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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 170 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

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

  • Kayla
    September 25, 2020

    Can I make this on the stove top?

    Reply

    • Natashas Kitchen
      September 25, 2020

      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.

      Reply

  • Kappy
    September 25, 2020

    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!

    Reply

    • Natashas Kitchen
      September 25, 2020

      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

      Reply

  • Glenda Cherry
    September 21, 2020

    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

    Reply

    • Natasha
      September 22, 2020

      Hi Glenda, thank you so much for pointing that out. It is now fixed! I’m glad you love this recipe.

      Reply

  • Dani
    September 20, 2020

    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!

    Reply

    • Natasha
      September 22, 2020

      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!

      Reply

  • Galina
    September 20, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 21, 2020

      Awesome! Thanks for your excellent feedback, we really appreciate you sharing that with us!

      Reply

  • Jason
    September 20, 2020

    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 😊

    Reply

    • Natasha's Kitchen
      September 20, 2020

      Yay so wonderful to hear that. Thanks for sharing your good experience with us, Jason!

      Reply

  • Lisa
    September 19, 2020

    Have you ever tried doubling the recipe in the instant pot? Do you have to adjust the cooking time?

    Reply

    • Natashas Kitchen
      September 19, 2020

      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.

      Reply

  • Anna Louise Johnson
    September 17, 2020

    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!

    Reply

    • Natasha's Kitchen
      September 17, 2020

      Awesome! Thanks for sharing your experience with this recipe, Anna. I hope you and your boyfriend will enjoy each recipe that you try.

      Reply

  • Taylor
    September 16, 2020

    Hi! I was curious if the cream cheese curdles in anyway when we cook it on high pressure? Definitely making this recipe tonight!

    Reply

    • Natashas Kitchen
      September 16, 2020

      Hi Taylor, I have not had experience with that for this recipe.

      Reply

  • Renee
    September 15, 2020

    Hi can you not use the ranch packet if we don’t like ranch ? Thanks

    Reply

    • Natashas Kitchen
      September 15, 2020

      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.

      Reply

  • Nolangie
    September 15, 2020

    What would be the time if making it in a slow cooker? Would you change anything else?

    Reply

    • Natashas Kitchen
      September 15, 2020

      Hi Nolangie, we have a slow cooker version HERE.

      Reply

    • Natasha's Kitchen
      September 15, 2020

      Hi Nolangie, we have this same chicken chili in a slow cooker.

      Reply

      • Lisa
        September 19, 2020

        Does the slow cooker version come out just as delicious as the instant pot version??

        Reply

        • Natashas Kitchen
          September 19, 2020

          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.

          Reply

  • Michelle
    September 12, 2020

    If using boneless chicken thighs would you still cook for 20 minutes?

    Reply

    • Natashas Kitchen
      September 12, 2020

      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.

      Reply

  • Stacey
    August 25, 2020

    One of my faves! Having a baby later this year and wondering how I can make this a freezer meal. Thanks!

    Reply

    • Natashas Kitchen
      August 25, 2020

      You’re welcome, Stacey! I’m so happy you’re enjoying this recipe!

      Reply

  • Vera Feinhaus
    August 24, 2020

    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.

    Reply

    • Natasha's Kitchen
      August 24, 2020

      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.

      Reply

  • Bruce Kerr
    August 1, 2020

    I have made this several times to great reviews and shared this recipe. It freezes well.

    Reply

    • Natashas Kitchen
      August 1, 2020

      THat’s just awesome! Thank you for that wonderful review Bruce!

      Reply

      • Bruce in NH
        August 16, 2020

        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.

        Reply

        • Natasha's Kitchen
          August 16, 2020

          So wonderful to hear that your friends enjoyed this recipe! Thanks for your great review.

          Reply

  • Barbara Willeg
    July 27, 2020

    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!

    Reply

    • Natashas Kitchen
      July 27, 2020

      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.

      Reply

  • Sha’
    July 26, 2020

    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!

    Reply

    • Natasha's Kitchen
      July 26, 2020

      So great to hear that you and your family enjoyed this recipe! Love it and thanks for sharing that with us.

      Reply

  • Fatin
    July 4, 2020

    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

    Reply

    • Natasha
      July 4, 2020

      Hi Fatin, we have this same chicken chili in a slow cooker.

      Reply

      • Fatin
        July 6, 2020

        I don’t have a pot or any slow cooker. Could put all together on the low heat?

        Reply

        • Natashas Kitchen
          July 6, 2020

          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.

          Reply

  • Mommaof2
    July 2, 2020

    I need to make this for a family of 6, should I double the recipe?

    Reply

    • Natashas Kitchen
      July 2, 2020

      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

      • Ashley
        September 15, 2020

        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!

        Reply

        • Natasha's Kitchen
          September 15, 2020

          That is very useful info, Ashley. Thanks for sharing that with us!

          Reply

  • Saralyn
    June 27, 2020

    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!

    Reply

    • Natashas Kitchen
      June 27, 2020

      Aww that’s the best Saralyn! I’m so glad you found a family favorite!

      Reply

  • Neal
    June 21, 2020

    Thank you so much for doing the job here, everyone will surely like your post.

    Best regards,
    Mead Cannon

    Reply

    • Natasha's Kitchen
      June 21, 2020

      You are so welcome!

      Reply

  • Cinka Minka
    June 16, 2020

    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!

    Reply

    • Natasha's Kitchen
      June 16, 2020

      You’re welcome and so glad to hear that everyone loved this dish!

      Reply

  • Kevin Lundeberg
    June 9, 2020

    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!

    Reply

    • Natasha's Kitchen
      June 10, 2020

      Thanks for your good feedback, Kevin!

      Reply

  • Amanda
    June 7, 2020

    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?

    Reply

    • Natashas Kitchen
      June 8, 2020

      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.

      Reply

  • Farrah
    June 3, 2020

    Another hit! I doubled the chicken- this recipe is a keeper. Thank you, Natasha!

