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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

4.97 from 106 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
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 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

  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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • DJ
    November 4, 2019

    I have a pressure cooker instead of an instant pot. Anything I need to know when making this in the pressure cooker? Reply

    • Natashas Kitchen
      November 4, 2019

      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 Reply

  • Ed
    November 3, 2019

    Wow…, this was delicious! The family loved it. This will be a regular for meals in my household. Reply

    • Natashas Kitchen
      November 4, 2019

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

  • Malak
    November 3, 2019

    Any way to make this recipe the old fashioned way without an Instant Pot? Reply

    • Natashas Kitchen
      November 4, 2019

      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. Reply

  • Megan K.
    October 30, 2019

    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! Reply

    • Natashas Kitchen
      October 31, 2019

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

  • Shannon
    October 30, 2019

    I made this with frozen chicken thighs. All I changed was moving the cook time to 30 minutes. Reply

  • Deborah McKethan
    October 28, 2019

    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? Reply

    • Natashas Kitchen
      October 28, 2019

      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 Reply

  • Danielle Lindstrom
    October 27, 2019

    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? Reply

    • Natashas Kitchen
      October 28, 2019

      Hi Danielle, I haven’t tested with that to advise. If you experiment, please let me know how you like that. Reply

  • Angelic
    October 27, 2019

    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! Reply

    • Natashas Kitchen
      October 28, 2019

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

  • Kelly
    October 26, 2019

    My teenagers loved this. We omitted the beans. Reply

    • Natashas Kitchen
      October 26, 2019

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

  • Cathy Kopetzky
    October 23, 2019

    Just curious how many pounds of chicken Reply

    • Natashas Kitchen
      October 24, 2019

      Hi Cathy, one large chicken breast usually weighs about a pound. Reply

    • Bravo
      October 26, 2019

      My instant pot displayed “burn” halfway through. Maybe add more broth or water? Reply

      • Natashas Kitchen
        October 26, 2019

        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

  • Letha
    October 17, 2019

    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. Reply

    • Natashas Kitchen
      October 17, 2019

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

    • Jenny
      October 21, 2019

      If I want to double this, how much longer should I put on the instapot? Thanks! I’m excited to make it this week ! Reply

      • Natashas Kitchen
        October 21, 2019

        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. Reply

  • Kelly Adams
    October 17, 2019

    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. Reply

    • Natashas Kitchen
      October 17, 2019

      Hi Kelly, I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Katya
    October 16, 2019

    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!! Reply

    • Natashas Kitchen
      October 16, 2019

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

  • Tim
    October 14, 2019

    Outstanding Reply

    • Natashas Kitchen
      October 14, 2019

      I’m so glad you enjoyed it! Reply

  • Olivia
    October 13, 2019

    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! Reply

    • Natashas Kitchen
      October 14, 2019

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

  • Joy
    October 11, 2019

    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. Reply

    • Natashas Kitchen
      October 12, 2019

      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. Reply

      • Heather Gilmore
        October 17, 2019

        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? Reply

        • Natasha
          October 17, 2019

          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. Reply

  • braddfford
    October 10, 2019

    I only have a 6qt instant pot (but plenty of other kitchen equipment), how could I make a double batch of this? Reply

    • Natasha
      October 10, 2019

      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. Reply

  • Jen
    October 9, 2019

    I’m trying to make this keto friendly as possible by keeping the beans and corn out , you think it will turn out ok? Reply

    • Natashas Kitchen
      October 9, 2019

      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. Reply

      • Jen
        October 9, 2019

        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 Reply

        • Natashas Kitchen
          October 9, 2019

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

  • Nellie
    October 6, 2019

    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 🙂 Reply

    • Natasha
      October 6, 2019

      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. Reply

      • Nellie
        October 6, 2019

        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!!! Reply

        • Natashas Kitchen
          October 7, 2019

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

  • Kristen
    October 5, 2019

    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! Reply

    • Natashas Kitchen
      October 5, 2019

      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. Reply

  • Lina
    October 4, 2019

    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)! Reply

  • Jessica Gilbert
    October 2, 2019

    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! Reply

    • Natasha
      October 3, 2019

      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. Reply

  • Amy Popp
    October 1, 2019

    This is definitely my Go To IP recipie. Not only is it quick and easy, it is delicious! Great recipe for beginners as well. Reply

    • Natashas Kitchen
      October 1, 2019

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

  • Knightsfan
    September 23, 2019

    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! Reply

    • Natashas Kitchen
      September 23, 2019

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

  • Lindy Minore
    September 21, 2019

    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! Reply

    • Natashas Kitchen
      September 21, 2019

      Hi lindy, that’s so great! It sounds like you have a new favorite! Reply

  • Monica Peterson
    September 3, 2019

    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! Reply

    • Natashas Kitchen
      September 3, 2019

      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.” Reply

    • Roberta
      October 11, 2019

      What is a serving size Reply

      • Natashas Kitchen
        October 11, 2019

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

  • Betty
    August 27, 2019

    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! Reply

    • Natashas Kitchen
      August 27, 2019

      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. Reply

  • Morgyn
    August 20, 2019

    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  Reply

    • Natashas Kitchen
      August 20, 2019

      That’s just awesome!! Thank you for sharing your wonderful review and for sharing that substitue with us! Reply

