Instant Pot White Chicken Chili Recipe
WOAH! This White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken. It’s one of our favorite instant pot recipes! Just stir everything together, top with cream cheese and set for 20 minutes. So EASY!!
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Instant Pot White Chicken Chili!
We love chili around here including this hearty beef chili and easy turkey chili. It’s wonderful to have quick homemade meals like this in your pocket for busy weeknights. The instant pot makes it faster than ever to enjoy a piping hot bowl of white bean chicken chili in no time!
Ingredients for White Chicken Chili:
We have made this recipe healthier over the years by using organic produce and non-bpa lined cans. You can absolutely use home-cooked beans, or your own bone broth and freshly cooked corn on the cob (if using fresh corn from the cob, use 1 cup of chicken broth instead of 1/2 to compensate for the lost liquid).
*What Size Ranch Dressing Mix Should I Use?
Various ranch mix brands come in different sizes. It should be enough to make 16 oz of dressing or dip per the package instructions.
- Hidden Valley brand ranch packets come in a more concentrated 0.4 oz packet yielding 2 cups ranch.
- Simply Organic ranch dip used here came in a 1.5 oz packet which also yields 2 cups ranch dip.
How to Use an Instant Pot:
**CAUTION: If you are new to using the pressure cooker, always read the instruction manual and safety warnings for your machine as various brands or even models might have a different process and settings for use.
Pour yourself a cup of coffee and call on your inner nerd to read through the instructions. Instant pots are fabulous tools for speedy cooking, but they have to be used properly.
How to Make White Chicken Chili:
Step 1: Combine everything in your Instant Pot and stir together
Step 2: Top with cream cheese and set on manual high pressure for 20 minutes. It will warm up, cook 20 minutes then let it naturally depressurize 10 minutes.
Step 3: Remove chicken and shred then put it back and stir everything together.
The shredded chicken absorbs the liquid and because super juicy and melt-in-your-mouth tender. Instant pot chicken is the only way to get super tender chicken this fast!
How to Serve White Chicken Chili:
White chicken chili can be served over baked potatoes or as an appetizer with tortilla chips. Garnish with:
- Avocado
- Cilantro
- Shredded Cheese
- Sour Cream
- Jalapeños
Instant Pot Recipes You’ll Make Over and Over:
- Chicken Bone Broth – the best way to make bone broth!
- Instant Pot Beef Plov – a flavorful one-pot rice pilaf
- Dulce De Leche – unbelievably fast in the Instant Pot
- Instant Pot Beets – blazing fast and so flavorful
Instant Pot White Chicken Chili Recipe
Ingredients
Ingredients for White Chicken Chili:
- 2 large chicken breasts
- 15 oz can black beans drained and rinsed
- 15 oz can white beans drained
- 1 medium onion chopped
- 15 oz can corn with juice
- 10 oz can Rotel diced tomatoes 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
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Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
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Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
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Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
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Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.
Recipe Notes
*Ranch Dressing mixes come in differing sizes (0.4 to 1.5 oz). It should be enough to make 16 oz of dressing or dip per package instructions.
**CAUTION: If you are new to using a pressure cooker, always read your instruction manual prior to use.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What is YOUR favorite way to use an Instant Pot? If you were to name 1 recipe that makes owning an instant pot worthwhile, what would it be?
Natasha Kravchuk
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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. 
Hi Natasha, I don’t have instant pot. Do you think it will work if I put everything on the med heat? How long it will take? Should I used cooked chicken instead? Thanks
Hi Fatin, we have this same chicken chili in a slow cooker.
I don’t have a pot or any slow cooker. Could put all together on the low heat?
Hi Fatin, I haven’t tried it on the stovetop but I think you could make it work over low heat – get it to a simmer then cover and cook until the chicken is pull-apart tender. It should be close to the timing of the slow cooker – maybe a little faster since it may come to a simmer quicker.
I need to make this for a family of 6, should I double the recipe?
I haven’t tried doubling in a 6 qt. A reader reported doubling in an 8qt, but no one in a 6qt. You could also make the slow cooker version of this and easily double it. Here is the video tutorial for the slow cooker version. It would need a longer cooking time so cook until the chicken is easily shredded with a fork.
