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 with green chilis , (with their juice)
- 1/2 cup chicken broth or stock
- 1 tsp chili powder, or to taste
- 1 tsp cumin powder
- 0.4 oz packet ranch dip or dressing mix*
- 8 oz package cream cheese, cut into 6 pieces
Optional Toppings and Serving Suggestions:
- 1/2 cup chopped Cilantro, for garnish
- 1 avocado, diced, for garnish
- Tortilla chips or baked potatoes to serve
Instructions
- Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
- Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
- Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
- Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.
Notes
**CAUTION: If you are new to using a pressure cooker, always read your instruction manual prior to use.
Nutrition Per Serving
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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Just wanted to share that I won a chili competition with this recipe!! :)) And I always send people to your site because its awesome!
Wow! That’s awesome, Ellie! Thank you so much for sharing that with me!
Delicious and huge hit with my kiddos. Used chicken thighs instead and turned out yummy
That’s wonderful, Brittany! I’m glad it was enjoyed.
Hi Natasha, I just copied your Chicken Cream Cheese Chili recipe but I don’t have an instapot. I thought I could use a crockpot instead. What do you think about that? Please let me know, I think you are a wonderful cook.
Hi Kimberly! Thank you so much!
I have a slow cooker version of my chicken cream cheese chili that you can reference.
This is on a weekly rotation in our house! SO SO easy and delicious, and even my two young kids love it!
That’s great to hear, Emma! So glad it’s being enjoyed. It’s always a great feeling when our kids will eat up what we make!
Instead of using packaged ranch dip and cream cheese can I add a container of ranch dip that is used for dipping fresh vegetables
Hi Tricia, I haven’t tested that to advise on the outcome. If you experiment, let me know how you liked the recipe.
So easy! I did up the chili powder to 1 tbsp and 2 tsp chopped garlic.
We all enjoyed it and will definitely make it again!
Thank you for sharing! I’m glad it was a hit!
I made this for the 5th time tonight in about 6 months and felt it was owed a 5 star review + comment by now! My husband and I LOVE this. We originally stumbled upon it when we had a small pork tenderloin that needed to be used. It was a perfect substitute for chicken. Also, tonight all I had was the Hidden Valley Fiesta Ranch packet and added that instead and omitted the chili powder and cumin. Perfect as always.
Thank you for the great review, Emily! Happy to hear that you both love this a lot.
5 star recipe this one is a keeper! Thank you Natasha, I’ve tried so many other white chicken chili recipes but this one finally has all the elements I love. Chicken came out tender without being over cooked and the sauce was creamy but not heavy, if that’s even possible! I did use fresh uncooked corn cut off the cobs, added about 1/2 c hatch chilies and added a diced green bell pepper. I also subbed whipped cream cheese because I didn’t have the block type. Oh I also didn’t add ranch dressing. Such an easy delicious way to increase your veggie intake and get your protein. I’ll be looking up more of your recipes. Thank you so much!
Hi Heidi! You’re very welcome! I’m so glad you enjoyed the recipe. Thank you for the feeback.
I made this for supper last night. It is now one of mine and my husband’s favorite meals. Much better than other Chicken Chili recipies we have tried and a very simple meal to put together.
Hello Karen, nice to know that you liked making this recipe. Thanks for the review!
This was a big hit! I started with 3 frozen chicken Breasts so I added extra time (27 minutes instead of 20). We like our food spicy so I doubled the chili powder and added 1/2 tsp chipotle chili powder, I also used the hot Rotel. I used an 11 oz can of mexicorn because that is what I had. The chicken came apart easily and was juicy. No weird texture. Served with rice, cheese, sour cream, avocado and tortilla strips to garnish. I will absolutely make this again.
Thank you for sharing, Lauren! 🙂
Thank you for commenting about frozen chicken, I was wondering if it could be done!
Awesome! Left out corn because I had none on hand. A keeper recipe for sure.
Thanks!
So glad you enjoyed it. 🙂
This is one of our favorites that I’ve been making for a few years now. I actually won a chili cook off with it today! We love it as is but I’ve also recently started adding a tsp of garlic, tsp of smoked paprika, & bump the chili powder to 1 Tbsp. It’s so amazing& so super easy. I usually use thin frozen chicken breasts & keep the cook time the same, it just takes longer to come to pressure. Thanks for the recipe!
That’s amazing, Jerrica! Thanks so much for sharing. Those additions sound delicious! 🙂
So easy and delicious! This is a family favorite and is done so quickly. A great weeknight dinner!
That’s great to hear, Amy! I’m glad you love the recipe!
I have made this so many times with no alterations my family loves it!!
Hi Amanda! That’s wonderful to hear. So glad your family loves it.
I literally couldn’t stop eating this..so delicious! I used a mix of dairy free sour cream and dairy free cream cheese because that’s what I had on hand. So quick and easy to put together. This one is definitely going to be in my regular rotation. Thank you for another fabulous recipe!
Hi Ranee! That’s wonderful to hear. So glad you found a new favorite to add to your rotation. Thank you for the feedback. 🙂
Made this exact recipe today with no alterations, and it turned out great! Thanks Natasha
Great to hear, Olga! So glad you enjoyed it.
Good stuff: I just made this, with a few alterations.
In addition to the cream cheese, I added a pint of sour cream, half before cooking, half after. I also threw in a handful of whole peeled garlic cloves at the beginning, a package of chicken meatballs in addition to the chicken breasts, a whole 1 oz. Hidden Valley packet, and a second can of white beans at the end (almost used garbanzo).
This recipe can handle lots of fresh ground pepper and use a bit of salt.
Next time I may use more chili powder and cumin.
Thank you for sharing your experience with the recipe, Bryan! 🙂
I’ve been making this one on the regular!! Sooo good! I didn’t have any fresh/frozen chicken on hand but I had some canned chicken so I used two cans of chicken. Added extra broth and frozen fire roasted corn and it turned out amazing! I also used the same cook time as recommended in the recipe.
It sounds like you found a favorite on our blog! Thank you for sharing that feedback with us!
This recipe is absolutely delicious.
Can this be prepared In a CrockPot, for I do not have a InstaPot?
Hi Karen, we actually have a crock pot version HERE. I hope you love it!
I’ve made this MANY times in my instapot, but am headed to a long term place that may not have one. Do you have a Dutch Oven recipe?
Hi Lainey! I have a stove top version HERE.
This is so delicious! I highly recommend serving it over a roasted sweet potato and adding some lime juice on top!
Thank you Natasha, your recipes never disappoint!
That’s a great idea, Meghan! Thank you so much for sharing that with me.
