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Instant Pot White Chicken Chili Recipe

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!!

Instant pot White Chicken Chili recipe garnished with avocado and cilantro

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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!

Instant pot white bean chicken chili up close in a black bowl garnished with avocado, cilantro and tortilla chips

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.

Ingredients for Instant Pot White Chicken Chili with chicken breast, white beans, cream cheese, chicken broth, ranch dressing mix

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.

How to Make White Chicken Chili in Instant pot

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!

shredded chicken in instant pot

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

White Chicken Chili served with avocado and cilantro served with tortilla chips

Instant Pot Recipes You’ll Make Over and Over:

Instant Pot White Chicken Chili Recipe

4.95 from 245 votes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
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. Stir everything together in the instant pot, top with cream cheese and set for 20 minutes.
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. Stir everything together in the instant pot, top with cream cheese and set for 20 minutes.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$14
Keyword: White Chicken Chili
Cuisine: American
Course: Main Course
Calories: 308
Servings: 8 people (1 cup servings)

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

  1. 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.

  2. 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.
  3. 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.**

  4. 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.

Recipe Notes

*Ranch Dressing mixes come in differing sizes (0.4 to 1.5 oz). It should be enough to make 16 oz of dressing or dip per package instructions.
**CAUTION: If you are new to using a pressure cooker, always read your instruction manual prior to use. 

Nutrition Facts
Instant Pot White Chicken Chili Recipe
Amount Per Serving
Calories 308 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 49mg16%
Sodium 451mg20%
Potassium 775mg22%
Carbohydrates 36g12%
Fiber 8g33%
Sugar 4g4%
Protein 17g34%
Vitamin A 670IU13%
Vitamin C 9mg11%
Calcium 105mg11%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

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 White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken. Stir everything together in the instant pot, top with cream cheese and set for 20 minutes. | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Marina
    December 8, 2020

    Can I use a slow cooker for this? I don’t have a instant pot. TY!! Love your recipes!!

    Reply

    • Natashas Kitchen
      December 8, 2020

      Hi Marina, you could also make the slow cooker version of this. Here is the video tutorial for the slow cooker version. It would need a longer cooking time so cook until the chicken is easily shredded with a fork.

      Reply

  • ASHLEY
    December 7, 2020

    Can I use vegan cream cheese instead? I am allergic to dairy

    Reply

    • Natashas Kitchen
      December 7, 2020

      Hi Ashley, I have not tried this recipe with vegan to advise. If you experiment, I would love to know how you like that.

      Reply

      • Rachel Cunningham
        December 26, 2020

        Can you double everything and if so how long do you cook it?

        Reply

        • Natashas Kitchen
          December 26, 2020

          Hi Rachel, I haven’t tried doubling in a 6 qt. A reader reported doubling in an 8qt, but no one in a 6qt. You could also make the slow cooker version of this and easily double it. Here is the video tutorial for the slow cooker version. It would need a longer cooking time so cook until the chicken is easily shredded with a fork.

          Reply

    • Misty Toulouse
      January 1, 2021

      This was incredible, made everything as written except for I am diary free so I had to use both dairy free ranch and dairy free cream cheese and it was a hit for the whole family!!! Thank you for sharing this.

      Reply

      • Natashas Kitchen
        January 2, 2021

        You’re welcome Misty! I’m so happy you enjoyed that!

        Reply

  • Katie L
    December 5, 2020

    This chili is delicious! Husband approved😊 I sautéed onions and added little minced garlic and it turned out amazing, especially topped with avocado, cilantro, shredded cheese and sour cream! Fresh bread out of oven with butter was a cherry on top 😊
    Thank you for this yumminess!

    Reply

    • Natashas Kitchen
      December 5, 2020

      You’re welcome! I’m so happy you enjoyed it, Katie!

      Reply

  • Billie
    December 3, 2020

    Loved this chili. We like our food spicy so added jalapeño peppers and garlic. I also sautéed the onion before adding the other ingredients. Delicious.

    Reply

    • Natashas Kitchen
      December 3, 2020

      That’s just awesome, Billie! Thank you for sharing your wonderful review!

      Reply

  • Susan Hurley
    December 3, 2020

    The cream cheese did not melt in the cooking process. I cut it into the required number of cubes and followed the recipe exactly. Weird.

    Reply

    • Natashas Kitchen
      December 3, 2020

      Hi Susan, did you give it time to depressurize manually? It does seem that way initially, but as it sits and when you stir it, it should come together. If you see it’s still hasn’t melted fully, you can set the instant pot to the saute mode and heat just until it melts into the chili.

      Reply

  • Sarah Jordan
    December 3, 2020

    This recipe gets 5 stars all the way! I would give it 10 if I could. This chili recipe is so delicious! I added some jalapeno and a couple other seasonings, but overall this recipe is a win and will definitely be in my rotation! Your recipes are always wonderful!! Best chicken chili!

