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?
I’ve made this twice this week. At my husbands request! So easy and yummy! We add shredded cheddar and half an avocado on top 😋
So happy you both enjoyed the chili.
This was a HUGE hit at our house! My husband is not big on leftovers generally but he ate all of what was left the next day, he loved it. We used frozen chicken breasts and followed the tips in the comments about adjusting the time for that, and it turned out delicious. Totally going into our regular rotation.
That’s so great! It sounds like you have a new favorite, Lara!
Wow! This recipe is everything Natasha says it is: Easy, and best of all Delicious! I had everything on hand to make this except for the fresh cilantro. Everyone in my family loved it and we’re all calling this one, a keeper! I think adding fresh jalapeno peppers would be a flavorful touch, for me anyway. Thank you Natasha! Another Grand slam in the kitchen!
Hello Steven, you are most welcome! That makes me happy, thank you for sharing your great experience with this recipe.
We LOVE this recipe! Can it be made in a crockpot? Especially for a double batch?
Hi KC, we do have a crockpot / slow cooker version of White Chicken Chili. I would increase the cooking time though when doubling the recipe.
We’ve made this before and it’s delicious! One question—I have frozen chicken breasts, can I throw those in the same way, or do I need to thaw them before starting the recipe, or just cook for longer? Thanks!
Hi Anna! I’m happy you enjoyed this recipe. Using frozen chicken breast 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.
This was such a delicious recipe and so easy and quick to make. I did have to make one change because I didn’t have plain cream cheese. I only had cream cheese with chives on hand so I substituted with that. My family loved it so I’m guessing the switch was ok.
Hi Lauri, I’m glad that worked out well! Thanks for sharing your good comments and feecback with us.
Made as written and it was delicious! I did add a pinch of salt since I used salt free corn. Will be in the regular rotation.
Hi Kristin, thanks for your good review! I appreciate it.
hi! looks absolutely delicious!! I was wondering if I could substitute the cream cheese for nonfat plain greek yogurt instead? my boyfriend isn’t a fan of the cream cheese!
Hi Mary, I haven’t tested that but I think it could work, here is what one of our readers wrote “I used a Costco chicken that was frozen and threw it into the pot. I didn’t have canned corn, so I used a package of frozen corn and used half Greek yogurt, and 1/4 pkg of cream cheese to make it a little healthier. The chili was absolutely delicious.”
Amazing white chili recipe. Best I’ve ever tried!
Very nice, thanks for sharing that with us, Lisa!
I made the slow cooker version of this recipe last year and loved it. I just got a 3qt instant pot for Christmas. Do you think I can halve this recipe for my 3qt instant pot?
Hi Haley, I made the full recipe in a 6 qt pot. I imagine halving it will work in a 6 qt pot. I hope you love this recipe!
I think you meant to say halving it will work in the 3qt? I’m going to try it next week.
You are absolutely correct. Halving this recipe and using a 3-quart pot may work. Thank you!
So. Freaking. Amazing!! Thanks Natasha
You’re welcome! I’m so happy you enjoyed it, Gina!
This was absolutely delicious!! I pretty much made all your instant pot recipes. Keep them coming!!
Please and thank you
I’m so happy you enjoeyd this recipe, Karen! I’m so glad you enjoyed htat!
This chili is fantastic. So delicious!
The last couple of times I’ve made it though, I’ve noticed that it’s not as flavorful as it was the first few times.
Today I noticed that the the slow-cooker version of this recipe calls for 1 TBS of chili powder, while this one calls for 1 TSP. Is that intentional? I personally prefer more chili powder, so I’ll adjust, but just wanted to check. Thanks for the great, crowd-pleaser recipe!
Hi Sarah, that was, but you are welcome to add more per your preference.
can i sub something else for ranch mix>
Hi Leslie, you can use a regular ranch also.
I make this exact recipe but with taco seasoning instead of ranch and it’s delicious!
I’m so glad that worked, Abby! Thank you for sharing that with me!
We thought it was very good even though I needed more chicken I use what I had but I would make it again thank you
I’m glad you liked it, Helen!
This looks awesome !! I have a dairy free kiddo and most ranch packets have some kind of dried dairy :-/ any suggestions for substitute? Thanks!
Hello Kate, sorry but I haven’t tried other dairy-free substitutes to advise. Maybe someone else here can share what they’ve tried?
I make this using a homemade ranch mix and it’s amazing!
1/4C black pepper
1 1/2C dried parsley
3/4C garlic powder
2T salt
3/4C onion powder
1/4C dill
Store in a jar and use as needed!
So delicious! My husband can’t stop raving about how good this is (and he’s a picky eater!) Definitely will be making this again.
That’s so great! It sounds like you have a new favorite!
QUESTION: So I bought the ranch dip packet.. was I supposed to make the ranch?? I just put the powder into the recipe and thats it. I already had ranch that I could have easily put into it.. that part to me is so confusing?? I’m going to be so upset if it just needed regular ranch 😞 .. hope the powder doesnt ruin it..
Hi Sasha, I would suggest following the recipe as written and it will work great.
I have been cooking for 10 minutes and it seems fine. I was afraid the boneless breast would be really tough with the 20 min time….does the longer time actually tenderize the meat more? Making again tonight because it is a fam favorite now! Please advise!
Hi Molly, we found 20 minutes was the perfect amount of time for this recipe. The chicken turns out very tender and soft.
If I have precooked rotisserie chicken do I change any of the cook times or ingredients?
Hi Julie, one of my readers, LaTasha reported using chicken meat from a fully cooked rotisserie chicken – it seems she added it with everything else as usual with great results & without any other changes. I hope that helps.