I did not have everything on hand to make this recipe but decided to give it a go anyway due to the fantastic reviews and I am so glad I did! I was missing ranch mix so instead I used 1/2 tsp each of garlic powder, onion powder, parsley, chives, and dill. I was also missing Rotel tomatoes but I had a can of diced green chilis which I used instead. I used chicken breast tenderloins and dropped the cook time to 17 minutes. Oh and once it was already sealed and cooking, I realized that I had forgotten to add the chopped onion! When it was all done, there was no need to shred the chicken since I used tenderloins; they simply broke apart into bite-sized chunks once I gave the whole this a stir. We topped with the suggested garnishes and it was amazing. I cannot wait to try this again with all the right ingredients!
That’s wonderful to hear! I’m so glad it still turned out great. I’m sure you’ll love the original recipe too.
I haven’t made this yet. Is the time reduced if I use rotisserie chicken? Seems like it should be greatly reduced. Thanks
One of my readers 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.
I’ve made lots of Natasha’s recipes and this is hands down my favorite and my family’s favorite for that matter. Additionally, it’s one of the easiest recipes on the website to make! This is a must try recipe so get to cooking!!! It’s also easy to change it up and add more beans, corn or tomatoes as you prefer.
Thank you for sharing, Dan! I’m so glad you love my recipes.
Hi! Wanting to make this with a slow cooker. Any adjustments I should make? Thank you!
Hi! You can follow the slow cooker version HERE.
So easy to throw in the ingredients for a quick yummy dinner. We topped with cheese, sour cream, and tortilla strips. So good!
Thank you for your good comments and feedback, Megan!
I make this recipe several times a month, everybody loves it so much. Quick question though, if I swap out the chicken breast with 1lb of chicken tenders since that is all I currently have, do you think I would reduce the cook time? Thanks 🙂
Hi Emmy! This is what one of my readers said, “Oh my goodness! This is SO good! And easy!! I had chicken tenders, so I changed it from 20 minutes to 17 and it was perfect. Thanks for sharing!” I hope that helps!
I literally make this on a weekly basis. It’s incredible!! I recommend eating some of it with tortilla chips
Hi Brittany! I love hearing that! It sounds like this is a family favorite!
SO GOOD!! I’ve made this recipe so many times I basically have it memorized! My whole family loves it! The more recent times I’ve made it I shred a rotisserie chicken and add it to the chili after it’s done pressure cooking. Instead of using raw chicken breasts and cooking them with the chili. Love this recipe will continue to make it for the rest of my life ❤️
Using rotisserie makes it even easier to make! I’m so glad you loved this recipe, Holly!
Absolutely love this recipe! Super easy, reheats well, have made it 5 times in last 6 weeks. Made it exactly as written first two times, and then tweaked it just a smidge for my personal preferences. I like spicy, so added one small can of Rotel chopped green chilis, used fire roasted cans of Rotel tomatoes and fire roasted corn, and use 4 oz of greek style cream cheese (1/3 less fat than reg cream cheese) and 2 oz of greek 1% yogurt. Use some Cholula poblano jalapeno hot sauce with other garnishes, and now my mouth is watering. Good thing I have batch #6 in Instant pot right now! 🙂
That sounds amazing! Thank you for sharing. I’m so glad you love this recipe.
All I can say is Wow! So much good flavor! I followed the recipe as-is and loved it. Thanks!!
That’s great, Phil! I’m so glad you loved the recipe.
I absolutely love this and how it’s so simple and easy to make! Are there any variations or substitutes for the beans and corn so that I can make this keto friendly? I would still love to have the exact same taste and flavors, but just less carbs. Thank you!
Hi Stephanie! I have not tested any substitutions. You could look at some other recipes for ideas. I think replacing it with some other vegetables may work but not sure how the texture would turn out in the instant pot.
This was fantastic! Quick and very flavorful meal in a pinch. I would definitely use this as a freezer meal to prep all the ingredients and then dump n go on the night of. Super simple! Only changes I made (in error when I prepped it but turned out excellent) was to put a full packet of the Ranch mix and a lot more than a tsp of Cumin.
Will double up next time! No leftovers for a family of 5!
So glad you loved it, Claudia! Thank you for sharing.
I know I’m in the minority but I am not a fan of this white chicken chili. The ranch seasoning paired with 8oz of cream cheese give this a very luxurious flavor but it doesn’t pair well with the southwest inspired ingredients. The cumin and chili powder just don’t do enough. Maybe swapping ranch for taco/fajita seasoning would be better? I realize now I prefer Greek yogurt/cream versus cream cheese.
Only change I made was I used leftover chicken from the chicken I roasted. Was amazing and came together in 6 minutes
Glad you enjoyed this, Lisa!
Can I used cooked leftover turkey for this? I have leftovers from Thanksgiving I want to use. Original recipe is amazing btw!!!
Hi Luba, I bet that cold work. One of my readers, LaTasha reported using chicken meat from a fully cooked rotisserie chicken – it seems she added it with everything else as usual with great results & without any other changes. I hope that helps.
This is one of the best recipes I have made in the Instant Pot. I used frozen chicken breasts and cooked for 30 min as another user suggested. It was perfect! Corn still came out crisp and nothing was overcooked. I doubled the recipe but forgot a 2nd pack of ranch seasoning and I accidentally put in 2 tbsp instead of tsp of chili powder, but the flavor was incredible. Might just keep doing it that way from now on. Topped with Colby Jack cheese and tortilla strips. Thank you for this recipe! Even hubby says “It’s so good we aren’t sharing the extra with anyone”
Haha! That’s great, Samantha! I’m so glad it was a hit.
can i use frozen chicken breast in the instant pot or will that make the texture weird?
Hi Rachel, I bet that could work! I saw someone else shared this in the comments below the recipe “It was a hit! I only had frozen chicken breast, so I adjusted the time to 30 minutes as suggested in previous comments. The chicken came out extremely tender and took no effort at all to shred.” I hope that helps.
Hi, this may be an obvious answer but would you recommend cutting back on cream cheese or adding more broth to make it more like soup? This recipe looks delicious and actually want to make it for a “meal train” I am signed on!
Hi Peggy! Yes- I think adding more broth would help. You’d have to experiment with it.
This is our favorite chili recipe. I entered it this year in our neighborhood chili cookoff and took home first place! I do not have an InstantPot, so I just use an old fashion pressure cooker and it comes out great every time.
That’s awesome, Jerry! I’m so glad to hear that. Thanks for sharing.
I entered this recipe in a chili kick off with about 20 other chilis and it got 4th place with the pot completely empty! Will be making again!
That’s wonderful! So glad to hear that. Thanks for sharing.