I made this again for dinner last night and it was delish! With only two of us there are 6 portions left in the fridge. Tonight is leftovers night, and as we were surveying our dinner options I said, “Well, we have plenty of chili!” and my husband said, “That’s not a problem. I could eat that stuff two meals a day until it’s gone!” But really he can’t, because I’m certainly not going to let him have it all to himself. Thanks for a family favorite!
Aww that’s the best Saralyn! I’m so glad you found a family favorite!
Thank you so much for doing the job here, everyone will surely like your post.
Best regards,
Mead Cannon
You are so welcome!
I’ve made this recipe a few times, followed exactly, and it really is delicious! Everyone loved it, I had no probs getting rid of leftovers. Thank you!
You’re welcome and so glad to hear that everyone loved this dish!
More liquid than I expected when I opened the instant pot, but that’s the closest I have to a complaint here. Excellent flavor in this recipe, I really like what the cream cheese adds. Great work!
Thanks for your good feedback, Kevin!
I really enjoyed making and eating this recipe. Super easy and delicious. I subbed chicken thighs because I had some thawed with no plans and it turned out fine. My only complaint is that the beans turned out a bit mushier than I like. Could I avoid this by skipping the natural release or would the chicken not cook?
Hi Amanda, I haven’t had that experience with mushy beans, I’m curious if it was the type of beans. That may help it but without testing it I cannot advise.
Another hit! I doubled the chicken- this recipe is a keeper. Thank you, Natasha!
You’re welcome, Farah. Thank you so much for your good feedback.
Huge Family Favorite!
Easy, quick and delicious. I always double the recipe and it is gone in two days.
That’s just awesome!! Thank you for sharing your wonderful review David!
LOVE this recipe! My husband loved it so much he suggested adding some flour to thicken the sauce and turning it into a pot pie. Think I’ll try that at some point! Is the serving size 1 cup?
That’s so awesome! Servings sizes for recipes like this are usually 1 to 1.5 cups
Okay I am trying this tonight .I am using fully cooked chicken strips and sour cream instead of cream cheese. Has anyone else done this .Hope it is okay
Hi Patricia, I looked through the comments I haven’t seen anyone use that in place of cream cheese. If you experiment, let me know how you liked the recipe
This recipe is awesome! I was wondering though, if I add extra chicken would I need to also add more liquid?
Hi Sierra, adding more chicken will make this recipe thicker. If it is too much chicken then you may need to add more of the other ingredients.
I have made this several times and it always comes out perfectly delicious. It is definitely a favorite in my rotation of meals. I have even used frozen chicken when I forgot to take it out of the freezer and it was still delicious. Thank YOU!!
That’s just awesome!! Thank you for sharing your wonderful review, Amy!
Made this tonight and it was so EASY and soooooo GOOD. I have made quite a few different white chicken chili recipes, and I definitely recommend this one.
That’s so great! It sounds like you have a new favorite!
Can I make this in a slow cooker? How long would it take in the slow cooker on high?
Hi Jessica, you could also make the slow cooker version of this. Here is the video tutorial for the slow cooker version. It would need a longer cooking time so cook until the chicken is easily shredded with a fork.
Hi Natasha! Just wondering if when I put the chicken in initially, should I put salt and pepper on it first or put it in as is? Thanks!
We put it in as is, Lauren. No need for extra salt or pepper.
Wow. Just WOW! This is soooo yummy. Just made it tonight and it is going to become a staple in our household! I like how you can adjust the spiciness accordingly (we like it hot!). I have already shared this to all my friends! Thank you!!
That is awesome! Thanks for your great feedback and for recommending this recipe to your friends. I love it!
Just made this and am sampling it now and it’s sooo good.
I had to substitute pinto beans for white beans because I couldn’t find them — no problem, works great.
Also, I made it with chicken, but I tossed some cubes of extra firm tofu into my serving bowl. Soaks up the flavor just about instantly, so I think anyone interested in changing this to vegetarian could do so easily — maybe simply swap out broth for veggie broth and add the tofu when serving.
That’s nice to know thank you so much for sharing that info with us and for your great feedback. Others who want to do the same will surely benefit from this as well.
I planned to make this in a couple days, but unfortunately our grocery stores are out of chicken at this time. If I make this with all of the ingredients besides the chicken, how long would you cook for? Would I need to add more/less chicken broth? Thank you!
Hi Nicole, the chicken absorbs the juices once shredded. Without it, this will turn more into a soup. I haven’t tested this recipe without it but yes it may be a good idea to reduce cook time. If you experiment, I would like to know how you like this recipe.
