Look elsewhere. She doesn’t have to do what you say.
Does this freeze well?
Hi Jessica, 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.
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!
That’s wonderful to know this freezes well in the freezer! Thank you Kathy for sharing your tips for reheating.
One word: AMAZING!
This recipe was so dang easy and came out delicious! This will now be used for my chicken chili over the one I’ve been making for almost 35 years!
Perfect for chilly weather!
I’ll be making a pot to bring over to a family that just had a baby, instead of my old Baked Ziti.
***NOTE: I did put the chicken on a trivet & mixed all ingredients in a bowl and poured it on top. Saw no reason to put each item in order, only to have to mix.
Thanks for sharing.
Oh we did not put in the avocado or Cilantro.
That is awesome! Thank you so much Bette for your great feedback and comments. We appreciate you sharing that with us!
Hi, new to this recipe .. I got the .4oz ranch mix packet (powder) .. am I adding that as is or actually making the mix per directions?
Hi Kimberly, you can add the contents to the chili directly from the packet. You do not need to follow the packet instructions.
Seer the chicken and saute onions and garlic before cooking?
Hi Matt, we did not do that for this recipe. Although if you test that out I would love to know how you like that!
I cannot just pick one,,so I will choose hard boiled eggs and rice. These are two things that if not done correctly are just awful. I am a chef and have learned to love my instant pots for many things,but these 2 come out absolutely perfect every time.
I completely agree! It has to be done correctly and not every recipe is meant for the instant pot.
This turned out soooo good and I love how easy it was to make!
So happy to hear that, Jane. Thanks for your great feedback!
Such an easy and delicious meal! Thank you!!
You’re welcome! I’m so happy you enjoyed it, Salena!
Can I use frozen chicken breasts?
Hi Lindsay! That 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.
Any suggestions on scaling this down for the 3.5 quart instant pot?
Hi Stephen, you could probably halve the recipe to fit a 3.5-quart pot. We used a 6-quart pot for this recipe.
I make this all the time in my 3-quart pot without scaling it down. It comes right up to the 2/3 fill line but it’s never been a problem. Just add the cream cheese at the end (after cooking) and it will be fine.
Best white chicken chili our family has ever tasted!!!
That’s so great! It sounds like you have a new favorite, Heather!
I absolutely LOVE this recipe! It’s our favorite. Thank you so much for sharing it!
I’d post a picture but I don’t see a place to share one.
Hello Michelle, so glad you loved it! You can share photos of your creation on our Facebook page or group.
This is the first time I’ve ever commented on a recipe. Bar none the most delicious white chicken chili you’ll ever eat! Only thing I did was double the chili powder because I’m a nut and added 1 tsp. salt. Amazing!!
I’m glad you enjoyed this recipe and even added more chili powder for a kick! Thanks for sharing that with us, JP.
I have a Ninja Foodi and was looking for a chicken chili recipe. Found this one and WOW!!! SO GOOD!! We like spicy chili so I added 4 cloves garlic, 3/4 tsp cayenne pepper, and about 1/2 tsp garlic salt. Perfect spice level for us! Also used about 2/3 of the cream cheese. Will make this again and experiment on how much of each of these we like best. Great recipe thank you!!
Yay, that is so awesome! Thank you so much for your excellent review and feedback regarding this recipe. I’m so glad you loved it!
This was hands down my favorite white chili recipe ever!!
So simple and yet so tasty…
Really love all your recipes !
That’s so great! It sounds like you have a new favorite!
made this in my 6 qt instant pot, and holy smokes… so good. even my pickiest of pickys enjoyed it. made as is and only change i’ll make next time around is doubling the batch! definitely going into the rotation!
Love it! Thanks for your awesome feedback, we appreciate it.
I have the hidden valley ranch mix packet. Do I use the entire 1 oz. packet?
Hi Moe, I think that would be too much. Ranch Dressing mixes come in differing sizes (0.4 to 1.5 oz), we used 0.4. It should be enough to make 16 oz of dressing or dip per package instructions.
Per the recipe instructions, a 1 oz packet of Hidden Valley ranch mix makes 16 oz of dip when combined with sour cream. So it shouldn’t be too much based on your instructions!