I absolutely love this recipe. I’ve been making it in a 3 quart instant pot. But I now want to make it for 12 or more people. How should I adjust the recipe and cooking in a six quarter?
Hi Karen, I always make this in my 6 qt instant pot and it should serve about 8 people as written. If you wanted to adjust it, you could click on servings and adjust the ingredient list. I hope that helps!
I am not a fan of ranch dressing, it seems to overpower the flavor
of other seasonings. Can I make this recipe without the ranch seasoning packet?, if so, should I add any other seasonings instead. Cant wait to try this recipe!
Hi Deb! I have not tested this recipe without ranch to advise on a substitute. You could try adding some additional spices that you find in ranch dressing such as garlic, onion, dill, parsley, chives, etc…
The ranch adds amazing flavor. You can start with less if you’d like but we do not feel that it’s overpowering.
Make this recipe all the time!! I double it and use chicken thighs. My four kids love it and it is the requested food item to bring to team dinners. It doesn’t last long especially with all the toppings you mentioned added on top. And so easy to make.
Good to know that your kids love this recipe! It is very exciting for us when our kids enjoy what we cook for them.
How long do you cook the double batch? I’m wanting to make a double batch to freeze some for later and I’m not sure how much more time to add.
I doubled it and did not add any extra cooking time and it turned out great. I did let it naturally release pressure though.
Hi Natasha! This recipe sounds so delicious but I do not have an instant pot. Can it be done in a slow cooker?
Hi Debbie, it sure can! We have a slow cooker and a stove-top version! I hope you love this recipe!
Made this and the family loved it! The 7 yo and 11 yo ate it up! That was a first. Def making again!
Great to hear that good feedback, Tammy!
It doesn’t mentioned salt and pepper. Are these to taste or does the ranch seasoning give it enough salt?
Hi Nick! That is correct. This recipe has enough flavor and saltiness from the other ingredients but you can add them in at the end if you’d like more.
Hi Natasha, I can’t wait to try this! We just made your Chicken & Rice instant pot recipe and it was SO good! Just wondering if the cream cheese is necessary for this? We plan to top it with shredded cheese when serving, but trying to watch my calories (sadly!)
Hi Melisa! I’m glad you loved the chicken and rice! The cream cheese in this chili recipe adds rich flavor and a creamy texture. I assume you could make it without cream cheese but it may not be as creamy or thick. One of my readers reported using half the amount of cream cheese. I hope that helps.
This recipe is so good! And easy. Thanks Natasha. My first review 😋
I’m so happy you enjoyed that. Thank you for sharing that with us, Erika!
This turned out really tasty with a few adjustments:
I added garlic after softening the onions on sauté then added the chicken (thighs about 2 pounds), seasoned with S+P, and browned a bit so there were nice brown chickeny bits on the bottom of the pan. Then added some fresh chopped tomato from the Cherokee purple we grew this year. And some Mexican lager and the chicken stock to deglaze the pan of those amazing chicken bits. Then I squeezed some lime juice and added the beans, rotel, corn, and a container of Hatch green chiles as well. Didn’t forget the spices either Let that bubble for a little bit and stirred to combine everything. Topped with the cream cheese and cooked per the recipe. Served with tortilla chips, avocado and sour cream. Husband had nothing but praises to say about this dish. Well, except maybe serve with masa dumplings instead of chips and less fluid next time.
Definitely saving this one for a cold winter night 🥰
The perfect cold weather dish! I’m so glad you enjoyed it!
Do you think potatoes could be added? The kids don’t like chicken but love potatoes so I wanted to scale back on the chicken and add more vegetables. Any changes to cook time etc?
Hi Dayana, I haven’t tested adding the potatoes to the chili, but our readers have mentioned serving this with potatoes before, on the side – like baked potatoes.
I added 2 diced sweet potatoes and it came out fine. Also used frozen chicken breast, 30 min with 10 min natural release worked perfectly.
Quite easy and a quick meal to entertain for a family friend. Great with a couple of beers! I did double the chili powder and added more to my bowl. Served with cheese, cilantro and sour cream. Will keep this one on file, like several others that we try. Tomorrow is your pizza recipe!!
Sounds good, great to hear that you loved it! I hope you’ll enjoy all the recipes that you will try.
Can this recipe be made stove top? If so, can I use the same recipe and how long should I cook it?
Hi Phyllis. I have a stove top version chicken chili HERE.
How could I do this in my crock pot? I seem to have lost the pressure device on my instant pot! 😞 I’m thinking… do everything pretty much the same, except use the cream cheese, last, maybe? I love this recipe! We use it a lot in our home! ❤️
Hi Bernadette, we actually have a crock pot version HERE. I hope you love it!
Absolutely loved this! I am wondering if anyone has used an alternative cream cheese? As I can eat dairy but it bothers me.
I substituted plain Greek yogurt for the cream cheese. I didn’t add it to the initial cooking as written. I added it after. Stirred it in before adding the shredded chicken back to the pot. Turned out great with less fat. Still a bit of dairy, but much friendlier on my tummy.
Looking to make this tonight, but am not sure – How big is a “large chicken breast”?
Hi Lucy, I find these at the grocery store, usually packed in 2-4 larger chicken breasts (not the trimmed ones, although you could use these as well they are just smaller). I’d aim for at least 8oz or greater.
I made this recipe exactly as written and it’s so good, I can’t stop eating it. This is my go to recipe.. thanks Natasha! I love many of your recipes and watching how fun you make it! Your kids are adorable and good helpers. 💕
That’s wonderful, Barbara! I’m so happy to hear that. Thank you.
I would like to make this for more people but am unfamiliar with instapots. The instapot I have is a 6quart ( I belive)
If I bump the amount of people up to 12, it might work. Just unsure if it will fit in my instapot and what the time change would be. Any ideas or help?
Hi Staci, someone commented this “I just doubled it tonight in my 6 qt. and cooked it for the same amount of time as the single recipe calls for. It came out perfect!” I hope that helps.
I have never had a Natasha recipe that wasn’t 5 stars with my family and this is one of the best. We usually scoop it up with tortilla chips or crush them on top. Thank you Natasha!
Thank you for that wonderful compliment, Peg!
Hi because it has dairy in it, cream cheese, can you freeze it?
I haven’t tried freezing this recipe but one of my readers has and it sounds like it works! Here’s what they said “We freeze leftovers In a Ziploc bag all the time and they reheat beautifully! I prefer to reheat slowly on the stove and usually add just a touch of liquid to start it out. You’d never know it had been frozen. One of our absolute favorites go-to recipes!” I hope this helps!
Can this be made in a crockpot?
This recipe sound delicious, I don’t have a instant pot
Hi Patty, I have a recipe for Stove Top Chicken Chili here.