    Reply

    • Natasha's Kitchen
      June 3, 2020

      You’re welcome, Farah. Thank you so much for your good feedback.

      Reply

  • David S
    May 20, 2020

    Huge Family Favorite!
    Easy, quick and delicious. I always double the recipe and it is gone in two days.

    Reply

    • Natashas Kitchen
      May 20, 2020

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

      Reply

  • Amy Fouts
    May 18, 2020

    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?

    Reply

    • Natashas Kitchen
      May 18, 2020

      That’s so awesome! Servings sizes for recipes like this are usually 1 to 1.5 cups

      Reply

  • PATRICIA DECKER
    May 16, 2020

    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

    Reply

    • Natashas Kitchen
      May 16, 2020

      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

      Reply

  • Seirra
    May 15, 2020

    This recipe is awesome! I was wondering though, if I add extra chicken would I need to also add more liquid?

    Reply

    • Natashas Kitchen
      May 15, 2020

      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.

      Reply

  • Amy C.
    May 12, 2020

    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!!

    Reply

    • Natashas Kitchen
      May 12, 2020

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

      Reply

  • Liz Sykes
    May 11, 2020

    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.

    Reply

    • Natashas Kitchen
      May 11, 2020

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

      Reply

  • Jessica Reyes
    May 4, 2020

    Can I make this in a slow cooker? How long would it take in the slow cooker on high?

    Reply

    • Natasha's Kitchen
      May 4, 2020

      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.

      Reply

  • Lauren
    May 4, 2020

    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!

    Reply

    • Natashas Kitchen
      May 4, 2020

      We put it in as is, Lauren. No need for extra salt or pepper.

      Reply

  • Hailey
    May 3, 2020

    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!!

    Reply

    • Natasha's Kitchen
      May 4, 2020

      That is awesome! Thanks for your great feedback and for recommending this recipe to your friends. I love it!

      Reply

  • Virginia Sanders
    May 3, 2020

    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.

    Reply

    • Natasha's Kitchen
      May 3, 2020

      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.

      Reply

  • Nicole
    May 2, 2020

    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!

    Reply

    • Natashas Kitchen
      May 2, 2020

      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.

      Reply

  • Alan
    May 1, 2020

    Now a monthly meal. It’s that easy and good.

    Reply

    • Natashas Kitchen
      May 1, 2020

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

      Reply

  • Jennifer
    April 26, 2020

    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!

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Thank you so much for your good comments, Jennifer!

      Reply

  • Sharon
    April 16, 2020

    Hi! I’m new to using instapot. If I am decreasing the recipe size by half does that change cooking instructions/time?

    Reply

    • Natashas Kitchen
      April 16, 2020

      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.”

      Reply

  • Dan Bender
    April 14, 2020

    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.

    Reply

    • Natashas Kitchen
      April 14, 2020

      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!

      Reply

  • Jamie
    April 8, 2020

    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!

    Reply

    • Natashas Kitchen
      April 8, 2020

      That’s so awesome! So happy you found a favorite on our blog!

      Reply

    • Ryan A
      May 1, 2020

      Hi! Could I use frozen chicken breasts in this? If so does it change anything with the cooking time? Thanks

      Reply

      • Natashas Kitchen
        May 1, 2020

        Hi Ryan! That will work. It may require a minute or two more but should still work great.

        Reply

  • Chelsea
    April 8, 2020

    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!

    Reply

    • Natashas Kitchen
      April 8, 2020

      Thank you so much for sharing those tips with us, Chelsea! I’m so glad you’re both enjoying this recipe!

      Reply

  • Debbie
    April 8, 2020

    This is the absolute best white chili recipe, no need to change anything! Taste fantastic and I really enjoy your happy attitude.

    Reply

    • Natasha's Kitchen
      April 8, 2020

      Thank you so much for your compliment and great review, Debbie. I hope you love every recipe that you try!

      Reply

    • Olga
      April 11, 2020

      Will the cooking time need to change if I use frozen chicken thighs?

      Reply

      • Natasha
        April 11, 2020

        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.

        Reply

  • Nata
    April 7, 2020

    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

    Reply

    • Natasha
      April 8, 2020

      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.

      Reply

  • Zach
    April 5, 2020

    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?

    Reply

    • Natasha's Kitchen
      April 5, 2020

      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!

      Reply

  • Carey Bessinger
    March 31, 2020

    Can I cook this in a pressure cooker? Don’t have an instant pot. But do have an electric pressure cooker.

    Reply

    • Natasha's Kitchen
      April 1, 2020

      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.

      Reply

  • Christine
    March 29, 2020

    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!!

    Reply

    • Natasha's Kitchen
      March 30, 2020

      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!

      Reply

  • Emily
    March 28, 2020

    Okay, so the virus quarantine caused me to alter this recipe a bit, but honestly it turned out amazing.

    I omitted the tomatoes and black beans and doubled the white beans and added a can of diced green chilies. I also threw in some chopped kale and chard I found dying in the fridge.

    The chicken comes out so tender and the consistency is perfect: not too soupy, not too thick. Really yummy!

    Reply

    • Natasha's Kitchen
      March 28, 2020

      Oh I love that you were able to make it work using the ingredients that you have on hand. Thank you for sharing that with us and for the amazing review!

      Reply

  • Lindsay
    March 26, 2020

    Can I make this in the crockpot too???

    Reply

  • Meg
    March 25, 2020

    Hello; my husband is sensitive to tomatoes… do you think this recipe could work without the rotel?

    Reply

    • Natasha's Kitchen
      March 25, 2020

      That should work too. Let me know how it goes if you do an experiment.

      Reply

  • Natalia
    March 23, 2020

    Hi!
    This recipe looks and sounds delicious. I’m planning on making this for dinner tonight but I don’t have corn in the can. I do have frozen corn. What do you suggest I do?

