If you’re looking for a hearty, flavorful dish that’s quick and easy to make, this Instant Pot White Chicken Chili recipe is the answer. Perfect for busy weeknights or weekend get-togethers, this recipe combines tender chicken, creamy beans, and a blend of savory spices into a comforting bowl of chili that will warm you from the inside out. Keep reading to discover the secrets to making the best White Chicken Chili in your Instant Pot, along with tips, variations, and serving ideas that will make this dish a new family favorite.
What is Instant Pot White Chicken Chili?
Instant Pot White Chicken Chili is a creamy, flavorful dish that differs from traditional chili by using white beans, chicken, and a lighter broth base instead of the typical tomato and beef combination. This dish is perfect for those who enjoy a milder chili with a rich, comforting texture. The addition of spices like cumin and chili powder gives it just the right amount of kick, while the cream cheese adds a velvety smoothness that makes this chili irresistible. The Instant Pot makes this recipe especially convenient, cooking the chili to perfection in a fraction of the time it would take using traditional methods.
Ingredients List for Instant Pot White Chicken Chili
To make this delicious White Chicken Chili, you’ll need the following ingredients:
- 2 large chicken breasts: These will be the primary source of protein in your chili, providing a tender, flavorful base.
- 15 oz can black beans, drained and rinsed: Adds texture and heartiness to the chili while boosting its nutritional value.
- 15 oz can white beans, drained: These beans are a classic component of White Chicken Chili, offering a creamy texture and subtle flavor.
- 1 medium onion, chopped: Onions add a sweet, aromatic base to the chili, enhancing its overall flavor.
- 15 oz can corn with juice: The corn provides a natural sweetness and texture contrast, balancing the spices in the chili.
- 10 oz can Rotel diced tomatoes with green chilis (with their juice): These add a bit of heat and acidity, brightening up the flavors.
- ½ cup chicken broth or stock: A flavorful liquid base that helps meld all the ingredients together.
- 1 teaspoon chili powder, or to taste: Adds a mild heat and depth of flavor, essential for any chili.
- 1 teaspoon cumin powder: Provides a warm, earthy flavor that complements the other spices.
- 0.4 oz packet ranch dip or dressing mix: Adds a tangy, herby flavor that enhances the creaminess of the chili.
- 8 oz package cream cheese, cut into 6 pieces: The secret ingredient that gives the chili its creamy, rich texture.
Optional Toppings and Serving Suggestions
For the perfect finishing touches, consider these optional toppings and serving suggestions:
- ½ cup chopped cilantro, for garnish: Fresh cilantro adds a burst of color and a bright, herbaceous note.
- 1 avocado, diced, for garnish: Creamy avocado provides a cooling contrast to the chili’s heat.
- Tortilla chips or baked potatoes: Serve alongside your chili for added crunch or as a hearty base.
Substitutions and Variations
This recipe is incredibly versatile, allowing you to tailor it to your taste preferences or dietary needs. Here are some ideas for substitutions and variations:
- Chicken Thighs Instead of Breasts: For a richer flavor, you can use chicken thighs instead of breasts. Thighs are juicier and can add more depth to the chili.
- Vegetarian Version: Omit the chicken and double up on the beans. You can also add extra vegetables like bell peppers or zucchini for added texture and flavor.
- Spice Level Adjustment: If you prefer a spicier chili, add more chili powder or a diced jalapeño pepper. For a milder version, reduce the chili powder or omit the Rotel tomatoes.
- Low-Fat Option: Use reduced-fat cream cheese or replace it with Greek yogurt for a lighter version of the chili.
- Slow Cooker Version: If you don’t have an Instant Pot, you can make this recipe in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Step-by-Step Cooking Instructions
Making Instant Pot White Chicken Chili is a straightforward process, thanks to the efficiency of the Instant Pot. Here’s how to do it:

Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Drain and rinse the black and white beans. Chop the onion and prepare the chicken broth. Cut the cream cheese into six pieces so it melts evenly into the chili.