I make mine in my crockpot all the time! I usually do it for 6-8 hours, starting it in the morning so that it’s done around dinner time.
Thank you so much for this super easy but delicious recipe! I didn’t have ranch dressing mix so I used Garlic and Herbs dressing mix and it was great!
Can this be frozen?
Thanks
You’re welcome! I haven’t tried freezing this recipe but one of my readers has and it sounds like it works! Here’s what they said “We freeze leftovers In a Ziploc bag all the time and they reheat beautifully! I prefer to reheat slowly on the stove and usually add just a touch of liquid to start it out. You’d never know it had been frozen. One of our absolute favorites go-to recipes!” I hope this helps!
Hello I was wondering, Can I use frozen chicken or does it have to be fresh
Hi Krystal, I have not tested it but one of my other readers shared this in the comments, “It was a hit! I only had frozen chicken breast, so I adjusted the time to 30 minutes as suggested in previous comments. The chicken came out extremely tender and took no effort at all to shred.” I hope that helps
Thank you for asking this question Krystal. I too have frozen chicken only tonight and I wondered how much extra time I’d need. I scrolled through the comments and found your question and Natasha’s answer. Brilliant!!
IS there a reason for putting ingredients in in a certain order? Then it says to mix them together and make sure liquid is under the chicken so it doesn’t burn. Doesn’t seem to matter but wondering?
Hi, The idea of ordering that way is so you don’t end up with chicken floating at the top (it cooks better in the chili) and you do want to add the cream cheese last. 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.
This has been my go-to recipe for white chicken chili since I first bought my Instant Pot 4 years ago! My husband requested it tonight during our 10th wedding anniversary month-long celebration:)
Thank you so very much!
Good to know that, Marcee! Thanks for sharing and I’m happy to hear that this has been your go-to recipe.
LOVE this chili! so flavorful! I really liked the addition of the ranch seasoning
So glad you enjoy this recipe! Thank you for the review.
Can you make this recipe on the stovetop or in a slow cooker?
Yes, I have a stove top chicken chili recipe HERE
Natasha, this has been my go to favorite white chicken chili recipe for several years now and just want to let you know that my family requests that I make this a few times a year. So good!
I use either chicken breasts or thighs depending on what I have. Do you have nutrition facts for this recipe? I’d like to track it in Myfitness Pal if possible.
Thanks 😊
Hi Yola! So glad you and your family enjoy this recipe! This recipe makes 8 (1 cup) servings. The nutrition facts are in the recipe card above.
The amounts can easily been entered in your diet program and it will calculate. Otherwise, each product has the nutritional values printed on the packaging.
I made this tonight for my family and they raved about it.
I used a whole smallish rotisserie chicken (about 3.5 cups of chicken) and fresh corn (from 4 cobs, cut off the cob). Oh, and half a seeded jalapeno, diced (I like a little heat). Other than that, it was verbatim.
I will be making this again, often.
Thank you for the recipe!
Sounds great! I’m glad that worked out well, thank you for the good review, Tom!
Natasha, Is there an alternate for Ranch Dip mix? I have everything in the crockpot at this time but dont have the ranch mix and I live 15 miles from town. I do have ranch salad dressing or ranch chip container dip, or should I just leave it out? Mike
Hi Mike! I haven’t used ranch dressing in here, but it could work. Another option is to use your favorite herbs and spices to make a homemade mix, things such as garlic powder, onion powder, chives, dill, parsley, salt, pepper, etc…
Looove this recipe, it’s my family’s favorite. If I want to double for a big crowd could I do that in a 6 qt instant pot?
Hi Jaclyn, someone commented this “I just doubled it tonight in my 6 qt. and cooked it for the same amount of time as the single recipe calls for. It came out perfect!” I hope that helps.
We do love this recipe! We are start to count our calories intake daily and need to know How many cup is per serving for this recipe and all other recipe in your website? Thank you!
Hi Stephania. I’m glad you enjoy this recipe. This recipe serves 8 (1 cup per serving). All of my recipes have nutrition facts listed and I also mention how many servings are per recipe. You can also adjust the servings per each recipe if you want to make a larger or smaller amount. You do this by hovering your cursor over the number of servings in red and sliding it to decrease or increase the servings. You’ll have to look at the recipe card for each individual recipe to find the servings amount. Not all servings are measured in cups.
We love this recipe, I double it all the time, but only do about 10 oz of cream cheese!! My daughter is vegetarian now, so I am thinking about modifying. Veggie stock, and adding diced potatoes instead of chicken. Would you change the liquid, thinking of increasing broth? Thoughts?
Hi Tanya, I would increase the broth, although I haven’t tried that myself to advise.
FYI It worked GREAT! If you ever need to make this vegetarian, I diced 4 russet potatoes, veggie broth 14.5oz, and knocked the cooking time down to 10 min. with a 10 min slow release. My family loved it. You could also dice a cooked chicken for individuals to throw in their own bowls when serving.
Thank you so much for sharing that with us, Tanya! I’m so glad it worked out!
Is that for the regular recipe or doubled? And if doubled what size instant pot do you use? I have a 6 qt and wondering if I can double it in that. Thanks!
I made this last night and I think my husband wants to marry me all over again! I followed the recipe and it turned out great! I may have added a little more chili powder, but this is a keeper!!
Haha! Thank you for sharing, Kat. So glad you found a keeper!
Hello! Can I use frozen chicken breasts? If so, how long is the cook time? Thank you!
Hi Stephanie, I saw someone else shared this in the comments below the recipe “It was a hit! I only had frozen chicken breast, so I adjusted the time to 30 minutes as suggested in previous comments. The chicken came out extremely tender and took no effort at all to shred.” I hope that helps.
How important is the ranch packet? I don’t have one and don’t really like ranch flavoring. Can I add additional spices instead?
Hi Tina, I think it could still work with a little garlic powder, onion powder, and a little more of the seasonings already in the recipe. You may need to add more salt to taste as well. Let me know how it goes.
WOW! This was amazing! I doubled the recipe, I didn’t have corn so I added more broth and an extra can of green chilies. And instead of the ranch seasoning packet, I added garlic and onion powder and some seasoning salt and it came out delicious! Can’t wait to make it again
Fantastic! Thank you for the review and for sharing your experiment! I’m glad you enjoy this recipe.
Did you double the recipe in the 6 qt instant pot? I’d love to make this for a bigger crowd.
I’ve made this recipe a few times and love it! I use 3 chicken breasts but kept everything else the same and really enjoyed the extra meat in it. Oh we did add extra green chile, we like it spicy.
This is a very easy meal to make in the instant pot and it’s so flavorful! I was making it for an easy cold day meal but will be making it pretty often with how easy and tasty it is!