    Reply

    • Natasha's Kitchen
      December 3, 2020

      Sounds awesome! Thanks for your great comments and feedback, Sarah. I hope you will love every recipe that you will try.

      Reply

      • Megan
        December 4, 2020

        Wow! I loved this. The cream cheese makes it so rich and creamy. This will be a staple in my house. So easy and affordable!

        Reply

        • Natashas Kitchen
          December 4, 2020

          I’m so glad you enjoyed it! Thank you for the wonderful review!

          Reply

  • Chris
    November 14, 2020

    Love the recipe! I have made it a ton of times. I was wondering if I made a double batch in my 8qt, would it fit, and do I have to adjust the cook time? Thank you!

    Reply

    • Natasha
      November 16, 2020

      Hi Chris, I haven’t tested it, but that should work and you might give it an extra 5 minutes. Let me know how it goes with doubling the recipe.

      Reply

  • Rachel
    November 12, 2020

    I’ve made this recipe several times over the past year and it does not disappoint. I usually sauté the onion before adding anything else, just because I like sautéed onion. If anyone else is a ditz and forgets the cream cheese, you can add it at the end and it melts in fine.

    This does make a lot of soup, if you’re not feeding a crowd. Today I took 2 portions to my neighbor who recently lost his wife. S

    Reply

    • Natashas Kitchen
      November 12, 2020

      That’s so thoughtful of you, Rachel! I bet that meant the world to your neighbor! Thank you for sharing this wonderful review with me!

      Reply

  • Shreya
    November 9, 2020

    Do you know if I can use already cooked rotisserie chicken?? So excited to try this!

    Reply

    • Natashas Kitchen
      November 9, 2020

      Hi Shreya, one of my readers, LaTasha reported using chicken meat from a fully cooked rotisserie chicken – it seems she added it with everything else as usual with great results & without any other changes. I hope that helps.

      Reply

  • Linda
    November 8, 2020

    Natasha. I love your recipes and your videos! However, I have a small kitchen and literally no room for an Instapot, nor can I afford to buy one. Please give the chicken chili recipe made in a regular pot. Thank you!

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Thank you, Linda, however, this is the only chicken chili recipe that I have at the moment but I’ll take note of your request for next time.

      Reply

      • Tanja
        November 8, 2020

        Please try to include stove top or slow cooker instructions with your recipes.

        Reply

        • Laura Carson
          November 12, 2020

          Hi Natasha! Do you think I could make this with frozen chicken breasts? BTW, I love, love, love your videos and recipes. My daughter moved to Nampa. I will be there for Thanksgiving and Christmas this year! God Bless your lovely family ❤️

          Reply

          • Natashas Kitchen
            November 12, 2020

            Hi Laura, That will work, but you will need to add cook time. One of my readers wrote that they used frozen chicken thighs with a cook time of 30 minutes.

        • Erica
          November 14, 2020

          Look elsewhere. She doesn’t have to do what you say.

          Reply

  • Jessica
    November 3, 2020

    Does this freeze well?

    Reply

    • Natashas Kitchen
      November 3, 2020

      Hi Jessica, I haven’t tested freezing this but it should work. Here is what once of our readers wrote “I’m so happy you enjoyed this chili! Here is what one of our readers wrote “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 reheating foods from frozen). I will definitely freeze a batch the next time I make this.” I hope this helps.

      Reply

      • Kathy
        November 9, 2020

        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 favorite go to recipes!

        Reply

        • Natasha
          November 9, 2020

          That’s wonderful to know this freezes well in the freezer! Thank you Kathy for sharing your tips for reheating.

          Reply

  • Bette
    November 2, 2020

    One word: AMAZING!

    This recipe was so dang easy and came out delicious! This will now be used for my chicken chili over the one I’ve been making for almost 35 years!
    Perfect for chilly weather!
    I’ll be making a pot to bring over to a family that just had a baby, instead of my old Baked Ziti.
    ***NOTE: I did put the chicken on a trivet & mixed all ingredients in a bowl and poured it on top. Saw no reason to put each item in order, only to have to mix.
    Thanks for sharing.

    Reply

    • Bette
      November 2, 2020

      Oh we did not put in the avocado or Cilantro.

      Reply

    • Natasha's Kitchen
      November 2, 2020

      That is awesome! Thank you so much Bette for your great feedback and comments. We appreciate you sharing that with us!

      Reply

  • Kimberly Bohlman
    November 1, 2020

    Hi, new to this recipe .. I got the .4oz ranch mix packet (powder) .. am I adding that as is or actually making the mix per directions?

    Reply

    • Natashas Kitchen
      November 2, 2020

      Hi Kimberly, you can add the contents to the chili directly from the packet. You do not need to follow the packet instructions.

      Reply

  • Matt
    October 30, 2020

    Seer the chicken and saute onions and garlic before cooking?

    Reply

    • Natashas Kitchen
      October 30, 2020

      Hi Matt, we did not do that for this recipe. Although if you test that out I would love to know how you like that!

