Instant Pot White Chicken Chili Recipe (2024)

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 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.

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 Potand 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 fastin the Instant Pot
Instant Pot Beets – blazing fast and so flavorful

Instant Pot White Chicken Chili Recipe

4.98 from 910 votes

Author: Natasha of NatashasKitchen.com

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.

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Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

Ingredients

Servings: 8 people (1 cup servings)

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

*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 Per Serving

308kcal Calories36g Carbs17g Protein11g Fat5g Saturated Fat49mg Cholesterol451mg Sodium775mg Potassium8g Fiber4g Sugar670IU Vitamin A9mg Vitamin C105mg Calcium3.7mg Iron

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.