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?
I’ve been making this for a few years now; perfect easy crowd-pleaser.
But for a dairy-free version, which can be frozen in portions, I add a 14-ounce can of full-fat coconut milk and omit the chicken broth. I add 1 teaspoon Better Than Bouillon chicken base.
An absolute fave. Thank you!!
You’re welcome! I’m so glad you enjoyed that.
I made this in my new Instant Pot and my family loved it. Just my kind of recipe, easy and delicious. First time I’be used the Instant pot and now I can’t wait to try another one of your recipes.
Thank you, thank you
That’s just awesome!! Thank you for sharing your wonderful review, Phyllis!
I did make the white chicken chili in my crockpot; it turned out great. Made some minor recipe tweaks first – only half an onion, and used red beans I had on hand instead of getting black beans. Since the chicken was boneless, I cooked it two hours on low and two hours on high. Otherwise, I go at least four hours on high for ribs and pork or anything with bones. Great taste with the Rotel green chilis and chili/cumin spices. Thanks!
You’re welcome! I’m glad you enjoyed that, Michael!
This recipe is EXCELLENT! I made exactly as written.
I’m so glad you enjoyed that, Sue! Thank you for that great review!
Can this recipe be used stove top?
Hi Thaya, 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.
WOW! I had another recipe for white chili that actually won FIRST place in a chili cook off but THIS recipe kicked it’s YOU KNOW WHAT!!! We doubled the recipe because we have a lot of people at my house! AND also, my son used fire-roasted corn and black chili beans. It was AMAZING!! Other than that, he followed the recipe exactly. We garnished with Monterrey Jack cheese and avocado slices along with tortilla chips. This is a KEEPER!!!
THat’s just awesome! I’m so glad you discovered this recipe! Thank you for sharing your awesome review with us, Anne!
Just made this today…yum…so easy!!! My 4 year old even loved it Will make again for her bday party on Sunday.
That’s just awesome! Thank you for sharing that with me, Brittni!
my favorite use of the instant pot is to cook up dried beans in 50 minutes with great flavor and no soaking overnight. I love the taste of beans that aren’t canned!!
Thank you so much for sharing that with me!
I usually make it in the crockpot but I am making this in instapot for my husbands board meeting for his company tomorrow. It’s a big hit and now made better by using the instant pot. Thank you Natasha. I will post on IG tomorrow!
I can’t wait to see your post! I bet everyone will love it!
Will this recipe work over the stove, if I don’t have a slowcooker, instapot or crockpot?
Hi Thaya, 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.
Thank you. I’m going to try it and will let you know how it turns out.
I have a pressure cooker instead of an instant pot. Anything I need to know when making this in the pressure cooker?
Hi DJ, They have similarities but the pressure cooker has several functions. In an old fashioned pressure cooker you can add the ingredients in a similar order just making sure the meat is cooked through
Wow…, this was delicious! The family loved it. This will be a regular for meals in my household.
That’s so great! It sounds like you have a new favorite!
Any way to make this recipe the old fashioned way without an Instant Pot?
Hi Malak, 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.
I made this recipe but did 1 1/2 times since I bought 3 chicken breasts. It was fantastic! Making it again tonight! I might use less cream cheese and see if it is still just as delicious with fewer calories, and add an extra can of green chili’s because I love them! But this will be a regular at our house! Even the very picky 10 year old LOVED it!
I’m so happy you enjoyed that. Thank you for sharing that with us, Megan!
Unfortunately I overlooked the note regarding the ranch dressing…I read it many times but didnt process what it was saying very well.
I ended up putting a spoonful of the ranch dressing mix bc the packet I had was 1 oz which is equivalent to 16 oz dip. And since your recipe called for 0.4 of an oz…I just did a fraction of it x.x
I hope it tastes good still. It’s already in the middle of cooking so I can only for it. But just in case it needs more flavor, do you think it would be ok to add the remainder of the seasoning packet to the chili after it is done cooking?
I haven’t tested that Liz but I bet if it is lacking flavor that would help it.
I made this with frozen chicken thighs. All I changed was moving the cook time to 30 minutes.
This is such a big hit for my family and my workplace. Everyone has asked me for the recipe, but some people don’t have an instant pot. Can this be done in a slow cooker, say on low for 8 hours?
I’m so happy to hear they all enjoyed that! I have crockpot / slow cooker instructions for cream cheese chili posted here. The instructions should be similar
Would I cook it for the same amount of time if I dice the chicken into small bite size pieces to cook instead of cooking whole and then shredding?
Hi Danielle, I haven’t tested with that to advise. If you experiment, please let me know how you like that.
This was the best chicken chili I’ve ever made or tasted! I looked up your slow cooker version, and added a 1/2 bunch of cilantro to this recipe and a full cup of water…scaled back the chili powder, and seasoned the breasts (just for little more flavoring), and it was a hit!! I had to stop myself from getting 2nd and half helpings. Thanks again Natasha. I’ve loved every one of your recipes I’ve tried!
You’re welcome! I’m so happy you enjoyed it, Angelic!
My teenagers loved this. We omitted the beans.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just curious how many pounds of chicken
Hi Cathy, one large chicken breast usually weighs about a pound.
My instant pot displayed “burn” halfway through. Maybe add more broth or water?
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.