Instant Pot White Chicken Chili Recipe
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.
- 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
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
- 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.
- Shred the chicken: Remove the cooked chicken breasts and shred them thoroughly with two forks until very tender and easy to pull apart.
- 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.
- 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.
- 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