Now a monthly meal. It’s that easy and good.
That’s so great! It sounds like you have a new favorite!
Awesome!! super good…. super easy…. satisfying. Fun. I now come to Natasha’s site every time I want something different because everything she makes is great!
Thank you so much for your good comments, Jennifer!
Hi! I’m new to using instapot. If I am decreasing the recipe size by half does that change cooking instructions/time?
Hi Sharon, that should work. Here’s what one of our readers wrote “”Easily my favorite meal from my instant pot. I halved the recipe for my 3 qt. Just advice for anyone else using a 3 qt, you’re going to get close to the max content limit since you’re using all the juice from the tomatoes/corn but only half the content. One difference I made: instead of normal ranch mix, I used spicy ranch. Do yourself a favor and don’t skip the cilantro!” I hope that helps.”
Greetings. I was initially drawn to your site for the Instant Pot recipes. Recently, due to my wife’s medical issues, she has developed a sensitivity to gluten, dairy, and eggs. Obviously, I had to re-evaluate how I prepare meals. We have always loved chili as a comfort food, but we were concerned about how it would affect my wife’s condition. So, I replaced the butter with a plant-based butter, the cream cheese with an almond-based cream cheese from Kitehill, and the ranch dressing mix with a Buffalo Ranch from Durkee’s Red Hot. This ranch mix has no milk additives, so it fit the bill. With this buffalo ranch mix, I skipped the additional chili seasoning. It was slightly spicy, but not too bad. Otherwise, a yummy chili that my wife thoroughly enjoyed.
Thanks for the recipe.
Wow! I’m so glad you were able to make this work for her, Dan! That’s so great! Thank you for sharing that wonderful review with me!
I was just hopping on here to share this recipe with my husbands boss, because my husband has been talking about how awesome it is at work! Haha! My whole family loves it!
That’s so awesome! So happy you found a favorite on our blog!
Hi! Could I use frozen chicken breasts in this? If so does it change anything with the cooking time? Thanks
Hi Ryan! That will work. It may require a minute or two more but should still work great.
I’ve been making your chicken chili recipe for about a year now and this is by far my favorite meal.
Every time I make this recipe my husband and I rock-paper-scissors for the last bowl.
Twist to the recipe: In order to make the recipe and leftovers last longer I mixed in some white rice that had been cooked in chicken broth.
The rice addition was so good because it soaked up all of that delicious flavor. Plus we had 3 extra servings with the rice addition. My husband ate it with tortilla chips and even made a burrito out of it.
Thank you so much for sharing this amazing recipe!
Thank you so much for sharing those tips with us, Chelsea! I’m so glad you’re both enjoying this recipe!
This is the absolute best white chili recipe, no need to change anything! Taste fantastic and I really enjoy your happy attitude.
Thank you so much for your compliment and great review, Debbie. I hope you love every recipe that you try!
Will the cooking time need to change if I use frozen chicken thighs?
Hi Olga, that should still work fine. One of my readers wrote that they used frozen chicken thighs with a cook time of 30 minutes.
Do you know what may cause the cream cheese to not melt all the way? It’s just in little pieces all over
Made this twice, both time same thing
Thanks
Hi, did you give it time to manually depressurize? Also, it does seem that way initially but as it sits and when you stir it, it should come together. If you see it’s still hasn’t melted fully, you can set the instant pot to the saute mode and heat just until it melts into the chili.
Have made this many times and the whole crew loves it. Question for anyone, I currently have frozen solid chicken but would like to make this recipe tonight, any suggestions?
Thank you for your wonderful feedback! I haven’t personally tried this but someone else commented “I have used frozen chicken breasts and cooked the regular 20 minutes on high pressure, then let the pressure release naturally for 15 minutes and they shredded perfectly” I hope that helps!
Can I cook this in a pressure cooker? Don’t have an instant pot. But do have an electric pressure cooker.
Hello Carey, I imagine that should work. Always read the instruction manual and safety warnings for your machine as various brands or even models might have a different process and settings for use.
I’ve made this recipe several times now, and it’s definitely a keeper! I usually add an extra chicken breast (add 4min HP), and only put in 4oz of Neufchâtel cheese, and it’s still fantastic! I have a 6’2” teenager, who always wants more meat, lol. I add an extra cup of chicken broth (Better than Bullion low sodium) to account for the extra meat, as well as replacing the fluids/juice in the corn & tomatoes. I have never experienced a burn in my IP, yet.