Step 2: Add Ingredients to the Instant Pot
Place the chicken breasts at the bottom of the Instant Pot. Add the black beans, white beans, chopped onion, corn with juice, and Rotel tomatoes with their juice. Pour in the chicken broth and sprinkle the chili powder, cumin powder, and ranch dip mix over the top. Finally, add the pieces of cream cheese.
Step 3: Cook the Chili
Secure the lid on the Instant Pot and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 20 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully do a quick release to release any remaining pressure.
Step 4: Shred the Chicken
After the pressure has been released, open the lid and use two forks to shred the chicken breasts directly in the pot. The chicken should be tender and easy to shred.
Step 5: Stir and Serve
Stir the chili thoroughly to ensure the cream cheese is fully melted and incorporated into the chili, creating a creamy texture. Taste and adjust the seasoning if necessary. Your Instant Pot White Chicken Chili is now ready to serve!
How to Cook Instant Pot White Chicken Chili: A Step-by-Step Guide
Cooking this White Chicken Chili in an Instant Pot is a game-changer, making it possible to achieve the depth of flavor and tenderness of slow-cooked chili in just a fraction of the time. Here’s a detailed guide to cooking this dish:
- Prepare Your Ingredients: Start by prepping all your ingredients. Drain and rinse the beans, chop the onion, and measure out your spices. Having everything ready before you start cooking will make the process smoother.
- Layer the Ingredients: Place the chicken breasts at the bottom of the Instant Pot. This ensures they cook thoroughly and are easy to shred later. Add the beans, corn, and Rotel tomatoes on top of the chicken, spreading them evenly.
- Add the Seasonings and Broth: Sprinkle the chili powder, cumin, and ranch dressing mix over the top of the other ingredients. Pour the chicken broth over everything, ensuring the spices are evenly distributed.
- Add the Cream Cheese: Place the pieces of cream cheese on top. As the chili cooks, the cream cheese will melt and blend with the other ingredients to create a rich, creamy broth.
- Cook Under Pressure: Seal the Instant Pot and cook on high pressure for 20 minutes. This short cooking time is enough to infuse all the flavors and cook the chicken to perfection.
- Release the Pressure and Shred the Chicken: Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes, then do a quick release. Open the lid, shred the chicken, and stir everything together.
- Final Stir and Serve: Give the chili a good stir to ensure the cream cheese is fully incorporated, creating a smooth, creamy texture. Taste and adjust the seasoning if necessary before serving.
Common Mistakes to Avoid
Even with an easy recipe like this, there are a few common mistakes to watch out for:
- Not Rinsing the Beans: Always rinse canned beans before adding them to the pot. This removes excess sodium and any canned flavor, resulting in a fresher-tasting chili.
- Overcooking the Chicken: If you leave the chicken in the Instant Pot for too long after cooking, it can become dry. Stick to the recommended cooking and release times for the best results.
- Skipping the Natural Pressure Release: Allowing the pressure to release naturally for 10 minutes before doing a quick release helps the chili develop a better flavor and texture.
- Forgetting to Stir: After shredding the chicken, be sure to stir the chili well to fully incorporate the cream cheese into the broth.
Serving and Presentation Tips
Serving your Instant Pot White Chicken Chili can be as simple or as elaborate as you like. Here are some tips to elevate your presentation:
- Use a Bright, Colorful Bowl: Serve the chili in a brightly colored bowl to make the creamy white chili pop visually.
- Top with Fresh Garnishes: Add a sprinkle of chopped cilantro and diced avocado on top of each bowl for a fresh, vibrant finish.
- Serve with Crunchy Sides: Pair the chili with tortilla chips or serve it over a baked potato for added texture and flavor contrast.
- Add a Squeeze of Lime: A wedge of lime on the side allows guests to add a splash of citrus, which brightens up the flavors of the chili.
How to Serve Instant Pot White Chicken Chili
This White Chicken Chili is incredibly versatile and can be served in various ways to suit different preferences:
- As a Main Dish: Serve the chili on its own, topped with your favorite garnishes, for a satisfying main course.