Yes, I am confused because I have a 1 oz packet of ranch dressing mix and it makes 16 oz of dressing. I’m getting ready to make this and I don’t know if I should use the whole packet or not.🤷♀️
Hi Carolyn, see the section above which says: “*What Size Ranch Dressing Mix Should I Use?”
Made this tonight and holy smokes was it amazing! I made a double batch and glad I did my family was in love! I’m a huge fan of Natashas recipes because they are always simple to follow (which is what I need)
That’s so great Melissa! I’m happy you enjoeyd that!
Just made your white chicken chilli. It was so good it was my first time using the Yedi it turned out perfect. Need more recipe for my Yedi thanks
I’m so glad you loved it. Thanks for your great feedback, Maryann!
What if you don’t have a insta- pot??
Hi Maria, I haven’t tried it on the stovetop but I think you could make it work over low heat – get it to a simmer then cover and cook until the chicken is pull-apart tender. It should be close to the timing of the slow cooker recipe – maybe a little faster since it may come to a simmer quicker.
Can I make this on the stove top?
Hi Kayla, I haven’t tried it on the stovetop but I think you could make it work over low heat – get it to a simmer then cover and cook until the chicken is pull-apart tender. It should be close to the timing of the slow cooker recipe – maybe a little faster since it may come to a simmer quicker.
This looks wonderful! I can’t wait to make this. I was wondering what I could substitute for the cream cheese to make it healthier?? Thanks!
Hi Kappy, I haven’t tried a substitution and I looked through the comments I haven’t seen anyone use that in place of cream cheese. If you experiment, let me know how you liked the recipe
I have made this with half of the amount of cream cheese and it’s still delicious. But I wouldn’t recommend totally replacing the cream cheese, honestly it’s worth every calorie!!
Thanks for sharing that with us, Megan!
We absolutely LOVE this recipe … we make it at least twice a month!
I just have one favor to ask … could you please fix this typo? It’s making me a little crazy …. LOL!
10 oz can Rotel diced tomatoes “wiht” green chilis with juice
Hi Glenda, thank you so much for pointing that out. It is now fixed! I’m glad you love this recipe.
I love this recipe! It was easy to do and tasted wonderful! One of my new favorite for sure! I do have a question, how can I make more of just the soup? It was enough chicken, but not enough soup on it’s own? Also, have you thought about making an enchilada chicken chili soup? I went to Zupas over the weekend and I loved that soup! Thank you for so many wonderful recipes! Love your website!
Hi Dani, I haven’t tried this as a soup, but I imagine you could add chicken broth to it to make more liquid for the base. Let me know if you experiment. Sounds like a good idea!
Made this tonight and it was absolutely delicious!!! A huge hit with the whole family, including a picky toddler!
Couldn’t believe how easy it was to make! Definitely a go to quick meal for fall and winter!
I served the chili over baked potatoes with avocado, shredded cheese, cilantro and fire roasted jalapeños.
THANK YOU for another great recipe Natasha!
Awesome! Thanks for your excellent feedback, we really appreciate you sharing that with us!
This was my very first Instant-Pot recipe, and it was just fantastic! It will definitely become part of my regular rotation. Can’t wait to try out more Instant-Pot recipes 😊
Yay so wonderful to hear that. Thanks for sharing your good experience with us, Jason!
Hi, I’m very sensitive to MSG. MSG makes me very ill. Most ranch packets contain MSG. Can you recommend a substitute
.
Hi Mary, I would suggest checking the natural section of your grocery store. From what I recall, the one we have photographed in the ingredients by “simply organic” brand does not contain msg and we found it at our local Fred Meyer (a Kroger store)
Have you ever tried doubling the recipe in the instant pot? Do you have to adjust the cooking time?
Hi Lisa, 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.
Loved it! My boyfriend (who is very picky) and his friends had so many compliments to say about it! The only thing I would do is slightly less liquid as it is a tiny bit runny for my personal preference. Otherwise 10/10!
Awesome! Thanks for sharing your experience with this recipe, Anna. I hope you and your boyfriend will enjoy each recipe that you try.
Hi! I was curious if the cream cheese curdles in anyway when we cook it on high pressure? Definitely making this recipe tonight!
Hi Taylor, I have not had experience with that for this recipe.