    Reply

    • Natashas Kitchen
      March 23, 2020

      Hi Natalia, 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

  • Mary Crawford
    March 22, 2020

    I can’t say enough good things about this recipe! It is fantastic. The only thing I do differently is I added some extra cumin and I like to throw a can of chopped green chilies in with everything else but that’s not necessary. It’s just a personal choice. If you make it exactly like the recipe you will not be disappointed!

    Reply

    • Natasha's Kitchen
      March 23, 2020

      I love it! Thank you for the great review and for sharing some tips too! That is really useful.

      Reply

  • Jenn
    March 21, 2020

    I LOVE this recipe! It is definitely my go-to. Everyone in the family loves it – even my 1 year old! It’s quick, easy, and sooo delicious! You can add whatever you want to it. I add avocado and cheese and my husband adds cilantro, hot sauce (because nothing is ever hot enough), cheese, and avocado. We dip tortilla chips in it. This is also a great meal for a family who just had a baby! We’ve used it many times. Thank you Natasha for the wonderful recipe. We always enjoy your creations.

    Reply

    • Natashas Kitchen
      March 21, 2020

      That is the best when kids love what we moms make. Isn’t it amazing how versatile this recipe is! I’m so glad your family loves this recipe.

      Reply

  • Lala
    March 14, 2020

    I dont have an instapot, is there a different way I can make it? Like stock pot or crockpot?

    Reply

  • Janine
    March 12, 2020

    I was looking for something fast and easy to make for our family of four adults. Typically, I would not make something like this because I like to cook with fresh ingredients (rather than canned). Everyone loved this and gave the unanimous vote to put on the repeat menu. Soooo easy. The only prep is dicing the onion. I also minced a large clove of garlic and used chipotle pepper instead of regular chili pepper (full tsp). Just awesome! Thanks for sharing

    Reply

    • Natashas Kitchen
      March 12, 2020

      You’re welcome, Janine! I’m so glad you enjoyed this recipe! Don’t you love it when easy recipes are also so flavorful!

      Reply

    • Natasha's Kitchen
      March 12, 2020

      Hello Janine, I am so happy to read your comments and review. Sounds like they found their favorite recipe! Thanks for sharing that with us and I hope you love the other recipes that you try too.

      Reply

  • Jamie
    March 5, 2020

    What if chicken is already cooked and shredded? Would you change cooking time?

    Reply

    • Natashas Kitchen
      March 5, 2020

      Hi Jamie, 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

  • Alice Rice
    February 29, 2020

    Can I double this in the instant pot?

    Reply

    • Natashas Kitchen
      February 29, 2020

      Hi Alice, 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

  • Ernie
    February 27, 2020

    I want to use chicken tenders to make the white chicken chili. Could you give me an idea about the weight of the chicken or how many tenders?

    Reply

    • Natashas Kitchen
      February 27, 2020

      Hi Ernie, I would use the same amount as chicken breasts. One large chicken breast usually weighs about a pound so about 2lbs of tenders. I hope that helps.

      Reply

      • Ernie
        February 27, 2020

        Thanks for the help. Used 2 lbs of tenders and it came out perfect. Added diced roasted red peppers just because I had them. Quick and delicious! It will be a regular and so will your recipes.

        Reply

        • Natasha's Kitchen
          February 27, 2020

          Awesome! Great that it was a success and that it will be a regular for you. Thanks for your great feedback!

          Reply

  • Jessica
    February 25, 2020

    This was so good!!! I used my Instant Pot for the first time last night with this recipe – my chicken breasts were half frozen, so I put it up to 25 mins, and it was perfect. The breasts were super tender and easy to shred. I used low fat cream cheese and had to stir more vigorously for it to melt well, but it worked just fine. This is going to be in my rotation!

    Reply

    • Natashas Kitchen
      February 25, 2020

      I’m so glad you enjoyed that! Thank you for that wonderful review, Jessica.

      Reply

    • Julie Martin
      February 26, 2020

      Hi Natasha I live in the UK and don’t have access to Ranch Dressing Mix what could I use as a substitute? Thanks

      Reply

      • Natashas Kitchen
        February 26, 2020

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

        Reply

  • Brandyb
    February 23, 2020

    This was so delicious! I added 3 bell peppers (completely by accident, I confused it with another recipe and it was already too late, but I’m glad I did) I also like to add spinach to recipes like this to up the veggies, and all 4 of my kids devoured it!!
    Thank you for the great recipe. Can’t wait to try more!!

    Reply

    • Natasha's Kitchen
      February 24, 2020

      Thanks for sharing that with us and I’m glad that you liked it even if you accidentally added more bell peppers.

      Reply

  • Marilu
    February 20, 2020

    I made this for my family and it was absolutely delicious. Even my picky eaters loved it! I now want to make it for a larger group. I will have to double the recipe, so I can use 2 instant pots. The tricky part is that I would have to transport the pots, since the event is not in my home. Would I just make the chili in the morning and leave it in the pot until the lunch? I see people transport slow cookers, but have never seen anyone take their pressure cooker to a party. Would love any ideas. I’m feeding a group of high school girls. Thank you!

    Reply

    • Natasha
      February 21, 2020

      Hi Marilu, I haven’t transported with an instant pot but I think it could work fine. Here’s what I would do – if you are planning to cook it at home, I would make it and release pressure at home and keep it covered with the lid. Once you arrive at your event, you can set the instant pot to slow cook on low heat to keep it hot until ready to serve, then remove any residual pressure before removing the lids and serving. Let me know how it goes.

      Reply

      • Marilu
        February 23, 2020

        Thank you so much for your reply. I just found out I am feeding 35 girls! Yikes, I’m not used to cooking for such a large crowd. Do you think this recipe will still work? Any suggestions on how you would feed such a big group? I’m already making pasta for them at dinner. The chicken chili would be for lunch. Thanks again. And, I love your site!

        Reply

        • Natasha
          February 24, 2020

          Hi Marilu, I think it could still work fine. I had a co-worker bring this into work one day served with baked potatoes which helped to bulk up the meal.

