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?
This is an excellent recipe for White Chili! It is so delicious and its fast and easy!
I’m glad you’re loving it, Polly!
I tripled the recipe and made this in 3 instant pots for a weekend retreat. Everyone LOVED it! I will be making it again this year!
Great to hear that it was a huge hit! Thanks so much for sharing.
This recipe is the best!!! If I double the recipe in the 8qt instapot, do I change the cook time?
Hi Kellye, one of my readers mentioned they successfully doubled this recipe in an 8qt Instant Pot. She didn’t mention increasing the time.
How are folks keeping this recipe from burning? We’ve used our instant pot all the time, but seem to get a burn warning when making this recipe. I scraped the bottom, added water, tried again, and it still seems to trigger the instant pot burn warning
Hi Brandon, I haven’t had this happen but make sure to add the ingredients in the order they are listed – The idea of ordering that way is so you don’t end up with chicken floating at the top (it cooks better in the chili) and you do want to add the cream cheese last. To avoid any kind of burn, you need to make sure you stir to get liquid under the chicken. If the chicken is sitting directly on the surface, it is more likely to scorch. You can also add 3/4 cup broth to 1 cup if your pot gives you problems with burning.
This is my family’s FAVORITE white chicken chilli recipe! We have tried several others and none come close to this one. It’s also the easiest to make. Thank you!!!
So glad to hear that, Heather! Thank you for the feedback.
I do not have the “Instant Pot” brand pressure cooker but a “Crockpot” brand pressure cooker. It is the same setting/ time to cook?
Hi R.A.
I’m not familiar with those but if it’s a pressure cooker, you should be able to follow the same instructions.
Second tilt making this recipe. This time, I added minced garlic, diced jalapeño and a small can of diced chilies. When serving, I added a little lime juice. It was good both times. Thanks for sharing!
Sounds great! Thank you for sharing, Shelley. Great to hear that you enjoyed it!
Hi, how can I double this recipe? Enough for 6 people to eat 2 bowls a piece
Hi Taylor, one of my readers mentioned they successfully doubled this recipe in an 8qt Instant Pot.
What’s not to love? This has become a staple for my son and me. With pre-diced onion from the store, I can throw everything together in minutes the moment we walk in the door at night after work/school. Then by the time we are done changing clothes and doing homework, dinner is done. And we have leftovers for lunch the next day 🙂 thank you for a wonderful and game-changing recipe.
You’re so welcome! I’m happy to now that this is now your go-to recipe Thank you so much for sharing!
I’ve tried so many white bean chicken chili recipes after having it at a restaurant. I have not found any that I liked until now. This recipe is so yummy!! I tried it a few weeks ago for the first time and have made it at least 6 times since then. I don’t change a thing. It is perfect!! Thank you for sharing!
Hi Anita! That’s wonderful to hear. I’m so glad you loved it.
Do you have an exact instructions for the stove top for this recipe? I have all the ingredients but do not have a instapot on hand.
Hi Yash, we sure do. I have a stove top version you can try Creamy Chicken and Rice Recipe (a one-pot meal).
Hi Elizabeth. I have a stove top version you can try Creamy Chicken and Rice Recipe (a one-pot meal).
I won a chili cook off with this recipe. It was great 🙂 My only concern was I made it a bit too thin with a heavy hand on the chicken stock but it has great flavor!
Hi Rob! That’s amazing. I’m glad it was a winner!
I figure it’s time I leave a review. I make this for Halloween every year, have for at least the last 5 but maybe more. My kids and extended family would riot in the streets if I didn’t make it. 🤣
The only thing I do differently is use chicken thighs because we like their texture better and I always double the recipe in my 8QT.
Hands down this is the absolute best!
Hi Jamie! Thank you for sharing. I’m so glad it’s a hit!
Do you change any of the time for cooking when you double the recipe ?
I made this for dinner last night, and my husband and I really enjoyed it! After reading reviews, I added a few cloves of garlic, 1 tsp. smoked paprika, a heavy dash of cayenne and 1 tbsp. ancho chili powder vs just 1 tsp. To make it healthier, I used mostly low/no sodium canned ingredients and did a 50/50 combo of cream cheese and Greek yogurt. Still turned out great even though I added the cream cheese/Greek yogurt mixture after shredding the chicken. 🙂
Thank you for sharing that with us, Nicole!
Made this so many times! So yummy! Tip if you want to save even more time at dinner -mix all the canned things, broth, spices in a giant ziploc baggie ahead of time. I do this in the morning and then right before dinner it’s just chicken, dump and set.
Thank you so much for sharing that with me, Mary! I’m so glad you enjoyed it!
We absolutely LOVE this recipe and it’s on a regular rotation. Even our two and four year olds mow it down! Thoughts on freezing this? I’d love to make it as a freezer meal for a family friend who has welcomed a new baby but not sure if that’s advised for this recipe?
Hi Alissa! That’s wonderful to hear. 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!
We love this recipe! Question though, if we used chicken thigh boneless skinless how long would you recommend we cook in instant pot?
Hi Shannay, this recipe works great with thighs. I didn’t have to adjust the time for it when I tested it.
Recommend leaving over night! Dad hated that it was so good he couldn’t deny it! XD
I used 3 chicken breasts (total weight about 2lb) and it turned out PERFECT! Soooo yummy!
I’m so glad you enjoyed it!
Just wanted to share that I won a chili competition with this recipe!! :)) And I always send people to your site because its awesome!
Wow! That’s awesome, Ellie! Thank you so much for sharing that with me!