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?
Can I use a slow cooker for this? I don’t have a instant pot. TY!! Love your recipes!!
Hi Marina, 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.
Can I use vegan cream cheese instead? I am allergic to dairy
Hi Ashley, I have not tried this recipe with vegan to advise. If you experiment, I would love to know how you like that.
Can you double everything and if so how long do you cook it?
Hi Rachel, 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.
This was incredible, made everything as written except for I am diary free so I had to use both dairy free ranch and dairy free cream cheese and it was a hit for the whole family!!! Thank you for sharing this.
You’re welcome Misty! I’m so happy you enjoyed that!
This chili is delicious! Husband approved😊 I sautéed onions and added little minced garlic and it turned out amazing, especially topped with avocado, cilantro, shredded cheese and sour cream! Fresh bread out of oven with butter was a cherry on top 😊
Thank you for this yumminess!
You’re welcome! I’m so happy you enjoyed it, Katie!
Loved this chili. We like our food spicy so added jalapeño peppers and garlic. I also sautéed the onion before adding the other ingredients. Delicious.
That’s just awesome, Billie! Thank you for sharing your wonderful review!
The cream cheese did not melt in the cooking process. I cut it into the required number of cubes and followed the recipe exactly. Weird.
Hi Susan, did you give it time to depressurize manually? 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.
This recipe gets 5 stars all the way! I would give it 10 if I could. This chili recipe is so delicious! I added some jalapeno and a couple other seasonings, but overall this recipe is a win and will definitely be in my rotation! Your recipes are always wonderful!! Best chicken chili!
Sounds awesome! Thanks for your great comments and feedback, Sarah. I hope you will love every recipe that you will try.
Wow! I loved this. The cream cheese makes it so rich and creamy. This will be a staple in my house. So easy and affordable!
I’m so glad you enjoyed it! Thank you for the wonderful review!
Love the recipe! I have made it a ton of times. I was wondering if I made a double batch in my 8qt, would it fit, and do I have to adjust the cook time? Thank you!
Hi Chris, I haven’t tested it, but that should work and you might give it an extra 5 minutes. Let me know how it goes with doubling the recipe.
I’ve made this recipe several times over the past year and it does not disappoint. I usually sauté the onion before adding anything else, just because I like sautéed onion. If anyone else is a ditz and forgets the cream cheese, you can add it at the end and it melts in fine.
This does make a lot of soup, if you’re not feeding a crowd. Today I took 2 portions to my neighbor who recently lost his wife. S
That’s so thoughtful of you, Rachel! I bet that meant the world to your neighbor! Thank you for sharing this wonderful review with me!
Do you know if I can use already cooked rotisserie chicken?? So excited to try this!
Hi Shreya, 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.
Natasha. I love your recipes and your videos! However, I have a small kitchen and literally no room for an Instapot, nor can I afford to buy one. Please give the chicken chili recipe made in a regular pot. Thank you!
Thank you, Linda, however, this is the only chicken chili recipe that I have at the moment but I’ll take note of your request for next time.
Please try to include stove top or slow cooker instructions with your recipes.
Hi Natasha! Do you think I could make this with frozen chicken breasts? BTW, I love, love, love your videos and recipes. My daughter moved to Nampa. I will be there for Thanksgiving and Christmas this year! God Bless your lovely family ❤️
Hi Laura, That will work, but you will need to add cook time. One of my readers wrote that they used frozen chicken thighs with a cook time of 30 minutes.
Look elsewhere. She doesn’t have to do what you say.
Does this freeze well?
Hi Jessica, 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 reheating foods from frozen). I will definitely freeze a batch the next time I make this.” I hope this helps.
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!
That’s wonderful to know this freezes well in the freezer! Thank you Kathy for sharing your tips for reheating.
One word: AMAZING!
This recipe was so dang easy and came out delicious! This will now be used for my chicken chili over the one I’ve been making for almost 35 years!
Perfect for chilly weather!
I’ll be making a pot to bring over to a family that just had a baby, instead of my old Baked Ziti.
***NOTE: I did put the chicken on a trivet & mixed all ingredients in a bowl and poured it on top. Saw no reason to put each item in order, only to have to mix.
Thanks for sharing.
Oh we did not put in the avocado or Cilantro.
That is awesome! Thank you so much Bette for your great feedback and comments. We appreciate you sharing that with us!
Hi, new to this recipe .. I got the .4oz ranch mix packet (powder) .. am I adding that as is or actually making the mix per directions?
Hi Kimberly, you can add the contents to the chili directly from the packet. You do not need to follow the packet instructions.
Seer the chicken and saute onions and garlic before cooking?
Hi Matt, we did not do that for this recipe. Although if you test that out I would love to know how you like that!
I cannot just pick one,,so I will choose hard boiled eggs and rice. These are two things that if not done correctly are just awful. I am a chef and have learned to love my instant pots for many things,but these 2 come out absolutely perfect every time.
I completely agree! It has to be done correctly and not every recipe is meant for the instant pot.
This turned out soooo good and I love how easy it was to make!
So happy to hear that, Jane. Thanks for your great feedback!
Such an easy and delicious meal! Thank you!!
You’re welcome! I’m so happy you enjoyed it, Salena!
Can I use frozen chicken breasts?
Hi Lindsay! That will work but you will need to add cook time. One of my readers wrote that they used frozen chicken thighs with a cook time of 30 minutes.
Any suggestions on scaling this down for the 3.5 quart instant pot?
Hi Stephen, you could probably halve the recipe to fit a 3.5-quart pot. We used a 6-quart pot for this recipe.
I make this all the time in my 3-quart pot without scaling it down. It comes right up to the 2/3 fill line but it’s never been a problem. Just add the cream cheese at the end (after cooking) and it will be fine.
Best white chicken chili our family has ever tasted!!!
That’s so great! It sounds like you have a new favorite, Heather!
I absolutely LOVE this recipe! It’s our favorite. Thank you so much for sharing it!
I’d post a picture but I don’t see a place to share one.
Hello Michelle, so glad you loved it! You can share photos of your creation on our Facebook page or group.