          Reply

          • marilu
            February 27, 2020

            Thanks again for your quick response. I’m making it on Saturday for the girls. Will keep you posted. I decided to make 4 batches. One girl can’t eat dairy, so one of the pots I’ll make without the cream cheese or using the dairy free cream cheese. Will let you know how that goes. Fingers crossed:)

          • Natasha's Kitchen
            February 27, 2020

            I would love an update, please. Thank you so much and I hope it will turn out great!

  • Elizabeth
    February 18, 2020

    My family loves this recipe! I make it all the time. I use a variety of beans and it’s always great. I have also used a can of tomatoes plus a fresh chopped jalapeno when I didn’t have Rotel and that was great, too. 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.

    Reply

    • Natashas Kitchen
      February 18, 2020

      Thank you for sharing that awesome tips with us Elizabeth! I’m glad you’re enjoying our recipes.

      Reply

  • Lilchik916
    February 17, 2020

    How would one modify the recipe if no chicken added? We are trying to cut out meat from our recipes so I need to modify the recipes. Thanks.

    Reply

    • Natashas Kitchen
      February 17, 2020

      Hi Liliya, I have not tested this without chicken but here is what one of our vegetarian friends wrote: “I just made this for the first time. My daughter just decided she is a vegetarian, so I used veggie stock. I doubled the recipe and used some Hatch green chilies since we live in Arizona and have some on hand. I plan to add some cooked chicken to my son’s, but the taste is amazing!! Thank you for a quick, easily adaptable recipe. Delicious!!!” I hope that helps.

      Reply

  • Kelly
    February 17, 2020

    Just made this for lunch; they loved it and it was super easy and quick. Thanks!

    Reply

    • Natasha's Kitchen
      February 17, 2020

      Great to hear that, Kelly. Thank you for sharing!

      Reply

  • Wendy
    February 10, 2020

    This is one of my family”s favorite recipes that I have ever cooked! And it was so easy. The only thing I would do differently next time, is use way less cream cheese. Probably cut it in half. But we are going on a large family gathering in the mountains next week and I had been asked to make this.

    Reply

    • Natashas Kitchen
      February 10, 2020

      This sounds like the perfect treat in the mountains!! That’s so great!

      Reply

  • Desiree
    February 8, 2020

    This looks delicious & I can’t wait to try it tomorrow. I appreciate you putting the nutrition facts. However, would you be able to specifically tell me how big a serving size is? I know it says 8 servings at 308 calories per serving, but I don’t think I’m able to measure the entire batch of chili after cooking to divide it out. Would you happen to know how many cups/oz one serving size is? Thanks!

    Reply

    • Natashas Kitchen
      February 8, 2020

      Hi Desiree, thank you for that suggestion. We are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient! Typically recipes like chili have a serving size of 1 cup.

      Reply

  • Lisa
    February 4, 2020

    Yum! I made this with low fat Neufchatel cheese because my family is on a diet, and it was still very yummy. Turned out a little watery/liquidy, but maybe it’s supposed to look that way. I also added more chili powder (it needed it!). A big hit for my husband who’s doing low carb 🙂 I was going to add a picture but couldn’t figure out how to upload an image.

    Reply

    • Natasha's Kitchen
      February 4, 2020

      Thanks for your wonderful review Lisa. I don’t think it’s possible to add photo in the comments here but you can join our Facebook group so you can share photos of your cooking.

      Reply

  • Jess
    February 4, 2020

    Hi! Excited to try this recipe thank you for posting! Was wondering if my chicken breasts were frozen what the cook time should change too? Also do you know if anyone has tried subbing Greek yogurt for cream cheese? Trying to be healthy 😐 appreciate any feedback! Thank you!!

    Reply

    • Natasha
      February 4, 2020

      Hi Jess, I have had several people write in with great results using frozen but with frozen chicken breast, I would increase the cooking time from 20 to 25 minutes on high pressure. I don’t recall anyone using Greek yogurt – I’m not sure if that would blend into the mixture or be grainy looking though.

      Reply

  • Erika
    February 4, 2020

    What if you make it in a slow cooker crockpot. What would the difference be..?

    Reply

    • Natasha's Kitchen
      February 4, 2020

      Hi Erika. I have good news. We have a recipe for Slow Cooker Chicken Chili. It’s essentially the same recipe just modified to the slow cooker.

      Reply

      • K geary
        February 4, 2020

        Can’t find it! Please let me know where to look! It looks delicious but I don’t have an Insta pot!

        Reply

        • Natashas Kitchen
          February 4, 2020

          We have that HERE for you. So sorry I forgot to link that.

          Reply

  • Andrew
    February 3, 2020

    I am a divorced dad and I was hopeless in the kitchen until I came across your website. Mine turned out fantastic!

    I couldn’t find any ranch dressing packets in the supermarket, so I used a bottle of black pepper ranch dressing to make the 16 ounce required. My pressure cooker came with a trivet tray, so I didn’t have to worry about the chicken scorching.

    Thanks for teaching me new skills.

    Reply

    • Natashas Kitchen
      February 3, 2020

      That’s so great! Thank you for that wonderful feedback Andrew!

      Reply

  • Shannon
    February 3, 2020

    This recipe was a HUGE hit at my Super Bowl 2020 party!! Everyone was coming in for seconds!!

    Reply

    • Natashas Kitchen
      February 3, 2020

      That’s so awesome Shannon! Thank you for that wonderful review!

      Reply

  • Haley
    February 3, 2020

    My sister has made this for me before and I loved it. However, I don’t have an instant pot, only a crockpot. Can I still use this recipe? How would I modify the timings and settings to do that? Thanks!

    Reply

    • Natashas Kitchen
      February 3, 2020

      Hi Haley, I have good news. We have a recipe for Slow Cooker Chicken Chili. It’s essentially the same recipe just modified to the slow cooker.

      Reply

  • KC
    February 2, 2020

    So easy, so good. A keeper for sure.

