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?
So yummy! Didn’t realize I put the Rotel tomatoes with Habanero chilis (HOT) until after I dumped them in. It was perfectly hot! So yummy. This will definitely be in our meal rotation.
I’m so happy you enjoyed that. Thank you for sharing that with us!
If I want to double this, how much longer should I put on the instapot? Thanks! I’m excited to make it this week !
Hi Jenny, I have not tested that but here is what one of readers wrote “I doubled it and did not increase cooking time. Turned out perfect!” I hope that helps.
Just gave this recipe a try in the instant pot and it was delicious! I used chicken thighs rather than breasts and really liked the texture. A little hot sauce is also a great addition at the end.
Hi Kelly, I’m so happy you enjoyed that. Thank you for sharing that with us!
Love this recipe!! Have made it in the insta pot and the crockpot version following your instructions! Your recipes are all amazing. I have made lots of meals off of your website and have received many compliments of how good everything tastes. I’m originally from Ukraine and I love making your recipes that remind me of my childhood. Thank you!!
That’s just awesome!! Thank you for sharing your wonderful review, Katya!
I’m doubling the recipe but only have 1 packet of Hidden Valley. Any suggestions on what, if anything, to add?
Hi Diana, without testing anything else, I really can’t make any other recommendations. Here is what one of our readers wrote that you may find helpful: “This was delicious and super easy, thanks! I added a 1 oz packet of ranch dip mix and a whole packet of taco seasoning instead of the separate cumin and chili powder. The chicken was perfect. My wife and I loved it and can’t wait to make it again!”
Outstanding
I’m so glad you enjoyed it!
Instant Pot White Chicken Chili
This was so so good! It ended up being a chowder rather than a chili because of how creamy it was. Next time I will only use 4oz of cream cheese to make it a bit healthier. I used 2lbs of chicken breast and added scallions after the soup finished in the IP. Definitely recommend!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi, this looks delicious. I have been looking for a creamy chicken chili recipe. I am a big IP user and have frozen precooked packets of shredded or cooked chicken. If I use my precooked chicken would I just add the chicken after cooking the entire pot? And would the cooking time be the same? I am wondering if it might be best to just best to ise raw chicken.
Looking forward to your response and cooking this recipe.
Hi Joy, one of my readers, LaTasha reported using chicken meat from a fully cooked rotisserie chicken with great results so it should work fine.
Hi, I was wondering the same thing. If I am using pre-cooked shredded chicken, do I wait to add it until after everything else has cooked, or right away. And, how would I adjust the cooking time since the chicken is already cooked?
Hi Heather, 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.
I only have a 6qt instant pot (but plenty of other kitchen equipment), how could I make a double batch of this?
Hi, 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.
I have a 6 quart instant pot, and almost doubled the recipe with good results. I say almost because with 4 lbs of boneless chicken thighs and double the beans, it was getting close to the Max line in the pot. So I left out the corn and only used 1.5x cream cheese, which wound up being plenty. Without the corn, I used 2.5x of stock. I added 2 minutes (to 22) just for the hell of it. The chicken came out very tender and a good stir was enough to break them up, so I skipped the shredding step.
If you prefer to remain more faithful to the recipe, I would recommend using 1.5x ingredients, rather than 2x to avoid overflow.
Thank you for publishing this. It’s easy and flavorful. I will definitely make this again.
That’s just awesome!! Thank you for sharing your wonderful review & feedback with us!
I’m trying to make this keto friendly as possible by keeping the beans and corn out , you think it will turn out ok?
You are welcome to omit that, but it will alter the texture a bit. If you experiment please let me know how you like that.
I made it tonight ! It actually turned out good! I put a little more cream cheese made it a lil thicker especially after shredding the chicken and letting it sit ! Thank you
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha~ Can I used dry beans instead of the can beans? Looking forward to your response, as I am standing in front of my instant pot with all of the ingredients 🙂
Hi Nellie, because beans require a long cooking time, they really need to be cooked separately. I have a post on how to cook beans here.
Hi Natasha, You are AWESOME! Thank you for responding almost instantly! This recipe will not disappoint. It was AMAZING! Wow! The flavors are incredible. I am glad you told me not to use the dry beans. At first I was afraid the can beans would be mushy, but it was perfect. Like many of the comments indicated, I couldn’t imagine some of the ingredients coming together. Wow! Wow! Wow! Pure deliciousness!!! Thank you for sharing!!!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha, I am about to make this recipe for the first time for a larger group. Can the recipe be doubled in the instant pot?
Thank you!
Hi Kristen, 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.
Hi Natasha! I don’t have a pressure cooker and can’t afford one right now. Do you think this would work in a slow cooker?! Please let me know what you think! Thanks)!
Hi Lina, I have crockpot / slow cooker instructions for cream cheese chili posted here. The instructions should be similar
Has anyone tried this with a can of diced tomatoes instead of Rotel? My 5 year old thinks everything with a touch of heat is spicy.. just curious if it comes out as good without Rotel. Thanks!
Hi Jessica, I think it will still work well with diced tomatoes – you might add a touch more salt if the diced tomatoes are not seasoned.
This is definitely my Go To IP recipie. Not only is it quick and easy, it is delicious! Great recipe for beginners as well.
I’m so happy to hear that! Thank you for sharing your great review!
My husband requested chili for dinner but since it’s still 95 out, I was not in the mood for a hearty chili. This was a delicious compromise! We ended up having guests over for dinner so I was a little nervous serving a dish I had never made before but it did not disappoint! The adults and kids at every last bite in their bowl!
I’m so happy you all enjoyed that! Thank you for sharing that with us!
This was delicious and super easy, thanks! I added a 1 oz packet of ranch dip mix and a whole packet of taco seasoning instead of the separate cumin and chili powder. The chicken was perfect. My wife and I loved it and can’t wait to make it again!
Hi lindy, that’s so great! It sounds like you have a new favorite!
Question- I’ve seen the questions and your replies about using frozen chicken. If I use frozen corn – should i add a bit more stock to make up for the lack of liquid?? Thoughts?? Thanks!
Hi Monica, I haven’t tested that but I think it could work, here is what one of our readers wrote “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.”
What is a serving size
Hi Roberta, this recipe makes 8 servings and the serving size is about 1 cup.
Omi god! If there is one Instant pot recipe to make this is the one! It’s so good. It’s so easy!
Can this recipe be doubled?
Thank you so much for this recipe, it’s amazing!
I’m so glad you enjoyed that Betty! Sounds like you found a new favorite! 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.
So good!! I have been making this for a few months now and have yet to add the ranch packet because I always forget to buy it lol but it’s SO good with a packet of onion soup and dip mix added! Love this recipe
That’s just awesome!! Thank you for sharing your wonderful review and for sharing that substitue with us!
This was delicious and easy to make with minimal prep. I am concerned about the quantity of cream cheese as it has little nutritional value as well as the ranch dip (preservatives and other ingredients such as Yeast Extract are MSG in disguise and NOT good for you). For those reasons, I will make this 2x a year a treat. ** Would like to know if this freezes and reheats well (given the dairy / fat content) . Thanks Natasha’s Kitchen. PS. Have you ever made this with low fat cream chese/
Hi Maria, 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 re-heating foods from frozen). I will definitely freeze a batch the next time I make this.” I hope this helps.
Hubby loved it (and he’s never liked anything from the instant pot)! I did double the spices and used frozen chicken, it was delicious and easy. Thanks so much!
That’s so great! Thank you so much for sharing that with me!