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!!
This post may contain affiliate links. Read my disclosure policy.
Instant Pot White Chicken Chili!
We love chili around here including this hearty beef chili and easy turkey chili. It’s wonderful to have quick homemade meals like this in your pocket for busy weeknights. The instant pot makes it faster than ever to enjoy a piping hot bowl of white bean chicken chili in no time!
Ingredients for White Chicken Chili:
We have made this recipe healthier over the years by using organic produce and non-bpa lined cans. You can absolutely use home-cooked beans, or your own bone broth and freshly cooked corn on the cob (if using fresh corn from the cob, use 1 cup of chicken broth instead of 1/2 to compensate for the lost liquid).
*What Size Ranch Dressing Mix Should I Use?
Various ranch mix brands come in different sizes. It should be enough to make 16 oz of dressing or dip per the package instructions.
- Hidden Valley brand ranch packets come in a more concentrated 0.4 oz packet yielding 2 cups ranch.
- Simply Organic ranch dip used here came in a 1.5 oz packet which also yields 2 cups ranch dip.
How to Use an Instant Pot:
**CAUTION: If you are new to using the pressure cooker, always read the instruction manual and safety warnings for your machine as various brands or even models might have a different process and settings for use.
Pour yourself a cup of coffee and call on your inner nerd to read through the instructions. Instant pots are fabulous tools for speedy cooking, but they have to be used properly.
How to Make White Chicken Chili:
Step 1: Combine everything in your Instant Pot and stir together
Step 2: Top with cream cheese and set on manual high pressure for 20 minutes. It will warm up, cook 20 minutes then let it naturally depressurize 10 minutes.
Step 3: Remove chicken and shred then put it back and stir everything together.
The shredded chicken absorbs the liquid and because super juicy and melt-in-your-mouth tender. Instant pot chicken is the only way to get super tender chicken this fast!
How to Serve White Chicken Chili:
White chicken chili can be served over baked potatoes or as an appetizer with tortilla chips. Garnish with:
- Avocado
- Cilantro
- Shredded Cheese
- Sour Cream
- Jalapeños
Instant Pot Recipes You’ll Make Over and Over:
- Chicken Bone Broth – the best way to make bone broth!
- Instant Pot Beef Plov – a flavorful one-pot rice pilaf
- Dulce De Leche – unbelievably fast in the Instant Pot
- Instant Pot Beets – blazing fast and so flavorful
Instant Pot White Chicken Chili Recipe
Ingredients
Ingredients for White Chicken Chili:
- 2 large chicken breasts
- 15 oz can black beans drained and rinsed
- 15 oz can white beans drained
- 1 medium onion chopped
- 15 oz can corn with juice
- 10 oz can Rotel diced tomatoes wiht green chilis with 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
-
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.
-
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.
-
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.**
-
Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.
Recipe Notes
*Ranch Dressing mixes come in differing sizes (0.4 to 1.5 oz). It should be enough to make 16 oz of dressing or dip per package instructions.
**CAUTION: If you are new to using a pressure cooker, always read your instruction manual prior to use.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What is YOUR favorite way to use an Instant Pot? If you were to name 1 recipe that makes owning an instant pot worthwhile, what would it be?
natashaskitchen
Instant Pot Corn on the Cob 
Chicken Cream Cheese Chili: A Video Recipe 
Easy Taco Soup Recipe 
Turkey Chili Recipe 
Mexican Chicken Casserole (VIDEO) 
Instant Pot Chicken and Rice (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
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.
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!
I hope you love it!
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
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!
Hi Catherine, chicken breasts can definitely vary by size. Some are huge and some are small. I’m glad you loved the recipe!
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:)
Thank you for that suggestion, Catherine. I wish I had measured it that way.
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.
Thank you so much for sharing that with me.
Amazing! Made this tonight for the first time and it will definitely be going into my regular rotation! Thanks, Natasha!
That’s so great! It sounds like you have a new favorite!
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–
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
One of my favorite recipes! I love how this turns out in both the Instant Pot and slow cooker.
It is one of our favorites also, Melissa! I hope you love this recipe.
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!!
Hi Angie, this recipe makes 8 servings and the serving size is about 1 cup.
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!
I’m so glad you enjoyed it, Samantha! Thank you for that great review!
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
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.
Can I do this in a crock pot?
Hi Ash, we have a crock pot version here for you.
Thank you so much! I made this today in my crockpot and it was amazing!