  • maria
    June 14, 2019

    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/ Reply

    • Natashas Kitchen
      June 14, 2019

      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. Reply

  • Christine G
    June 6, 2019

    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! Reply

    • Natashas Kitchen
      June 7, 2019

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

  • Nicole
    June 2, 2019

    Super easy and delicious! Definitely a keeper. Thank you! Reply

    • Natashas Kitchen
      June 3, 2019

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

  • Veralyn
    June 2, 2019

    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.  Reply

    • Natashas Kitchen
      June 2, 2019

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

    • Rachel
      July 3, 2019

      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 🙂 Reply

      • Natashas Kitchen
        July 3, 2019

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

  • Laurel Parks
    June 1, 2019

    Will this come out as well if done in a regular crock pot over the course of 5-6 hours? Reply

  • Scott Kleinschmidt
    May 19, 2019

    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! Reply

    • Natashas Kitchen
      May 19, 2019

      You’re welcome! I’m so happy you enjoyed it Scott! Reply

  • Chris
    May 15, 2019

    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. Reply

    • Natashas Kitchen
      May 15, 2019

      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! Reply

  • Leigh
    May 11, 2019

    How much of ranch dressing mix package is .04 oz ?? My pkg says 0.74 oz Reply

    • Natasha
      May 11, 2019

      Hi Leigh, see the section above titled: “What Size Ranch Dressing Mix Should I Use?” Reply

  • michelle pederson
    May 6, 2019

    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! Reply

    • Natashas Kitchen
      May 6, 2019

      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! Reply

  • Laura
    May 4, 2019

    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! 🙏 Reply

    • Natashas Kitchen
      May 6, 2019

      Sounds like you found a new favorite! Thank you for sharing your feedback with us, Laura! Reply

  • Donna Porter
    April 29, 2019

    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! Reply

    • Natashas Kitchen
      April 29, 2019

      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. Reply

      • Elizabeth
        November 4, 2019

        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. Reply

        • Natashas Kitchen
          November 4, 2019

          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. Reply

  • Kaitlyn
    April 29, 2019

    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! Reply

    • Natashas Kitchen
      April 29, 2019

      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! Reply

  • Rebecca
    April 28, 2019

    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! Reply

    • Natashas Kitchen
      April 29, 2019

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

  • Rebecca K
    April 22, 2019

    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 Reply

    • Natashas Kitchen
      April 22, 2019

      You’re welcome! I’m so happy you enjoyed it Rebecca! Reply

  • Tiffany F.
    April 15, 2019

    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? Reply

    • Natasha
      April 15, 2019

      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. Reply

  • Samantha
    April 13, 2019

    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! Reply

    • Natashas Kitchen
      April 13, 2019

      I’m so happy you enjoyed this recipe, Samantha! Thank you for sharing that with me. Reply

  • April 5, 2019

    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. 🙂 Reply

    • Natasha
      April 6, 2019

      Hi Wendy, that would be fine and thank you in advance for sharing and linking back to the original recipe. Reply

  • LaTasha P
    April 1, 2019

    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. Reply

    • Natashas Kitchen
      April 1, 2019

      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. Reply

    • Wendy Pence
      April 5, 2019

      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! Reply

  • Liliya
    March 29, 2019

    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! ❤️ Reply

    • Natashas Kitchen
      March 29, 2019

      I’m so happy you got one Liliya!!That’s so great! Reply

  • March 22, 2019

    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? Reply

  • Danyell Burrow
    March 21, 2019

    Made this for dinner last night and it is amaaazing!!! Definitely going to make again and again!!! Reply

    • Natashas Kitchen
      March 21, 2019

      That’s so great! I’m so happy you enjoyed this recipe, Danyell! Thank you for sharing this awesome review with me! Reply

  • Jane
    March 2, 2019

    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! Reply

    • Natashas Kitchen
      March 2, 2019

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

    • Danyell Burrow
      June 3, 2019

      Did you change the time needed to cook at all for doubling it?! Reply

  • Lori
    March 1, 2019

    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! Reply

    • Natashas Kitchen
      March 1, 2019

      Hi Lori!! That’s so great! It sounds like you definitely have a new family favorite! Thank you for sharing your wonderful review 🙂 Reply

  • Kim Strenger
    February 27, 2019

    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? Reply

    • Natashas Kitchen
      February 27, 2019

      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. Reply

      • Nancy McGee
        October 30, 2019

        So doubling the recipe doesn’t require more cook time? Really looking forward to trying the recipe! Reply

