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 boiled 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
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What is YOUR favorite way to use an Instant Pot? If you were to name 1 recipe that makes owning an instant pot worthwhile, what would it be?
This is the first time I’ve ever commented on a recipe. Bar none the most delicious white chicken chili you’ll ever eat! Only thing I did was double the chili powder because I’m a nut and added 1 tsp. salt. Amazing!!
I’m glad you enjoyed this recipe and even added more chili powder for a kick! Thanks for sharing that with us, JP.
I have a Ninja Foodi and was looking for a chicken chili recipe. Found this one and WOW!!! SO GOOD!! We like spicy chili so I added 4 cloves garlic, 3/4 tsp cayenne pepper, and about 1/2 tsp garlic salt. Perfect spice level for us! Also used about 2/3 of the cream cheese. Will make this again and experiment on how much of each of these we like best. Great recipe thank you!!
Yay, that is so awesome! Thank you so much for your excellent review and feedback regarding this recipe. I’m so glad you loved it!
I have a Ninja Foodi 8-qt. Did you adjust time or was the 20 mins accurate for the Ninja? Thanks for your help!
This was hands down my favorite white chili recipe ever!!
So simple and yet so tasty…
Really love all your recipes !
That’s so great! It sounds like you have a new favorite!
made this in my 6 qt instant pot, and holy smokes… so good. even my pickiest of pickys enjoyed it. made as is and only change i’ll make next time around is doubling the batch! definitely going into the rotation!
Love it! Thanks for your awesome feedback, we appreciate it.
I have the hidden valley ranch mix packet. Do I use the entire 1 oz. packet?
Hi Moe, I think that would be too much. Ranch Dressing mixes come in differing sizes (0.4 to 1.5 oz), we used 0.4. It should be enough to make 16 oz of dressing or dip per package instructions.
Per the recipe instructions, a 1 oz packet of Hidden Valley ranch mix makes 16 oz of dip when combined with sour cream. So it shouldn’t be too much based on your instructions!
Yes, I am confused because I have a 1 oz packet of ranch dressing mix and it makes 16 oz of dressing. I’m getting ready to make this and I don’t know if I should use the whole packet or not.🤷♀️
Hi Carolyn, see the section above which says: “*What Size Ranch Dressing Mix Should I Use?”
Made this tonight and holy smokes was it amazing! I made a double batch and glad I did my family was in love! I’m a huge fan of Natashas recipes because they are always simple to follow (which is what I need)
That’s so great Melissa! I’m happy you enjoeyd that!
Just made your white chicken chilli. It was so good it was my first time using the Yedi it turned out perfect. Need more recipe for my Yedi thanks
I’m so glad you loved it. Thanks for your great feedback, Maryann!
What if you don’t have a insta- pot??
Hi Maria, 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 recipe – maybe a little faster since it may come to a simmer quicker.
Can I make this on the stove top?
Hi Kayla, 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 recipe – maybe a little faster since it may come to a simmer quicker.
This looks wonderful! I can’t wait to make this. I was wondering what I could substitute for the cream cheese to make it healthier?? Thanks!
Hi Kappy, I haven’t tried a substitution and 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
I have made this with half of the amount of cream cheese and it’s still delicious. But I wouldn’t recommend totally replacing the cream cheese, honestly it’s worth every calorie!!
Thanks for sharing that with us, Megan!
We absolutely LOVE this recipe … we make it at least twice a month!
I just have one favor to ask … could you please fix this typo? It’s making me a little crazy …. LOL!
10 oz can Rotel diced tomatoes “wiht” green chilis with juice
Hi Glenda, thank you so much for pointing that out. It is now fixed! I’m glad you love this recipe.
I love this recipe! It was easy to do and tasted wonderful! One of my new favorite for sure! I do have a question, how can I make more of just the soup? It was enough chicken, but not enough soup on it’s own? Also, have you thought about making an enchilada chicken chili soup? I went to Zupas over the weekend and I loved that soup! Thank you for so many wonderful recipes! Love your website!
Hi Dani, I haven’t tried this as a soup, but I imagine you could add chicken broth to it to make more liquid for the base. Let me know if you experiment. Sounds like a good idea!
Made this tonight and it was absolutely delicious!!! A huge hit with the whole family, including a picky toddler!
Couldn’t believe how easy it was to make! Definitely a go to quick meal for fall and winter!
I served the chili over baked potatoes with avocado, shredded cheese, cilantro and fire roasted jalapeños.
THANK YOU for another great recipe Natasha!
Awesome! Thanks for your excellent feedback, we really appreciate you sharing that with us!
This was my very first Instant-Pot recipe, and it was just fantastic! It will definitely become part of my regular rotation. Can’t wait to try out more Instant-Pot recipes 😊
Yay so wonderful to hear that. Thanks for sharing your good experience with us, Jason!
Hi, I’m very sensitive to MSG. MSG makes me very ill. Most ranch packets contain MSG. Can you recommend a substitute
.
Hi Mary, I would suggest checking the natural section of your grocery store. From what I recall, the one we have photographed in the ingredients by “simply organic” brand does not contain msg and we found it at our local Fred Meyer (a Kroger store)
Have you ever tried doubling the recipe in the instant pot? Do you have to adjust the cooking time?
Hi Lisa, 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.
Loved it! My boyfriend (who is very picky) and his friends had so many compliments to say about it! The only thing I would do is slightly less liquid as it is a tiny bit runny for my personal preference. Otherwise 10/10!
Awesome! Thanks for sharing your experience with this recipe, Anna. I hope you and your boyfriend will enjoy each recipe that you try.
Hi! I was curious if the cream cheese curdles in anyway when we cook it on high pressure? Definitely making this recipe tonight!
Hi Taylor, I have not had experience with that for this recipe.
Hi can you not use the ranch packet if we don’t like ranch ? Thanks
Hi Renee, I think you could get creative and substitute. You can make your own ranch seasoning mix but it’s just much easier to get the packet.
What would be the time if making it in a slow cooker? Would you change anything else?
Hi Nolangie, we have a slow cooker version HERE.
Hi Nolangie, we have this same chicken chili in a slow cooker.
Does the slow cooker version come out just as delicious as the instant pot version??
Hi Lisa, we love both!! The Instant pot version is much quicker and convenient but the slow cooker version is convenient if you are making it at work of over night.
Can I use a pre-made Ranch dressing instead of a Ranch packet. And how much of Ranch dressing should I use?
Thanks so much for such great and easy recipes!
Olga
Hi Olga, we prefer the packet but one of our readers reported great results using ranch from the bottle. I hope this helps.
Is this recipe for a duo mini or 6 quart?
Hi Melissa, we are using a 6 quart Instant Pot.
If using boneless chicken thighs would you still cook for 20 minutes?
Hi Michelle, we have only tried it with chicken breast but that should work. One of my readers wrote that they used frozen chicken thighs with a cook time of 30 minutes.