Hi Ashley, I’m so glad to hear that!
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!
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.
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.
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.
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!
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.
Wow! That’s really great! I’m longing for that! Thank you so much!
Can you use regular ranch dressing rather than powder packet?
Hi Marie, we prefer the packet but one of our readers reported great results using ranch from the bottle. I hope this helps.
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.
Thank you so much for sharing that with us, Lauren!
THIS IS AMAZING, thank you so much! Adding it to my rotation. Question: I have a bunch leftover, is this freezeable?
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.
Came out very Soupy used frozen Corn but that’s it
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.
Thanks
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!
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.
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!
I’m so happy to hear that! Thank you for sharing your great review!
This is my family’s favorite meal.
I’m so happy to hear that. Thank you for sharing that with me.
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
That’s so great! It sounds like you have a new favorite!
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
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.
Good to know, Thank you!
I’m making it this week!
You’re welcome!
I did a double batch in mine with 8 thighs and it fills to the line. Did great.
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
We look forward to your feedback.
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!!!
That’s just awesome! Thank you for sharing that with me!
Did you cook the thighs for 30 mins in addition to the 10 minute natural pressure release?
Yes, I would like to know more about your cook time as well. I will be making this with chicken thighs tonight too.
this is a great recipe! We both loved it. I started feeling my white chicken chili recipes were too bland. This is perfect!
Sounds like you found a new favorite! Thank you for that awesome review!
Can you make on a slow cooker? And, if so, follow the same instructions, but, of course, longer time.
Thanks!
Hi Marilyn, I have crockpot / slow cooker instructions for cream cheese chili posted here. The instructions should be similar
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.
I’m so happy you enjoyed that Caroline! Thank you for that feedback, we do plan on adding more in the future.
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.
That’s so great! It sounds like you have a new favorite!
Just to update you, I actually won first place and $100 for the chili cook off yesterday thanks to your recipe.
Oh my goodness that is amazing! Now I can call this “prize-winning chili” It has a good ring to it!
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.
I’m happy to hear that, Neema!
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.
That’s so thoughtful of you! I’m so glad you all enjoyed this recipe!
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!!!!
You’re welcome! I’m so happy you enjoyed it, Cristina!
Very good I added some white pepper and cayenne to give it a little more heat
That sounds delicious! Thank you so much for sharing that with me!
Can you clarify the ranch packet ingredient… are you using the whole 0.4 oz packet? Thanks so much
Hi Stacey, yes we used the whole packet.
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?
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?”
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
You’re welcome, Lauren! I’m so glad you’ve enjoyed this recipe! Thank you for that awesome feedback.
Can you use frozen chicken breasts? If so, what would the cook time be?
Hi Cristi, you sure can! We have notes on that in the recipe.
There are not notes on that in the recipe.
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.
New to Instant-pot cooking.
We made white chicken chili tonight and it tasted amazing!
Great recipe for cold winter nights.
I’m so happy to hear that! Thank you for sharing your great review!
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!!
You’re welcome! I’m so glad you enjoyed that.
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
That’s just awesome!! Thank you for sharing your wonderful review, Phyllis!
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!
You’re welcome! I’m glad you enjoyed that, Michael!
This recipe is EXCELLENT! I made exactly as written.
I’m so glad you enjoyed that, Sue! Thank you for that great review!
Can this recipe be used stove top?
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.
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!!!
THat’s just awesome! I’m so glad you discovered this recipe! Thank you for sharing your awesome review with us, Anne!
Just made this today…yum…so easy!!! My 4 year old even loved it Will make again for her bday party on Sunday.
That’s just awesome! Thank you for sharing that with me, Brittni!
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!!
Thank you so much for sharing that with me!
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!
I can’t wait to see your post! I bet everyone will love it!
Will this recipe work over the stove, if I don’t have a slowcooker, instapot or crockpot?
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.
Thank you. I’m going to try it and will let you know how it turns out.
I have a pressure cooker instead of an instant pot. Anything I need to know when making this in the pressure cooker?
Hi DJ, They have similarities but the pressure cooker has several functions. In an old fashioned pressure cooker you can add the ingredients in a similar order just making sure the meat is cooked through
Wow…, this was delicious! The family loved it. This will be a regular for meals in my household.
That’s so great! It sounds like you have a new favorite!
Any way to make this recipe the old fashioned way without an Instant Pot?