Hi can you not use the ranch packet if we don’t like ranch ? Thanks
Hi Renee, I think you could get creative and substitute. You can make your own ranch seasoning mix but it’s just much easier to get the packet.
What would be the time if making it in a slow cooker? Would you change anything else?
Hi Nolangie, we have a slow cooker version HERE.
Hi Nolangie, we have this same chicken chili in a slow cooker.
Does the slow cooker version come out just as delicious as the instant pot version??
Hi Lisa, we love both!! The Instant pot version is much quicker and convenient but the slow cooker version is convenient if you are making it at work of over night.
Can I use a pre-made Ranch dressing instead of a Ranch packet. And how much of Ranch dressing should I use?
Thanks so much for such great and easy recipes!
Olga
Hi Olga, we prefer the packet but one of our readers reported great results using ranch from the bottle. I hope this helps.
Is this recipe for a duo mini or 6 quart?
Hi Melissa, we are using a 6 quart Instant Pot.
If using boneless chicken thighs would you still cook for 20 minutes?
Hi Michelle, we have only tried it with chicken breast but that should work. One of my readers wrote that they used frozen chicken thighs with a cook time of 30 minutes.
One of my faves! Having a baby later this year and wondering how I can make this a freezer meal. Thanks!
You’re welcome, Stacey! I’m so happy you’re enjoying this recipe!
This recipe is outstanding!!! It will he added to my rotation immediately. My only adjustments were: thighs vs breast, added 2 green bell peppers and 1 jalapeño, a punch of cayenne and a 1 tablespoon corn starch slurry at the end to thicken it up. I think the ranch packet and cream cheese really bring this recipe home.
Hello Vera, that is so awesome to hear! Thank you so much for trying out this recipe and sharing your experience with us. We appreciate it.
I have made this several times to great reviews and shared this recipe. It freezes well.
THat’s just awesome! Thank you for that wonderful review Bruce!
Hello Miss Go To IP Chef! I am critical of all food tasted and especially that I serve. I am overwhelmed by requests for this recipe and am going to double it for friends and a visit. This is a great quick item to freeze.
So wonderful to hear that your friends enjoyed this recipe! Thanks for your great review.
I have made this about 10x and I love it! Can you freeze it and also if I wanted say half the chicken and more beans do you think that would work? Thanks for your wonderful recipes. Favorites are chicken chili, beef stroganoff and trea leches cake! Keep the recipes coming please!
Hi Barbara, I haven’t tested that with more beans than chicken but it may work! If you happen to experiment please let me know how you like that.
My goodness this was absolutely delicious and so easy to make! My Family complimented me over and over on this meal! Their only complaint is I should’ve doubled up on the ingredients!
So great to hear that you and your family enjoyed this recipe! Love it and thanks for sharing that with us.
Hi Natasha, I don’t have instant pot. Do you think it will work if I put everything on the med heat? How long it will take? Should I used cooked chicken instead? Thanks
Hi Fatin, we have this same chicken chili in a slow cooker.
I don’t have a pot or any slow cooker. Could put all together on the low heat?
Hi Fatin, I haven’t tried it on the stovetop but I think you could make it work over low heat – get it to a simmer then cover and cook until the chicken is pull-apart tender. It should be close to the timing of the slow cooker – maybe a little faster since it may come to a simmer quicker.
I need to make this for a family of 6, should I double the recipe?
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.
Vegetarian hack: replace the chicken with 2 cans of drained garbanzo beans and cook for 7 mins. It came out perfectly!
We loved the original version last year, but have since cut out meat. Glad we can still eat this!
That is very useful info, Ashley. Thanks for sharing that with us!
I made this again for dinner last night and it was delish! With only two of us there are 6 portions left in the fridge. Tonight is leftovers night, and as we were surveying our dinner options I said, “Well, we have plenty of chili!” and my husband said, “That’s not a problem. I could eat that stuff two meals a day until it’s gone!” But really he can’t, because I’m certainly not going to let him have it all to himself. Thanks for a family favorite!
Aww that’s the best Saralyn! I’m so glad you found a family favorite!
Thank you so much for doing the job here, everyone will surely like your post.
Best regards,
Mead Cannon
You are so welcome!