      Reply

  • Bill Welton
    October 29, 2020

    I cannot just pick one,,so I will choose hard boiled eggs and rice. These are two things that if not done correctly are just awful. I am a chef and have learned to love my instant pots for many things,but these 2 come out absolutely perfect every time.

    Reply

    • Natasha
      October 29, 2020

      I completely agree! It has to be done correctly and not every recipe is meant for the instant pot.

      Reply

  • Jane
    October 28, 2020

    This turned out soooo good and I love how easy it was to make!

    Reply

    • Natasha's Kitchen
      October 28, 2020

      So happy to hear that, Jane. Thanks for your great feedback!

      Reply

  • Salena R
    October 24, 2020

    Such an easy and delicious meal! Thank you!!

    Reply

    • Natashas Kitchen
      October 24, 2020

      You’re welcome! I’m so happy you enjoyed it, Salena!

      Reply

  • Lindsay
    October 23, 2020

    Can I use frozen chicken breasts?

    Reply

    • Natashas Kitchen
      October 24, 2020

      Hi Lindsay! That will work but you will need to add cook time. One of my readers wrote that they used frozen chicken thighs with a cook time of 30 minutes.

      Reply

      • Stephen
        October 26, 2020

        Any suggestions on scaling this down for the 3.5 quart instant pot?

        Reply

        • Natashas Kitchen
          October 26, 2020

          Hi Stephen, you could probably halve the recipe to fit a 3.5-quart pot. We used a 6-quart pot for this recipe.

          Reply

          • Glenda Cherry
            November 2, 2020

            I make this all the time in my 3-quart pot without scaling it down. It comes right up to the 2/3 fill line but it’s never been a problem. Just add the cream cheese at the end (after cooking) and it will be fine.

  • Heather
    October 19, 2020

    Best white chicken chili our family has ever tasted!!!

    Reply

    • Natashas Kitchen
      October 19, 2020

      That’s so great! It sounds like you have a new favorite, Heather!

      Reply

  • Michelle
    October 18, 2020

    I absolutely LOVE this recipe! It’s our favorite. Thank you so much for sharing it!
    I’d post a picture but I don’t see a place to share one.

    Reply

    • Natasha's Kitchen
      October 19, 2020

      Hello Michelle, so glad you loved it! You can share photos of your creation on our Facebook page or group.

      Reply

  • JP
    October 18, 2020

    This is the first time I’ve ever commented on a recipe. Bar none the most delicious white chicken chili you’ll ever eat! Only thing I did was double the chili powder because I’m a nut and added 1 tsp. salt. Amazing!!

    Reply

    • Natasha's Kitchen
      October 18, 2020

      I’m glad you enjoyed this recipe and even added more chili powder for a kick! Thanks for sharing that with us, JP.

      Reply

  • Dani
    October 18, 2020

    I have a Ninja Foodi and was looking for a chicken chili recipe. Found this one and WOW!!! SO GOOD!! We like spicy chili so I added 4 cloves garlic, 3/4 tsp cayenne pepper, and about 1/2 tsp garlic salt. Perfect spice level for us! Also used about 2/3 of the cream cheese. Will make this again and experiment on how much of each of these we like best. Great recipe thank you!!

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Yay, that is so awesome! Thank you so much for your excellent review and feedback regarding this recipe. I’m so glad you loved it!

      Reply

    • Darcy
      March 2, 2021

      I have a Ninja Foodi 8-qt. Did you adjust time or was the 20 mins accurate for the Ninja? Thanks for your help!

      Reply

  • Mary
    October 12, 2020

    This was hands down my favorite white chili recipe ever!!
    So simple and yet so tasty…
    Really love all your recipes !

    Reply

    • Natashas Kitchen
      October 12, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • angelosnyc
    October 12, 2020

    made this in my 6 qt instant pot, and holy smokes… so good. even my pickiest of pickys enjoyed it. made as is and only change i’ll make next time around is doubling the batch! definitely going into the rotation!

    Reply

    • Natasha's Kitchen
      October 13, 2020

      Love it! Thanks for your awesome feedback, we appreciate it.

      Reply

  • Moe Messier
    October 12, 2020

    I have the hidden valley ranch mix packet. Do I use the entire 1 oz. packet?

    Reply

    • Natashas Kitchen
      October 12, 2020

      Hi Moe, I think that would be too much. Ranch Dressing mixes come in differing sizes (0.4 to 1.5 oz), we used 0.4. It should be enough to make 16 oz of dressing or dip per package instructions.

      Reply

      • Rosalva
        November 14, 2020

        Per the recipe instructions, a 1 oz packet of Hidden Valley ranch mix makes 16 oz of dip when combined with sour cream. So it shouldn’t be too much based on your instructions!

        Reply

      • Carolyn Czako
        November 30, 2020

        Yes, I am confused because I have a 1 oz packet of ranch dressing mix and it makes 16 oz of dressing. I’m getting ready to make this and I don’t know if I should use the whole packet or not.🤷‍♀️

        Reply

        • Natasha
          November 30, 2020

          Hi Carolyn, see the section above which says: “*What Size Ranch Dressing Mix Should I Use?”

