Instant Pot White Chicken Chili is a quick, mildly spicy chicken stew loaded with beans, corn, and jalapenos. We love this creamy Tex-Mex chili, and clean-up couldn’t be easier using the Instant Pot!
You guys love this Instant Pot White Chicken Chili on Pinterest. This recipe works great with dairy-free substitutes and different types of beans, and someone even said they fought over leftovers!
Instant Pot White Chicken Chili
We all love a good Chili Recipe. It’s easy to make using canned goods, and most ingredients can be swapped out for healthier options like Homemade Canned Chicken Broth, canned beans, and canned corn, all of which we make at home.
This stands out from a classic chili con carne because chicken meat is used rather than beef.
I love this version of chili made with chicken, beans, and broth. Although a white chili dish is typically made without tomatoes, I use a little salsa, which makes it flavorful! It pleases even the pickiest of eaters and is so delicious plain, with corn chips or a side of Cornbread on a cold rainy day!
Watch How to Make Perfect White Chicken Chili!
White Chicken Chili Ingredients and Variants:
I love that this recipe calls for simple ingredients. You can make this into a white bean chicken chili in an instant, but I usually have red, black, or pinto beans on my shelf. The creamy ranch dressing, heavy cream, and cream cheese make this creamier and delicious! Here are some alternative ingredients if you don’t have certain ones.
- Chicken—Boneless, skinless chicken thighs or breasts can be used. Some of you added an extra chicken breast to make a thicker white chili.
- Water or chicken broth- I initially used water, but many of you have commented that you have used broth for more flavor. It works either way.
- Beans—Usually, navy beans or northern beans are used to make the chili white; however, any cooked beans work.
- Onion- like white, yellow, purple, or sweet Vidalia onions will work.
- Corn—Creamed corn can be drained for a thicker soup. Many have used whole, drained corn kernels.
- Salsa- is seasoned and adds great flavor. If you don’t have any on hand, use a can of Rotel or diced tomatoes.
- Jalapenos- don’t have to be fresh. We make our own canned sliced pickled jalapenos, and I usually use a tablespoon for this recipe. Some of you have substituted green chiles.
- Seasonings- like salt, chili powder, and cayenne pepper are used.
Want To Use Leftover Meat? Readers have made this with rotisserie chicken, leftover smoked pulled pork, and even ground beef. Skip step one in the recipe card and make it a dump-and-go meal.
How To Make White Chicken Chili In the Instant Pot
I own the 6-quart Instant Pot Duo. It pressure cooks the chicken, making it an easy one-pot meal.
- Add the water or broth to the Instant Pot, along with the chicken breasts and salt. Set on manual high pressure for 20 minutes. Water is an excellent alternative to broth when flavoring it this way. The Instant Pot will reach pressure and then cook for 20 minutes. Depressurize immediately.
- Remove the chicken and shred it using two forks. The shredded chicken should be very tender. Add the chicken back into the Instant Pot and add all the remaining ingredients in the given order.
- Set it on manual high pressure for another 20 minutes for the chicken to absorb the liquid and the flavors to mellow together. Serve with your favorite chili toppings!
Reheating White Chicken Chili:
This leftover white chicken chili recipe is best reheated in a saucepan or pot over the stove. If you’re busy, transfer any leftovers into the crock pot sometime in the morning and keep it on low or warm in your slow cooker until lunch. That way, you don’t have to babysit the stove.
What To Serve With White Chicken Chili
White chicken chili can be ladled into sourdough bread bowls for a complete meal. We usually crumble tortilla chips over the top, as it’s much easier. Cornbread is another side to serve this easy white chicken chili recipe! Here are more garnishes and chili topping ideas:
- Sliced jalapenos for those who like extra heat.
- Grated cheddar or Monterey jack cheese.
- Cubed avocados.
- Fresh herbs like cilantro and parsley.
- Sour cream or Pico de Gallo.
- Fresh lime slices.
