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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

4.95 from 228 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 kcal
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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • 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

  • Chase
    July 8, 2021

    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.

    Reply

    • Natasha's Kitchen
      July 9, 2021

      Feel free to add more seasoning, Chase. Good to know that you still liked it.

      Reply

  • Kristyn Brewer
    May 28, 2021

    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! (:

    Reply

    • Natashas Kitchen
      May 28, 2021

      Don’t you just love delicious, budget-friendly meals?! I’m so glad you enjoyed this recipe, Kristyn!

      Reply

  • Bic Nguyen
    April 22, 2021

    Can you use a roasted cooked chicken and add to instant pot after everything else has finished cooking?

    Reply

    • Natashas Kitchen
      April 23, 2021

      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.

      Reply

  • Robyn
    April 21, 2021

    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!

    Reply

    • Natashas Kitchen
      April 21, 2021

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

      Reply

      • Gigi
        June 11, 2021

        Such an easy to make, yet delicious recipe! I do add some spinach tortellini to it and it works out really well.

        Reply

        • Natashas Kitchen
          June 11, 2021

          I’m so glad you enjoyed it, Gigi!

          Reply

  • Marina
    April 13, 2021

    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 🤍

    Reply

    • Natasha's Kitchen
      April 13, 2021

      Hello Maria, that is so nice to know! Thank you very much for sharing your great experience with us,we appreciate your great review!

      Reply

  • LeAnn Bitler
    April 12, 2021

    I made the White Chicken Chilli tonight and to my delight, my husband loved it and had 2nds.

    Reply

    • Natashas Kitchen
      April 12, 2021

      That’s just awesome! Thank you for sharing your wonderful review, LeAnn! I’m happy you both enjoyed it!

      Reply

  • Dasha
    April 6, 2021

    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!

    Reply

    • Natashas Kitchen
      April 7, 2021

      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!

      Reply

  • Christina
    April 6, 2021

    I dont own a instapot, can I make this in a slow cooker??(:

    Reply

  • Savannah Patty
    April 6, 2021

    If I double this recipe do you know how long it needs to cook in the insta pot?

    Reply

    • Natashas Kitchen
      April 6, 2021

      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.

      Reply

  • Katharina
    April 3, 2021

    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. 🙂

    Reply

    • Natashas Kitchen
      April 3, 2021

      That’s the best when the entire family loves what we moms make. That’s so great!

      Reply

  • Lisa Lovelace
    March 30, 2021

    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!!

    Reply

    • Natashas Kitchen
      March 30, 2021

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

      Reply

  • Molly Loughran
    March 26, 2021

    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?

    Reply

    • Natashas Kitchen
      March 26, 2021

      Hi Molly, yes, everything will stay the same.

      Reply

  • Kim
    March 21, 2021

    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?

    Reply

    • Natashas Kitchen
      March 22, 2021

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

      Reply

      • Kim
        March 23, 2021

        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.

        Reply

        • Natasha's Kitchen
          March 23, 2021

          Perfect! Glad you loved it, Kim.

          Reply

    • Molly Loughran
      March 31, 2021

      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.

      Reply

  • Savannah Patty
    March 12, 2021

    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

    Reply

    • Natashas Kitchen
      March 13, 2021

      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

      Reply

    • Cheryl Redick
      July 10, 2021

      I used store brand cream cheese once and it did the same thing. Will use Philadelphia next time.

      Reply

  • Rachel
    March 7, 2021

    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!

    Reply

    • Natasha's Kitchen
      March 7, 2021

      That’s a wonderful comment and review, thank you so much! I’m happy that you loved this recipe, Rachel.

      Reply

  • Teri
    March 3, 2021

    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.

    Reply

    • Natashas Kitchen
      March 3, 2021

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

      Reply

  • Sugardoll
    March 3, 2021

    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!

    Reply

    • Natashas Kitchen
      March 3, 2021

      You’re welcome! I’m so glad you enjoyed this recipe. Thank you for sharing this with me!

      Reply

  • Dorothy
    March 2, 2021

    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?

    Reply

    • Natashas Kitchen
      March 2, 2021

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

      Reply

  • Abbie
    March 1, 2021

    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!

    Reply

    • Natasha's Kitchen
      March 1, 2021

      Hi Abbie, so great to read your good comments and feedback. Thank you for your wonderful review, we appreciate it!