          Reply

  • Melissa Tommerdahl
    October 3, 2020

    Made this tonight and holy smokes was it amazing! I made a double batch and glad I did my family was in love! I’m a huge fan of Natashas recipes because they are always simple to follow (which is what I need)

    Reply

    • Natashas Kitchen
      October 3, 2020

      That’s so great Melissa! I’m happy you enjoeyd that!

      Reply

  • Maryann
    September 27, 2020

    Just made your white chicken chilli. It was so good it was my first time using the Yedi it turned out perfect. Need more recipe for my Yedi thanks

    Reply

    • Natasha's Kitchen
      September 28, 2020

      I’m so glad you loved it. Thanks for your great feedback, Maryann!

      Reply

  • Maria
    September 26, 2020

    What if you don’t have a insta- pot??

    Reply

    • Natashas Kitchen
      September 27, 2020

      Hi Maria, I haven’t tried it on the stovetop but I think you could make it work over low heat – get it to a simmer then cover and cook until the chicken is pull-apart tender. It should be close to the timing of the slow cooker recipe – maybe a little faster since it may come to a simmer quicker.

      Reply

  • Kayla
    September 25, 2020

    Can I make this on the stove top?

    Reply

    • Natashas Kitchen
      September 25, 2020

      Hi Kayla, I haven’t tried it on the stovetop but I think you could make it work over low heat – get it to a simmer then cover and cook until the chicken is pull-apart tender. It should be close to the timing of the slow cooker recipe – maybe a little faster since it may come to a simmer quicker.

      Reply

  • Kappy
    September 25, 2020

    This looks wonderful! I can’t wait to make this. I was wondering what I could substitute for the cream cheese to make it healthier?? Thanks!

    Reply

    • Natashas Kitchen
      September 25, 2020

      Hi Kappy, I haven’t tried a substitution and I looked through the comments I haven’t seen anyone use that in place of cream cheese. If you experiment, let me know how you liked the recipe

      Reply

    • Megan
      September 27, 2020

      I have made this with half of the amount of cream cheese and it’s still delicious. But I wouldn’t recommend totally replacing the cream cheese, honestly it’s worth every calorie!!

      Reply

      • Natasha's Kitchen
        September 27, 2020

        Thanks for sharing that with us, Megan!

        Reply

  • Glenda Cherry
    September 21, 2020

    We absolutely LOVE this recipe … we make it at least twice a month!

    I just have one favor to ask … could you please fix this typo? It’s making me a little crazy …. LOL!

    10 oz can Rotel diced tomatoes “wiht” green chilis with juice

    Reply

    • Natasha
      September 22, 2020

      Hi Glenda, thank you so much for pointing that out. It is now fixed! I’m glad you love this recipe.

      Reply

  • Dani
    September 20, 2020

    I love this recipe! It was easy to do and tasted wonderful! One of my new favorite for sure! I do have a question, how can I make more of just the soup? It was enough chicken, but not enough soup on it’s own? Also, have you thought about making an enchilada chicken chili soup? I went to Zupas over the weekend and I loved that soup! Thank you for so many wonderful recipes! Love your website!

    Reply

    • Natasha
      September 22, 2020

      Hi Dani, I haven’t tried this as a soup, but I imagine you could add chicken broth to it to make more liquid for the base. Let me know if you experiment. Sounds like a good idea!

      Reply

  • Galina
    September 20, 2020

    Made this tonight and it was absolutely delicious!!! A huge hit with the whole family, including a picky toddler!
    Couldn’t believe how easy it was to make! Definitely a go to quick meal for fall and winter!
    I served the chili over baked potatoes with avocado, shredded cheese, cilantro and fire roasted jalapeños.
    THANK YOU for another great recipe Natasha!

    Reply

    • Natasha's Kitchen
      September 21, 2020

      Awesome! Thanks for your excellent feedback, we really appreciate you sharing that with us!

      Reply

  • Jason
    September 20, 2020

    This was my very first Instant-Pot recipe, and it was just fantastic! It will definitely become part of my regular rotation. Can’t wait to try out more Instant-Pot recipes 😊

    Reply

    • Natasha's Kitchen
      September 20, 2020

      Yay so wonderful to hear that. Thanks for sharing your good experience with us, Jason!

      Reply

      • Mary
        November 6, 2020

        Hi, I’m very sensitive to MSG. MSG makes me very ill. Most ranch packets contain MSG. Can you recommend a substitute
        .

        Reply

        • Natasha
          November 6, 2020

          Hi Mary, I would suggest checking the natural section of your grocery store. From what I recall, the one we have photographed in the ingredients by “simply organic” brand does not contain msg and we found it at our local Fred Meyer (a Kroger store)

          Reply

  • Lisa
    September 19, 2020

    Have you ever tried doubling the recipe in the instant pot? Do you have to adjust the cooking time?

