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?
Looked this up in my Paprika recipe manager in my phone. Saw notes I’d made a while back and thought I’d pass this on:
For a dairy-free version that will freeze well, substitute a 14-ounce can of full-fat coconut milk for cream cheese. If using coconut milk, omit the chicken broth, and add 1 teaspoon Better Than Bouillon chicken base. Add with all other ingredients. You may wish change up the seasonings to a more Thai flavor profile if using coconut milk.
Thank you so much for sharing that with us, Lauren!
THIS IS AMAZING, thank you so much! Adding it to my rotation. Question: I have a bunch leftover, is this freezeable?
I’m so glad you loved this recipe, Jackie! 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.
Came out very Soupy used frozen Corn but that’s it
Hi Anthony, maybe that could have been it. I would suggest simmering it a little longer uncovered. You can set it to the sautee function and just cook until it reaches your desired consistency. It sounds like using frozen corn could mean it needs a little more time.
Thanks
Hi, love your recipes! I visit your site often for ideas. Any suggestions on substitutes for the rotel tomatoes and ranch packet? I want to avoid additives. Thanks!
Hi Inga, seasoned canned diced tomatoes would work and I haven’t tried anything else for the ranch packet but I have been able to find organic ranch powders in my local grocery store which was nice.
Made this last night for the first time, and my family loved it! Added some fresh Pico de Gallo and avocado when served and gave it even more flavor and texture! I did have to add a little more water in my pressure cooker, but it worked out perfect!
I’m so happy to hear that! Thank you for sharing your great review!
This is my family’s favorite meal.
I’m so happy to hear that. Thank you for sharing that with me.
this soup was excellent, hubby really loved it too. Only change was I was out of black beans so I used dark red kidney beans. Topped it with avocado, like you mentioned and it made it excellent. I’ll be making this a lot. Thanks for the recipe
That’s so great! It sounds like you have a new favorite!
Hi,
This will be the first recipe I make in my Instapot 6qt. I need it to feed 12 people though, what should I add more of and should I adjust the time also?
Thank you
Pamela
Hi Pamela, You would probably need to make the recipe twice and cook in 2 separate batches since the 6 qt would get overwhelmed with double the ingredients and would go above the max fill line.
Good to know, Thank you!
I’m making it this week!
You’re welcome!
I did a double batch in mine with 8 thighs and it fills to the line. Did great.
I am making this as we speak! I doubled it because I had 4 breast defrosted. Just at the max line-keeping my fingers crossed, I added a few minutes to the time ! Can’t wait to see how it turns out
We look forward to your feedback.
how did it work Barbara?
Made this recipe with chicken thighs for 30 minutes. It was fabulous and I can’t wait t make it again. Just got my Instant Pot and this was my second recipe. Loved all the flavors!!!
That’s just awesome! Thank you for sharing that with me!
Did you cook the thighs for 30 mins in addition to the 10 minute natural pressure release?
Yes, I would like to know more about your cook time as well. I will be making this with chicken thighs tonight too.
this is a great recipe! We both loved it. I started feeling my white chicken chili recipes were too bland. This is perfect!
Sounds like you found a new favorite! Thank you for that awesome review!
Can you make on a slow cooker? And, if so, follow the same instructions, but, of course, longer time.
Thanks!
Hi Marilyn, I have crockpot / slow cooker instructions for cream cheese chili posted here. The instructions should be similar
Finally got an instapot and this was the first recipe we tried. Really easy and delicious. Please add more instapot recipes! Needing more easy family instapot meals.
I’m so happy you enjoyed that Caroline! Thank you for that feedback, we do plan on adding more in the future.
I made this the other night, quite possibly the best chicken chili I have ever had. In fact, I’m going to enter it onto a chili cook off contest today. Hoping for a win and a little cash as a prize.
That’s so great! It sounds like you have a new favorite!
Just to update you, I actually won first place and $100 for the chili cook off yesterday thanks to your recipe.
Oh my goodness that is amazing! Now I can call this “prize-winning chili” It has a good ring to it!
Definitely a prize winner. This one was one of the favorites in the chili cook-off at my office too. I have got emails also to share the recipe.
I’m happy to hear that, Neema!
I want to make this tomorrow, what would the cook time be if I use frozen chicken breasts?
Hi Katy, this works with a frozen chicken breast and should work in the same amount of time.
I made this for a friend who is going through a rough time, so I was making some freezer meals for her. I am not sure I would have tried this recipe, but it sounded like something she would like. Holy cow, is this stuff delicious! I never would have thought of using cream cheese, especially not in the Instant Pot. Glad to know this freezes well.
That’s so thoughtful of you! I’m so glad you all enjoyed this recipe!
I found you accidentally tonight as I was scrambling for a last-minute, healthy dinner (which is the reason I bought an IP to begin with!). This recipe is delicious!!! My whole family loved it, and there are no leftovers! I had to make a few substitutions because I didn’t have every exact ingredient, but it was perfect! I used frozen chicken
( increased cook time to 25 min), frozen corn, regular diced tomatoes with juice, a diced red bell pepper, 1/2 cup of chicken broth, Neufchâtel, and 3tbsp bottled ranch dressing. Definitely a keeper!!! You have a new fan!!! Thank you!!!!
You’re welcome! I’m so happy you enjoyed it, Cristina!
Very good I added some white pepper and cayenne to give it a little more heat
That sounds delicious! Thank you so much for sharing that with me!
Can you clarify the ranch packet ingredient… are you using the whole 0.4 oz packet? Thanks so much
Hi Stacey, yes we used the whole packet.
I have a 1.0 oz packet of Ranch dip mix. Can I use the whole packet? Or must it be .4? How do I measure?
Hi Michael, it depends on the yield of your packet. See the section in the post titled: “*What Size Ranch Dressing Mix Should I Use?”
Added a bit of salt and extra green chilies and jalapeños to kick up the heat a bit. Used frozen chicken breasts so it took a bit longer but was very good in the end!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this exactly as directed and it was SO GOOD! That ranch really gives it a great taste. Trying it again tonight!
Love your style and shared your page with my Mom who is now a new fan. Thanks for the great recipes!
You’re welcome, Lauren! I’m so glad you’ve enjoyed this recipe! Thank you for that awesome feedback.
Can you use frozen chicken breasts? If so, what would the cook time be?
Hi Cristi, you sure can! We have notes on that in the recipe.
There are not notes on that in the recipe.
Hi Martha, You can definitely use frozen chicken breast. Several of our readers have noted that in the comments and how they made that work. I hope that helps.
New to Instant-pot cooking.
We made white chicken chili tonight and it tasted amazing!
Great recipe for cold winter nights.
I’m so happy to hear that! Thank you for sharing your great review!