    Served over a bed of spaghetti squash.

    Even my toddler liked it.

    Reply

    • Natasha's Kitchen
      February 2, 2020

      Thanks for the nice feedback KC. Thank you for dropping by and leaving a great review!

      Reply

  • Mary Donovan
    February 2, 2020

    LOVE this recipe. It is easy, different and delicious!

    Reply

    • Natasha's Kitchen
      February 2, 2020

      Thanks for the great feedback Mary. Glad you loved this recipe!

      Reply

  • Crystal Anglemyer
    February 2, 2020

    I need to double or triple the recipe…do I need to add more time?and how much for 6 chicken breasts?

    Reply

    • Natashas Kitchen
      February 3, 2020

      Hi Crystal, 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

  • Violetta Paly
    January 31, 2020

    WOW!! This dish was AMAZING! The recipe was on point. The flavor was perfection! I couldn’t stop going back for more! Love how easy it was to make and full of flavor! Thank you!

    Reply

    • Natashas Kitchen
      January 31, 2020

      You’re welcome, Violetta! Sounds like you found a new favorite!

      Reply

  • KPrice
    January 31, 2020

    Very good!

    Reply

  • Ferjana khan
    January 26, 2020

    Made this for my son’s birthday, everyone raved about it!

    Reply

    • Natashas Kitchen
      January 27, 2020

      I’m so glad to hear that! Thank you for sharing that with me & happy birthday to your son!

      Reply

  • Meghan
    January 25, 2020

    Could this also be done is a slow cooker instead of instapot? Could someone tell me how that would effect cook times and any or the ingredients? Thank you!!!

    Reply

    • Natasha
      January 25, 2020

      Hi Meghan, I have good news. We have a recipe for Slow Cooker Chicken Chili. It’s essentially the same recipe just modified to the slow cooker.

      Reply

      • Michela Graham
        February 9, 2020

        This recipe has become a staple in our house! So delicious and simple. Thank you!

        Reply

        • Natasha's Kitchen
          February 9, 2020

          Thank you Michela. Glad to know that this has become your go-to-recipe in the house!

          Reply

  • Julie Toomsen
    January 21, 2020

    Going to make this tonight. I noticed others used already-cooked and shredded chicken. My question is – does that change the cooking time if you use already cooked, shredded chicken? I didn’t see anything about that in the other reviews. Thanks!

    Reply

    • Natashas Kitchen
      January 21, 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.

      Reply

      • Julie Toomsen
        January 21, 2020

        Thank you, Natasha! I did see that comment but I wasn’t sure it would need to cook 20 minutes. Anyway, this recipe is in the Instant Pot right now, and I did end up using 2 uncooked chicken breasts! Can’t wait to try this!

        Reply

        • Natashas Kitchen
          January 21, 2020

          I hope you love it!

          Reply

    • Tatyana Pacheco
      February 13, 2020

      So delicious! My 5 year old, who is the pickiest eater ever, took one bite and said it was “the best food he’s ever eaten and…can I have it for breakfast too, mom?” Excellent recipe! The whole family loves it!

      Reply

      • Natasha's Kitchen
        February 13, 2020

        I’m so glad that your 5-year-old loved this recipe too! Thanks for the great feedback, Tatyana.

        Reply

  • Catherine
    January 20, 2020

    Natasha, thank you so much for your YouTube channel, your blog, your emails, and all of your wonderful recipes. My husband found your channel on YouTube and you are so fun to watch. Not only that, I’m so happy to have a great blogger/YouTuber to watch to get good meals for my family on the table!

    I made this recipe yesterday and it was delicious! I would make a few tweaks for our family’s tastes next time. I did use 2 chicken breasts, but it turned out to be a *lot* of chicken. I was wondering if you could put the amount of chicken you use in ounces? Chicken breasts can vary so much in size. I got the $1.99/lb ones from Walmart and I guess they are pretty big.

    Next time, I also think I will not double the chicken b/c it was a lot (at least if I use the same kind I did this time), but double everything else. Hubby wanted more veggies 🙂

    This recipe is a keeper!! Thanks so much! Going in my family recipe book!!! Keep up the great work! <3

    Reply

    • Catherine
      January 20, 2020

      I forgot to mention that I served with sour cream, cilantro, sliced yellow onion, avocado, and these great tortilla chips from Late July brand in jalepeno flavor! yum!

      Reply

    • Natasha
      January 20, 2020

      Hi Catherine, chicken breasts can definitely vary by size. Some are huge and some are small. I’m glad you loved the recipe!

      Reply

      • Catherine
        January 20, 2020

        Thanks Natasha! Do you have any idea how many ounces the chicken breasts you use for this recipe are?

        If you ever update the recipe, it might be nice to know the ounces:)

        Reply

        • Natashas Kitchen
          January 20, 2020

          Thank you for that suggestion, Catherine. I wish I had measured it that way.

          Reply

  • Rachel
    January 20, 2020

    Very yummy and easy! When it was done, I decided to use an immersion blender to lightly blend up some of the tomatoes and there were a couple of very small pieces of cream cheese that hadn’t melted all the way. I thought that worked really well. I didn’t really try it before I did it but I think I may have liked it better that way.

    Reply

    • Natashas Kitchen
      January 20, 2020

      Thank you so much for sharing that with me.

      Reply

  • Nancy
    January 19, 2020

    Amazing! Made this tonight for the first time and it will definitely be going into my regular rotation! Thanks, Natasha!

    Reply

    • Natashas Kitchen
      January 20, 2020

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

      Reply

  • Ashley B
    January 17, 2020

    I made this tonight following the directions exactly, and I still got a burn notice. I think it needs more liquid, and the cream cheese should be added at the end–

    Reply

    • Natasha
      January 18, 2020

      Hi Ashley, 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

  • Melissa
    January 9, 2020

    One of my favorite recipes! I love how this turns out in both the Instant Pot and slow cooker.