    Reply

    • Natashas Kitchen
      September 19, 2020

      Hi Lisa, I haven’t tried doubling in a 6 qt. A reader reported doubling in an 8qt, but no one in a 6qt. You could also make the slow cooker version of this and easily double it. Here is the video tutorial for the slow cooker version. It would need a longer cooking time so cook until the chicken is easily shredded with a fork.

      Reply

  • Anna Louise Johnson
    September 17, 2020

    Loved it! My boyfriend (who is very picky) and his friends had so many compliments to say about it! The only thing I would do is slightly less liquid as it is a tiny bit runny for my personal preference. Otherwise 10/10!

    Reply

    • Natasha's Kitchen
      September 17, 2020

      Awesome! Thanks for sharing your experience with this recipe, Anna. I hope you and your boyfriend will enjoy each recipe that you try.

      Reply

  • Taylor
    September 16, 2020

    Hi! I was curious if the cream cheese curdles in anyway when we cook it on high pressure? Definitely making this recipe tonight!

    Reply

    • Natashas Kitchen
      September 16, 2020

      Hi Taylor, I have not had experience with that for this recipe.

      Reply

  • Renee
    September 15, 2020

    Hi can you not use the ranch packet if we don’t like ranch ? Thanks

    Reply

    • Natashas Kitchen
      September 15, 2020

      Hi Renee, I think you could get creative and substitute. You can make your own ranch seasoning mix but it’s just much easier to get the packet.

      Reply

  • Nolangie
    September 15, 2020

    What would be the time if making it in a slow cooker? Would you change anything else?

    Reply

    • Natashas Kitchen
      September 15, 2020

      Hi Nolangie, we have a slow cooker version HERE.

      Reply

    • Natasha's Kitchen
      September 15, 2020

      Hi Nolangie, we have this same chicken chili in a slow cooker.

      Reply

      • Lisa
        September 19, 2020

        Does the slow cooker version come out just as delicious as the instant pot version??

        Reply

        • Natashas Kitchen
          September 19, 2020

          Hi Lisa, we love both!! The Instant pot version is much quicker and convenient but the slow cooker version is convenient if you are making it at work of over night.

          Reply

        • Olga Elkis
          October 12, 2020

          Can I use a pre-made Ranch dressing instead of a Ranch packet. And how much of Ranch dressing should I use?

          Thanks so much for such great and easy recipes!

          Olga

          Reply

          • Natashas Kitchen
            October 12, 2020

            Hi Olga, we prefer the packet but one of our readers reported great results using ranch from the bottle. I hope this helps.

      • Melissa
        September 27, 2020

        Is this recipe for a duo mini or 6 quart?

        Reply

        • Natashas Kitchen
          September 28, 2020

          Hi Melissa, we are using a 6 quart Instant Pot.

          Reply

  • Michelle
    September 12, 2020

    If using boneless chicken thighs would you still cook for 20 minutes?

    Reply

    • Natashas Kitchen
      September 12, 2020

      Hi Michelle, we have only tried it with chicken breast but that should work. One of my readers wrote that they used frozen chicken thighs with a cook time of 30 minutes.

      Reply

  • Stacey
    August 25, 2020

    One of my faves! Having a baby later this year and wondering how I can make this a freezer meal. Thanks!

    Reply

    • Natashas Kitchen
      August 25, 2020

      You’re welcome, Stacey! I’m so happy you’re enjoying this recipe!

      Reply

  • Vera Feinhaus
    August 24, 2020

    This recipe is outstanding!!! It will he added to my rotation immediately. My only adjustments were: thighs vs breast, added 2 green bell peppers and 1 jalapeño, a punch of cayenne and a 1 tablespoon corn starch slurry at the end to thicken it up. I think the ranch packet and cream cheese really bring this recipe home.

    Reply

    • Natasha's Kitchen
      August 24, 2020

      Hello Vera, that is so awesome to hear! Thank you so much for trying out this recipe and sharing your experience with us. We appreciate it.

      Reply

  • Bruce Kerr
    August 1, 2020

    I have made this several times to great reviews and shared this recipe. It freezes well.

    Reply

    • Natashas Kitchen
      August 1, 2020

      THat’s just awesome! Thank you for that wonderful review Bruce!

      Reply

      • Bruce in NH
        August 16, 2020

        Hello Miss Go To IP Chef! I am critical of all food tasted and especially that I serve. I am overwhelmed by requests for this recipe and am going to double it for friends and a visit. This is a great quick item to freeze.

        Reply

        • Natasha's Kitchen
          August 16, 2020

          So wonderful to hear that your friends enjoyed this recipe! Thanks for your great review.

          Reply

  • Barbara Willeg
    July 27, 2020

    I have made this about 10x and I love it! Can you freeze it and also if I wanted say half the chicken and more beans do you think that would work? Thanks for your wonderful recipes. Favorites are chicken chili, beef stroganoff and trea leches cake! Keep the recipes coming please!