        • Natashas Kitchen
          October 31, 2019

          Hi Nancy, it should not require more cook time. I hope that helps. Reply

  • Sarah Carr
    February 27, 2019

    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. Reply

    • Natashas Kitchen
      February 27, 2019

      Hi Sarah! This pot makes 8 full size servings. So 1/8 of the total recipe would be the amount Reply

      • Terri
        April 24, 2019

        What is a full size ? 1 cup? Reply

  • Anna
    February 24, 2019

    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 🙂 Reply

    • Natashas Kitchen
      February 25, 2019

      That’s so great, Anna! Thank you for that wonderful feedback! Reply

  • Sabrina
    February 23, 2019

    I could eat this every week and not get tired of it! It’s so filling and a great way to warm up. Reply

    • Natashas Kitchen
      February 23, 2019

      That’s so awesome, Sabrina! Thank you for sharing that great review with us! Reply

  • Courtney O'Dell
    February 23, 2019

    So easy and delicious – we loved this white chicken chili! Reply

    • Natashas Kitchen
      February 23, 2019

      I’m so happy to hear that, Courtney! Thank you for that awesome review! Reply

  • Sommer
    February 22, 2019

    This is a winter staple in my household! Reply

    • Natashas Kitchen
      February 22, 2019

      I’m so happy you found a favorite, Sommer! Reply

  • Steph
    February 22, 2019

    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! Reply

    • Natashas Kitchen
      February 22, 2019

      Awww that’s the best! Thank you so much for sharing that with me, Steph :). Reply

  • Pat
    February 16, 2019

    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. Reply

    • Natashas Kitchen
      February 16, 2019

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

  • Lauren
    February 13, 2019

    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. Reply

    • Natashas Kitchen
      February 13, 2019

      I’m so happy you enjoyed this chili, Lauren! Thank you so much for sharing that with me. Reply

  • Liz
    February 9, 2019

    I have Frozen boneless chicken thighs. Could I sub it for the breast and any changes in cooking times? Reply

    • Natashas Kitchen
      February 9, 2019

      Hi Liz, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Paydon
    February 9, 2019

    Can frozen chicken breasts be used in this recipe? Has anyone tried it? Reply

    • Natashas Kitchen
      February 9, 2019

      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. Reply

    • Sandy
      February 9, 2019

      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. Reply

  • Jennie
    February 3, 2019

    Terrific recipe, thank you! Reply

    • Natashas Kitchen
      February 3, 2019

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

  • Pam
    February 1, 2019

    I LOVE this Chili. Thank you. Do you know if it freezes well? Thanks. Reply

    • Natashas Kitchen
      February 1, 2019

      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. Reply

  • Sandy Woodson
    January 30, 2019

    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. Reply

    • Natashas Kitchen
      January 30, 2019

      Thank you for the wonderful review, Sandy! I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Roylett
    January 30, 2019

    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? Reply

    • Natashas Kitchen
      January 30, 2019

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

  • Svetlana
    January 30, 2019

    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 Reply

    • Natashas Kitchen
      January 30, 2019

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

  • Anita
    January 28, 2019

    So easy – so quick – SO delicious! I’ll be making this one again soon! Reply

    • Natashas Kitchen
      January 29, 2019

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

  • Mo
    January 28, 2019

    2 chicken breasts is not enough for my boys:) if I put 3 in a 6 quart I stapot, will it be ok? Reply

    • Natashas Kitchen
      January 28, 2019

      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! Reply

  • Jessica Smith
    January 26, 2019

    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! Reply

    • Natasha
      January 27, 2019

      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! Reply

  • Carol Taylor
    January 25, 2019

    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. Reply

    • Jamie Volkhardt
      April 5, 2019

      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? Reply

      • Natashas Kitchen
        April 5, 2019

        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. Reply

  • Summer R.
    January 23, 2019

    We made this the other night!! It was so good…even my picky 11 year old thought it was good! Reply

    • Natashas Kitchen
      January 23, 2019

      That is the best when kids love what we moms make. That’s so great! Reply

  • Dane
    January 22, 2019

    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! Reply

    • Natashas Kitchen
      January 22, 2019

      That’s just awesome!! Thank you for sharing your wonderful feedback! 🙂 Reply

  • Kelly
    January 22, 2019

    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. Reply

    • Natashas Kitchen
      January 22, 2019

      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. Reply

  • Diana
    January 21, 2019

    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? Reply

    • Natasha
      January 21, 2019

      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! 🙂 Reply

    • Bella Mater
      February 3, 2019

      I made it without… didn’t have any on-hand… smells great… I’ll tell you how it turned out in 45 minutes 😀 Reply

    • Bella Mater
      February 3, 2019

      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! Reply

      • Natashas Kitchen
        February 3, 2019

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

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