    Reply

    • Natashas Kitchen
      January 9, 2020

      It is one of our favorites also, Melissa! I hope you love this recipe.

      Reply

  • Angie VZ
    January 9, 2020

    I love that you do the nutrition facts and you do it for 1 serving. But, how much is 1 serving? I’m interested for this Chicken Chili, but also for all your other recipes. The specific amount for 1 serving is not listed. Thank you!
    And, I love all your recipes!!

    Reply

    • Natasha
      January 9, 2020

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

      Reply

  • Samantha
    January 7, 2020

    This recipe was incredible! I doubled everything but the chicken and onion. It just fit in my Duo and it was a big hit. It has more of a tex-mex flavor than other white chicken chilis I’ve made before which I chose intentionally for the picky group I was feeding. Chicken came out perfectly tender and easy to shred. I was very impressed for such a fast recipe!

    Reply

    • Natashas Kitchen
      January 7, 2020

      I’m so glad you enjoyed it, Samantha! Thank you for that great review!

      Reply

  • KARISSA
    January 7, 2020

    Can I used already cooked chicken breast? I have 2 breasts left over after smoking a chicken. I have made this recipe before as written and it was great! Than you

    Reply

    • Natashas Kitchen
      January 7, 2020

      Hi Karissa, 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.

      Reply

  • Ash
    December 31, 2019

    Can I do this in a crock pot?

    Reply

    • Natashas Kitchen
      December 31, 2019

      Hi Ash, we have a crock pot version here for you.

      Reply

      • Ashley
        January 1, 2020

        Thank you so much! I made this today in my crockpot and it was amazing!

        Reply

  • Brittany Reibling
    December 29, 2019

    I used cream corn cause thats all i had and i got the burn symbol three times! I added 3 more cups of water. Hope it comes to pressure!

    I have never recieved the burn symbol before. Had no idea what to do… scrapped the bottom, added water and tried again!

    Reply

    • Natashas Kitchen
      December 30, 2019

      Hi Brittany, I have not had that happen before. To avoid any kind of burn, you need to make sure you stir to get liquid under the chicken. If the chicken is sitting directly on the surface, it is more likely to scorch. You can also add 3/4 cup broth to 1 cup if your pot gives you problems with burning.

      Reply

    • Traci
      January 18, 2020

      Wondering what will happen with this if Icut the amount of cream cheese in half? Recipe looks great but trying to lower the fat since my household is trying to eat healthier.

      Reply

      • Natasha
        January 18, 2020

        Hi Traci, we always use the full amount but I think it would still work fine with 1/2 of the cream cheese. It just would be a lighter sauce in the chili.

        Reply

      • Lisa
        February 3, 2020

        Traci- I was thinking the same thing! I may try making this with half the cream cheese (or using low fat cream cheese).

        Reply

  • Whitney Choi
    December 27, 2019

    Hi Natasha, I’m Whitney. Thank you for your Instant Pot recipes! I love them all!! I have watched some other YouTube videos about cooking a whole chicken in Instant Pot but I couldn’t find one that I really like. Would you suggest me how to cook a perfect whole chicken in Instant Pot? A ‘dry rub’ one or a ‘hot bath’ one? Thanks a lot!

    Reply

    • Natasha
      December 27, 2019

      Hi Whitney, I’m so excited that you asked! We just filmed an instant pot whole chicken and it takes some time to edit and process but we will share it in a couple of weeks on Friday. Shooting for posting it on January 10th.

      Reply

      • Whitney
        December 27, 2019

        Wow! That’s really great! I’m longing for that! Thank you so much!

        Reply

  • Marie
    December 26, 2019

    Can you use regular ranch dressing rather than powder packet?

    Reply

    • Natashas Kitchen
      December 26, 2019

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

      Reply

  • Lauren
    December 24, 2019

    Looked this up in my Paprika recipe manager in my phone. Saw notes I’d made a while back and thought I’d pass this on:

    For a dairy-free version that will freeze well, substitute a 14-ounce can of full-fat coconut milk for cream cheese. If using coconut milk, omit the chicken broth, and add 1 teaspoon Better Than Bouillon chicken base. Add with all other ingredients. You may wish change up the seasonings to a more Thai flavor profile if using coconut milk.

    Reply

    • Natashas Kitchen
      December 24, 2019

      Thank you so much for sharing that with us, Lauren!

      Reply

  • Jackie
    December 13, 2019

    THIS IS AMAZING, thank you so much! Adding it to my rotation. Question: I have a bunch leftover, is this freezeable?

    Reply

    • Natashas Kitchen
      December 13, 2019

      I’m so glad you loved this recipe, Jackie! 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 re-heating foods from frozen). I will definitely freeze a batch the next time I make this.” I hope this helps.

      Reply

  • Anthony Della Rosa
    December 12, 2019

    Came out very Soupy used frozen Corn but that’s it

    Reply

    • Natasha
      December 12, 2019

      Hi Anthony, maybe that could have been it. I would suggest simmering it a little longer uncovered. You can set it to the sautee function and just cook until it reaches your desired consistency. It sounds like using frozen corn could mean it needs a little more time.

      Reply

      • Anthony Della Rosa
        December 12, 2019

        Thanks

        Reply

  • inga rubin
    December 10, 2019

    Hi, love your recipes! I visit your site often for ideas. Any suggestions on substitutes for the rotel tomatoes and ranch packet? I want to avoid additives. Thanks!

    Reply

    • Natasha
      December 10, 2019

      Hi Inga, seasoned canned diced tomatoes would work and I haven’t tried anything else for the ranch packet but I have been able to find organic ranch powders in my local grocery store which was nice.

      Reply

  • Kara
    December 10, 2019

    Made this last night for the first time, and my family loved it! Added some fresh Pico de Gallo and avocado when served and gave it even more flavor and texture! I did have to add a little more water in my pressure cooker, but it worked out perfect!