    Reply

    • Natashas Kitchen
      July 27, 2020

      Hi Barbara, I haven’t tested that with more beans than chicken but it may work! If you happen to experiment please let me know how you like that.

      Reply

  • Sha’
    July 26, 2020

    My goodness this was absolutely delicious and so easy to make! My Family complimented me over and over on this meal! Their only complaint is I should’ve doubled up on the ingredients!

    Reply

    • Natasha's Kitchen
      July 26, 2020

      So great to hear that you and your family enjoyed this recipe! Love it and thanks for sharing that with us.

      Reply

  • Fatin
    July 4, 2020

    Hi Natasha, I don’t have instant pot. Do you think it will work if I put everything on the med heat? How long it will take? Should I used cooked chicken instead? Thanks

    Reply

    • Natasha
      July 4, 2020

      Hi Fatin, we have this same chicken chili in a slow cooker.

      Reply

      • Fatin
        July 6, 2020

        I don’t have a pot or any slow cooker. Could put all together on the low heat?

        Reply

        • Natashas Kitchen
          July 6, 2020

          Hi Fatin, I haven’t tried it on the stovetop but I think you could make it work over low heat – get it to a simmer then cover and cook until the chicken is pull-apart tender. It should be close to the timing of the slow cooker – maybe a little faster since it may come to a simmer quicker.

          Reply

  • Mommaof2
    July 2, 2020

    I need to make this for a family of 6, should I double the recipe?

    Reply

    • Natashas Kitchen
      July 2, 2020

      I haven’t tried doubling in a 6 qt. A reader reported doubling in an 8qt, but no one in a 6qt. You could also make the slow cooker version of this and easily double it. Here is the video tutorial for the slow cooker version. It would need a longer cooking time so cook until the chicken is easily shredded with a fork.

      Reply

      • Ashley
        September 15, 2020

        Vegetarian hack: replace the chicken with 2 cans of drained garbanzo beans and cook for 7 mins. It came out perfectly!
        We loved the original version last year, but have since cut out meat. Glad we can still eat this!

        Reply

        • Natasha's Kitchen
          September 15, 2020

          That is very useful info, Ashley. Thanks for sharing that with us!

          Reply

  • Saralyn
    June 27, 2020

    I made this again for dinner last night and it was delish! With only two of us there are 6 portions left in the fridge. Tonight is leftovers night, and as we were surveying our dinner options I said, “Well, we have plenty of chili!” and my husband said, “That’s not a problem. I could eat that stuff two meals a day until it’s gone!” But really he can’t, because I’m certainly not going to let him have it all to himself. Thanks for a family favorite!

    Reply

    • Natashas Kitchen
      June 27, 2020

      Aww that’s the best Saralyn! I’m so glad you found a family favorite!

      Reply

  • Neal
    June 21, 2020

    Thank you so much for doing the job here, everyone will surely like your post.

    Best regards,
    Mead Cannon

    Reply

    • Natasha's Kitchen
      June 21, 2020

      You are so welcome!

      Reply

  • Cinka Minka
    June 16, 2020

    I’ve made this recipe a few times, followed exactly, and it really is delicious! Everyone loved it, I had no probs getting rid of leftovers. Thank you!

    Reply

    • Natasha's Kitchen
      June 16, 2020

      You’re welcome and so glad to hear that everyone loved this dish!

      Reply

  • Kevin Lundeberg
    June 9, 2020

    More liquid than I expected when I opened the instant pot, but that’s the closest I have to a complaint here. Excellent flavor in this recipe, I really like what the cream cheese adds. Great work!

    Reply

    • Natasha's Kitchen
      June 10, 2020

      Thanks for your good feedback, Kevin!

      Reply

  • Amanda
    June 7, 2020

    I really enjoyed making and eating this recipe. Super easy and delicious. I subbed chicken thighs because I had some thawed with no plans and it turned out fine. My only complaint is that the beans turned out a bit mushier than I like. Could I avoid this by skipping the natural release or would the chicken not cook?

    Reply

    • Natashas Kitchen
      June 8, 2020

      Hi Amanda, I haven’t had that experience with mushy beans, I’m curious if it was the type of beans. That may help it but without testing it I cannot advise.

      Reply

  • Farrah
    June 3, 2020

    Another hit! I doubled the chicken- this recipe is a keeper. Thank you, Natasha!

    Reply

    • Natasha's Kitchen
      June 3, 2020

      You’re welcome, Farah. Thank you so much for your good feedback.

      Reply

  • David S
    May 20, 2020

    Huge Family Favorite!
    Easy, quick and delicious. I always double the recipe and it is gone in two days.

    Reply

    • Natashas Kitchen
      May 20, 2020

      That’s just awesome!! Thank you for sharing your wonderful review David!

      Reply

  • Amy Fouts
    May 18, 2020

    LOVE this recipe! My husband loved it so much he suggested adding some flour to thicken the sauce and turning it into a pot pie. Think I’ll try that at some point! Is the serving size 1 cup?