Thanks for the fantastic recipe!!
Thanks for your awesome feedback, Christine. I’m so glad that you loved this recipd. I hope that you enjoy every recipe that you try!
Okay, so the virus quarantine caused me to alter this recipe a bit, but honestly it turned out amazing.
I omitted the tomatoes and black beans and doubled the white beans and added a can of diced green chilies. I also threw in some chopped kale and chard I found dying in the fridge.
The chicken comes out so tender and the consistency is perfect: not too soupy, not too thick. Really yummy!
Oh I love that you were able to make it work using the ingredients that you have on hand. Thank you for sharing that with us and for the amazing review!
Can I make this in the crockpot too???
Hi Lindsay, I do have a crockpot version of chicken chili here and it is just as good.
Hello; my husband is sensitive to tomatoes… do you think this recipe could work without the rotel?
That should work too. Let me know how it goes if you do an experiment.
Hi!
This recipe looks and sounds delicious. I’m planning on making this for dinner tonight but I don’t have corn in the can. I do have frozen corn. What do you suggest I do?
Hi Natalia, I haven’t tested that but I think it could work, here is what one of our readers wrote “I used a Costco chicken that was frozen and threw it into the pot. I didn’t have canned corn, so I used a package of frozen corn and used half Greek yogurt and 1/4 pkg of cream cheese to make it a little healthier. The chili was absolutely delicious.”
I can’t say enough good things about this recipe! It is fantastic. The only thing I do differently is I added some extra cumin and I like to throw a can of chopped green chilies in with everything else but that’s not necessary. It’s just a personal choice. If you make it exactly like the recipe you will not be disappointed!
I love it! Thank you for the great review and for sharing some tips too! That is really useful.
I LOVE this recipe! It is definitely my go-to. Everyone in the family loves it – even my 1 year old! It’s quick, easy, and sooo delicious! You can add whatever you want to it. I add avocado and cheese and my husband adds cilantro, hot sauce (because nothing is ever hot enough), cheese, and avocado. We dip tortilla chips in it. This is also a great meal for a family who just had a baby! We’ve used it many times. Thank you Natasha for the wonderful recipe. We always enjoy your creations.
That is the best when kids love what we moms make. Isn’t it amazing how versatile this recipe is! I’m so glad your family loves this recipe.
I dont have an instapot, is there a different way I can make it? Like stock pot or crockpot?
Hi Lala, yes, we have a slow cooker chicken chili of this chili which is excellent.
I was looking for something fast and easy to make for our family of four adults. Typically, I would not make something like this because I like to cook with fresh ingredients (rather than canned). Everyone loved this and gave the unanimous vote to put on the repeat menu. Soooo easy. The only prep is dicing the onion. I also minced a large clove of garlic and used chipotle pepper instead of regular chili pepper (full tsp). Just awesome! Thanks for sharing
You’re welcome, Janine! I’m so glad you enjoyed this recipe! Don’t you love it when easy recipes are also so flavorful!
Hello Janine, I am so happy to read your comments and review. Sounds like they found their favorite recipe! Thanks for sharing that with us and I hope you love the other recipes that you try too.
What if chicken is already cooked and shredded? Would you change cooking time?
Hi Jamie, one of my readers, LaTasha reported using chicken meat from a fully cooked rotisserie chicken – it seems she added it with everything else as usual with great results & without any other changes.I hope that helps.
Can I double this in the instant pot?
Hi Alice, I haven’t tried doubling in a 6 qt. A reader reported doubling in an 8qt, but no one in a 6qt. You could also make the slow cooker version of this and easily double it. Here is the video tutorial for the slow cooker version. It would need a longer cooking time so cook until the chicken is easily shredded with a fork.
I want to use chicken tenders to make the white chicken chili. Could you give me an idea about the weight of the chicken or how many tenders?
Hi Ernie, I would use the same amount as chicken breasts. One large chicken breast usually weighs about a pound so about 2lbs of tenders. I hope that helps.
Thanks for the help. Used 2 lbs of tenders and it came out perfect. Added diced roasted red peppers just because I had them. Quick and delicious! It will be a regular and so will your recipes.
Awesome! Great that it was a success and that it will be a regular for you. Thanks for your great feedback!
