Instant Pot White Chicken Chili

by Alyona's Cooking
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
4.34 from 6 votes

White Chicken Chili Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
depressurizing time: 10 minutes
Servings: 10
Calories: 305kcal
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!
Print Recipe Review

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 remains 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. 

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 32g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 956mg | Potassium: 647mg | Fiber: 9g | Sugar: 3g | Vitamin A: 504IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg
Nutrition Facts
White Chicken Chili Recipe
Amount Per Serving (1 serving)
Calories 305 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 52mg17%
Sodium 956mg42%
Potassium 647mg18%
Carbohydrates 32g11%
Fiber 9g38%
Sugar 3g3%
Protein 19g38%
Vitamin A 504IU10%
Vitamin C 4mg5%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

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4 comments

Allyson February 15, 2020 - 2:55 pm

3 stars
This was very soupy for me & my husband described it more as a bowl of beans. It has some good flavors but it wasn’t creamy like I expected for white chili, nor was it remotely white ha. I would be willing to try it again, but I would definitely drain the beans & probably add one more chicken breast. Maybe draining the beans was Alyona’s intent, but it wasn’t clear if so.

Reply
Alyona's Cooking February 15, 2020 - 7:49 pm

Hi Allyson, yes drain those beans! I had specified the corn to be with juices but left the beans alone, so that was an error on my end. I did note to drain the beans now. Give this another try I’ve got compliments on this one:)

Reply
Al November 4, 2019 - 6:26 pm

5 stars
Great soup! Love the way it came out.

Reply
Alyona's Cooking November 5, 2019 - 10:52 am

Thank you, Al! Glad you loved it!

Reply

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