    Reply

    • Natashas Kitchen
      May 18, 2020

      That’s so awesome! Servings sizes for recipes like this are usually 1 to 1.5 cups

      Reply

  • PATRICIA DECKER
    May 16, 2020

    Okay I am trying this tonight .I am using fully cooked chicken strips and sour cream instead of cream cheese. Has anyone else done this .Hope it is okay

    Reply

    • Natashas Kitchen
      May 16, 2020

      Hi Patricia, I looked through the comments I haven’t seen anyone use that in place of cream cheese. If you experiment, let me know how you liked the recipe

      Reply

  • Seirra
    May 15, 2020

    This recipe is awesome! I was wondering though, if I add extra chicken would I need to also add more liquid?

    Reply

    • Natashas Kitchen
      May 15, 2020

      Hi Sierra, adding more chicken will make this recipe thicker. If it is too much chicken then you may need to add more of the other ingredients.

      Reply

  • Amy C.
    May 12, 2020

    I have made this several times and it always comes out perfectly delicious. It is definitely a favorite in my rotation of meals. I have even used frozen chicken when I forgot to take it out of the freezer and it was still delicious. Thank YOU!!

    Reply

    • Natashas Kitchen
      May 12, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Amy!

      Reply

  • Liz Sykes
    May 11, 2020

    Made this tonight and it was so EASY and soooooo GOOD. I have made quite a few different white chicken chili recipes, and I definitely recommend this one.

    Reply

    • Natashas Kitchen
      May 11, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Jessica Reyes
    May 4, 2020

    Can I make this in a slow cooker? How long would it take in the slow cooker on high?

    Reply

    • Natasha's Kitchen
      May 4, 2020

      Hi Jessica, you could also make the slow cooker version of this. Here is the video tutorial for the slow cooker version. It would need a longer cooking time so cook until the chicken is easily shredded with a fork.

      Reply

  • Lauren
    May 4, 2020

    Hi Natasha! Just wondering if when I put the chicken in initially, should I put salt and pepper on it first or put it in as is? Thanks!

    Reply

    • Natashas Kitchen
      May 4, 2020

      We put it in as is, Lauren. No need for extra salt or pepper.

      Reply

  • Hailey
    May 3, 2020

    Wow. Just WOW! This is soooo yummy. Just made it tonight and it is going to become a staple in our household! I like how you can adjust the spiciness accordingly (we like it hot!). I have already shared this to all my friends! Thank you!!

    Reply

    • Natasha's Kitchen
      May 4, 2020

      That is awesome! Thanks for your great feedback and for recommending this recipe to your friends. I love it!

      Reply

  • Virginia Sanders
    May 3, 2020

    Just made this and am sampling it now and it’s sooo good.

    I had to substitute pinto beans for white beans because I couldn’t find them — no problem, works great.

    Also, I made it with chicken, but I tossed some cubes of extra firm tofu into my serving bowl. Soaks up the flavor just about instantly, so I think anyone interested in changing this to vegetarian could do so easily — maybe simply swap out broth for veggie broth and add the tofu when serving.

    Reply

    • Natasha's Kitchen
      May 3, 2020

      That’s nice to know thank you so much for sharing that info with us and for your great feedback. Others who want to do the same will surely benefit from this as well.

      Reply

  • Nicole
    May 2, 2020

    I planned to make this in a couple days, but unfortunately our grocery stores are out of chicken at this time. If I make this with all of the ingredients besides the chicken, how long would you cook for? Would I need to add more/less chicken broth? Thank you!

    Reply

    • Natashas Kitchen
      May 2, 2020

      Hi Nicole, the chicken absorbs the juices once shredded. Without it, this will turn more into a soup. I haven’t tested this recipe without it but yes it may be a good idea to reduce cook time. If you experiment, I would like to know how you like this recipe.

      Reply

  • Alan
    May 1, 2020

    Now a monthly meal. It’s that easy and good.

    Reply

    • Natashas Kitchen
      May 1, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Jennifer
    April 26, 2020

    Awesome!! super good…. super easy…. satisfying. Fun. I now come to Natasha’s site every time I want something different because everything she makes is great!

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Thank you so much for your good comments, Jennifer!

      Reply

  • Sharon
    April 16, 2020

    Hi! I’m new to using instapot. If I am decreasing the recipe size by half does that change cooking instructions/time?

    Reply

    • Natashas Kitchen
      April 16, 2020

      Hi Sharon, that should work. Here’s what one of our readers wrote “”Easily my favorite meal from my instant pot. I halved the recipe for my 3 qt. Just advice for anyone else using a 3 qt, you’re going to get close to the max content limit since you’re using all the juice from the tomatoes/corn but only half the content. One difference I made: instead of normal ranch mix, I used spicy ranch. Do yourself a favor and don’t skip the cilantro!” I hope that helps.”