Hi Malak, I haven’t tried it on the stovetop but I think you could make it work over low heat – get it to a simmer then cover and cook until the chicken is pull-apart tender. It should be close to the timing of the slow cooker – maybe a little faster since it may come to a simmer quicker.
I made this recipe but did 1 1/2 times since I bought 3 chicken breasts. It was fantastic! Making it again tonight! I might use less cream cheese and see if it is still just as delicious with fewer calories, and add an extra can of green chili’s because I love them! But this will be a regular at our house! Even the very picky 10 year old LOVED it!
I’m so happy you enjoyed that. Thank you for sharing that with us, Megan!
Unfortunately I overlooked the note regarding the ranch dressing…I read it many times but didnt process what it was saying very well.
I ended up putting a spoonful of the ranch dressing mix bc the packet I had was 1 oz which is equivalent to 16 oz dip. And since your recipe called for 0.4 of an oz…I just did a fraction of it x.x
I hope it tastes good still. It’s already in the middle of cooking so I can only for it. But just in case it needs more flavor, do you think it would be ok to add the remainder of the seasoning packet to the chili after it is done cooking?
I haven’t tested that Liz but I bet if it is lacking flavor that would help it.
I made this with frozen chicken thighs. All I changed was moving the cook time to 30 minutes.
This is such a big hit for my family and my workplace. Everyone has asked me for the recipe, but some people don’t have an instant pot. Can this be done in a slow cooker, say on low for 8 hours?
I’m so happy to hear they all enjoyed that! I have crockpot / slow cooker instructions for cream cheese chili posted here. The instructions should be similar
Would I cook it for the same amount of time if I dice the chicken into small bite size pieces to cook instead of cooking whole and then shredding?
Hi Danielle, I haven’t tested with that to advise. If you experiment, please let me know how you like that.
This was the best chicken chili I’ve ever made or tasted! I looked up your slow cooker version, and added a 1/2 bunch of cilantro to this recipe and a full cup of water…scaled back the chili powder, and seasoned the breasts (just for little more flavoring), and it was a hit!! I had to stop myself from getting 2nd and half helpings. Thanks again Natasha. I’ve loved every one of your recipes I’ve tried!
You’re welcome! I’m so happy you enjoyed it, Angelic!
My teenagers loved this. We omitted the beans.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just curious how many pounds of chicken
Hi Cathy, one large chicken breast usually weighs about a pound.
My instant pot displayed “burn” halfway through. Maybe add more broth or water?
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.
So yummy! Didn’t realize I put the Rotel tomatoes with Habanero chilis (HOT) until after I dumped them in. It was perfectly hot! So yummy. This will definitely be in our meal rotation.
I’m so happy you enjoyed that. Thank you for sharing that with us!
If I want to double this, how much longer should I put on the instapot? Thanks! I’m excited to make it this week !
Hi Jenny, I have not tested that but here is what one of readers wrote “I doubled it and did not increase cooking time. Turned out perfect!” I hope that helps.
Just gave this recipe a try in the instant pot and it was delicious! I used chicken thighs rather than breasts and really liked the texture. A little hot sauce is also a great addition at the end.
Hi Kelly, I’m so happy you enjoyed that. Thank you for sharing that with us!
Love this recipe!! Have made it in the insta pot and the crockpot version following your instructions! Your recipes are all amazing. I have made lots of meals off of your website and have received many compliments of how good everything tastes. I’m originally from Ukraine and I love making your recipes that remind me of my childhood. Thank you!!
That’s just awesome!! Thank you for sharing your wonderful review, Katya!
I’m doubling the recipe but only have 1 packet of Hidden Valley. Any suggestions on what, if anything, to add?
Hi Diana, without testing anything else, I really can’t make any other recommendations. Here is what one of our readers wrote that you may find helpful: “This was delicious and super easy, thanks! I added a 1 oz packet of ranch dip mix and a whole packet of taco seasoning instead of the separate cumin and chili powder. The chicken was perfect. My wife and I loved it and can’t wait to make it again!”
Outstanding
I’m so glad you enjoyed it!
Instant Pot White Chicken Chili
This was so so good! It ended up being a chowder rather than a chili because of how creamy it was. Next time I will only use 4oz of cream cheese to make it a bit healthier. I used 2lbs of chicken breast and added scallions after the soup finished in the IP. Definitely recommend!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi, this looks delicious. I have been looking for a creamy chicken chili recipe. I am a big IP user and have frozen precooked packets of shredded or cooked chicken. If I use my precooked chicken would I just add the chicken after cooking the entire pot? And would the cooking time be the same? I am wondering if it might be best to just best to ise raw chicken.
