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 cooked 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
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 got an instapot for Christmas and I just made your recipe. I messed up the ranch packed and added 1 oz but it was still awesome! Thanks
That’s a great gift! I’m so happy you enjoyed that!
This is the best white chicken chili recipe I have found even one the church Chili cook off!!!! Thank you for sharing it!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I tried this soup the other night as our first recipe in our instant pot! It was amazing and my family loved it!!!! This one definitely is going in the recipe box and being added to the regular rotation of meals. Thank you for a great recipe.
You’re welcome! I’m so happy you enjoyed it
Absolutely delicious. I used a Costco chicken that was frozen and threw it into the pot. I didn’t have canned corn, so I used a package of frozen corn and used half Greek yogurt and 1/4 pkg of cream cheese to make it a little healthier. The chili was absolutely delicious.
I’m so happy to hear that Jackie! Thank you for that wonderful review!
Did you increase cooking time since the breasts were frozen?
Hi Natasha, is there a substitute for Rotel tomatoes? I don’t want to drive to the store because of it….
One of our readers used crushed tomatoes if you don’t have the diced ones. Looks like that worked out well for them!
I made this tonight and it exceeded expectations – it was wonderfully tasty. My wife said it is the best thing I’ve ever made in the Instant Pot and our young kids loved it too, (even with a full teaspoon of chili powder it was not too spicy for them.)
The only changes I made were that I used three breasts, and cooked the meal for 24 minutes as I live at a very high altitude.
I’ll definitely make this often!
That is the best when kids love what we parents make. That’s so great! Thank you for sharing this awesome review with us, Darren!
I just want to say I’m making this for the third time tonight in the last month! It’s a fantastic recipe. I brought it into work and was asked what recipe I used and it’s gotten rave reviews from them too! I didn’t follow it exactly to a T because I used frozen breasts which I cooked in the IP and shredded first before any other ingredients. I used the juice from those with a couple chicken bullion cubes. I then put all the ingredients in and PC for 10 minutes with all the ingredients you mentioned here. I’ll never consider another white chili recipe.. this is THE ONE and is way better than any chili with ground beef. ❤️ Thank you! My family and friends love it!
I’m so happy to hear that! Thank you for sharing your great review!
Has anyone tried freezing this? I love to keep soups, stews, chilis, etc. in the freezer. But I’m unsure because of the cream cheese. Thanks!
Hi Jennifer. This recipe I have never tried freezing since it always goes so quick around here. If you experiment, let me know how you liked the recipe
I froze 2 containers of them, but haven’t eaten them yet since I made it last week or so. I’d be happy to update you when I’ve eaten the frozen ones.
We’d love to know as well! Thank you, Jeanna!
I ate one of the containers that I froze. I simply microwaved it using the Frozen Dinner button. It was creamy and delicious. The cream cheese didn’t curdle. But, I think next time I re-heat the last container, I will add a bit of liquid to it since by the time I got to the bottom of the bowl, it was a bit dry (which isn’t unusual when re-heating foods from frozen). I will definitely freeze a batch the next time I make this. I think I’d like to try to make the ranch dressing from scratch instead of a package.
Thank you for sharing this, Jeanna! I’m sure our readers will find this helpful!
I’ve made this three times (going on our fourth tonight hah) and frozen it. It re heats great. I don’t typically reach for the microwave so I do have to note I’ve regeated it in a sauce pan. It takes just a few minutes and has always come out just as good.
I’m so happy to hear that!
I made this for dinner tonight. Perfect over rice with a ice cold beer. Hearty and tasty. I made it per the recipe. It was a little soupy, but over rice it was perfect. If I didn’t do rice, I’d probably lessen the liquid just a touch. Could also be my chicken breast were very big but all I had. I also topped it with a bit of sour cream. I’ll definitely make it again. Thanks!
I’m so happy you enjoyed that, Lisa!! Thank you for that wonderful review!
Doubled in my 8 quart and came out perfect. Served with chils and even the picky 6 year old loved it (I did decrease the chili as suggested for kids).
