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

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Recipe Rating




134 comments

    • Lauren

    This is a recipe I’ve made a handful of times and absolutely love it!! I’ve tried other white chicken chili recipes, but always come back to this one because the flavor is so great! I prefer slightly less beans, so do 1 can and about 1/2 cup less of water in the initial step, so the ratio balances out a bit in the end. I’ve also swap in a 4oz can of diced jalapeños to help cut down on the prep time. I haven’t run into the burn message that some have mentioned, but I also do a quick coating of cooking spray before adding the chicken, salt and water. Maybe that will help others!

      • Alyona’s Cooking

      Thank you so much for your input, Lauren! I’m so glad you love it! The cooking spray sounds like a good idea!

    • Ronni

    This recipe is the first I’ve made in my instant pot, and I’ve made it several more times. I’m actually making it right now again! Whole family LOVES this. I do get the food burn message from time to time. I find that if I’m very careful not to mix the ingredients, I’m less likely to get a food burn message.

      • Alyona’s Cooking

      Hi Ronni, I’m so glad to hear the soup is on repeat! Thank you so much for the burn message tip! Perhaps that’s how to prevent it because I don’t think I really stirred mine during the cooking process so maybe that’s why I didn’t get the burn-signal on this.

    • Lori Zuech

    This was amazing!!!!

      • Alyona’s Cooking

      That’s wonderful, Lori! Thank you so much for the feedback!

    • Evelyn Jones

    This was absolutely delicious! I will definitely be making this on a regular basis.

      • Alyona’s Cooking

      Thank you, Evelyn! I’m so glad to hear it will be made on a regular basis!

    • Rachelle

    Absolutely amazing! This was my first time using my instant pot and I am so impressed. The recipe was easy to follow for a first timer and it turned out deliciously! Thank you for sharing your recipe 🙂

      • Alyona’s Cooking

      I’m so happy to hear, Rachelle!

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