Looking forward to your response and cooking this recipe.
Hi Joy, one of my readers, LaTasha reported using chicken meat from a fully cooked rotisserie chicken with great results so it should work fine.
Hi, I was wondering the same thing. If I am using pre-cooked shredded chicken, do I wait to add it until after everything else has cooked, or right away. And, how would I adjust the cooking time since the chicken is already cooked?
Hi Heather, 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.
I only have a 6qt instant pot (but plenty of other kitchen equipment), how could I make a double batch of this?
Hi, I haven’t tried doubling in a 6 qt. A reader reported doubling in an 8qt, but no one in a 6qt. You could also make the slow cooker version of this and easily double it. Here is the video tutorial for the slow cooker version. It would need a longer cooking time so cook until the chicken is easily shredded with a fork.
I have a 6 quart instant pot, and almost doubled the recipe with good results. I say almost because with 4 lbs of boneless chicken thighs and double the beans, it was getting close to the Max line in the pot. So I left out the corn and only used 1.5x cream cheese, which wound up being plenty. Without the corn, I used 2.5x of stock. I added 2 minutes (to 22) just for the hell of it. The chicken came out very tender and a good stir was enough to break them up, so I skipped the shredding step.
If you prefer to remain more faithful to the recipe, I would recommend using 1.5x ingredients, rather than 2x to avoid overflow.
Thank you for publishing this. It’s easy and flavorful. I will definitely make this again.
That’s just awesome!! Thank you for sharing your wonderful review & feedback with us!
I’m trying to make this keto friendly as possible by keeping the beans and corn out , you think it will turn out ok?
You are welcome to omit that, but it will alter the texture a bit. If you experiment please let me know how you like that.
I made it tonight ! It actually turned out good! I put a little more cream cheese made it a lil thicker especially after shredding the chicken and letting it sit ! Thank you
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha~ Can I used dry beans instead of the can beans? Looking forward to your response, as I am standing in front of my instant pot with all of the ingredients 🙂
Hi Nellie, because beans require a long cooking time, they really need to be cooked separately. I have a post on how to cook beans here.
Hi Natasha, You are AWESOME! Thank you for responding almost instantly! This recipe will not disappoint. It was AMAZING! Wow! The flavors are incredible. I am glad you told me not to use the dry beans. At first I was afraid the can beans would be mushy, but it was perfect. Like many of the comments indicated, I couldn’t imagine some of the ingredients coming together. Wow! Wow! Wow! Pure deliciousness!!! Thank you for sharing!!!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha, I am about to make this recipe for the first time for a larger group. Can the recipe be doubled in the instant pot?
Thank you!
Hi Kristen, This should work just fine in an 8 qt pot but I have not tried doubling it in a 6 qt pot. One of our readers wrote: “I doubled the recipe in my 8 qt. Instapot and the recipe worked perfectly!” I hope this helps.
Hi Natasha! I don’t have a pressure cooker and can’t afford one right now. Do you think this would work in a slow cooker?! Please let me know what you think! Thanks)!
Hi Lina, I have crockpot / slow cooker instructions for cream cheese chili posted here. The instructions should be similar
Has anyone tried this with a can of diced tomatoes instead of Rotel? My 5 year old thinks everything with a touch of heat is spicy.. just curious if it comes out as good without Rotel. Thanks!
Hi Jessica, I think it will still work well with diced tomatoes – you might add a touch more salt if the diced tomatoes are not seasoned.
This is definitely my Go To IP recipie. Not only is it quick and easy, it is delicious! Great recipe for beginners as well.
I’m so happy to hear that! Thank you for sharing your great review!
My husband requested chili for dinner but since it’s still 95 out, I was not in the mood for a hearty chili. This was a delicious compromise! We ended up having guests over for dinner so I was a little nervous serving a dish I had never made before but it did not disappoint! The adults and kids at every last bite in their bowl!
I’m so happy you all enjoyed that! Thank you for sharing that with us!
This was delicious and super easy, thanks! I added a 1 oz packet of ranch dip mix and a whole packet of taco seasoning instead of the separate cumin and chili powder. The chicken was perfect. My wife and I loved it and can’t wait to make it again!