      Reply

  • Dan Bender
    April 14, 2020

    Greetings. I was initially drawn to your site for the Instant Pot recipes. Recently, due to my wife’s medical issues, she has developed a sensitivity to gluten, dairy, and eggs. Obviously, I had to re-evaluate how I prepare meals. We have always loved chili as a comfort food, but we were concerned about how it would affect my wife’s condition. So, I replaced the butter with a plant-based butter, the cream cheese with an almond-based cream cheese from Kitehill, and the ranch dressing mix with a Buffalo Ranch from Durkee’s Red Hot. This ranch mix has no milk additives, so it fit the bill. With this buffalo ranch mix, I skipped the additional chili seasoning. It was slightly spicy, but not too bad. Otherwise, a yummy chili that my wife thoroughly enjoyed.

    Thanks for the recipe.

    Reply

    • Natashas Kitchen
      April 14, 2020

      Wow! I’m so glad you were able to make this work for her, Dan! That’s so great! Thank you for sharing that wonderful review with me!

      Reply

  • Jamie
    April 8, 2020

    I was just hopping on here to share this recipe with my husbands boss, because my husband has been talking about how awesome it is at work! Haha! My whole family loves it!

    Reply

    • Natashas Kitchen
      April 8, 2020

      That’s so awesome! So happy you found a favorite on our blog!

      Reply

    • Ryan A
      May 1, 2020

      Hi! Could I use frozen chicken breasts in this? If so does it change anything with the cooking time? Thanks

      Reply

      • Natashas Kitchen
        May 1, 2020

        Hi Ryan! That will work. It may require a minute or two more but should still work great.

        Reply

  • Chelsea
    April 8, 2020

    I’ve been making your chicken chili recipe for about a year now and this is by far my favorite meal.

    Every time I make this recipe my husband and I rock-paper-scissors for the last bowl.

    Twist to the recipe: In order to make the recipe and leftovers last longer I mixed in some white rice that had been cooked in chicken broth.

    The rice addition was so good because it soaked up all of that delicious flavor. Plus we had 3 extra servings with the rice addition. My husband ate it with tortilla chips and even made a burrito out of it.

    Thank you so much for sharing this amazing recipe!

    Reply

    • Natashas Kitchen
      April 8, 2020

      Thank you so much for sharing those tips with us, Chelsea! I’m so glad you’re both enjoying this recipe!

      Reply

  • Debbie
    April 8, 2020

    This is the absolute best white chili recipe, no need to change anything! Taste fantastic and I really enjoy your happy attitude.

    Reply

    • Natasha's Kitchen
      April 8, 2020

      Thank you so much for your compliment and great review, Debbie. I hope you love every recipe that you try!

      Reply

    • Olga
      April 11, 2020

      Will the cooking time need to change if I use frozen chicken thighs?

      Reply

      • Natasha
        April 11, 2020

        Hi Olga, that should still work fine. One of my readers wrote that they used frozen chicken thighs with a cook time of 30 minutes.

        Reply

  • Nata
    April 7, 2020

    Do you know what may cause the cream cheese to not melt all the way? It’s just in little pieces all over
    Made this twice, both time same thing

    Thanks

    Reply

    • Natasha
      April 8, 2020

      Hi, did you give it time to manually depressurize? Also, it does seem that way initially but as it sits and when you stir it, it should come together. If you see it’s still hasn’t melted fully, you can set the instant pot to the saute mode and heat just until it melts into the chili.

      Reply

  • Zach
    April 5, 2020

    Have made this many times and the whole crew loves it. Question for anyone, I currently have frozen solid chicken but would like to make this recipe tonight, any suggestions?

    Reply

    • Natasha's Kitchen
      April 5, 2020

      Thank you for your wonderful feedback! I haven’t personally tried this but someone else commented “I have used frozen chicken breasts and cooked the regular 20 minutes on high pressure, then let the pressure release naturally for 15 minutes and they shredded perfectly” I hope that helps!

      Reply

  • Carey Bessinger
    March 31, 2020

    Can I cook this in a pressure cooker? Don’t have an instant pot. But do have an electric pressure cooker.

    Reply

    • Natasha's Kitchen
      April 1, 2020

      Hello Carey, I imagine that should work. 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.

      Reply

  • Christine
    March 29, 2020

    I’ve made this recipe several times now, and it’s definitely a keeper! I usually add an extra chicken breast (add 4min HP), and only put in 4oz of Neufchâtel cheese, and it’s still fantastic! I have a 6’2” teenager, who always wants more meat, lol. I add an extra cup of chicken broth (Better than Bullion low sodium) to account for the extra meat, as well as replacing the fluids/juice in the corn & tomatoes. I have never experienced a burn in my IP, yet.
    Thanks for the fantastic recipe!!

    Reply

    • Natasha's Kitchen
      March 30, 2020

      Thanks for your awesome feedback, Christine. I’m so glad that you loved this recipd. I hope that you enjoy every recipe that you try!

      Reply

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