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?
I make this all the time. We all love it!! I like to bring it to friends after a surgery…. Everyone seems to enjoy it as much as my family does.
It never fails!!
I’m so happy this was a hit, Celeste. Thank you so much for sharing that with me.
Won 3rd in the office chili cook off but it was the only white chili. Everyone asked for the recipe which I happily shared. Excellent!
This is delicious. Definitely a keeper.
I used preseasoned pollo asado chicken but mostly followed the recipe, and it was a hit. Between the chicken seasoning and the ranch mix, the salt was a bit much for us, and I may make my own ranch seasoning sans salt next time.
Sounds good, great to hear that it was a hit!
I have made this about a hundred times and with others to show how easy and yummy! Absolutely wonderful and gotta use all the trimmings and lime tostitos!!! Hahaha Thank you Natasha!!!
I make weekly for us. Can it be frozen to take as friends need when recovering from illness?
Hi Sarah, 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!
Love this recipe! Just wondering, I have some chicken breasts that are cut up a bit, into halves/thirds. Would I decrease the time? Or still do 20 minutes? Thank you so much!
Glad you love this! I think watch out for the timing, it might request a bit of adjustment.
I want to chime in here as well! I’ve made this recipe twice, as is, and it is absolutely delicious! 😋 Perfect balance of flavors! We top it off with shredded Mexican cheese, sour cream, and crushed tortilla chips. It does help to let it “rest” in the Instant Pot covered for a bit to thicken up. Thanks, Natasha, for making our lives easier while still preparing and serving delicious meals!
Hi Tracey! Thank you so much for sharing that with me.
Can you use a crockpot instead and if so how long would you recommend cooking it?
Hi Krista, yes, you can. You can make it using either option and I have a recipe for that. I have a stove top version – Easy Chicken Chili recipe you can try or my Slow Cooker version of the Chicken and Cream Cheese Chili. I hope this helps.
I cannot say enough about the White Chicken Chili recipe!! I made it today for Super Bowl Sunday, and it is a perfect go to every single time!
Thanks, Amy. Appreciate your awesome feedback!
So delicious! Was wondering what adjustment you would recommend if using frozen chicken tenders instead of thawed breasts?
Hi Sloane! Without testing it myself, I cannot give those exact instructions.
Here are some comments left by viewers that may help. One shared, “I started with 3 frozen chicken Breasts so I added extra time (27 minutes instead of 20).”
Another one used “thawed” chicken tenders and reduced the time to 17mins. I hope that helps. Let us know how it turns out if you experiment.
Best white chicken chili I’ve ever had! More like a hearty stew than a soup. Everyone I’ve served this to has asked for this recipe.
That’s wonderful, Audra!
Made this last week and my two sons and I just loved it. The only change I made was using chicken thighs instead of breasts. Served it with corn bread. Great dish for cold night. This is definitely a keeper.
I’m so glad to hear that, Gail!
LOVE this recipe!! Anyone who has cooked chili can up the spice easily. We will use this recipe again and again!! Yum!!
Hi Eileen! That’s wonderful. I’m glad you found a recipe you will repeat!
My “go to” recipe once a week. We love it. I don’t change a thing from your recipe. I add Mexican cheese topping and sour cream after it’s cooked and we eat it over jasmine rice. My kids love eating it w tortilla chips. Thank you so much!
That’s wonderful to hear, Julia!
I love this recipe, we have made it dozens of times! I’m about to go on a trip and wanted to make it but I won’t have my instant pot – how could I adapt the directions for a slow cooker or stovetop pot?
Hi Deanne, you can make it using either option and I have a recipe for that. I have a stove top version – Easy Chicken Chili recipe you can try or my Slow Cooker version of the Chicken and Cream Cheese Chili.
I don’t remember when I found this recipe but it is my go to recipe for chili. The last time I made it I used 2 cans black beans, makes it last longer. I omit the corn and the ranch packet. The ranch would add way too much sodium for my liking.
Definitely a keeper!! Your recipe is very easy to follow, I’ve made it twice already doubling the recipe and my family loves it!
Hi Nina! I’m so glad to hear that!
This was outstanding. But spicy for kids. I made it a second time and I was very generous with the Arbol and Guajillo chilli pepper powder. And I prefer dry beans that I do in my IP with broth instead of water. Also I dumped in a tablespoon of the Knorr tomato chicken power and it hit all of my taste buds just fine.
So glad you love the recipe! Thank you for sharing with us.
So easy and delicious it won against the red chili I served both for friends. This recipe is a keeper.
That’s great to hear, Julie!
This recipe is a favorite with ALL my kids, I triple it for the most part and it’s requested every holiday from the whole family.
So glad it’s been a hit! Thank you for the feedback.