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?
Made this and it was a hit! We loved having it ready to go for an easy lunch or dinner. Will be making this one again! Thank you for sharing!
That’s great! Happy to hear that. It is very easy and such a quick meal for lunch or dinner! Thank you for the review.
Anxious to try this but only have bone-in breasts. Could not get cream cheese but have sour cream. Can I work with this? Difference in timing?
Hi Nancy, I would de-bone the chicken breasts before adding them to the instant pot. I haven’t tested this with sour cream so I’m not sure how the overall texture would turn out or if it’s best added at the end to taste.
I have a canister of ranch powder. Any idea how much is in a packet? 1 tablespoon? 2?
Hi Denise, There is about 4 Tbsps in a packet However we only used 0.4 oz of ranch powder. It should be enough to make 16 oz of dressing or dip per package instructions. I hope this helps!
Oh my goodness! This is SO good! And easy!! I had chicken tenders, so I changed it from 20 minutes to 17 and it was perfect. Thanks for sharing!
Yay, that’s awesome! It’s my pleasure to share this recipe and I’m happy that you love it!
I’m going to make this today. I couldn’t find a ranch packet. How much ranch dressing from the bottle should I add?
Hi Brandie, please see the section in the post titled: “*What Size Ranch Dressing Mix Should I Use?” which will clarify your question.
Delicious! Outstanding recipe. Question: why is calorie count for instant pot so much less than stove top recipe. This is extremely important because I am on doctor prescribed meal plan. Stove top calorie 467 is prohibitive but instant pot( which I do not have) is acceptable.
Hi Gilda, one is calculated for 8 servings while the other is divided into 6 servings. Also, one recipe has oil and the other does not.
Love this recipe! I ended up with chicken breast filets instead. Should I decrease time since they are thinner than regular chicken breasts? Same amount in lbs
Hi Laurie, since they are smaller the time might change slightly, but honestly I wouldn’t change it by much.
Natasha, I just made this yesterday, it was fantastic, delicious and so easy. My husband and I absolutely loved it. We sprinkled on top shredded cheddar cheese, Fritos and avocado. 😋💗
Isn’t it so good?! I’m so glad you enjoyed it!
Hi Natasha,
Had this at a friends house and looking to make it myself…quick question would using ground chicken be a problem? If so what adjustments do you recommend?
Hi Bobo, I haven’t tried that but you would probably be adding a step with ground chicken – it would be best to cook that on the sautee function before adding everything else.
This is one of my FAVORITE (yes all caps are warranted) recipes. Not only is it delicious, it’s also really easy. My husband gobbles up the leftovers cold. The only chopping you have to do is for the onion, so it’s great when we’re lazy.
Hi Julia, that’s great to know that this is one of your favorites! Thanks a lot for the review and good feedback.
Hi Natasha,
I would love to make this recipe, but have yet to get an instapot. If I were to make this in the crockpot, would I still follow the same directions for placing everything in the crockpot raw? I would want to cook it on low, so I’m guessing 6 hours would be good? Thanks for your help.
Hi Kay, we have a slow cooker version here you can try! I hope you love it!
Hi- Looks great! How long would this take in a traditional crock pot? Would there be any changes to the recipe other than cooking time? Thanks!!
Hi Camilla, we have a slow cooker version here you can try! I hope you love it!
My favorite Pressure Cooker (don’t have InstaPot brand) food(s) is baby back ribs, meatloaf & “boiled” eggs.
Yum! That sounds amazing! Thank you so much for sharing that with us.
This is the bomb! I’ve made it twice this month to take for lunch. Your recipes always rock and my favorite pork tenderloin is yours. Thanks so much for the great recipes!
You’re welcome! I’m so happy you enjoyed it!!
Hi Natasha! If I wanted to make this with 3 chicken breasts instead of 2 (don’t want to leave an extra one behind), how should I adjust the pressure cooking time? Also, should I add more liquid? Thanks!
Hi Alena, I haven’t tested that modification. I think that should work, but it may need slightly more liquid so you don’t end up getting the burn notice. I’m guessing the cook time should be about the same.
Alena, I made it with 3 breasts and I didn’t adjust the cooking time. I did however end up adding more chicken broth after cooking (I warmed it up in the microwave and poured it in, about a half a cup). Next time I will add additional broth before cooking. Also wanted to add this little chicken shredding hack my daughter taught me: Take the chicken out put in a bowl and use a hand mixer to shred. SO EASY and the perfect size shred and super quick!
This. chicken. chili. Look no further! Nothing is better on a cold night! It’s fast, easy and comforting! Every timeI make it
For my family, I get rave reviews! Just make it, I promise you won’t be sorry!
Love it! Thanks for your time and for this review, Jessica.
Fast, Easy, Delicious. This meal sets the standards for other meals too high.
Thank you for your good comments and feedback, Jeff!
I meant to say chili. Lol.
It was awesome. I made it exactly as written.
Natasha, This is one of my favorite soup/stew Instant Pot recipes. As a matter of fact, there’s a pot of it cooking right now! My wife and I love your recipes. They are the best! Thanks for all you do, please keep them coming!
I will definitely do, Richard. I hope you’ll love all the recipes that you will try! Thank you for the awesome review.
Awesome chili! It was cold today and I wanted to make a healthy chicken chili however, the recipes I had took 6 or so hours in the slow cooker. Then I saw yours and BAM! Instapot it was. Great tasting and this will be my “go to” for chili. Many thanks!
That’s just awesome! Thank you for sharing your wonderful review, Mitch!
I’m a ‘traditional chilli’ kind of guy, and this is probably more of a stew, but with that said, this recipe is fantastic. Always a crowd pleaser and my go to recommendation for anyone new to using a pressure cooker.
After making this recipe probably a dozen time, here’s a couple modifications that I like to make:
Saute the onions in the pot
(I like to add a diced poblano and a jalapeno)
Just before adding the chicken breast and stock, saute the spices for 30 seconds
Replace the corn juice with chicken stock (increase from 1/2 cup stock to 1-1/4 cup)
Decrease cook time to 15 minutes and allow for natural release
Although you can’t double this recipe in a 6qt pot, you can increase the number of servings by ~50% if you add a 3rd chicken breast, another can of white beans, more chili’s, an extra 1/2 cup of stock, and another 1/2 block of cream cheese (no need to add any extra time because the pot will take longer to come up to pressure, and longer to naturally release with the increased volume)
Thank you for sharing your feedback and preferences, CS! I’m glad you enjoyed our chicken chili! Happy New Year!
Hello!
I would like to do what you suggested by upping it but what did you mean by “chili’s”? Are you referring to the Rotel tomato stuff?
Thank you!
Thanks for posting your mods, they are right up my alley. I’m thinking of using Hot Rotel too.