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 recipe about 30 times now and it’s a huge hit every time! I usually add a little extra chicken to add a little extra protein, but it’s awesome as is. Way to go Natasha, your recipes are the best!!!
Wow, glad to hear that this is your go-to recipe. Thank you for the review!
I am so stupid I got the ranch salad dressing instead 🙁 Im new in the US so i didn’t know there was such a thing as ranch mix (powder) – can i just use this ranch dressing sauce instead ?
Hi Maryam, we prefer the packet, but one of our readers reported great results using ranch from the bottle. I hope this helps.
I’ve made this a bunch of times and it’s one of our favorites – so easy and sooo delicious! Like some others, I did find the base seasonings a bit bland for our liking, so now I do a full tablespoon of cumin and chili powder, plus half a tablespoon each of oregano and paprika with a dash of cayenne, and I also add an extra small can of hot diced green chiles. SO good! I drain the corn and add a bit more chicken broth in its place – I found the corn flavor a bit too much to my liking when I wasn’t draining it. 🙂 We love this one – thanks for a great recipe!
Thanks for sharing your experience making this recipe, J! It’s good to hear that you enjoyed it.
Hi! This White Chicken Chili recipe is our favorite! In fact, I need two batches to take to a family gathering the day after Thanksgiving. I’m not going to have time to make them that morning, so is there any reason I couldn’t make both batches the day before, refrigerate them, and heat them up the next day? Does anyone know if this is also good the next day? I don’t know, because our family always eats the entire batch when I make it. Any advice on this would be super helpful!
Hi Julie! You sure can! This recipe reheats really well, and leftovers are just as good!
Hi! Excited to try this recipe, I did however have a question… is there a reason this recipe doesn’t call for salt but the stovetop one does? From what I saw they were otherwise the same recipe? I didn’t want to mess it up so want to confirm! Thanks!
Hi Olya, the instant pot version has significantly less liquid and the ranch seasoning adds ample salt, although you can always add it to taste at the end if you feel it needs more salt. For what it’s worth, the instant pot version is my favorite!
Oh. My. Gawd! This chili is stupid good!! I think the best I’ve ever had. Thank you Natasha for sharing it. Total gastric orgasm. And, it gets even better in the days after.
That’s so great! It sounds like you have a new favorite!
Oh for sure. I shared it my friend and his wife who are currently stationed at Ft. Rucker Alabama. They’ve shared it in the bowl with their fellow soldiers and their families several times now. Huge Hit! Thanks for spreading the love in this beleaguered world of ours. Food…outstanding food…brings us all back together.
Lovely to hear that, Brian! Thank you for sharing that with us and I hope you will all love all the recipes that you will try.
Can I double this recipe? Will it change cooking time? This will be my first time using an Instapot.
Thanks!
Hi Sarah, I haven’t doubled it myself to advise on the cook time adjustment. Reading through the comments, I’m not seeing our readers mentioning they doubled it, but I imagine a few extra minutes wouldn’t hurt it.
hello sarah, did you end up doubling it? did you add more time if so?
Fantastic! Thank you for the great recipe! Easy and so delicious!
I’m so happy to hear that! Thank you for sharing your great review, Tricia!
Hello. I can’t find ranch seasoning where I live. Any substitute? Thanks.
Hi Mahmoud, I think it could still work with a little garlic powder, onion powder, and a little more of the seasonings already in the recipe. You may need to add more salt to taste as well. Let me know how it goes.
Mine was really runny. I added maybe 3tsp of cornstarch and it thickened it up to a better consistency. I also added more chicken 2 breasts just wasn’t going to be enough. I added maybe 7 chicken tenderloins
Very tasty recipe!! It was super easy!!! My husband loved it! He thought I had been preparing this meal all day!!! Great Instant Pot recipe!!!
That’s wonderful feedback, J. Thank you for sharing!
White chicken chili needs a bit more seasoning in my opinion. It was a bit bland.
Thanks for your feedback, Crystal. Feel free to adjust and add more seasoning according to your preference.
Have you ever doubled the recipe in your instant pot? I love this chili and want extra 🙂
Hi Anna! I bet that could work! One of my readers mentions she omitted tomatoes – “I omitted the tomatoes and black beans and doubled the white beans and added a can of diced green chilies. I also threw in some chopped kale and chard I found dying in the fridge.” I hope this is helpful!
Yes! I double this all the time and it turns out great! Great Chili!
Do you need to increase the cook time if you double the recipe?
Hi Shelley, I haven’t doubled it myself to advise on the cook time adjustment. Reading through the comments, I’m not seeing our readers mentioning they doubled it, but I imagine a few extra minutes wouldn’t hurt it.
I have doubled the recipe and added extra chicken and did not need to adjust cook time. Fantastic recipe – thank you!
Thanks for sharing that with us!
This is one of my favorite Instant Pot recipes! Whenever I make it for family and friends, they always ask me for the recipe! My question is does this freeze well with the cream cheese in it?
Can this also be cooked in a slow cooker/crockpot? What settings and times do you recommend?
Hi Vanessa, we have slow cooker instructions for Crockpot Chili here.
My husband and I loved this! It was soooo good and so easy. The servings are only 1 cup each, which is the same as the small cup of soup from Panera. So if this is your main dinner or lunch, you’ll probably eat closer to 2 servings. Based on that, I didn’t feel it necessary to modify the recipe for only 2 people. Glad we didn’t! We both had healthy amounts for dinner, and then again for lunch the next day, and then 1 cup portions (with tacos from the night before) for lunch on the 2nd day. We were very pleased with this recipe 🙂 very yummy. Perfect amounts so that nothing went to waste. Easy clean up!
I’m so happy you both loved it, Josee! Thank you for sharing that excellent review with me!
I am confused as how much ranch dressing powder to use. My package is28 grams. You stated .4ounces. Please rsvp as I am making this fora luncheon tomorrow. Thanks. Love your instant pot recipes.
Hi Rina, please see the section in the post titled: “*What Size Ranch Dressing Mix Should I Use?” which will clarify your question.
Made this as per directions used frozen chicken breast’s cooking for 30min. Turned out great. Love this, thanks Natasha.
Great to hear that you loved this recipe, Eugene. Thank you for your review!
I made this last night and it was absolutely delicious! I did add 1 small can of the green hatch Chili’s and 1/2 an envelope of chili seasoning. I topped it with fresh avocado and cilantro. I was trying to save calories, so I did not add extra cheese, sour cream, or chips and it was still fabulous. Thank you for sharing!
Hello Traci, great to hear that it turned out great! Thank you for sharing that with us and for giving this recipe a review.
This is my favorite Pressure Cooker Recipe! So easy, so fast and oh soooo delicious! Sometimes I make it more spicy by adding a couple of roasted Jalapenos or even Roasted Hatch peppers in season. But, I mostly follow the instructions exactly. Here’s my question: I have a rotisserie chicken that I have already shredded. Should I add it in at the beginning or should I just stir it in after the rest is done? If I stir in the shredded chicken after, how long should I cook the other ingredients? Thank you, EGF
Hi, I haven’t tested that so I’m not 100% sure. I think it could work before or after cooking.
I am trying your chili this evening. I don’t want to use the chips or baked potatoes. Is it good to eat just like a normal chili?
Hi Traci! You sure can! I enjoy it that way often! I hope you love this recipe!