      Reply

  • Darcy
    February 28, 2021

    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!

    Reply

    • Natashas Kitchen
      March 1, 2021

      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.

      Reply

  • Debbie Girling
    February 27, 2021

    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

    Reply

  • Casey Fowler
    February 25, 2021

    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

    Reply

    • Natasha's Kitchen
      February 25, 2021

      Thanks for your wonderful review, Casey. I appreciate you sharing that with us!

      Reply

  • Deb
    February 21, 2021

    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!!

    Reply

    • Natasha's Kitchen
      February 21, 2021

      Yay, that is just perfect! Thank you so much for your wonderful review, Deb.

      Reply

  • Miranda
    February 18, 2021

    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.

    Reply

    • Natasha's Kitchen
      February 18, 2021

      Perfect, thank you for your wonderful review, Miranda. Appreciate you sharing that with us!

      Reply

  • Leanne B.
    February 17, 2021

    We made this tonight, doubled the recipe and added extra beans. Everyone loved it. Will be added as a regular chili dish.
    Thank you

    Reply

    • Natashas Kitchen
      February 17, 2021

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

      Reply

  • Michelle
    February 17, 2021

    My instant pot duo kept saying “burn”….we stopped and re pressured it 3x ? What did i do wrong ??

    Reply

    • Natashas Kitchen
      February 17, 2021

      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

      Reply

    • LaDean Towers
      March 4, 2021

      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.

      Reply

  • angelosnyc
    February 12, 2021

    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!

    Reply

    • Natashas Kitchen
      February 12, 2021

      You’re welcome! I’m so glad you enjoyed this recipe!

      Reply

    • Trey
      February 18, 2021

      I have a 1 oz. packet of ranch mix. Do I use the entire packet?

      Reply

      • Natashas Kitchen
        February 18, 2021

        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.

        Reply

  • Emily
    February 12, 2021

    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!

    Reply

    • Natashas Kitchen
      February 12, 2021

      Thank you for that wonderful feedback, Emily! I’m glad you enjoyed this recipe.

      Reply

  • Jordan
    February 11, 2021

    Can you make this with frozen chicken breasts maybe?

    Reply

    • Natasha's Kitchen
      February 11, 2021

      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.

      Reply

  • Marilu
    February 6, 2021

    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?

    Reply

    • Natasha
      February 7, 2021

      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.

      Reply

  • Naomi
    February 3, 2021

    Love your recipe! …. Can it be made in a regular pot?? … want to make it this coming Sunday for the Superbolw!

    Reply

    • Natasha
      February 4, 2021

      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.

      Reply

      • Naomi
        February 4, 2021

        Thank you for the reply 🙏 😊

        Reply

  • Irene Jones
    February 2, 2021

    I would like to try this, do you use bone in chicken breast or boneless thank you

    Reply

    • Natasha's Kitchen
      February 3, 2021

      Hello Irene, you can use either of the two but boneless would be better.

      Reply

  • Kim Cogar
    February 1, 2021

    Question. My family loves this recipe. I want to double it because I need to feed more. Do I cook it differently?

    Reply

    • Natashas Kitchen
      February 1, 2021

      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.

      Reply

  • Kelly
    February 1, 2021

    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.

    Reply

    • Natashas Kitchen
      February 1, 2021

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

      Reply

  • Cathy
    January 25, 2021

    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.

    Reply

    • Natasha's Kitchen
      January 26, 2021

      Sounds like a good plan, Cathy. Please let us know how it goes the next time you try this.

      Reply

  • Sean
    January 24, 2021

    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.

    Reply

    • Natasha's Kitchen
      January 25, 2021

      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.

      Reply

  • Sheepdoc
    January 23, 2021

    Popular with the family. Used Costco rotisserie chicken breast.

    Reply

    • Natashas Kitchen
      January 23, 2021

      That’s so great! Thank you for sharing that with me!

      Reply

      • Wendy E
        January 25, 2021

        when would be best to add the already cooked chicken?

        Reply

        • Natasha
          January 25, 2021

          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.

          Reply

    • Wendy Eder
      January 25, 2021

      this is great! When did you add the pulled chicken to the pot?

      Reply

  • walter
    January 20, 2021

    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.