Thank you so much for sharing that with me, Kell! I’m so glad you enjoyed it!
Can I used Costco canned chicken? Their cans are large (12.5 oz) – how many cans would be the equivalent of “2 large chicken breasts?”
Hi Dave, I have not tested this but I think it would be fine. I don’t know what adjustments are needed since the chicken is already cooked. You might be able to add the chicken in towards the end. In my experience, an average size chicken breast is about 6oz. I don’t know how many cans you’d need but I would aim for at least 12oz or more.
One of our favorite recipes, can it be frozen? If so for how long. Im leaving out of town and trying to stock up of dinners for hubbie
Hi Lynn, I haven’t tried freeezing this recipe but one of my readers has and it sounds like it works! Here’s what they said “We freeze leftovers In a ziploc bag all the time and they reheat beautifully! I prefer to reheat slowly on the stove and usually add just a touch of liquid to start it out. You’d never know it had been frozen. One of our absolute favorite go to recipes!” I hope this helps!
I made this last night. My husband is not a fan of white chicken chili at all, but I have always loved it and I figured he could eat a hot dog if he didn’t want any chili. He absolutely loved it! He ate a huge bowl and he scraped it clean. I loved it , too. So easy and so full of flavor. I kept thinking I must have forgotten something, but no, it was just that easy. I was a little bit short of cumin because I have no idea what I did with the new bottle, but it was still yummy. I had to make one change and only because I am out of Rotel…I subbed in one can of diced tomatoes and a 4oz can of diced green chiles.
This recipe is a keeper! Thank you so much for sharing this!
Wow! I’m so glad he loved this too! Thank you for sharing your fantastic review with me, Karyn! I’m so excited it’s a keeper!
I made this recipe tonight and it was a big hit with my family, including my 12 year old sometimes picky eater. This will definitely be on my rotation.
Also, for those asking, I doubled the recipe and cooked for the same amount of time and it was perfect!
You know it’s good when the picky eater agrees! Thank you for sharing your awesome feedback, Lori!
Amazing!!! Delicious!! I made exactly as recipe says, turned out perfect. My 5 and 8 year old loved it. We added the cilantro and avocado with tortilla chips.
Great to hear that you both loved the recipe! Thank you for your good comments and feedback, Chelsea.
Hi first, i wanna say thank you for all your lovely recipes. My question is can you double this white chicken chili recipe or would it not turn out. I have a big family thank you in advance
Hi Dawn, I haven’t doubled it myself to advise on the cook time adjustment. Reading through the comments, I’m not seeing our readers mentioning they doubled it, but I imagine a few extra minutes wouldn’t hurt it. One of my readers mentioned the following: “I have doubled the recipe and added extra chicken and did not need to adjust cook time. Fantastic recipe – thank you!” I hope this helps!
I just doubled it tonight in my 6 qt. and cooked it for the same amount of time as the single recipe calls for. It came out perfect!
I’m so happy to hear it came out perfect! Thank you for sharing that with us!
Love all the recipes, Can I make this in the slow cooker? I need to be out of the house all day and I think this would work. Has anyone tried it?
Hi Diana, we sure can! We have the slow cooker version pinned HERE.
Made this and it was a hit! We loved having it ready to go for an easy lunch or dinner. Will be making this one again! Thank you for sharing!
That’s great! Happy to hear that. It is very easy and such a quick meal for lunch or dinner! Thank you for the review.
Anxious to try this but only have bone-in breasts. Could not get cream cheese but have sour cream. Can I work with this? Difference in timing?
Hi Nancy, I would de-bone the chicken breasts before adding them to the instant pot. I haven’t tested this with sour cream so I’m not sure how the overall texture would turn out or if it’s best added at the end to taste.
I have a canister of ranch powder. Any idea how much is in a packet? 1 tablespoon? 2?
Hi Denise, There is about 4 Tbsps in a packet However we only used 0.4 oz of ranch powder. It should be enough to make 16 oz of dressing or dip per package instructions. I hope this helps!
Oh my goodness! This is SO good! And easy!! I had chicken tenders, so I changed it from 20 minutes to 17 and it was perfect. Thanks for sharing!
Yay, that’s awesome! It’s my pleasure to share this recipe and I’m happy that you love it!
I’m going to make this today. I couldn’t find a ranch packet. How much ranch dressing from the bottle should I add?
Hi Brandie, please see the section in the post titled: “*What Size Ranch Dressing Mix Should I Use?” which will clarify your question.
Delicious! Outstanding recipe. Question: why is calorie count for instant pot so much less than stove top recipe. This is extremely important because I am on doctor prescribed meal plan. Stove top calorie 467 is prohibitive but instant pot( which I do not have) is acceptable.
Hi Gilda, one is calculated for 8 servings while the other is divided into 6 servings. Also, one recipe has oil and the other does not.
Love this recipe! I ended up with chicken breast filets instead. Should I decrease time since they are thinner than regular chicken breasts? Same amount in lbs
Hi Laurie, since they are smaller the time might change slightly, but honestly I wouldn’t change it by much.
Natasha, I just made this yesterday, it was fantastic, delicious and so easy. My husband and I absolutely loved it. We sprinkled on top shredded cheddar cheese, Fritos and avocado. 😋💗
Isn’t it so good?! I’m so glad you enjoyed it!
Hi Natasha,
Had this at a friends house and looking to make it myself…quick question would using ground chicken be a problem? If so what adjustments do you recommend?
Hi Bobo, I haven’t tried that but you would probably be adding a step with ground chicken – it would be best to cook that on the sautee function before adding everything else.
This is one of my FAVORITE (yes all caps are warranted) recipes. Not only is it delicious, it’s also really easy. My husband gobbles up the leftovers cold. The only chopping you have to do is for the onion, so it’s great when we’re lazy.
Hi Julia, that’s great to know that this is one of your favorites! Thanks a lot for the review and good feedback.
Hi Natasha,
I would love to make this recipe, but have yet to get an instapot. If I were to make this in the crockpot, would I still follow the same directions for placing everything in the crockpot raw? I would want to cook it on low, so I’m guessing 6 hours would be good? Thanks for your help.
Hi Kay, we have a slow cooker version here you can try! I hope you love it!
Hi- Looks great! How long would this take in a traditional crock pot? Would there be any changes to the recipe other than cooking time? Thanks!!
Hi Camilla, we have a slow cooker version here you can try! I hope you love it!
My favorite Pressure Cooker (don’t have InstaPot brand) food(s) is baby back ribs, meatloaf & “boiled” eggs.
Yum! That sounds amazing! Thank you so much for sharing that with us.
