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
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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 am not a fan of ranch dressing, it seems to overpower the flavor
of other seasonings. Can I make this recipe without the ranch seasoning packet?, if so, should I add any other seasonings instead. Cant wait to try this recipe!
Hi Deb! I have not tested this recipe without ranch to advise on a substitute. You could try adding some additional spices that you find in ranch dressing such as garlic, onion, dill, parsley, chives, etc…
The ranch adds amazing flavor. You can start with less if you’d like but we do not feel that it’s overpowering.
Make this recipe all the time!! I double it and use chicken thighs. My four kids love it and it is the requested food item to bring to team dinners. It doesn’t last long especially with all the toppings you mentioned added on top. And so easy to make.
Good to know that your kids love this recipe! It is very exciting for us when our kids enjoy what we cook for them.
How long do you cook the double batch? I’m wanting to make a double batch to freeze some for later and I’m not sure how much more time to add.
I doubled it and did not add any extra cooking time and it turned out great. I did let it naturally release pressure though.
Hi Natasha! This recipe sounds so delicious but I do not have an instant pot. Can it be done in a slow cooker?
Hi Debbie, it sure can! We have a slow cooker and a stove-top version! I hope you love this recipe!
Made this and the family loved it! The 7 yo and 11 yo ate it up! That was a first. Def making again!
Great to hear that good feedback, Tammy!
It doesn’t mentioned salt and pepper. Are these to taste or does the ranch seasoning give it enough salt?
Hi Nick! That is correct. This recipe has enough flavor and saltiness from the other ingredients but you can add them in at the end if you’d like more.
Hi Natasha, I can’t wait to try this! We just made your Chicken & Rice instant pot recipe and it was SO good! Just wondering if the cream cheese is necessary for this? We plan to top it with shredded cheese when serving, but trying to watch my calories (sadly!)
Hi Melisa! I’m glad you loved the chicken and rice! The cream cheese in this chili recipe adds rich flavor and a creamy texture. I assume you could make it without cream cheese but it may not be as creamy or thick. One of my readers reported using half the amount of cream cheese. I hope that helps.
This recipe is so good! And easy. Thanks Natasha. My first review 😋
I’m so happy you enjoyed that. Thank you for sharing that with us, Erika!
This turned out really tasty with a few adjustments:
I added garlic after softening the onions on sauté then added the chicken (thighs about 2 pounds), seasoned with S+P, and browned a bit so there were nice brown chickeny bits on the bottom of the pan. Then added some fresh chopped tomato from the Cherokee purple we grew this year. And some Mexican lager and the chicken stock to deglaze the pan of those amazing chicken bits. Then I squeezed some lime juice and added the beans, rotel, corn, and a container of Hatch green chiles as well. Didn’t forget the spices either Let that bubble for a little bit and stirred to combine everything. Topped with the cream cheese and cooked per the recipe. Served with tortilla chips, avocado and sour cream. Husband had nothing but praises to say about this dish. Well, except maybe serve with masa dumplings instead of chips and less fluid next time.
Definitely saving this one for a cold winter night 🥰
The perfect cold weather dish! I’m so glad you enjoyed it!
Do you think potatoes could be added? The kids don’t like chicken but love potatoes so I wanted to scale back on the chicken and add more vegetables. Any changes to cook time etc?
Hi Dayana, I haven’t tested adding the potatoes to the chili, but our readers have mentioned serving this with potatoes before, on the side – like baked potatoes.
I added 2 diced sweet potatoes and it came out fine. Also used frozen chicken breast, 30 min with 10 min natural release worked perfectly.
Quite easy and a quick meal to entertain for a family friend. Great with a couple of beers! I did double the chili powder and added more to my bowl. Served with cheese, cilantro and sour cream. Will keep this one on file, like several others that we try. Tomorrow is your pizza recipe!!
Sounds good, great to hear that you loved it! I hope you’ll enjoy all the recipes that you will try.
Can this recipe be made stove top? If so, can I use the same recipe and how long should I cook it?
Hi Phyllis. I have a stove top version chicken chili HERE.
How could I do this in my crock pot? I seem to have lost the pressure device on my instant pot! 😞 I’m thinking… do everything pretty much the same, except use the cream cheese, last, maybe? I love this recipe! We use it a lot in our home! ❤️
Hi Bernadette, we actually have a crock pot version HERE. I hope you love it!
Absolutely loved this! I am wondering if anyone has used an alternative cream cheese? As I can eat dairy but it bothers me.
I substituted plain Greek yogurt for the cream cheese. I didn’t add it to the initial cooking as written. I added it after. Stirred it in before adding the shredded chicken back to the pot. Turned out great with less fat. Still a bit of dairy, but much friendlier on my tummy.
Looking to make this tonight, but am not sure – How big is a “large chicken breast”?
Hi Lucy, I find these at the grocery store, usually packed in 2-4 larger chicken breasts (not the trimmed ones, although you could use these as well they are just smaller). I’d aim for at least 8oz or greater.
I made this recipe exactly as written and it’s so good, I can’t stop eating it. This is my go to recipe.. thanks Natasha! I love many of your recipes and watching how fun you make it! Your kids are adorable and good helpers. 💕
That’s wonderful, Barbara! I’m so happy to hear that. Thank you.
I would like to make this for more people but am unfamiliar with instapots. The instapot I have is a 6quart ( I belive)
If I bump the amount of people up to 12, it might work. Just unsure if it will fit in my instapot and what the time change would be. Any ideas or help?
Hi Staci, someone commented this “I just doubled it tonight in my 6 qt. and cooked it for the same amount of time as the single recipe calls for. It came out perfect!” I hope that helps.
I have never had a Natasha recipe that wasn’t 5 stars with my family and this is one of the best. We usually scoop it up with tortilla chips or crush them on top. Thank you Natasha!
Thank you for that wonderful compliment, Peg!
Hi because it has dairy in it, cream cheese, can you freeze it?
I haven’t tried freezing 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 favorites go-to recipes!” I hope this helps!
Can this be made in a crockpot?
This recipe sound delicious, I don’t have a instant pot
Hi Patty, I have a recipe for Stove Top Chicken Chili here.
I make mine in my crockpot all the time! I usually do it for 6-8 hours, starting it in the morning so that it’s done around dinner time.
Thank you so much for this super easy but delicious recipe! I didn’t have ranch dressing mix so I used Garlic and Herbs dressing mix and it was great!
Can this be frozen?
Thanks
You’re welcome! I haven’t tried freezing 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 favorites go-to recipes!” I hope this helps!
Hello I was wondering, Can I use frozen chicken or does it have to be fresh
Hi Krystal, I have not tested it but one of my other readers shared this in the comments, “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
Thank you for asking this question Krystal. I too have frozen chicken only tonight and I wondered how much extra time I’d need. I scrolled through the comments and found your question and Natasha’s answer. Brilliant!!