    Reply

  • Mekayla McKinney
    January 19, 2021

    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

    Reply

    • Natashas Kitchen
      January 19, 2021

      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.

      Reply

  • Pamela N.
    January 18, 2021

    Made exactly and served with cornbread. Everybody had seconds. Great recipe, Natasha! Thanks!

    Reply

    • Natashas Kitchen
      January 18, 2021

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

      Reply

  • Rikki
    January 16, 2021

    Hi there, planning to make this early next week. Have you ever used dry beans in this recipe instead of canned beans?

    Reply

  • Jane
    January 15, 2021

    Love this! Everyone gets seconds (or thirds).

    Reply

    • Natashas Kitchen
      January 15, 2021

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

      Reply

    • Elle
      January 19, 2021

      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!!

      Reply

      • Natashas Kitchen
        January 20, 2021

        I’m so glad that worked out, Elle! Thank you for that great review!

        Reply

  • David R.
    January 14, 2021

    Can this recipe be doubled in an 8 quart Instant Pot? Thanks!

    Reply

    • Natashas Kitchen
      January 14, 2021

      Hi David, I haven’t tried doubling in a 6 qt. A reader reported doubling in an 8qt just fine.

      Reply

      • David R.
        January 15, 2021

        Thank you so much for the quick response. I’ll be giving this recipe a try this weekend!

        Reply

  • Faith Harper
    January 13, 2021

    With the cream cheese, does this freeze well?

    Reply

    • Natashas Kitchen
      January 13, 2021

      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.

      Reply

    • Kelly
      January 24, 2021

      Can I make this with frozen chicken? What adjustments should I make?

      Reply

      • Natasha's Kitchen
        January 24, 2021

        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.

        Reply

  • Calli Busso
    January 13, 2021

    This sounds so good! Do I need to change the cooking time if I am using soaked northern beans? Not canned.

    Reply

  • Patrick Williamson
    January 13, 2021

    I made this reciepe serveral times, my wife and I love it, we served to several freinds and they liked it as well

    Reply

    • Natashas Kitchen
      January 13, 2021

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

      Reply

  • Allison Mason
    January 12, 2021

    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!!

    Reply

    • Natashas Kitchen
      January 13, 2021

      Thank you for sharing that wonderful feedback, Allison! I’m so happy you enjoyed this recipe.

      Reply

  • Ed
    January 12, 2021

    My cream cheese curdled and made it sour. The first time I added it after cooking and I think it was much better.

    Reply

  • Sharon
    January 12, 2021

    Can I use a slow cooker

    Reply

    • Natasha's Kitchen
      January 12, 2021

      Hi Sharon, we have slow cooker instructions for Crockpot Chili here.

      Reply

    • Allison Mason
      January 12, 2021

      Sharon that’s how I did it originally but it seemed to take wayyy longer in the crockpot but tasted just as good! ☺️

      Reply

  • Josie
    January 11, 2021

    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!

    Reply

    • Natasha
      January 11, 2021

      Hi Josie, I’m so happy you loved our instant pot whole chicken.

      Reply

  • Keri
    January 10, 2021

    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.

    Reply

    • Natasha
      January 11, 2021

      Hi Keri, this recipe makes 8 servings, and the serving size is about 1 cup.

      Reply

      • Food
        January 19, 2021

        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

        Reply

        • Natashas Kitchen
          January 20, 2021

          Thank you so much for sharing that with me.

          Reply

  • Dana
    January 10, 2021

    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!

    Reply

    • Natasha's Kitchen
      January 11, 2021

      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!”

      Reply

  • Patricia
    January 10, 2021

    Hi Natasha. This sounds delicious. Could you tell me if you think I need to modify anything to make this in a slow cooker?

    Reply

  • Crystal
    January 7, 2021

    I appreciate the nutritional information but I’m not seeing the serving size that this is based on. How much is considered 1 serving?

    Reply

    • Natashas Kitchen
      January 7, 2021

      Hi Crystal, this recipe makes 8 servings, and the serving size is about 1 cup.

      Reply

  • Tammy
    January 3, 2021

    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

    Reply

  • Lindsay
    January 3, 2021

    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 😋

    Reply

  • Lara
    January 1, 2021

    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.

    Reply

    • Natashas Kitchen
      January 1, 2021

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

      Reply

  • Steven
    December 29, 2020

    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!