    Reply

    • Natashas Kitchen
      December 10, 2019

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

      Reply

  • Brittany Cavicchioni
    December 7, 2019

    This is my family’s favorite meal.

    Reply

    • Natashas Kitchen
      December 7, 2019

      I’m so happy to hear that. Thank you for sharing that with me.

      Reply

  • Brenda
    December 7, 2019

    this soup was excellent, hubby really loved it too. Only change was I was out of black beans so I used dark red kidney beans. Topped it with avocado, like you mentioned and it made it excellent. I’ll be making this a lot. Thanks for the recipe

    Reply

    • Natashas Kitchen
      December 7, 2019

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

      Reply

  • Pamela Winner
    December 1, 2019

    Hi,
    This will be the first recipe I make in my Instapot 6qt. I need it to feed 12 people though, what should I add more of and should I adjust the time also?

    Thank you
    Pamela

    Reply

    • Natasha
      December 2, 2019

      Hi Pamela, You would probably need to make the recipe twice and cook in 2 separate batches since the 6 qt would get overwhelmed with double the ingredients and would go above the max fill line.

      Reply

      • Pamela Winner
        December 7, 2019

        Good to know, Thank you!
        I’m making it this week!

        Reply

        • Natashas Kitchen
          December 7, 2019

          You’re welcome!

          Reply

    • Barbara Poray
      December 11, 2019

      I did a double batch in mine with 8 thighs and it fills to the line. Did great.

      Reply

      • Joanne
        January 11, 2020

        I am making this as we speak! I doubled it because I had 4 breast defrosted. Just at the max line-keeping my fingers crossed, I added a few minutes to the time ! Can’t wait to see how it turns out

        Reply

        • Natashas Kitchen
          January 11, 2020

          We look forward to your feedback.

          Reply

        • Mindy
          February 3, 2020

          how did it work Barbara?

          Reply

  • Jan Meyer
    November 22, 2019

    Made this recipe with chicken thighs for 30 minutes. It was fabulous and I can’t wait t make it again. Just got my Instant Pot and this was my second recipe. Loved all the flavors!!!

    Reply

    • Natashas Kitchen
      November 22, 2019

      That’s just awesome! Thank you for sharing that with me!

      Reply

    • Jess
      December 1, 2019

      Did you cook the thighs for 30 mins in addition to the 10 minute natural pressure release?

      Reply

    • Taylor
      December 8, 2019

      Yes, I would like to know more about your cook time as well. I will be making this with chicken thighs tonight too.

      Reply

  • Barb F
    November 21, 2019

    this is a great recipe! We both loved it. I started feeling my white chicken chili recipes were too bland. This is perfect!

    Reply

    • Natashas Kitchen
      November 21, 2019

      Sounds like you found a new favorite! Thank you for that awesome review!

      Reply

  • Marilyn
    November 21, 2019

    Can you make on a slow cooker? And, if so, follow the same instructions, but, of course, longer time.

    Thanks!

    Reply

    • Natashas Kitchen
      November 21, 2019

      Hi Marilyn, I have crockpot / slow cooker instructions for cream cheese chili posted here. The instructions should be similar

      Reply

  • Caroline
    November 17, 2019

    Finally got an instapot and this was the first recipe we tried. Really easy and delicious. Please add more instapot recipes! Needing more easy family instapot meals.

    Reply

    • Natashas Kitchen
      November 18, 2019

      I’m so happy you enjoyed that Caroline! Thank you for that feedback, we do plan on adding more in the future.

      Reply

  • Gina Downs
    November 16, 2019

    I made this the other night, quite possibly the best chicken chili I have ever had. In fact, I’m going to enter it onto a chili cook off contest today. Hoping for a win and a little cash as a prize.

    Reply

    • Natashas Kitchen
      November 16, 2019

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

      Reply

      • Gina Downs
        November 17, 2019

        Just to update you, I actually won first place and $100 for the chili cook off yesterday thanks to your recipe.

        Reply

        • Natasha
          November 17, 2019

          Oh my goodness that is amazing! Now I can call this “prize-winning chili” It has a good ring to it!

          Reply

          • Neema Al Ameen
            December 5, 2019

            Definitely a prize winner. This one was one of the favorites in the chili cook-off at my office too. I have got emails also to share the recipe.

          • Natashas Kitchen
            December 5, 2019

            I’m happy to hear that, Neema!

        • Katy Pennington
          February 13, 2020

          I want to make this tomorrow, what would the cook time be if I use frozen chicken breasts?

          Reply

          • Natashas Kitchen
            February 13, 2020

            Hi Katy, this works with a frozen chicken breast and should work in the same amount of time.

  • BC
    November 14, 2019

    I made this for a friend who is going through a rough time, so I was making some freezer meals for her. I am not sure I would have tried this recipe, but it sounded like something she would like. Holy cow, is this stuff delicious! I never would have thought of using cream cheese, especially not in the Instant Pot. Glad to know this freezes well.

    Reply

    • Natashas Kitchen
      November 14, 2019

      That’s so thoughtful of you! I’m so glad you all enjoyed this recipe!

      Reply

  • Cristina
    November 12, 2019

    I found you accidentally tonight as I was scrambling for a last-minute, healthy dinner (which is the reason I bought an IP to begin with!). This recipe is delicious!!! My whole family loved it, and there are no leftovers! I had to make a few substitutions because I didn’t have every exact ingredient, but it was perfect! I used frozen chicken
    ( increased cook time to 25 min), frozen corn, regular diced tomatoes with juice, a diced red bell pepper, 1/2 cup of chicken broth, Neufchâtel, and 3tbsp bottled ranch dressing. Definitely a keeper!!! You have a new fan!!! Thank you!!!!

    Reply

    • Natashas Kitchen
      November 13, 2019

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

      Reply

  • Brian Petrozelli
    November 12, 2019

    Very good I added some white pepper and cayenne to give it a little more heat

    Reply

    • Natashas Kitchen
      November 12, 2019

      That sounds delicious! Thank you so much for sharing that with me!