Hi lindy, that’s so great! It sounds like you have a new favorite!
Question- I’ve seen the questions and your replies about using frozen chicken. If I use frozen corn – should i add a bit more stock to make up for the lack of liquid?? Thoughts?? Thanks!
Hi Monica, 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.”
What is a serving size
Hi Roberta, this recipe makes 8 servings and the serving size is about 1 cup.
Omi god! If there is one Instant pot recipe to make this is the one! It’s so good. It’s so easy!
Can this recipe be doubled?
Thank you so much for this recipe, it’s amazing!
I’m so glad you enjoyed that Betty! Sounds like you found a new favorite! This should work just fine in an 8 qt pot but I have not tried doubling it in a 6 qt pot. One of our readers wrote: “I doubled the recipe in my 8 qt. Instapot and the recipe worked perfectly!” I hope this helps.
So good!! I have been making this for a few months now and have yet to add the ranch packet because I always forget to buy it lol but it’s SO good with a packet of onion soup and dip mix added! Love this recipe
That’s just awesome!! Thank you for sharing your wonderful review and for sharing that substitue with us!
This was delicious and easy to make with minimal prep. I am concerned about the quantity of cream cheese as it has little nutritional value as well as the ranch dip (preservatives and other ingredients such as Yeast Extract are MSG in disguise and NOT good for you). For those reasons, I will make this 2x a year a treat. ** Would like to know if this freezes and reheats well (given the dairy / fat content) . Thanks Natasha’s Kitchen. PS. Have you ever made this with low fat cream chese/
Hi Maria, 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.
Hubby loved it (and he’s never liked anything from the instant pot)! I did double the spices and used frozen chicken, it was delicious and easy. Thanks so much!
That’s so great! Thank you so much for sharing that with me!
Super easy and delicious! Definitely a keeper. Thank you!
I’m so glad you enjoyed it! Thank you for the wonderful review Nicole!
This was the BEST chicken chili I have had! Even my husband said it was delicious and got another helping. Normally he is not a huge fan of chicken chili, so him saying it was 5 starts was a big deal!
I left the corn out since I am allergic, but the spices called for were all perfect. I don’t usually have ranch packets on hand because most have some sort of corn based product or preservative so I found a recipe to make my own and it worked great! I never would have thought to put ranch type seasoning in my chili. Thank you!!!! This is going on our list of favorite recipes.
That’s just awesome!! Thank you for sharing your wonderful review, Veralyn!
Absolutely delicious! I did not have chicken breasts and Ranch Mix on hand. I used 4 skinless and bone-in chicken thighs. I sautéed onions in the instant pot for 5 min, removed them and browned chicken (seasoned with salt, pepper, smoked paprika, oregano, dry parsley, garlic powder, chili) 3 min per side. Then followed the recipe and it turned out heavenly delicious. Definitely going on my Instant Pot favorites list 🙂
That’s so great! It sounds like you have a new favorite Rachel!
Will this come out as well if done in a regular crock pot over the course of 5-6 hours?
Hi Laurel, I have crockpot / slow cooker instructions for cream cheese chili posted here. The instructions should be similar
So good! I used the chipotle Rotel, and added a chopped jalapeño. Everything else as listed. Best thing I’ve ever made in the pressure cooker! Thank you!
You’re welcome! I’m so happy you enjoyed it Scott!
Made this in a presto six quart conventional pressure cooker. Used the 1.0 oz Hidden Valley Ranch Dip packet. It came out perfect. I added a quarter cup hot sauce and 3 large Jalapeños because I think of Chili as hot. Possibly the best flavor of any dinner I’ve made. It really was an astounding yet simple meal. The cost split over two nights is less than most dinners would be.
Thank you so much for sharing that with me, Chris! That is exactly why we make this chili so often! I’m so happy you enjoyed this recipe & thank you for that awesome review!
How much of ranch dressing mix package is .04 oz ?? My pkg says 0.74 oz
Hi Leigh, see the section above titled: “What Size Ranch Dressing Mix Should I Use?”
I would like to freeze all of these ingredients together as a freezer meal for when my baby arrives. Do you know how long I should cook this for if i put everything except the cream cheese into the instant pot frozen?
Thanks!
Hi Michelle, 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. Congratultions by the way!
Absolutely my favorite white chicken chili, especially excited that it’s in the instant pot.