    Reply

    • Natasha's Kitchen
      December 30, 2020

      Hello Steven, you are most welcome! That makes me happy, thank you for sharing your great experience with this recipe.

      Reply

  • KC
    December 29, 2020

    We LOVE this recipe! Can it be made in a crockpot? Especially for a double batch?

    Reply

  • Anna
    December 29, 2020

    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!

    Reply

    • Natashas Kitchen
      December 29, 2020

      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.

      Reply

  • Lauri W
    December 28, 2020

    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.

    Reply

    • Natasha's Kitchen
      December 28, 2020

      Hi Lauri, I’m glad that worked out well! Thanks for sharing your good comments and feecback with us.

      Reply

  • Kristin
    December 28, 2020

    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.

    Reply

    • Natasha's Kitchen
      December 28, 2020

      Hi Kristin, thanks for your good review! I appreciate it.

      Reply

  • marycatherine
    December 28, 2020

    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!

    Reply

    • Natashas Kitchen
      December 28, 2020

      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.”

      Reply

  • Lisa Carmichael
    December 27, 2020

    Amazing white chili recipe. Best I’ve ever tried!

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Very nice, thanks for sharing that with us, Lisa!

      Reply

  • Haley
    December 26, 2020

    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?

    Reply

    • Natashas Kitchen
      December 26, 2020

      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!

      Reply

      • Haley
        January 14, 2021

        I think you meant to say halving it will work in the 3qt? I’m going to try it next week.

        Reply

        • Natashas Kitchen
          January 14, 2021

          You are absolutely correct. Halving this recipe and using a 3-quart pot may work. Thank you!

          Reply

  • Gina
    December 19, 2020

    So. Freaking. Amazing!! Thanks Natasha

    Reply

    • Natashas Kitchen
      December 19, 2020

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

      Reply

  • Karen Henderson
    December 18, 2020

    This was absolutely delicious!! I pretty much made all your instant pot recipes. Keep them coming!!
    Please and thank you

    Reply

    • Natashas Kitchen
      December 18, 2020

      I’m so happy you enjoeyd this recipe, Karen! I’m so glad you enjoyed htat!

      Reply

  • Sarah Beth
    December 17, 2020

    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!

    Reply

    • Natashas Kitchen
      December 17, 2020

      Hi Sarah, that was, but you are welcome to add more per your preference.

      Reply

  • leslie diamond
    December 16, 2020

    can i sub something else for ranch mix>

    Reply

    • Natashas Kitchen
      December 16, 2020

      Hi Leslie, you can use a regular ranch also.

      Reply

    • Abby
      December 19, 2020

      I make this exact recipe but with taco seasoning instead of ranch and it’s delicious!

      Reply

      • Natashas Kitchen
        December 19, 2020

        I’m so glad that worked, Abby! Thank you for sharing that with me!

        Reply

  • Helen Imperial
    December 15, 2020

    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

    Reply

    • Natasha's Kitchen
      December 15, 2020

      I’m glad you liked it, Helen!

      Reply

  • Kate
    December 14, 2020

    This looks awesome !! I have a dairy free kiddo and most ranch packets have some kind of dried dairy :-/ any suggestions for substitute? Thanks!

    Reply

    • Natasha's Kitchen
      December 15, 2020

      Hello Kate, sorry but I haven’t tried other dairy-free substitutes to advise. Maybe someone else here can share what they’ve tried?

      Reply

    • Erin
      February 10, 2021

      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!

      Reply

  • MJ Sisler
    December 14, 2020

    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.

    Reply

    • Natashas Kitchen
      December 14, 2020

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

      Reply

  • Sasha
    December 13, 2020

    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..

    Reply

    • Natasha
      December 14, 2020

      Hi Sasha, I would suggest following the recipe as written and it will work great.

      Reply

  • Molly
    December 12, 2020

    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!

    Reply

    • Natashas Kitchen
      December 12, 2020

      Hi Molly, we found 20 minutes was the perfect amount of time for this recipe. The chicken turns out very tender and soft.

      Reply

  • Julie friedman
    December 12, 2020

    If I have precooked rotisserie chicken do I change any of the cook times or ingredients?

    Reply

    • Natashas Kitchen
      December 12, 2020

      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.

      Reply

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