This is the bomb! I’ve made it twice this month to take for lunch. Your recipes always rock and my favorite pork tenderloin is yours. Thanks so much for the great recipes!
You’re welcome! I’m so happy you enjoyed it!!
Hi Natasha! If I wanted to make this with 3 chicken breasts instead of 2 (don’t want to leave an extra one behind), how should I adjust the pressure cooking time? Also, should I add more liquid? Thanks!
Hi Alena, I haven’t tested that modification. I think that should work, but it may need slightly more liquid so you don’t end up getting the burn notice. I’m guessing the cook time should be about the same.
Alena, I made it with 3 breasts and I didn’t adjust the cooking time. I did however end up adding more chicken broth after cooking (I warmed it up in the microwave and poured it in, about a half a cup). Next time I will add additional broth before cooking. Also wanted to add this little chicken shredding hack my daughter taught me: Take the chicken out put in a bowl and use a hand mixer to shred. SO EASY and the perfect size shred and super quick!
This. chicken. chili. Look no further! Nothing is better on a cold night! It’s fast, easy and comforting! Every timeI make it
For my family, I get rave reviews! Just make it, I promise you won’t be sorry!
Love it! Thanks for your time and for this review, Jessica.
Fast, Easy, Delicious. This meal sets the standards for other meals too high.
Thank you for your good comments and feedback, Jeff!
I meant to say chili. Lol.
It was awesome. I made it exactly as written.
Natasha, This is one of my favorite soup/stew Instant Pot recipes. As a matter of fact, there’s a pot of it cooking right now! My wife and I love your recipes. They are the best! Thanks for all you do, please keep them coming!
I will definitely do, Richard. I hope you’ll love all the recipes that you will try! Thank you for the awesome review.
Awesome chili! It was cold today and I wanted to make a healthy chicken chili however, the recipes I had took 6 or so hours in the slow cooker. Then I saw yours and BAM! Instapot it was. Great tasting and this will be my “go to” for chili. Many thanks!
That’s just awesome! Thank you for sharing your wonderful review, Mitch!
I’m a ‘traditional chilli’ kind of guy, and this is probably more of a stew, but with that said, this recipe is fantastic. Always a crowd pleaser and my go to recommendation for anyone new to using a pressure cooker.
After making this recipe probably a dozen time, here’s a couple modifications that I like to make:
Saute the onions in the pot
(I like to add a diced poblano and a jalapeno)
Just before adding the chicken breast and stock, saute the spices for 30 seconds
Replace the corn juice with chicken stock (increase from 1/2 cup stock to 1-1/4 cup)
Decrease cook time to 15 minutes and allow for natural release
Although you can’t double this recipe in a 6qt pot, you can increase the number of servings by ~50% if you add a 3rd chicken breast, another can of white beans, more chili’s, an extra 1/2 cup of stock, and another 1/2 block of cream cheese (no need to add any extra time because the pot will take longer to come up to pressure, and longer to naturally release with the increased volume)
Thank you for sharing your feedback and preferences, CS! I’m glad you enjoyed our chicken chili! Happy New Year!
Hello!
I would like to do what you suggested by upping it but what did you mean by “chili’s”? Are you referring to the Rotel tomato stuff?
Thank you!
Thanks for posting your mods, they are right up my alley. I’m thinking of using Hot Rotel too.
I’ve made this recipe about 30 times now and it’s a huge hit every time! I usually add a little extra chicken to add a little extra protein, but it’s awesome as is. Way to go Natasha, your recipes are the best!!!
Wow, glad to hear that this is your go-to recipe. Thank you for the review!
I am so stupid I got the ranch salad dressing instead 🙁 Im new in the US so i didn’t know there was such a thing as ranch mix (powder) – can i just use this ranch dressing sauce instead ?
Hi Maryam, we prefer the packet, but one of our readers reported great results using ranch from the bottle. I hope this helps.
I’ve made this a bunch of times and it’s one of our favorites – so easy and sooo delicious! Like some others, I did find the base seasonings a bit bland for our liking, so now I do a full tablespoon of cumin and chili powder, plus half a tablespoon each of oregano and paprika with a dash of cayenne, and I also add an extra small can of hot diced green chiles. SO good! I drain the corn and add a bit more chicken broth in its place – I found the corn flavor a bit too much to my liking when I wasn’t draining it. 🙂 We love this one – thanks for a great recipe!
Thanks for sharing your experience making this recipe, J! It’s good to hear that you enjoyed it.
Hi! This White Chicken Chili recipe is our favorite! In fact, I need two batches to take to a family gathering the day after Thanksgiving. I’m not going to have time to make them that morning, so is there any reason I couldn’t make both batches the day before, refrigerate them, and heat them up the next day? Does anyone know if this is also good the next day? I don’t know, because our family always eats the entire batch when I make it. Any advice on this would be super helpful!
Hi Julie! You sure can! This recipe reheats really well, and leftovers are just as good!
Hi! Excited to try this recipe, I did however have a question… is there a reason this recipe doesn’t call for salt but the stovetop one does? From what I saw they were otherwise the same recipe? I didn’t want to mess it up so want to confirm! Thanks!
Hi Olya, the instant pot version has significantly less liquid and the ranch seasoning adds ample salt, although you can always add it to taste at the end if you feel it needs more salt. For what it’s worth, the instant pot version is my favorite!
Oh. My. Gawd! This chili is stupid good!! I think the best I’ve ever had. Thank you Natasha for sharing it. Total gastric orgasm. And, it gets even better in the days after.
That’s so great! It sounds like you have a new favorite!
Oh for sure. I shared it my friend and his wife who are currently stationed at Ft. Rucker Alabama. They’ve shared it in the bowl with their fellow soldiers and their families several times now. Huge Hit! Thanks for spreading the love in this beleaguered world of ours. Food…outstanding food…brings us all back together.
Lovely to hear that, Brian! Thank you for sharing that with us and I hope you will all love all the recipes that you will try.
Can I double this recipe? Will it change cooking time? This will be my first time using an Instapot.
Thanks!
Hi Sarah, I haven’t doubled it myself to advise on the cook time adjustment. Reading through the comments, I’m not seeing our readers mentioning they doubled it, but I imagine a few extra minutes wouldn’t hurt it.
hello sarah, did you end up doubling it? did you add more time if so?
Fantastic! Thank you for the great recipe! Easy and so delicious!
I’m so happy to hear that! Thank you for sharing your great review, Tricia!
Hello. I can’t find ranch seasoning where I live. Any substitute? Thanks.
Hi Mahmoud, I think it could still work with a little garlic powder, onion powder, and a little more of the seasonings already in the recipe. You may need to add more salt to taste as well. Let me know how it goes.