I’ve made this recipe a few times, followed exactly, and it really is delicious! Everyone loved it, I had no probs getting rid of leftovers. Thank you!
You’re welcome and so glad to hear that everyone loved this dish!
More liquid than I expected when I opened the instant pot, but that’s the closest I have to a complaint here. Excellent flavor in this recipe, I really like what the cream cheese adds. Great work!
Thanks for your good feedback, Kevin!
I really enjoyed making and eating this recipe. Super easy and delicious. I subbed chicken thighs because I had some thawed with no plans and it turned out fine. My only complaint is that the beans turned out a bit mushier than I like. Could I avoid this by skipping the natural release or would the chicken not cook?
Hi Amanda, I haven’t had that experience with mushy beans, I’m curious if it was the type of beans. That may help it but without testing it I cannot advise.
Another hit! I doubled the chicken- this recipe is a keeper. Thank you, Natasha!
You’re welcome, Farah. Thank you so much for your good feedback.
Huge Family Favorite!
Easy, quick and delicious. I always double the recipe and it is gone in two days.
That’s just awesome!! Thank you for sharing your wonderful review David!
LOVE this recipe! My husband loved it so much he suggested adding some flour to thicken the sauce and turning it into a pot pie. Think I’ll try that at some point! Is the serving size 1 cup?
That’s so awesome! Servings sizes for recipes like this are usually 1 to 1.5 cups
Okay I am trying this tonight .I am using fully cooked chicken strips and sour cream instead of cream cheese. Has anyone else done this .Hope it is okay
Hi Patricia, I looked through the comments I haven’t seen anyone use that in place of cream cheese. If you experiment, let me know how you liked the recipe
This recipe is awesome! I was wondering though, if I add extra chicken would I need to also add more liquid?
Hi Sierra, adding more chicken will make this recipe thicker. If it is too much chicken then you may need to add more of the other ingredients.
I have made this several times and it always comes out perfectly delicious. It is definitely a favorite in my rotation of meals. I have even used frozen chicken when I forgot to take it out of the freezer and it was still delicious. Thank YOU!!
That’s just awesome!! Thank you for sharing your wonderful review, Amy!
Made this tonight and it was so EASY and soooooo GOOD. I have made quite a few different white chicken chili recipes, and I definitely recommend this one.
That’s so great! It sounds like you have a new favorite!
Can I make this in a slow cooker? How long would it take in the slow cooker on high?
Hi Jessica, you could also make the slow cooker version of this. 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.
Hi Natasha! Just wondering if when I put the chicken in initially, should I put salt and pepper on it first or put it in as is? Thanks!
We put it in as is, Lauren. No need for extra salt or pepper.
Wow. Just WOW! This is soooo yummy. Just made it tonight and it is going to become a staple in our household! I like how you can adjust the spiciness accordingly (we like it hot!). I have already shared this to all my friends! Thank you!!
That is awesome! Thanks for your great feedback and for recommending this recipe to your friends. I love it!
Just made this and am sampling it now and it’s sooo good.
I had to substitute pinto beans for white beans because I couldn’t find them — no problem, works great.
Also, I made it with chicken, but I tossed some cubes of extra firm tofu into my serving bowl. Soaks up the flavor just about instantly, so I think anyone interested in changing this to vegetarian could do so easily — maybe simply swap out broth for veggie broth and add the tofu when serving.
That’s nice to know thank you so much for sharing that info with us and for your great feedback. Others who want to do the same will surely benefit from this as well.
I planned to make this in a couple days, but unfortunately our grocery stores are out of chicken at this time. If I make this with all of the ingredients besides the chicken, how long would you cook for? Would I need to add more/less chicken broth? Thank you!
Hi Nicole, the chicken absorbs the juices once shredded. Without it, this will turn more into a soup. I haven’t tested this recipe without it but yes it may be a good idea to reduce cook time. If you experiment, I would like to know how you like this recipe.
Now a monthly meal. It’s that easy and good.
That’s so great! It sounds like you have a new favorite!
Awesome!! super good…. super easy…. satisfying. Fun. I now come to Natasha’s site every time I want something different because everything she makes is great!
Thank you so much for your good comments, Jennifer!