I add fresh minced garlic and just one of the two chicken breasts. It’s DELICIOUS. Thank you for sharing the recipe! 🙏
Sounds like you found a new favorite! Thank you for sharing your feedback with us, Laura!
I would like to double this recipe to make for more people. What size pot would I need to double it? I have a
Instant Pot DUO60 6 Qt
also, would I need to lengthen the cooking time. Thank you!
Hi Donna This should work just fine in an 8 qt pot but I have not tried doubling it in a 6 qt pot. One of our readers wrote: “I doubled the recipe in my 8 qt. Instapot and the recipe worked perfectly!” I hope this helps.
Hi Natasha. I made this soup tonight, and I got a burn notice, but it wasn’t the chicken that was burning, it was the beans! Do you have any tips for this? I managed to get the chicken cooked by scraping the bottom and trying again, even though it burned 2 more times.
Hi Elizabeth, that’s so interesting, I haven’t had that happen! We like to give it a nice rough stir so that some of the liquid goes to the bottom to avoid that.
I am excited to try this recipe this week! One question – could I cut the chicken into bite size pieces before cooking rather than taking it out and shredding afterwards? Would the cook time be the same? Thanks!
Hi, Kaitlyn, I feel that will change the texture somewhat. Since it is shredded towards the end and it will be tough to shred bite-size pieces. If you try that I would love to know how you like it!
My health concious husband wants this chili once a week as his “cheat” meal. It is so easy to make in the Instant Pot or in a Crock-Pot. I’ve always followed the recipe and had great results!
That’s so great! It sounds like you have a new favorite, Rebecca!
Oh my word!! This was absolutely incredible! I added a touch of cayenne because I love extra heat and an extra can of white beans because why not 🙂 Amazing! Thank you so much
You’re welcome! I’m so happy you enjoyed it Rebecca!
Hi! I’m dying to make this, but we don’t have a IP or a slow cooker :(. Is there a way I can make this on the stove in a big pot?
Hi Tiffany, 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.
So good and so simple!
This is the tastiest white chicken chili recipe I’ve ever tried! Whole family loves it! Only thing I do different is mix the cream cheese in with the hot shredded chicken before I mix it all back it. If I put it in first, it gets bit curdled but I seem to be one of the only ones who’s had this issue. Great either way!
I’m so happy you enjoyed this recipe, Samantha! Thank you for sharing that with me.
Best chili of any flavor/variety ever! My hubby found this recipe and we loved it so much we’ve sent the link to it to quite a few friends who wanted to try it. I’m making it for the third time for dinner this evening and my mouth is already watering!!! Thanks!
Also, was just thinking… I write for a blog and am looking for some fun new articles to write. Would it be ok if one of these days I write an article that may include mention of this recipe (I wouldn’t publish the recipe in the article but would just show a few pics of me prepping it and a serving bowl ready to eat with the chili in it and then would give credit for the recipe to your blog and hyperlink readers to this page to get the recipe from you if they want to try it). I review products, too, but am needing a bit of a break and a change of subject matter to recharge and reinvigorate myself as a writer. 🙂
Hi Wendy, that would be fine and thank you in advance for sharing and linking back to the original recipe.
This recipe came out amazing! I did tweak the recipe. I used shredded rotisserie fully cooked chicken from Costco. My family loved it. Especially my 9 year old who loves White Chicken Chili. Stated this was the best she ever tasted.
That is the best when kids love what we moms make. That’s so great Latasha! Thank you so much for sharing that with me.
That is a great tip and a bit of a time saver if someone finds a good price on a rotisserie chicken at the store or just has several leftover chicken breasts from another dinner they want to use up!
Finally got around to getting myself an instapot, took me only a week to get it out of the box! 😆 Making this chili right now, 2nd time with week. Sooo delicious! (Also made eggs in it last night, 10 mins per your instructions and they turned out perfect!!) Thank you for another amazing, super easy recipe! More instapot recipes pretty please! Thank you! ❤️
I’m so happy you got one Liliya!!That’s so great!
I have not yet tried this recipe since I don’t have an Instapot, but the ingredients sound great. Has anyone tried this with either a slow cooker or just stovetop pot?
Hi Vera, yes! Here is the slow cooker version of our white chicken chili. An oldie but goodie.
Thanks! I’ll have to try it.
Made this for dinner last night and it is amaaazing!!! Definitely going to make again and again!!!
That’s so great! I’m so happy you enjoyed this recipe, Danyell! Thank you for sharing this awesome review with me!