Mine was really runny. I added maybe 3tsp of cornstarch and it thickened it up to a better consistency. I also added more chicken 2 breasts just wasn’t going to be enough. I added maybe 7 chicken tenderloins
Very tasty recipe!! It was super easy!!! My husband loved it! He thought I had been preparing this meal all day!!! Great Instant Pot recipe!!!
That’s wonderful feedback, J. Thank you for sharing!
White chicken chili needs a bit more seasoning in my opinion. It was a bit bland.
Thanks for your feedback, Crystal. Feel free to adjust and add more seasoning according to your preference.
Have you ever doubled the recipe in your instant pot? I love this chili and want extra 🙂
Hi Anna! I bet that could work! One of my readers mentions she omitted tomatoes – “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.” I hope this is helpful!
Yes! I double this all the time and it turns out great! Great Chili!
Do you need to increase the cook time if you double the recipe?
Hi Shelley, I haven’t doubled it myself to advise on the cook time adjustment. Reading through the comments, I’m not seeing our readers mentioning they doubled it, but I imagine a few extra minutes wouldn’t hurt it.
I have doubled the recipe and added extra chicken and did not need to adjust cook time. Fantastic recipe – thank you!
Thanks for sharing that with us!
This is one of my favorite Instant Pot recipes! Whenever I make it for family and friends, they always ask me for the recipe! My question is does this freeze well with the cream cheese in it?
Can this also be cooked in a slow cooker/crockpot? What settings and times do you recommend?
Hi Vanessa, we have slow cooker instructions for Crockpot Chili here.
My husband and I loved this! It was soooo good and so easy. The servings are only 1 cup each, which is the same as the small cup of soup from Panera. So if this is your main dinner or lunch, you’ll probably eat closer to 2 servings. Based on that, I didn’t feel it necessary to modify the recipe for only 2 people. Glad we didn’t! We both had healthy amounts for dinner, and then again for lunch the next day, and then 1 cup portions (with tacos from the night before) for lunch on the 2nd day. We were very pleased with this recipe 🙂 very yummy. Perfect amounts so that nothing went to waste. Easy clean up!
I’m so happy you both loved it, Josee! Thank you for sharing that excellent review with me!
I am confused as how much ranch dressing powder to use. My package is28 grams. You stated .4ounces. Please rsvp as I am making this fora luncheon tomorrow. Thanks. Love your instant pot recipes.
Hi Rina, please see the section in the post titled: “*What Size Ranch Dressing Mix Should I Use?” which will clarify your question.
Made this as per directions used frozen chicken breast’s cooking for 30min. Turned out great. Love this, thanks Natasha.
Great to hear that you loved this recipe, Eugene. Thank you for your review!
I made this last night and it was absolutely delicious! I did add 1 small can of the green hatch Chili’s and 1/2 an envelope of chili seasoning. I topped it with fresh avocado and cilantro. I was trying to save calories, so I did not add extra cheese, sour cream, or chips and it was still fabulous. Thank you for sharing!
Hello Traci, great to hear that it turned out great! Thank you for sharing that with us and for giving this recipe a review.
This is my favorite Pressure Cooker Recipe! So easy, so fast and oh soooo delicious! Sometimes I make it more spicy by adding a couple of roasted Jalapenos or even Roasted Hatch peppers in season. But, I mostly follow the instructions exactly. Here’s my question: I have a rotisserie chicken that I have already shredded. Should I add it in at the beginning or should I just stir it in after the rest is done? If I stir in the shredded chicken after, how long should I cook the other ingredients? Thank you, EGF
Hi, I haven’t tested that so I’m not 100% sure. I think it could work before or after cooking.
I am trying your chili this evening. I don’t want to use the chips or baked potatoes. Is it good to eat just like a normal chili?
Hi Traci! You sure can! I enjoy it that way often! I hope you love this recipe!
Considering I don’t like chili and beans great compliment we loved it! I did saute onions and garlic first, used frozen breasts 30 hp than 10 nor and than added cream cheese and stirred really good. Served with tortilla chips and topped with sour cream and shredded cheese
Great to hear that you loved the results, Holly!
This recipe sucked. My beans wasn’t even done & everything in the pot was dry. Highly upset.
Hi Lakesa, it sounds like maybe you used raw beans? Those need to be cooked separately and usually for hours before using them in recipes. We have a tutorial on how to cook beans that may be helpful. You definitely should not put raw beans into this recipe as it is not enough time to cook them through.
You must have used dry beans. The recipe calls for canned beans. That would make a huge difference. I have made this so many times, I can make it without looking at the recipe, and it turns out great every time. It never sucks.
Can this be made in a crock pot? How long would I cook it -and what temp
Hi Janine, we have slow cooker instructions for Crockpot Chili here.
My family loves when I make this super simple but delicious recipe!
That’s just awesome! Thank you for sharing your wonderful review!
I made this for my husband and son and it was a hit! I love using my instant pot. So happy you had a recipe that worked perfectly.
Hello Sandra, that’s great! I’m glad your family enjoyed this recipe. Thanks for your review!
This is more a soup than a chili and is bland. I even doubled the chili powder and added extra cumin. No one in my family enjoyed it until each added a bunch of things to make it more flavorful.
Hi Cheryl, I’m sorry to hear that you didn’t enjoy it. Did you make any changes or leave anything out like the ranch packet?
This is the BEST chili recipe, and I hate chili! This will always be a weekly dinner staple. Thank you!
You’re welcome! I’m so happy you enjoyed it, Sam!
Hi Natasha, have you tried this with starting with dry beans in the IP? I’m trying to get away from using canned good. Wondering if you’d tried cooking the beans in the IP along with the rest of the ingredients or if they needed to be fully cooked first.
I have not had the chance to test that out just yet, if you do please let me know how it goes!
Hi Natasha! We don’t have ranch dressing around here (hi there, from sunny Lisbon, Portugal). Can I omit it entirely or can I sub with something else? Thanks in advance!
Hi Marta, I think it could still work with a little garlic powder, onion powder, and a little more of the seasonings already in the recipe. You may need to add more salt to taste as well. Let me know how it goes.
This is really good! I have made it twice in 3 weeks and eat the leftovers for lunch. The first time I tried to double the recipe in my 6QT IP – don’t recommend that 😉 I do recommend adding a can of hatch green chillis just because they are so good! I will be making this on repeat this winter!
That’s awesome! Thank you, Michelle, for your great comments and feedback!
Hi Michelle, why did doubling the recipe in your 6 qt IP not turn out?
This was SO good! I probably would have never thought to add a ranch packet to chili, but it was SO good! I sautéed the onion with some garlic in my pot before adding everything, but otherwise it was incredible as is. Thanks for this recipe! Will be bookmarking & sharing!!