This was so good!!! I used my Instant Pot for the first time last night with this recipe – my chicken breasts were half frozen, so I put it up to 25 mins, and it was perfect. The breasts were super tender and easy to shred. I used low fat cream cheese and had to stir more vigorously for it to melt well, but it worked just fine. This is going to be in my rotation!
I’m so glad you enjoyed that! Thank you for that wonderful review, Jessica.
Hi Natasha I live in the UK and don’t have access to Ranch Dressing Mix what could I use as a substitute? Thanks
Hi Julie, we prefer the packet but one of our readers reported great results using ranch from the bottle. I hope this helps.
This was so delicious! I added 3 bell peppers (completely by accident, I confused it with another recipe and it was already too late, but I’m glad I did) I also like to add spinach to recipes like this to up the veggies, and all 4 of my kids devoured it!!
Thank you for the great recipe. Can’t wait to try more!!
Thanks for sharing that with us and I’m glad that you liked it even if you accidentally added more bell peppers.
I made this for my family and it was absolutely delicious. Even my picky eaters loved it! I now want to make it for a larger group. I will have to double the recipe, so I can use 2 instant pots. The tricky part is that I would have to transport the pots, since the event is not in my home. Would I just make the chili in the morning and leave it in the pot until the lunch? I see people transport slow cookers, but have never seen anyone take their pressure cooker to a party. Would love any ideas. I’m feeding a group of high school girls. Thank you!
Hi Marilu, I haven’t transported with an instant pot but I think it could work fine. Here’s what I would do – if you are planning to cook it at home, I would make it and release pressure at home and keep it covered with the lid. Once you arrive at your event, you can set the instant pot to slow cook on low heat to keep it hot until ready to serve, then remove any residual pressure before removing the lids and serving. Let me know how it goes.
Thank you so much for your reply. I just found out I am feeding 35 girls! Yikes, I’m not used to cooking for such a large crowd. Do you think this recipe will still work? Any suggestions on how you would feed such a big group? I’m already making pasta for them at dinner. The chicken chili would be for lunch. Thanks again. And, I love your site!
Hi Marilu, I think it could still work fine. I had a co-worker bring this into work one day served with baked potatoes which helped to bulk up the meal.
Thanks again for your quick response. I’m making it on Saturday for the girls. Will keep you posted. I decided to make 4 batches. One girl can’t eat dairy, so one of the pots I’ll make without the cream cheese or using the dairy free cream cheese. Will let you know how that goes. Fingers crossed:)
I would love an update, please. Thank you so much and I hope it will turn out great!
My family loves this recipe! I make it all the time. I use a variety of beans and it’s always great. I have also used a can of tomatoes plus a fresh chopped jalapeno when I didn’t have Rotel and that was great, too. I have used frozen chicken breasts and cooked the regular 20 minutes on high pressure, then let the pressure release naturally for 15 minutes and they shredded perfectly.
Thank you for sharing that awesome tips with us Elizabeth! I’m glad you’re enjoying our recipes.
How would one modify the recipe if no chicken added? We are trying to cut out meat from our recipes so I need to modify the recipes. Thanks.
Hi Liliya, I have not tested this without chicken but here is what one of our vegetarian friends wrote: “I just made this for the first time. My daughter just decided she is a vegetarian, so I used veggie stock. I doubled the recipe and used some Hatch green chilies since we live in Arizona and have some on hand. I plan to add some cooked chicken to my son’s, but the taste is amazing!! Thank you for a quick, easily adaptable recipe. Delicious!!!” I hope that helps.
Just made this for lunch; they loved it and it was super easy and quick. Thanks!
Great to hear that, Kelly. Thank you for sharing!
This is one of my family”s favorite recipes that I have ever cooked! And it was so easy. The only thing I would do differently next time, is use way less cream cheese. Probably cut it in half. But we are going on a large family gathering in the mountains next week and I had been asked to make this.
This sounds like the perfect treat in the mountains!! That’s so great!
This looks delicious & I can’t wait to try it tomorrow. I appreciate you putting the nutrition facts. However, would you be able to specifically tell me how big a serving size is? I know it says 8 servings at 308 calories per serving, but I don’t think I’m able to measure the entire batch of chili after cooking to divide it out. Would you happen to know how many cups/oz one serving size is? Thanks!
Hi Desiree, thank you for that suggestion. We are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Thank you for being patient! Typically recipes like chili have a serving size of 1 cup.
