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?
Delicious and huge hit with my kiddos. Used chicken thighs instead and turned out yummy
That’s wonderful, Brittany! I’m glad it was enjoyed.
Hi Natasha, I just copied your Chicken Cream Cheese Chili recipe but I don’t have an instapot. I thought I could use a crockpot instead. What do you think about that? Please let me know, I think you are a wonderful cook.
Hi Kimberly! Thank you so much!
I have a slow cooker version of my chicken cream cheese chili that you can reference.
This is on a weekly rotation in our house! SO SO easy and delicious, and even my two young kids love it!
That’s great to hear, Emma! So glad it’s being enjoyed. It’s always a great feeling when our kids will eat up what we make!
Instead of using packaged ranch dip and cream cheese can I add a container of ranch dip that is used for dipping fresh vegetables
Hi Tricia, I haven’t tested that to advise on the outcome. If you experiment, let me know how you liked the recipe.
So easy! I did up the chili powder to 1 tbsp and 2 tsp chopped garlic.
We all enjoyed it and will definitely make it again!
Thank you for sharing! I’m glad it was a hit!
I made this for the 5th time tonight in about 6 months and felt it was owed a 5 star review + comment by now! My husband and I LOVE this. We originally stumbled upon it when we had a small pork tenderloin that needed to be used. It was a perfect substitute for chicken. Also, tonight all I had was the Hidden Valley Fiesta Ranch packet and added that instead and omitted the chili powder and cumin. Perfect as always.
Thank you for the great review, Emily! Happy to hear that you both love this a lot.
5 star recipe this one is a keeper! Thank you Natasha, I’ve tried so many other white chicken chili recipes but this one finally has all the elements I love. Chicken came out tender without being over cooked and the sauce was creamy but not heavy, if that’s even possible! I did use fresh uncooked corn cut off the cobs, added about 1/2 c hatch chilies and added a diced green bell pepper. I also subbed whipped cream cheese because I didn’t have the block type. Oh I also didn’t add ranch dressing. Such an easy delicious way to increase your veggie intake and get your protein. I’ll be looking up more of your recipes. Thank you so much!
Hi Heidi! You’re very welcome! I’m so glad you enjoyed the recipe. Thank you for the feeback.
I made this for supper last night. It is now one of mine and my husband’s favorite meals. Much better than other Chicken Chili recipies we have tried and a very simple meal to put together.
Hello Karen, nice to know that you liked making this recipe. Thanks for the review!
This was a big hit! I started with 3 frozen chicken Breasts so I added extra time (27 minutes instead of 20). We like our food spicy so I doubled the chili powder and added 1/2 tsp chipotle chili powder, I also used the hot Rotel. I used an 11 oz can of mexicorn because that is what I had. The chicken came apart easily and was juicy. No weird texture. Served with rice, cheese, sour cream, avocado and tortilla strips to garnish. I will absolutely make this again.
Thank you for sharing, Lauren! 🙂
Thank you for commenting about frozen chicken, I was wondering if it could be done!
Awesome! Left out corn because I had none on hand. A keeper recipe for sure.
Thanks!
So glad you enjoyed it. 🙂
This is one of our favorites that I’ve been making for a few years now. I actually won a chili cook off with it today! We love it as is but I’ve also recently started adding a tsp of garlic, tsp of smoked paprika, & bump the chili powder to 1 Tbsp. It’s so amazing& so super easy. I usually use thin frozen chicken breasts & keep the cook time the same, it just takes longer to come to pressure. Thanks for the recipe!
That’s amazing, Jerrica! Thanks so much for sharing. Those additions sound delicious! 🙂
So easy and delicious! This is a family favorite and is done so quickly. A great weeknight dinner!
That’s great to hear, Amy! I’m glad you love the recipe!
I have made this so many times with no alterations my family loves it!!
Hi Amanda! That’s wonderful to hear. So glad your family loves it.
I literally couldn’t stop eating this..so delicious! I used a mix of dairy free sour cream and dairy free cream cheese because that’s what I had on hand. So quick and easy to put together. This one is definitely going to be in my regular rotation. Thank you for another fabulous recipe!
Hi Ranee! That’s wonderful to hear. So glad you found a new favorite to add to your rotation. Thank you for the feedback. 🙂
Made this exact recipe today with no alterations, and it turned out great! Thanks Natasha
Great to hear, Olga! So glad you enjoyed it.
Good stuff: I just made this, with a few alterations.
In addition to the cream cheese, I added a pint of sour cream, half before cooking, half after. I also threw in a handful of whole peeled garlic cloves at the beginning, a package of chicken meatballs in addition to the chicken breasts, a whole 1 oz. Hidden Valley packet, and a second can of white beans at the end (almost used garbanzo).
This recipe can handle lots of fresh ground pepper and use a bit of salt.
Next time I may use more chili powder and cumin.
Thank you for sharing your experience with the recipe, Bryan! 🙂
I’ve been making this one on the regular!! Sooo good! I didn’t have any fresh/frozen chicken on hand but I had some canned chicken so I used two cans of chicken. Added extra broth and frozen fire roasted corn and it turned out amazing! I also used the same cook time as recommended in the recipe.
It sounds like you found a favorite on our blog! Thank you for sharing that feedback with us!
This recipe is absolutely delicious.
Can this be prepared In a CrockPot, for I do not have a InstaPot?
Hi Karen, we actually have a crock pot version HERE. I hope you love it!
I’ve made this MANY times in my instapot, but am headed to a long term place that may not have one. Do you have a Dutch Oven recipe?
Hi Lainey! I have a stove top version HERE.
This is so delicious! I highly recommend serving it over a roasted sweet potato and adding some lime juice on top!
Thank you Natasha, your recipes never disappoint!
That’s a great idea, Meghan! Thank you so much for sharing that with me.
I did not have everything on hand to make this recipe but decided to give it a go anyway due to the fantastic reviews and I am so glad I did! I was missing ranch mix so instead I used 1/2 tsp each of garlic powder, onion powder, parsley, chives, and dill. I was also missing Rotel tomatoes but I had a can of diced green chilis which I used instead. I used chicken breast tenderloins and dropped the cook time to 17 minutes. Oh and once it was already sealed and cooking, I realized that I had forgotten to add the chopped onion! When it was all done, there was no need to shred the chicken since I used tenderloins; they simply broke apart into bite-sized chunks once I gave the whole this a stir. We topped with the suggested garnishes and it was amazing. I cannot wait to try this again with all the right ingredients!
That’s wonderful to hear! I’m so glad it still turned out great. I’m sure you’ll love the original recipe too.