      Reply

    • Stacey
      December 29, 2019

      Can you clarify the ranch packet ingredient… are you using the whole 0.4 oz packet? Thanks so much

      Reply

      • Natasha
        December 30, 2019

        Hi Stacey, yes we used the whole packet.

        Reply

        • Michael Knapp
          January 20, 2020

          I have a 1.0 oz packet of Ranch dip mix. Can I use the whole packet? Or must it be .4? How do I measure?

          Reply

          • Natasha
            January 20, 2020

            Hi Michael, it depends on the yield of your packet. See the section in the post titled: “*What Size Ranch Dressing Mix Should I Use?”

  • Leiann
    November 11, 2019

    Added a bit of salt and extra green chilies and jalapeños to kick up the heat a bit. Used frozen chicken breasts so it took a bit longer but was very good in the end!

    Reply

    • Natashas Kitchen
      November 11, 2019

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

      Reply

  • Lauren Sapp
    November 11, 2019

    I made this exactly as directed and it was SO GOOD! That ranch really gives it a great taste. Trying it again tonight!
    Love your style and shared your page with my Mom who is now a new fan. Thanks for the great recipes!

    Reply

    • Natashas Kitchen
      November 11, 2019

      You’re welcome, Lauren! I’m so glad you’ve enjoyed this recipe! Thank you for that awesome feedback.

      Reply

  • Cristi
    November 11, 2019

    Can you use frozen chicken breasts? If so, what would the cook time be?

    Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Cristi, you sure can! We have notes on that in the recipe.

      Reply

      • Martha
        November 20, 2019

        There are not notes on that in the recipe.

        Reply

        • Natashas Kitchen
          November 20, 2019

          Hi Martha, You can definitely use frozen chicken breast. Several of our readers have noted that in the comments and how they made that work. I hope that helps.

          Reply

  • tammpat
    November 10, 2019

    New to Instant-pot cooking.
    We made white chicken chili tonight and it tasted amazing!

    Great recipe for cold winter nights.

    Reply

    • Natashas Kitchen
      November 11, 2019

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

      Reply

  • Lauren T
    November 8, 2019

    I’ve been making this for a few years now; perfect easy crowd-pleaser.

    But for a dairy-free version, which can be frozen in portions, I add a 14-ounce can of full-fat coconut milk and omit the chicken broth. I add 1 teaspoon Better Than Bouillon chicken base.

    An absolute fave. Thank you!!

    Reply

    • Natashas Kitchen
      November 8, 2019

      You’re welcome! I’m so glad you enjoyed that.

      Reply

  • Phyllis
    November 7, 2019

    I made this in my new Instant Pot and my family loved it. Just my kind of recipe, easy and delicious. First time I’be used the Instant pot and now I can’t wait to try another one of your recipes.

    Thank you, thank you

    Reply

    • Natashas Kitchen
      November 7, 2019

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

      Reply

  • Michael Stoddard
    November 6, 2019

    I did make the white chicken chili in my crockpot; it turned out great. Made some minor recipe tweaks first – only half an onion, and used red beans I had on hand instead of getting black beans. Since the chicken was boneless, I cooked it two hours on low and two hours on high. Otherwise, I go at least four hours on high for ribs and pork or anything with bones. Great taste with the Rotel green chilis and chili/cumin spices. Thanks!

    Reply

    • Natashas Kitchen
      November 6, 2019

      You’re welcome! I’m glad you enjoyed that, Michael!

      Reply

  • Sue
    November 5, 2019

    This recipe is EXCELLENT! I made exactly as written.

    Reply

    • Natashas Kitchen
      November 5, 2019

      I’m so glad you enjoyed that, Sue! Thank you for that great review!

      Reply

  • Thaya Sterrett
    November 5, 2019

    Can this recipe be used stove top?

    Reply

    • Natashas Kitchen
      November 5, 2019

      Hi Thaya, 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.

      Reply

  • Anne
    November 4, 2019

    WOW! I had another recipe for white chili that actually won FIRST place in a chili cook off but THIS recipe kicked it’s YOU KNOW WHAT!!! We doubled the recipe because we have a lot of people at my house! AND also, my son used fire-roasted corn and black chili beans. It was AMAZING!! Other than that, he followed the recipe exactly. We garnished with Monterrey Jack cheese and avocado slices along with tortilla chips. This is a KEEPER!!!

    Reply

    • Natashas Kitchen
      November 4, 2019

      THat’s just awesome! I’m so glad you discovered this recipe! Thank you for sharing your awesome review with us, Anne!

      Reply

  • brittni
    November 4, 2019

    Just made this today…yum…so easy!!! My 4 year old even loved it Will make again for her bday party on Sunday.

    Reply

    • Natashas Kitchen
      November 4, 2019

      That’s just awesome! Thank you for sharing that with me, Brittni!

      Reply

  • ukiemomma
    November 4, 2019

    my favorite use of the instant pot is to cook up dried beans in 50 minutes with great flavor and no soaking overnight. I love the taste of beans that aren’t canned!!

    Reply

    • Natashas Kitchen
      November 4, 2019

      Thank you so much for sharing that with me!

      Reply

  • ukiemomma
    November 4, 2019

    I usually make it in the crockpot but I am making this in instapot for my husbands board meeting for his company tomorrow. It’s a big hit and now made better by using the instant pot. Thank you Natasha. I will post on IG tomorrow!

    Reply

    • Natashas Kitchen
      November 4, 2019

      I can’t wait to see your post! I bet everyone will love it!

      Reply

  • Thaya Sterrett
    November 4, 2019

    Will this recipe work over the stove, if I don’t have a slowcooker, instapot or crockpot?

    Reply

    • Natashas Kitchen
      November 4, 2019

      Hi Thaya, 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.

      Reply

      • Thaya Sterrett
        November 5, 2019

        Thank you. I’m going to try it and will let you know how it turns out.

        Reply

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