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 my bi- weekly go to dinner for the past few months and it’s a major hit! Wouldn’t change a thing and absolutely love the simplicity in making it and the ultimate result <3.
I’m so glad you enjoyed it! Thank you for the wonderful review!
This recipe was incredibly fast and easy. I chose this recipe for dinner tonight because I had most of the ingredients on hand, with two exceptions: no chicken breast, so used 1.5 lbs of skinless boneless chicken thighs; no ranch dip, but I always have Simply Organic ranch dressing mix, so I used that instead. I admit to sautéing the onions first (along with 2 cloves of grated garlic) in the Instant Pot, then adding in the cumin and chili powder and letting it cook for a minute or two to take the raw edge off the spices. I deglazed after sautéing with the chicken broth. Followed all other instructions to the letter. The chicken shredded itself in the pot when I stirred to incorporate the cream cheese. I must admit, I was leery of adding the ranch dressing – I thought it was a little weird. But it adds a delightful subtle flavor, so I’m glad I put it in. The chili was delicious and the whole family enjoyed it. My husband suggested mixing the chili with rice for burritos, so I think I’ll try that tomorrow night. Thank you for a fast, easy, delicious recipe!
You’re welcome! I’m so glad you enjoyed this recipe. Thank you for sharing this with me!
This looks fabulous! I wanted to make this tonight and realize I don’t have any ranch dressing mix. Can I use bottled ranch dressing?
Hi Dorothy, we prefer the packet, but one of our readers reported great results using ranch from the bottle. I hope this helps.
This is one of my favorite recipes to make in the instant pot. I like to add an extra chicken breast and can of beans to make it last longer. I also add smoked paprika and pickled jalapenos. I’ve given the recipe out to so many of my family and friends, they all love it too. It’s so easy and delicious!
Hi Abbie, so great to read your good comments and feedback. Thank you for your wonderful review, we appreciate it!
Have you had anyone make this in an 8-qt Ninja Foodi? We are new to it, and this recipe looks heavenly to try, but our guide says 4 large chicken breasts (2lbs), would be 8-10 minutes pressure cooked on high, so 20 minutes sounds long? Any thoughts? Thanks! Really want to try this!
Hi Darcy, I haven’t tried this in Ninja to advise. I looked through the recipe comments and noticed one reader has made this in a Ninja but didn’t specify time changes. If you happen to experiment, I would love to know how you like that.
Natasha, I would like to make this recipe in a crockpot. I don’t have a insta pot. I can’t find the crockpot version on pinterest.
Thanks, Debbie
Hi Debbie, absolutely! We have a crockpot version here for you
This is the best recipe for chili I’ve ever had. It’s so amazing!!! To make it really flavorful I changed it a bit and added a small can of diced green chilis, a heaping tablespoon of chili powder, and a heaping 1/2 tablespoon of cumin
Thanks for your wonderful review, Casey. I appreciate you sharing that with us!
This is the most delicious white chicken chili ever ~ and the easiest!! I make it constantly, not only for my family, but also providing meals to others in my community. And then they want the recipe, and it becomes their favorite as well!!
Yay, that is just perfect! Thank you so much for your wonderful review, Deb.
This if delicious! I made it just the way the recipe said only I used boneless skinless chicken thighs because that’s what I had.
Perfect, thank you for your wonderful review, Miranda. Appreciate you sharing that with us!
We made this tonight, doubled the recipe and added extra beans. Everyone loved it. Will be added as a regular chili dish.
Thank you
That’s just awesome! Thank you for sharing your wonderful review!
My instant pot duo kept saying “burn”….we stopped and re pressured it 3x ? What did i do wrong ??
Hi Michelle, To avoid the dreaded burn notice, 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
I had this problem and now I put the wire roasting rack that came with the Instant Pot in first, then the chicken and the rest of the ingredients. It has never happened again. Love this recipe; it’s in my regular rotation.
this dish is a HUGE hit in our house. it does not disappoint. comes out perfect every single time! even my picky eater eats it all up, beans and all. thank you for sharing!
You’re welcome! I’m so glad you enjoyed this recipe!
I have a 1 oz. packet of ranch mix. Do I use the entire packet?
Hi Trey, we used 0.4 oz packet ranch dip or dressing mix* *Ranch Dressing mixes come in differing sizes (0.4 to 1.5 oz). It should be enough to make 16 oz of dressing or dip per package instructions. You can use about half of your 1 oz packet for this recipe.
I made this last night when we were having company over. It was so easy to throw in and everyone enjoyed it! I used 1.5 lbs of chicken tenderloins because that’s what I had on hand. I didn’t have to shred it because when I stirred the soup it shredded on its own. 10/10!
Thank you for that wonderful feedback, Emily! I’m glad you enjoyed this recipe.
Can you make this with frozen chicken breasts maybe?
Hi Jordan. 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.
I’ve made this many time and it’s always a hit! Want to make it again, but only have very think chicken breasts, I guess they are more for breading. Would I decrease the cook time to avoid drying?
Hi Marilu, I would still keep the cooking time about the same for the sake of the rest of the ingredients and flavors to come together.
Love your recipe! …. Can it be made in a regular pot?? … want to make it this coming Sunday for the Superbolw!
Hi Naomi, it would take some lengthy simmering. You might follow the instructions for our slow cooker white chicken chili and keep it covered and at a simmer, just stir occasionally so it doesn’t scorch at the bottom.
Thank you for the reply 🙏 😊
I would like to try this, do you use bone in chicken breast or boneless thank you
Hello Irene, you can use either of the two but boneless would be better.
Question. My family loves this recipe. I want to double it because I need to feed more. Do I cook it differently?
Hi Kim, 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.
I made this a couple nights ago for my mom and I. OMG it was so good. Only thing I forgot to get was a can of corn so I used a corn medley( corn, black& green olives, red bell peppers by Del Monte) I had a home. This was the best meal we’ve had in a long time. I was so worried about doing the Insta pot because I’ve tried other recipes from other people and I always got a burn notice but not with your recipe. Thanks again for this recipe can’t wait to make it again.
Wow! That’s so great! It sounds like you have a new favorite!
This was very good. The whole family enjoyed it. Only problem I had with it is it kept stopping the instant pot, because it was too hot and the beans sank to the bottom, and started burning. Next time I will cook the chicken, shred it, then add all of the canned items and continue cooking.
Sounds like a good plan, Cathy. Please let us know how it goes the next time you try this.