Hi! I’m new to using instapot. If I am decreasing the recipe size by half does that change cooking instructions/time?
Hi Sharon, that should work. Here’s what one of our readers wrote “”Easily my favorite meal from my instant pot. I halved the recipe for my 3 qt. Just advice for anyone else using a 3 qt, you’re going to get close to the max content limit since you’re using all the juice from the tomatoes/corn but only half the content. One difference I made: instead of normal ranch mix, I used spicy ranch. Do yourself a favor and don’t skip the cilantro!” I hope that helps.”
Greetings. I was initially drawn to your site for the Instant Pot recipes. Recently, due to my wife’s medical issues, she has developed a sensitivity to gluten, dairy, and eggs. Obviously, I had to re-evaluate how I prepare meals. We have always loved chili as a comfort food, but we were concerned about how it would affect my wife’s condition. So, I replaced the butter with a plant-based butter, the cream cheese with an almond-based cream cheese from Kitehill, and the ranch dressing mix with a Buffalo Ranch from Durkee’s Red Hot. This ranch mix has no milk additives, so it fit the bill. With this buffalo ranch mix, I skipped the additional chili seasoning. It was slightly spicy, but not too bad. Otherwise, a yummy chili that my wife thoroughly enjoyed.
Thanks for the recipe.
Wow! I’m so glad you were able to make this work for her, Dan! That’s so great! Thank you for sharing that wonderful review with me!
I was just hopping on here to share this recipe with my husbands boss, because my husband has been talking about how awesome it is at work! Haha! My whole family loves it!
That’s so awesome! So happy you found a favorite on our blog!
Hi! Could I use frozen chicken breasts in this? If so does it change anything with the cooking time? Thanks
Hi Ryan! That will work. It may require a minute or two more but should still work great.
I’ve been making your chicken chili recipe for about a year now and this is by far my favorite meal.
Every time I make this recipe my husband and I rock-paper-scissors for the last bowl.
Twist to the recipe: In order to make the recipe and leftovers last longer I mixed in some white rice that had been cooked in chicken broth.
The rice addition was so good because it soaked up all of that delicious flavor. Plus we had 3 extra servings with the rice addition. My husband ate it with tortilla chips and even made a burrito out of it.
Thank you so much for sharing this amazing recipe!
Thank you so much for sharing those tips with us, Chelsea! I’m so glad you’re both enjoying this recipe!
This is the absolute best white chili recipe, no need to change anything! Taste fantastic and I really enjoy your happy attitude.
Thank you so much for your compliment and great review, Debbie. I hope you love every recipe that you try!
Will the cooking time need to change if I use frozen chicken thighs?
Hi Olga, that should still work fine. One of my readers wrote that they used frozen chicken thighs with a cook time of 30 minutes.
Do you know what may cause the cream cheese to not melt all the way? It’s just in little pieces all over
Made this twice, both time same thing
Thanks
Hi, did you give it time to manually depressurize? Also, it does seem that way initially but as it sits and when you stir it, it should come together. If you see it’s still hasn’t melted fully, you can set the instant pot to the saute mode and heat just until it melts into the chili.
Have made this many times and the whole crew loves it. Question for anyone, I currently have frozen solid chicken but would like to make this recipe tonight, any suggestions?
Thank you for your wonderful feedback! I haven’t personally tried this but someone else commented “I have used frozen chicken breasts and cooked the regular 20 minutes on high pressure, then let the pressure release naturally for 15 minutes and they shredded perfectly” I hope that helps!
Can I cook this in a pressure cooker? Don’t have an instant pot. But do have an electric pressure cooker.
Hello Carey, I imagine that should work. 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.
I’ve made this recipe several times now, and it’s definitely a keeper! I usually add an extra chicken breast (add 4min HP), and only put in 4oz of Neufchâtel cheese, and it’s still fantastic! I have a 6’2” teenager, who always wants more meat, lol. I add an extra cup of chicken broth (Better than Bullion low sodium) to account for the extra meat, as well as replacing the fluids/juice in the corn & tomatoes. I have never experienced a burn in my IP, yet.
Thanks for the fantastic recipe!!
Thanks for your awesome feedback, Christine. I’m so glad that you loved this recipd. I hope that you enjoy every recipe that you try!