Made this today for a family gathering. Doubled the recipe in an 8 quart instapot and it just fit. Used chicken thighs instead of breasts, added the juice of 1 lime and chopped, fresh cilantro. Served with toppings bar: Jack cheese, chopped avacado tossed in fresh lime juice, plain sour cream, sour cream with lime zest. Everyone LOVED it! Thanks so much for sharing this winner!
I’m so happy to hear that! Thank you for sharing your great review!
Did you change the time needed to cook at all for doubling it?!
Oh wow!!! This is absolutely the best version of white chili we’ve ever had! I’ve tried about five different recipes and this one is the easiest, fastest and most flavorful of all. My husband and 22 yr old son loved how hearty and thick the soup was. We all decided it’s our new favorite!
Hi Lori!! That’s so great! It sounds like you definitely have a new family favorite! Thank you for sharing your wonderful review 🙂
The Instant Pot White Chicken hcili is amazing! I have a question though. I need to double the recipe to make for a larger crowd. Have you ever doubled it in your instant pot or havs would you made it in a crockpot?
Hi Kim, This should work just fine in an 8 qt pot but I have not tried doubling it in a 6 qt pot. One of our readers wrote: “I doubled the recipe in my 8 qt. Instapot and the recipe worked perfectly!” I hope this helps.
So doubling the recipe doesn’t require more cook time? Really looking forward to trying the recipe!
Hi Nancy, it should not require more cook time. I hope that helps.
Hi Natasha! What is the serving size on this chili? Hoping to make your recipe for a chili challenge this coming Sunday and want to make sure I make enough.
Hi Sarah! This pot makes 8 full size servings. So 1/8 of the total recipe would be the amount
What is a full size ? 1 cup?
Hi Terri, yes serving size is about 1 cup.
Hi Natasha!
I only need to make enough for 4 people. Do I half the recipe?
Hi Priya, you could cut it in half but it also reheats really well and leftovers are just as good.
Made this for dinner tonight and I was so amazed! I normally hate beans but this was so delicious! I couldn’t stop eating it! My cream cheese was pretty chunky when I opened the lid, but I just turned my pot on sauté and put my whisk to work. No cream specks at all, all blended beautifully 🙂
That’s so great, Anna! Thank you for that wonderful feedback!
I could eat this every week and not get tired of it! It’s so filling and a great way to warm up.
That’s so awesome, Sabrina! Thank you for sharing that great review with us!
So easy and delicious – we loved this white chicken chili!
I’m so happy to hear that, Courtney! Thank you for that awesome review!
This is a winter staple in my household!
I’m so happy you found a favorite, Sommer!
I just got an Instant Pot and I love white chicken chili so this was one of my first recipes to make and it was soooo good! Thanks!
Awww that’s the best! Thank you so much for sharing that with me, Steph :).
This is a great recipe, I have made it several times, and I am going to make this week, everybody I have served it to love it.
I’m so happy to hear that! Thank you for sharing your great review!
Great recipe. I substitute one can of of coconut milk for the cream cheese and find 15 minutes under high pressure is enough if using fresh chicken breasts. If you have time soak 3/4 cup each of dry black and canellini beans for 6-8 hours. Just cook them on the bean cycle, drain them and go from there.
I’m so happy you enjoyed this chili, Lauren! Thank you so much for sharing that with me.
I have Frozen boneless chicken thighs. Could I sub it for the breast and any changes in cooking times?
Hi Liz, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Can frozen chicken breasts be used in this recipe? Has anyone tried it?
Hi Paydon, I have made chicken chili with frozen chicken in a slow cooker and I’m assuming it should work fine in the instant pot. If using frozen, I would probably cook on high pressure 23-25 minutes rather than just 20 minutes to give the chicken a little more time to thaw in the instant pot.
Yes, definitely, you can use frozen chicken breasts and you don’t have to add additional time. This is delicious soup and I used frozen breasts.
Terrific recipe, thank you!
You’re welcome! I’m so happy you enjoyed it
I LOVE this Chili. Thank you. Do you know if it freezes well? Thanks.
Hi Pam! 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.