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Could you double this in a 6 qt?
This should work just fine in an 8 qt pot but I have not tried doubling it in a 6 qt pot. One of our readers wrote: “I doubled the recipe in my 8 qt. Instapot and the recipe worked perfectly!” I hope this helps.
Did you have to increase the time when you doubled it?
I doubled it and did not increase cooking time. Turned out perfect!
I just made this (didn’t change anything) but I didn’t have chili powder so I had to omit. It’s a hit at home! Also, I bought EVERY single ingredient at Aldi (organic chicken, and everything else for the most part) Including tortilla chips (organic gluten free), cilantro AND avocado. Very inexpensive and makes a huge badge. Natasha, have you tried making this in a slow cooker? I gifted one to my stepdaughters mom and I want to recommend the recipe for crockpot since my stepdaughter liked it so much. Let me know for how long and temp if you have… thanks!!
I’m so happy to hear that! Thank you for sharing your great review! Here is the slow cooker version 🙂 I hope this helps.
Is it possible to sub out the cream cheese for a healthier alternative? Greek yogurt for example? Thanks!
Hi Betty, I haven’t tried that substitution so I can’t say for sure, but I think that could work well.
Can you use frozen chicken breasts?
Hi Tracy! I have made chicken chili with frozen chicken in a slow cooker and I’m assuming it should work fine in the instant pot. If using frozen, I would probably cook on high pressure 23-25 minutes rather than just 20 minutes to give the chicken a little more time to thaw in the instant pot.
I just made your Chilli using 2 frozen chicken breasts tonight. I tried 25 mins, but found 1 of the larger breasts still had a bit of pink in there, so I did it another 5 mins…. and it was perfect.
Btw, it was so delicious and so creamy… I will be making this again. This was my 2nd IP meal I’ve made.. so proud it worked out.
I’m so happy you liked that! Thank you for sharing that with all of us!
Made this recipe and family loves it so much they asked for it again! Can I use ground Turkey in place of the chicken? Would it need to be sautéed first? Can’t wait for your response! Thanks!
Hi Jamie, I haven’t tried using turkey yet but I think that would work. If you do an experiment, please share with us how it goes!
Is it ok to cut up the chicken to bite-sized pieces in advance. This is my first time I’ll be using the pressure cooker.
Hi Keith. I feel that will change the texture somewhat. Since it is shredded towards the end and it will be tough to shred bite-size pieces. If you try that I would love to know how you like it!
Yummy, my 1st time using instapot! Easy!
Isn’t it great!? Thank you for that great feedback!
I was hoping to make this recipe with shredded chicken that was already cooked. Do you have any advise on the cook time for this recipe using already cooked chicken? Also, would you add some more moisture? Thanks!
Hi Wendy, one of my readers, LaTasha reported using chicken meat from a fully cooked rotisserie chicken with great results so it should work fine.
I’d love to try this but I was wondering if I could use bone-in chicken breast. Would I need to adjust the time? Thanks for your help!
Bone is would make it tougher to shred and will take much longer to cook. I haven’t tried it that way but if you experiment I would love to hear how you like it!
So yummy!!! Chicken was very tender! Husband got seconds and we had leftovers! Will definitely be making this again and again!!
That’s so great! It sounds like you have a new favorite!
We made this tonight for dinner. We will be making this one again. We really enjoyed it. I can’t wait to try some of the other recipes on this site as well.
I’m so happy to hear that! Thank you for sharing your great review!
I tried this tonight. It was very tasty but the cream cheese curdled a bit. It wasn’t creamy looking. Chunky looking. But as I said….still very tasty!
Hi Linda, I haven’t had that experience but I am always happy to help troubleshoot. It helps if the cream cheese is cut into pieces so it melts into the chili easier. Also, I use the full fat cream cheese and I’m not sure if low fat would cause that to happen.
can I use a slower in this recipe? With different cooking times and temperatures of course
Hi Mila, here is the slow cooker version of this white chicken chili.