Isn’t it the best!! I’m so glad you loved it, Katie! Thank you for sharing your excellent review with me!
Serious question. My cream cheese didn’t melt and make it creamy. Instead, even when stirred it became soup like with little dots of cream cheese spread throughout. I thought about stirring more, but the black beans tended to make it turk darker. Does anyone know how to prevent and fix this?
Hi Jason, did you make sure to use the dip ranch and not the basic ranch seasoning? Also, you can use less liquid if you would like it to be thicker. I noticed if I use less chicken, that may also make it less thick. I hope this helps!
Hi Jason! I use low-fat cream cheese so it doesn’t melt as well as full-fat. What I’ve been doing to “fix” that problem is to use a big balloon whisk before returning the shredded chicken to the pot. Just whisk until the lumps are gone. I had originally worried about this mashing the beans but I can’t say that we’ve had that problem. I’ve made this recipe dozens of times & it’s worked each time! Hope this helps!
I also was finding the cream cheese in little dots. Instead of adding it to the Instant Pot, prepare it separately and add it afterwards. Melt the cream cheese in a sauce pan on the stove, stirring to keep it creamy. Now slowly add a can of chicken broth to the pan whisking as you go – this makes a very smooth cream sauce. Then before you add the shredded chicken back into the Instant Pot, stir this sauce into the Instant Pot stuff. This change to the recipe made all the difference in the taste and appearance of the chili. Love, love, love it!
Fry up your own corn chips in coconut oil and garnish with cilantro, avocado and lime. OHMYGOODNESSIT’SSODELICIOUS!!
Can you use ground chicken instead? Thank you
Hi Sue, I haven’t tried that but you would probably be adding a step with ground chicken – it would be best to cook that on the sautee function before adding everything else.
WOW!! This white chicken chile is SOOO delicious!! It was so easy to put together and the taste is delicious. Definitely the best chicken chile I’ve ever had! I don’t like cilantro, but I did put a little on top and it tasted so good! Please keep your wonderful recipes coming! I love your videos, too!
Hello Robin, great to hear from you. Thanks for your good comments and feedback, happy to know that you enjoyed this recipe!
Due to low sodium restrictions do you know the dry bean equivalent? I know I would have to cook the beans first and strain.
Hi Susie, I bet that could work. Because beans require a long cooking time, they really need to be cooked separately. I have a post on how to cook beans here.
I also live LoSo – I would am making this tonight and using no salt added beans – keeps it at like 30 or 45 mg in an entire can of beans. I am using homemade loso ranch powder, and No salt added Broth, lower sodium fresh chicken, no salt added Rotel. Should keep it pretty low. Natasha has it at about 451mg in 1 cup serving- so guessing can get this down by a 100 or more with modifications. #lowsodiumfoodieibe
I don’t even remember how nor from where this recipe popped up this morning – but I quickly ran to my pantry and saw that I had all the ingredients. OMGoodness – it is so, so wonderful.
I love your entertaining videos and will be perusing more of your recipes – they all seem so easy and look so good. Keep smiling, and keep us all smiling — and thank you for the wonderful dinner!!
I’m so glad you had everything on hand – that’s exactly what I love about this recipe!
Hi Natasha. I totally love your recipes! I just wanted to ask if you had another recommendation besides ranch for this dish, I’m just not a big fan of the flavor. TIA?
Hi Danielle, you could leave it out and add more of the other seasonings, but you can’t taste the ranch flavor in the finished dish, it just adds nice flavor notes. You wouldn’t be able to detect that there was ranch seasoning in there if you didn’t know it was added.
When I see “chili” I think “spicy” – will this be spicy? If so, what do I have to adjust or eliminate to make it less spicy?
Hi Dave, this recipe is not spicy. I’ve had several readers mention they chose to add cayenne to make it spicy! I hope you try and love it soon!
My daughter and I cook via FaceTime every Sunday. We’ve made a lot of recipes from Natasha’s Kitchen and this one didn’t disappoint. We like our food spicy so we doubled the amount of chili powder. Also, it was very rich and creamy, so I would probably use half a package of cream cheese next time. Thank you for such a delicious recipe Natasha. It’s a keeper for sure!
Hello Leslie, that’s a great bonding with your daughter, I’m glad you are enjoying the recipes that you have tried! Thanks for sharing, we appreciate the review.
Chili does not mean spicy. What is put in it makes it spicy.
My sister is allergic to tomatoes so I was going to omit those. Do I need to add a little more broth to compensate for the lack of juice from the tomatoes?
Hi Aly, I bet that could work! One of my readers mentions she omitted tomatoes – “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.” I hope this is helpful!
One of my favorite instant pot recipes. i have made this numerous times and it always comes out perfect. so easy too!
That’s fantastic, Alyssa. Thank you for your great comments and feedback!
Very good, I did a mixture of other beans too, added chopped peppers, a can of refried beans to thicken bc I didn’t have tons of cream cheese. I actually chopped the chicken and put insta pot on sauté while I added all other ingredients and by the time I was ready to put the lid on the chicken was nearly cooked all the way. I did about 6 min manual and natural release. FYI putting the pot to sauté prior to Turning on to manual heats the pot up abs takes less time to come to pressure!
Easy! Thanks
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Can you use frozen chicken breasts? If so do you need to adjust the cook time?
Hi John, I saw someone else shared this in the comments below the recipe “It was a hit! I only had frozen chicken breast, so I adjusted the time to 30 minutes as suggested in previous comments. The chicken came out extremely tender and took no effort at all to shred.” I hope that helps.
2 frozen breasts for 30 mins on high with a 10 min natural release worked amazing. The chicken was just as tender as when I do it in the slow cooker for 6+ hours.
I do not have an instapot..can I just do on the stove or in a regular crockpot? Thank you
Hi Lucette, we have slow cooker instructions for Crockpot Chili here.
I do not have an Instant Pot yet, could this be make in a Dutch Over or even slow cooker ?
Hi Christine! you sure can! I have a Slow Cooker version HERE.
If I double the recipe (16 servings), will it fit in a 6 qt instant pot?
Hi Meldy, 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.
Hi,
Is this recipe freezer-friendly? If so, how long will it last?
Thank you! 🙂
Hi Alyvia! I haven’t tried freeezing this recipe but one of my readers has and it sounds like it works! Here’s what they said “We freeze leftovers In a ziploc bag all the time and they reheat beautifully! I prefer to reheat slowly on the stove and usually add just a touch of liquid to start it out. You’d never know it had been frozen. One of our absolute favorite go to recipes!” I hope this helps!