Instant Pot White Chicken Chili Recipe

Introduction

This Instant Pot White Chicken Chili is a creamy, comforting dish packed with tender chicken, beans, and a mild kick of spice. It’s easy to make and perfect for warming up on a chilly day.

Ingredients

• 2 chicken breasts
• 2 cups water or chicken broth
• 2 tsp salt
• 2 15 oz cans of black beans, drained
• 1 onion, diced
• 15 oz creamed corn with juices
• 1 cup salsa (Rotel or diced tomatoes)
• 2 small diced jalapeños or 1 Tbsp chopped pickled jalapeños
• 1 tsp chili powder
• 1/8 tsp ground cayenne pepper
• 1/3 cup creamy ranch dressing
• 1/4 cup heavy cream
• 4 oz cream cheese, cut into quarters

Instructions

1. Step 1: Place 2 cups of water or chicken broth, the chicken breasts, and 2 tsp salt into the Instant Pot. Seal the lid and set to manual high pressure for 20 minutes. When cooking is complete, release the pressure immediately (this will take about 10 minutes).
2. Step 2: Remove the chicken breasts and shred them using two forks until very tender.
3. Step 3: Return the shredded chicken to the Instant Pot. Add the black beans, diced onion, creamed corn with juices, salsa, jalapeños, chili powder, cayenne pepper, ranch dressing, and heavy cream in the order listed. Do not stir to prevent burning; keep the liquid at the bottom.
4. Step 4: Seal the Instant Pot lid again and cook on manual high pressure for another 20 minutes to allow flavors to meld and chicken to absorb the liquid.
5. Step 5: After cooking, carefully whisk in the cream cheese until smooth and creamy. Serve hot with your favorite chili toppings.

Tips & Variations

• For extra flavor, sauté the diced onion and jalapeños in the Instant Pot using the sauté function before adding the liquids and chicken.
• Substitute black beans with white beans like cannellini for a lighter color and milder taste.
• Add corn tortillas or tortilla chips on the side for a satisfying crunch.
• Adjust spice level by using milder peppers or omitting the cayenne pepper.

Storage

Store leftover white chicken chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. You can also freeze it for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts. Just increase the initial pressure cooking time to 25-30 minutes to ensure the chicken is fully cooked and tender.

Is it necessary to avoid stirring after adding the ingredients before the second pressure cook?

Yes, keeping the liquid at the bottom without stirring helps prevent the Instant Pot’s burn warning. This ensures the chili cooks evenly without sticking to the pot.

Instant Pot White Chicken Chili Recipe

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★★★★★

5 from 100 reviews

This Instant Pot White Chicken Chili is a creamy, flavorful dish made with tender shredded chicken, black beans, creamed corn, and a blend of spices. Prepared quickly in the pressure cooker, it offers a comforting and hearty meal with a velvety texture enhanced by cream cheese and ranch dressing. Perfect for a cozy dinner, it combines mild heat from jalapeños with savory notes from salsa and spices.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 chicken breasts
• 2 cups water or chicken broth
• 2 tsp salt
• 2 15 oz cans black beans (drained)
• 1 onion (diced)
• 15 oz creamed corn (with juices)
• 1 cup salsa (Rotel or Diced Tomatoes)
• 2 small diced jalapeños (or 1 Tbsp chopped pickled jalapeños)
• 1 tsp chili powder
• 1/8 tsp ground cayenne pepper
• 1/3 cup creamy ranch dressing
• 1/4 cup heavy cream
• 4 oz cream cheese (cut into fours)

Instructions

1. Pressure-cook the chicken breasts: Add 2 cups of water or chicken broth, the chicken breasts, and 2 teaspoons of salt into the Instant Pot. Set to manual high pressure for 20 minutes and cook. Once finished, depressurize immediately, which takes about 10 minutes.
2. Shred the chicken: Remove the cooked chicken breasts and shred them thoroughly with two forks until very tender and easy to pull apart.
3. Add remaining ingredients to the Instant Pot without stirring: Place the shredded chicken back into the Instant Pot. Add the drained black beans, diced onion, creamed corn with juices, salsa, diced jalapeños, chili powder, cayenne pepper, ranch dressing, and heavy cream in the given order. Avoid stirring to prevent the burn signal by keeping liquid at the bottom.
4. Cook the chili again: Set the Instant Pot to manual high pressure and cook for an additional 20 minutes to allow flavors to meld and the chicken to absorb the liquid.
5. Finish with cream cheese: After cooking, whisk in the cream cheese until fully incorporated and smooth, ensuring there are no lumps. Serve warm with your favorite chili toppings.

Notes

• Using broth instead of water adds more flavor to the chili.
• Do not stir when adding ingredients before the second pressure cook to avoid triggering the Instant Pot burn warning.
• Adjust the amount of jalapeños according to your heat preference.
• For a thicker chili, reduce the amount of liquid slightly or cook uncovered for a few minutes after pressure cooking.
• This chili freezes well—store in airtight containers for up to 3 months.
• Serve with sour cream, shredded cheese, tortilla chips, or fresh cilantro for extra flavor and texture.

Keywords: white chicken chili, instant pot chili, creamy chicken chili, pressure cooker chili, quick chicken chili, white chili recipe, easy dinner, comfort food