white-chicken-chili

This instant pot white chicken chili is a winner! Even picky eaters can love this soup! Such a flavorful way to use beans, corn and chicken!

Instant Pot White Chicken Chili

This bean chicken chili is easy to toss together! Beef chili has its place but opting for chicken is much leaner. The creamy ranch dressing, cream cheese and heavy cream brighten things up and what better way to use up corn and black beans than making this super flavorful chili! It became an instant favorite with my children and even got requested for a refill! You can assure I jotted down how I made this because I know it will be a repeat at our house! Served with fluffy skillet cornbread, it makes for the perfect cold weather meal!

How to make white Chicken Chili in the Instant Pot:

This chicken chili recipe starts off with cooking chicken in water to create a homemade broth. Then come in the rest of the ingredients. It’s really easy. First cooks the chicken then goes in the rest and its all done in one pot. Doing so will give you a good base and the most out of your chicken flavor.

Step 1: Place chicken breasts, 2 cups of water and 2 tsp salt into the instant pot. Set on high pressure for 20 minutes.

Step 2: Remove chicken breasts after natural depressurizing and shred. Transfer back into the instant pot and add the remains ingredients ending with the cream cheese on top.

Step 3: Set on Manual High pressure for another 20 minutes. Once steam is released or depressurized open and whisk everything together. Serve garnished with sour cream and cheddar cheese if desired.

Can you make White Chicken Chili in the Crockpot?

Yes! Toss everything together and cook over low heat for 6 hours. Remove chicken and shred. Transfer back and whisk everything together before serving.

Ingredients for White Chicken Chili:

  • Chicken Breasts
  • Black Beans 
  • Canned Cream-style corn (can use whole kernel corn
  • Salsa 
  • Jalapeño peppers
  • Creamy Ranch dressing
  • Heavy Whipping Cream 
  • Onion 
  • Chili powder 

White Chicken Chili Recipe

Prep Time: 5 minutes
Cook Time: 40 minutes
heating up and depressurizing time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 10
This instant pot White chicken chili is a winner! Even picky eaters can love this soup! Such a flavorful way to use beans, corn and chicken!

Ingredients

Ingredeints for White Chicken Chili:

  • 2 chicken breasts
  • 2 cups water
  • 2 tsp salt
  • 2 15 oz cans black beans drained
  • 1 onion diced
  • 15 oz creamed corn with juices
  • 1 cup salsa
  • 2 small jalapeños diced
  • 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

How to make White Chicken Chili:

  • Place chicken breasts, 2 cups of water and 2 tsp salt into the instant pot. Set on high pressure for 20 minutes.
  • Remove chicken breasts after natural depressurizing and shred. Transfer back into the instant pot and add the remaining ingredients ending with the cream cheese on top.
  • Set on Manual High pressure for another 20 minutes. Once steam is released or depressurized open and whisk everything together. Serve garnished with sour cream and cheddar cheese if desired.

Notes

CAUTION: Please use the instruction manual for the instant pot prior to use. 
CROCKPOT INSTRUCTIONS: Toss everything together and cook over low heat for 6 hours. Remove chicken and shred. Transfer back and whisk everything together before serving. 
Note: The water remains when taking the chicken out to shred. Beans are to be drained, however, the corn juices remain. 

Nutrition per serving

Serving: 1servingCalories: 305kcalCarbohydrates: 32gProtein: 19gFat: 12gSaturated Fat: 5gCholesterol: 52mgSodium: 956mgPotassium: 647mgFiber: 9gSugar: 3gVitamin A: 504IUVitamin C: 4mgCalcium: 56mgIron: 2mg

instant Pot recipes to explore:

New Be featured here!

Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!

Leave a comment

Recipe Rating




126 comments

    • Jennie

    Is it possible to double this recipe in a 6qt Instapot without overfilling it? The family wants me to make this again but there was barely enough for all of us.

      • Alyona’s Cooking

      I’m not sure how it will work with a double batch, Jennie. I’d make it over the stovetop in a big pot to be sure. Instant pots have max lines that you don’t want to go over otherwise the liquid will spray out of the nozzle.

    • Jennie

    Just tried this recipe for the first time tonight, it was absolutely delicious! My picky eater loved it, so it’s definitely a keeper!

      • Alyona’s Cooking

      Thank you for the feedback, Jennie! It’s wonderful to hear the recipe is a keeper!

    • Courtney

    This was absolutely amazing. I served it with tortilla chips. I can’t stand tortilla soup….. but this…. has me (just reminds me of tortilla soup). This will go in my rotation. Thank you. So good.

      • Alyona’s Cooking

      That’s wonderful, Courtney!

    • Becky

    Moms with little kids: This recipe takes pretty much 2hrs to cook. Plan accordingly if you have kids who get ready for bed between 7-8pm. Otherwise, this was good. My kids, for the most part ate it. It was a bit soupy but still tasty. I didn’t add the full amount of green pepper, maybe half, and shorted the other 2 spicy spices. I was afraid this would be too spicy for them. It turned out perfect, no spiciness. I wasn’t sure with the last step if I needed to naturally release everything after that second 20 minutes. I didn’t, I manually released because at that point, I knew my chicken was well cooked (the temp after the first 20 mins was flying past 180 degrees), and I hit the 2 hr point with my 7 and 8 yr old trying to sneak snacks. It was all melted though so I’m glad I didn’t wait another ½ hr to naturally release.

      • Alyona’s Cooking

      Hi Becky, thank you for the feedback! I’ve taken that to consideration and have included additional timing for heating up the unit and depressurizing the instant pot. I apologize for the inconvenience.

    • Becca

    How long are you supposed to depressurize the chicken for?

      • Alyona’s Cooking

      Hi Becca, 10-25 minutes should naturally depressurize your instant pot. Check out your owner’s manual for a specific guide to depressuring your pot safely.

    • Stephanie

    Definitely not a 20 minute meal even if you don’t count prep time, but without a doubt, an oh so delicious-delicious meal!!! I used 1 can each of black and cannellini beans, omitted the corn and added rice, and used fresh roma’s instead of salsa.
    Garnished with cilantro, sour cream, a shredded Mexican cheese blend, a wedge of lime, and jalapeño powder on the table for anyone who wanted a little more kick than the large jalapeño I used in place of the 2 small ones the recipe called for.
    I will absolutely be adding this to my recipe box.

      • Alyona’s Cooking

      Thanks for the feedback, Stephanie! I fixed the prep and cooking time information.

    • Darian

    Do you use regular ranch or the packet ranch? I’m new to cooking and it doesn’t specify.

      • Alyona’s Cooking

      I used the prepared creamy ranch dressing you’d pick up made in a bottle. Dry ranch packets are the dry mix you’d have to prepare. You could use either.

You might also like:

Explore Recipes

See What Others Made!
#yesalyonascooking on pinterest or instagram to be featured

Alyona’s Cooking