Tips for Making Instant Pot White Chicken Chili:
- DO NOT STIR the chili when adding the shredded chicken and remaining ingredients to the soup. You want to keep the liquid on the bottom so the “burn” signal doesn’t turn on. Thick stews and chili recipes can be tricky to cook in the Instant Pot.
- Cut the cream cheese into cubes to blend better into the soup after pressure cooking.
- Are you on a time crunch? You can dump everything into the Instant Pot and cook it over high pressure for 20 minutes. Then, shred the chicken and mix it back into the soup before serving.
- If you don’t have canned beans, you can use about 1.5 cups of cooked leftover beans for each 15-oz can of beans called for.
- Did you make corn salsa and need to use it up? Soups are great for cleaning out the fridge! In place of the corn, add leftover corn salsa to white chicken chili.
- Are you left with a lot of turkey meat after the Holidays? Use leftovers from roasting a whole turkey or chicken. Add everything together, and pressure cook it once on high for 20 minutes!
Frequently Asked Questions:
How to Thicken White Chicken Chili?
Many of you have left great feedback on thickening this white chicken chili. Use 1/4 cup less liquid, drain the liquid off the beans and corn, and add an additional chicken breast. Someone has also mentioned adding a block of cream cheese (8 oz) instead of 4 oz in the recipe.
How To Get the Lumps Out?
Instant Pot white chicken chili tends to get lumps from the cream cheese. Whisk the cream cheese into the soup after depressuring for a non-lumpy soup. Someone has also suggested adding cream cheese to a blender with some of the hot liquid from the soup and blending it to disguise the cream cheese lumps.
How To Prevent the Burn Signal On Your Instant Pot?
Avoid stirring the ingredients together to prevent the burn signal from turning on. It is better to layer the ingredients to ensure that there is enough liquid on the bottom. Thicker soups like chili or stew tend to scorch on the bottom. If you see the “burn” signal, you need to transfer all of the ingredients into another bowl, scrape and wash out the insert, and start over with additional water.
More Easy Instant Pot Recipes To Make:
The Instant Pot is an amazing kitchen appliance for quick cooking! I love that many main dishes, soups, and stews can be made all in one pot! Here are more recipes using the instant pot!
Instant Pot White Chicken Chili Recipe
Equipment
- 1 6 quart Instant Pot (trivet removed)
Ingredients
Ingredients:
- 2 chicken breasts
- 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 of chopped pickled jalapenos)
- 1 tsp chili powder
- 1/8 tsp ground cayenne pepper
- 1/3 cup creamy ranch dressing
- 1/4 cup heavy cream
Instructions
How to make White Chicken Chili:
Place 2 cups of water (or broth), two chicken breasts, and 2 tsp salt into the instant pot. Set on manual high pressure for 20 minutes. Once it's done cooking, depressurize it immediately (it takes about 10 minutes).- Remove the chicken and shred it using two forks. The shredded chicken should be very tender.
- Add the chicken back into the Instant Pot and add all the remaining ingredients in the given order. DO NOT STIR. Keeping the liquid on the bottom prevents scorching and the "Burn" signal to turn on.
- Set it on manual high pressure for another 20 minutes so the chicken absorbs the liquid and the flavors mellow. Whisk the cream cheese into the soup to remove any lumps. Serve with your favorite chili toppings!
Notes
- For a thicker White Chicken Chili, use 1/4 cup less water and drain all the liquid from the beans and corn. You could also use a whole block of cream cheese (8oz) and add an additional chicken breast for a chunkier soup.
- Cut the cream cheese into cubes to blend better into the soup after pressure cooking.
- If you don't have canned beans, you can use about 1.5 cups of cooked leftover beans for each 15-oz can of beans called for.
- Are you on a time crunch? Combine everything and pressure cook it on high for 20 minutes! Shred the chicken and add it back in before serving. To skip the shredding of the meat, start with rotisserie chicken.
- Instant Pot white chicken chili tends to get lumps from the cream cheese. Whisk the cream cheese into the soup after depressuring for a non-lumpy soup.
