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: 20 minutes
Cook Time: 20 minutes
depressurizing time: 10 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

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Leave a comment

26 comments

    • Vanessa

    This is amazing!!! Definitely making this a regular recipe now. So easy that it’s all one pot. I only had one can of black beans and no jalapenos, but it was still great! I also added a tablespoon of garlic powder, and guac on top. Thanks so much for sharing 😍😍

      • Alyona’s Cooking

      Hi Vanessa, Guacamole sounds good! I’m so glad it turned out amazing!

    • MaKayla

    Will cooking the chicken for 20 minutes be too long and dry it out?

      • Alyona’s Cooking

      Hi MaKayla, it shouldn’t dry out in an Instant pot with liquid, the longer you pressure cook the more tender it will be it keeps the air in so you shouldn’t end up with dry meat.

    • Rahel

    How much is a serving based on your nutrition facts?

      • Alyona’s Cooking

      Hi Rahel, the recipe serves 10, so adding up the liquids and some of the ingredients this chili would make approx 9-10 cups of chili. So the servings size would probably be up to a cup for each serving.

    • STEPHANIE FORMAN

    Do you leave the liquid in the instant pot after cooking the chicken or dump it out? thanks!

      • Alyona’s Cooking

      Hi Stephanie, you leave the water. It’s the only main liquid in the recipe and actually works out like broth.

    • Kirstin

    I don’t have cream cheese. Help!!! What can I sub it with

      • Alyona’s Cooking

      Hi Kirstin, sour cream, cottage cheese or yogurt can replace cream cheese. Hope that was on time:)

    • Karen

    Very delicious soup on a cold day! Served it with tortilla chips and krusteze honey cornbread! Yum! But the cream cheese did not melt:( so we had white floatys in the soup! What did I do wrong?

      • Alyona’s Cooking

      Hi Karen, Room temperature cream cheese can probably help with the cheese floats:) Glad it turned out delicious!

        • Karen

        Ok! Thanks for the suggestion! I’ll try that next time..IF I remembr;)

          • Alyona’s Cooking

          Sure, let me know if that solved the issue!

    • Jenna

    This was good, but this took way longer than the recipe suggests. It took 45 minutes to depressurize each time. The cook time, time to come to pressure, and then naturally release, it took like 3+ hours for me.

      • Alyona’s Cooking

      Hi Jenna, you don’t have to wait 45 minutes to depressurize! Once the instant pot peeps you could turn the nozzle to release the pressure and as soon as it quiets down you can open the instant pot. Once the soup finishes you can let it depressurize 10 minutes and do the same thing. the instant pot will keep it on warm for as long as it’s on so there is no need to wait that long.

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