- Over Rice or Quinoa: Pour the chili over a bed of rice or quinoa for a more filling meal.
- With Tortilla Chips: Serve the chili with tortilla chips for dipping, making it a perfect game-day snack.
- Over a Baked Potato: Spoon the chili over a baked potato for a comforting, hearty meal.
Presentation Ideas for Instant Pot White Chicken Chili
Presentation plays a big role in how your dish is perceived. Here are some creative ideas for presenting your White Chicken Chili:
- Chili Bar: Set up a chili bar with various toppings like shredded cheese, sour cream, jalapeños, and chopped onions, allowing guests to customize their bowls.
- In Bread Bowls: Serve the chili in bread bowls for a fun and edible presentation that adds to the comfort factor.
- Individual Serving Pots: Use small individual pots or mini Dutch ovens to serve the chili, giving each guest their own personal serving.
Instant Pot White Chicken Chili Recipe Tips
To ensure your Instant Pot White Chicken Chili turns out perfectly every time, keep these tips in mind:
- Use Fresh Spices: Fresh spices make a big difference in the flavor of the chili. If your spices have been sitting in the pantry for a while, consider replacing them for the best taste.
- Don’t Skimp on the Cream Cheese: The cream cheese is essential for creating the chili’s signature creamy texture. Don’t substitute it with low-fat versions unless you’re specifically looking to reduce the fat content.
- Taste and Adjust Seasoning: Before serving, always taste the chili and adjust the seasoning as needed. Sometimes a little extra salt or a squeeze of lime juice can make all the difference.
Frequently Asked Questions (FAQs)
Q: Can I use frozen chicken breasts?
A: Yes, you can use frozen chicken breasts. Just increase the cooking time by 5 minutes to ensure the chicken is fully cooked.
Q: Can I make this chili spicier?
A: Absolutely! Add more chili powder, a diced jalapeño, or even a dash of hot sauce to kick up the heat.
Q: How long can I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The chili can also be frozen for up to 3 months.
Q: Can I use other types of beans?
A: Yes, feel free to substitute or add other types of beans, such as pinto beans or kidney beans, to this recipe.
Q: Is this recipe gluten-free?
A: Yes, as long as you use a gluten-free ranch dressing mix, this recipe is gluten-free.
Conclusion
This Instant Pot White Chicken Chili is a delicious, comforting dish that’s sure to become a staple in your recipe rotation. Its creamy texture, tender chicken, and flavorful spices make it a crowd-pleaser, while the Instant Pot ensures it’s quick and easy to prepare. Whether you’re serving it for a family dinner or a gathering with friends, this chili is sure to impress. Don’t forget to experiment with different toppings and serving ideas to make it your own. Happy cooking!
PrintInstant Pot White Chicken Chili Recipe
This Instant Pot White Chicken Chili recipe features tender chicken breasts, black and white beans, corn, and zesty Rotel tomatoes with green chilis. Seasoned with chili powder, cumin, and ranch mix, it's finished with creamy cream cheese. Ideal for a quick and comforting meal, this chili is a hit with the whole family.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup/Chili
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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)
- ½ 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
Instructions
- Place chicken breasts in the Instant Pot.
- Add black beans, white beans, onion, corn with juice, and Rotel tomatoes with juice.
- Pour in chicken broth, then sprinkle chili powder, cumin, and ranch mix over the top.
- Place cream cheese pieces on top.
- Secure the lid and set the Instant Pot to high pressure for 15 minutes.
- Quick release the pressure and shred the chicken inside the pot.
- Stir until the cream cheese is fully melted and the chili is creamy.
- Serve hot with optional toppings like cilantro, avocado, and tortilla chips or over baked potatoes.
Notes
- Adjust chili powder to taste for more or less heat.
- Can substitute ranch dip mix with homemade seasoning if desired.
- For a thicker chili, reduce the amount of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 85mg
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