Yum! I made this with low fat Neufchatel cheese because my family is on a diet, and it was still very yummy. Turned out a little watery/liquidy, but maybe it’s supposed to look that way. I also added more chili powder (it needed it!). A big hit for my husband who’s doing low carb 🙂 I was going to add a picture but couldn’t figure out how to upload an image.
Thanks for your wonderful review Lisa. I don’t think it’s possible to add photo in the comments here but you can join our Facebook group so you can share photos of your cooking.
Hi! Excited to try this recipe thank you for posting! Was wondering if my chicken breasts were frozen what the cook time should change too? Also do you know if anyone has tried subbing Greek yogurt for cream cheese? Trying to be healthy 😐 appreciate any feedback! Thank you!!
Hi Jess, I have had several people write in with great results using frozen but with frozen chicken breast, I would increase the cooking time from 20 to 25 minutes on high pressure. I don’t recall anyone using Greek yogurt – I’m not sure if that would blend into the mixture or be grainy looking though.
What if you make it in a slow cooker crockpot. What would the difference be..?
Hi Erika. I have good news. We have a recipe for Slow Cooker Chicken Chili. It’s essentially the same recipe just modified to the slow cooker.
Can’t find it! Please let me know where to look! It looks delicious but I don’t have an Insta pot!
We have that HERE for you. So sorry I forgot to link that.
I am a divorced dad and I was hopeless in the kitchen until I came across your website. Mine turned out fantastic!
I couldn’t find any ranch dressing packets in the supermarket, so I used a bottle of black pepper ranch dressing to make the 16 ounce required. My pressure cooker came with a trivet tray, so I didn’t have to worry about the chicken scorching.
Thanks for teaching me new skills.
That’s so great! Thank you for that wonderful feedback Andrew!
This recipe was a HUGE hit at my Super Bowl 2020 party!! Everyone was coming in for seconds!!
That’s so awesome Shannon! Thank you for that wonderful review!
My sister has made this for me before and I loved it. However, I don’t have an instant pot, only a crockpot. Can I still use this recipe? How would I modify the timings and settings to do that? Thanks!
Hi Haley, I have good news. We have a recipe for Slow Cooker Chicken Chili. It’s essentially the same recipe just modified to the slow cooker.
So easy, so good. A keeper for sure.
Served over a bed of spaghetti squash.
Even my toddler liked it.
Thanks for the nice feedback KC. Thank you for dropping by and leaving a great review!
LOVE this recipe. It is easy, different and delicious!
Thanks for the great feedback Mary. Glad you loved this recipe!
I need to double or triple the recipe…do I need to add more time?and how much for 6 chicken breasts?
Hi Crystal, I haven’t tried doubling in a 6 qt. A reader reported doubling in an 8qt, but no one in a 6qt. You could also make the slow cooker version of this and easily double it. Here is the video tutorial for the slow cooker version. It would need a longer cooking time so cook until the chicken is easily shredded with a fork.
WOW!! This dish was AMAZING! The recipe was on point. The flavor was perfection! I couldn’t stop going back for more! Love how easy it was to make and full of flavor! Thank you!
You’re welcome, Violetta! Sounds like you found a new favorite!
Very good!
Made this for my son’s birthday, everyone raved about it!
I’m so glad to hear that! Thank you for sharing that with me & happy birthday to your son!
Could this also be done is a slow cooker instead of instapot? Could someone tell me how that would effect cook times and any or the ingredients? Thank you!!!
Hi Meghan, I have good news. We have a recipe for Slow Cooker Chicken Chili. It’s essentially the same recipe just modified to the slow cooker.
This recipe has become a staple in our house! So delicious and simple. Thank you!
Thank you Michela. Glad to know that this has become your go-to-recipe in the house!
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!
So delicious! My 5 year old, who is the pickiest eater ever, took one bite and said it was “the best food he’s ever eaten and…can I have it for breakfast too, mom?” Excellent recipe! The whole family loves it!
I’m so glad that your 5-year-old loved this recipe too! Thanks for the great feedback, Tatyana.
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.
Traci- I was thinking the same thing! I may try making this with half the cream cheese (or using low fat cream cheese).
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.
how did it work Barbara?
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 want to make this tomorrow, what would the cook time be if I use frozen chicken breasts?
Hi Katy, this works with a frozen chicken breast and should work in the same amount of time.
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.