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 you use frozen chicken breasts? If so do you need to adjust the cook time?
Hi John, 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.
2 frozen breasts for 30 mins on high with a 10 min natural release worked amazing. The chicken was just as tender as when I do it in the slow cooker for 6+ hours.
I do not have an instapot..can I just do on the stove or in a regular crockpot? Thank you
Hi Lucette, we have slow cooker instructions for Crockpot Chili here.
I do not have an Instant Pot yet, could this be make in a Dutch Over or even slow cooker ?
Hi Christine! you sure can! I have a Slow Cooker version HERE.
If I double the recipe (16 servings), will it fit in a 6 qt instant pot?
Hi Meldy, 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.
Hi,
Is this recipe freezer-friendly? If so, how long will it last?
Thank you! 🙂
Hi Alyvia! I haven’t tried freeezing 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 favorite go to recipes!” I hope this helps!
I love this recipe. It is a little bland though. It at least needs a some salt added and pepper. I add salt, white pepper, triple the chili powder, and a couple finely chopped habaneros and it’s perfect.
Feel free to add more seasoning, Chase. Good to know that you still liked it.
This chili is the best!! I’m a college student on a budget, and when I make this recipe, I have tasty leftovers that last me a week’s worth of dinners!! It saves very well in the fridge, so it’s perfect to heat up in the microwave after a long day when you don’t feel like cooking. My picky boyfriend loves it too. I make this chili about once a month and never seem to get tired of it. I also add about a half packet of McCormick chili seasoning for extra flavor, and top with shredded cheese, sour cream, and tortilla chips. I’ve shared the recipe with family and friends who have loved it as well! (:
Don’t you just love delicious, budget-friendly meals?! I’m so glad you enjoyed this recipe, Kristyn!
Can you use a roasted cooked chicken and add to instant pot after everything else has finished cooking?
Hi Bic, I bet that cold work. 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.
This was so easy to prepare and absolutely yummy! Creamy and delicious. It was a little thick so I thinned it out with some extra chicken stock. Thanks again Natasha for yet another amazing supper save!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Such an easy to make, yet delicious recipe! I do add some spinach tortellini to it and it works out really well.
I’m so glad you enjoyed it, Gigi!
I love this so much 🤍 my friend made chicken chili for me and sent her recipe. But the first thing I did is searched here haha always turns out perfect with your little secret ingredients! I love experimenting too and have not been disappointed in any recipes yet! Let me go and comment on your crepes now 🤍
Hello Maria, that is so nice to know! Thank you very much for sharing your great experience with us,we appreciate your great review!
I made the White Chicken Chilli tonight and to my delight, my husband loved it and had 2nds.
That’s just awesome! Thank you for sharing your wonderful review, LeAnn! I’m happy you both enjoyed it!
I had to cook the chicken for 30 minutes Instead of 20 as when I started to shred the chicken, it was still raw inside. I think if I sliced the chicken breasts lengthwise prior to putting it in the instant pot, 20 minutes would’ve sufficed. Regardless, our family loved the chili! It’s so fulfilling and tasty!
Hi Dasha, it’s possible if the chicken was frozen or much bigger than a standard breast. However, we haven’t had that experience, but I would recommend checking that it was cooked at the same temp as noted in the recipe. I’m glad you enjoeyd the outcome!
I dont own a instapot, can I make this in a slow cooker??(:
Hi Christina, we have slow cooker instructions for Crockpot Chili here.
If I double this recipe do you know how long it needs to cook in the insta pot?
Hi Savannah, 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.
We made this on the stove top and used less liquid so it didn’t have to boil & simmer very long. We did bake and shred the chicken beforehand and added it during the later stage of the recipe to shorten the time a bit and for it all to work though! It turned out perfectly and the family loved it. 🙂
That’s the best when the entire family loves what we moms make. That’s so great!
My family loves this recipe! This was one of my first instant pot recipes over a year ago and they still beg for it! We do add more water just so we can put crackers and cheese in it and they have something to soak up! This is a delicious recipe every single time. Bonus: it only takes 30 min total to cook!!
I’m so happy to hear that! Thank you for sharing your great review, Lisa!
Have you had luck doubling this recipe and if yes, did you just add twice the amount of everything or keep the liquid the same?
Hi Molly, yes, everything will stay the same.
I want to make this but haven’t been able to find ranch mix. Can I replace some of it with actual ranch and would you have a suggestion on how much?
Hi Kim, we prefer the packet, but one of our readers reported great results using ranch from the bottle. I hope this helps.
I added about 1/4 cup of ranch dressing and 1 tbs extra salt. Turned out great. Not very spicy overall so will add cayenne next time.
Perfect! Glad you loved it, Kim.
Costco and Sams have big bottles of Ranch Mix. Your grocery should also have hidden valley ranch packets usually on the top shelf by the salad dressing.
Is the cream cheese supposed to melt into the chili? Mine has little chunks of cream cheese so I’m not sure if I did something wrong
Hi Savannah, yes, it is supposed to melt in. Did you chop it into smaller chunks? I would mix it once it’s done; the warm chili will melt it completely
I used store brand cream cheese once and it did the same thing. Will use Philadelphia next time.
This recipe is magical. Amazing. I love the IP for meal prepping things, but this is hands down the best food that ever comes out of mine! I’m sorry I haven’t left a comment sooner, but my sister shared this recipe with me probably in late 2019. I have made it SO MANY times since! For a while I made it every weekend! Now I’ve discovered I have a corn sensitivity, and while the recipe is still great without it, I’ve ended up just making it less often to keep my tummy happy because this recipe is the absolute best when you follow it exactly!
Thanks Natasha! I love this soup!
That’s a wonderful comment and review, thank you so much! I’m happy that you loved this recipe, Rachel.