I made this incredible tasting White Chicken Chili in my Instant Pot tonight. It was so good that I had to tell everyone I know who has an Instant Pot. I noticed some people commented on it being thin. I thought so, too, at first, when I removed the lid to shred the chicken. Particles of cream cheese were floating and the broth looked thin. I put the shredded chicken back in and set it to warm while I called my sister to ask her about thickening it. By the time I came back, the cream cheese had blended and the chili was no longer too thin. This chili is so unbelievably delicious and so easy to make. I used the Hot Ro-Tel Tomatoes and Green Chilies so it had quite a kick, but I love it. Thank you, Natasha,for such a wonderful recipe.
Thank you for the wonderful review, Sandy! I’m so happy you enjoyed that. Thank you for sharing that with us!
OMG!!!!!! I made this Chili for my school’s Souper Bowl Party and my pot was scraped clean!! It was a HIT!! Everyone wants the recipe!!! I made this in the Crock Pot Express Pot. Is there a crock pot(slow cooker) version?
That’s so great! It sounds like you have a party favorite!
Made this a couple nights ago and my husband and I loved it! The two of us finished the 8 servings in 2 nights haha. Super easy and very flavorful. Finding myself constantly coming back to your array of recipes for more ideas and inspiration to not be making the same thing constantly
That’s just awesome!! Thank you for sharing your wonderful review 🙂
So easy – so quick – SO delicious! I’ll be making this one again soon!
I’m so happy to hear that! Thank you for that great review!
2 chicken breasts is not enough for my boys:) if I put 3 in a 6 quart I stapot, will it be ok?
Hi Mo, that should work! You may need a little more liquid at that point unless you prefer the chili very thick 🙂 I hope you and the boys love it!
This is the first thing I’ve ever made in my instant pot and it was delicious! Very easy to throw together. Mine did come out a with just a bit more liquid than I would like, but I just tossed in a few shakes of instant mashed potato flakes and it thickened it up just enough without changing the flavor. I’ll definitely be making this again and I’ll stick to the recipe as it is because I’d rather have a touch extra liquid than not enough! Thank you!
That’s a smart way to thicken up a sauce – I’ve never thought to use instant mashed potato flakes. Learn something new every day! I’m so glad you enjoyed it!
There is confusion about natural release once the cooking cycle has finished. If you don’t turn the pot off it will automatically count the specified amount of time to depressurize. Doesn’t this cause overcooking of the chicken? Some recipes tell you to do a natural release but say to turn the pot off after the cooking cycle has finished. My instruction book says for natural release to turn the pot off after 10 minutes or whatever the recipe specifies.
We love this recipe and have made it multiple times. I can’t get the cream cheese to melt all the way though. I even tried cutting it into smaller pieces this time. Any suggestions?
Hi Jamie, Is your cream cheese really cold when you place it in the chili? Maybe bring it closer to room temperature before putting it in? or softening it? We have experienced that so it’s hard to advise.
We made this the other night!! It was so good…even my picky 11 year old thought it was good!
That is the best when kids love what we moms make. That’s so great!
OMG!!! This was absolutely EVERYTHING!!! I cant wait to get home to have leftovers for dinner. This will definitely be in heavy rotation in my household! I added fresh jalapenos to my bowl and it added a little bit of a kick. Definitely prefer this chili over any other. Thank you for this recipe!
That’s just awesome!! Thank you for sharing your wonderful feedback! 🙂
Hi Natasha, I made this last night for the first time in the instant pot. I’ve made it several times in my old slow cooker and its a favorite. However it was really soupy and we prefer it thick and hearty. The slow cook version doesn’t come out as soupy. Any suggestions on how to avoid that next time? Thx.
Hi Kelly, I’m so happy you enjoyed that! Were any alterations made to the recipe or extra liquid added? If not, I recommend trying it with less liquid next time.
I really want to make this but not sure how to sub the ranch dressing packet, as I’m trying to keep it as “clean” as possible. Do you know how to season similarly using spices?
Hi Diana, without testing anything else, I really can’t make any other recommendation. The best I have found is the organic/natural packet of ranch. If you discover something else, let me know! 🙂
I made it without… didn’t have any on-hand… smells great… I’ll tell you how it turned out in 45 minutes 😀
ok… made it without ranch. FAN-Freakin’-Tastic!
I used chili powder, a bit of chipotle, a generous spoonful of cumin (we love smokey, earthy cumin) some oregano, garlic, and a rounded spoonful of cocoa powder. My sole mistake was forgetting to add salt (presumably there’s lots in the ranch dressing) 100% will add this to the regular rotation!
Smachnoho!
That’s so great! It sounds like you have a new favorite!.