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!!
This post may contain affiliate links. Read my disclosure policy.
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?
love this recipe. used this so many times. i personally love this with black beans .
Thank you for sharing that with us, Molly! Glad you’re loving it!
Loved so much,l that we made it twice the first week. Used pinto beans as our white beans.
This is my go to chili recipe. Very delicious, I don’t put the ranch packet in it because that would make it have too much sodium for my liking.
I plan to make this tonight. I have 3 pieces of leftover bacon and a little bit of bacon grease from it. Would this overpower the dish or be an ok addition if I cut the bacon up in little pieces and added it and the grease to the instant pot? I don’t want to completely change the dynamic of this dish but I’d like to use my leftover bacon lol.
Hi John, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
So delicious!! This is a staple in my household!
Hi! What kind of white beans do you recommend? I’ve made this soup before and loved it! Can’t remember which beans I bought.
Hi Nimmy! You can use any. Cannellini’s, great northern, or navy white beans work.
Hello Natasha,
I am planning on making this tonight!!! I have 3 thinly sliced chicken breasts instead of 2 thick ones, do I need to cook for 12-15 instead of 20? I am just worried that the chicken will dry out! What do you think?
Hi Sara! I think 15 mins would be fine although, the pressure cooking should keep them tender so they don’t dry out. Just make sure they’re submerged in the liquid.
I don’t have cream cheese. Is there anything I can use to replace that?
I have not tested that substitution but I think Plan Greek Yogurt might work or sour cream or cottage cheese.
I use about a cup of plain green yogurt regularly and it works really well!
I make it like ALL the time because people always love it and it’s so cheap and easy. It’s definitely my go-to for a delicious easy meal
Hi! I want to make this tonight, but am not clear on Ranch package. Does it get added to pot dry? Thanks!
Hi Linda. Yes, it is mixed and added with the dry spices in step two.
If I wanted to double the recipe, would I double the pressure cook time as well?
Hi Laura! I suspect you would need a larger sized instant pot. I haven’t tested this as a double batch but if you are using a larger instant pot size, it may be the same timing. One of our readers reported great results using an 8qt instant pot for a double batch but she didn’t report increasing the time.
I double batch and do not add time, even in an 8qt IP. This is so good and great with houseful of people staying at house for holidays!
Legitimately won a chili cook-off with this recipe as written, no adjustments. 10 stars!
Wow! That’s awesome! Congratulations & thank you so much for sharing that with me!
One of our favorites. Love the ease of it as well! Thank you!
I’m so happy you have a favorite on my blog, Ania!
Hi Natasha – love this recipe. I have made it over a dozen times. We are visiting friends who don’t have an instant pot. How would you cook in crock pot?
Hi Leann! You could follow the Slow cooker chicken cream chili recipe here!
This is my favorite chili! I am always sharing your recipe with friends because everyone loves it too. I double the canned items, so there are more beans, corn and tomatoes.
That’s wonderful to hear, Holly!
Hi, can this be frozen? If so, how?
Thank you!
Hi Lauren, 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!
So good! I have never made it in my instant pot or used a ranch packet. Love love love it! The only thing I had to change up a little was it was like soup, so I added some cornstarch and put instant pot on warmer for 20 minutes.
Thank you for sharing!
I love this recipe. It’s one of my staples in the instant pot. Is there a way to make more of just the broth? My chicken breast were quite large and left me with a lot of chicken but not much broth.
Hi Cynthia! You can add more broth/stock and then season it to taste if it needs more salt, etc.
I’ve been making this for years! I do put in a full tanch packet, and also add more cream cheese.It is my favorite! Sometimes I use white onions sometimes yellow, what is the best kind of onion to use?
Hi Lindsey! Both work, but I tend to use yellow onions for dishes like this.
It would be helpful to know what size instant pot is used in a recipe. Does anyone know what size was used for this recipe?
Hi Sharon, we used the 6 Quart Instant Pot.