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: 12
Author: Alyona Demyanchuk
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 of 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 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: 1cupCalories: 158kcalCarbohydrates: 10gProtein: 10gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 762mgPotassium: 282mgFiber: 1gSugar: 3gVitamin A: 402IUVitamin C: 3mgCalcium: 27mgIron: 1mg

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156 comments

    • Donna DesJardin

    Great one pot recipe. I’ll be making this again.

      • Alyona’s Cooking

      Thanks for the feedback, Donna!

    • Norah Diaz

    This recipe is awesome! Some say it takes a bit longer than they’d like and can I just suggest (if your in a hurry) to pressure cook the chicken on high for 15 minutes and 5 minute slow release then quick release? I pressure cook chicken to shred all the time and this method has never failed me. Besides that- it’s an amazing recipe!

      • Alyona’s Cooking

      Thank you, Norah!

    • Michelle

    I double this recipe and add Buffalo chicken wing sauce to it! It’s AMAZING!

      • Alyona’s Cooking

      Sounds good, Michelle!

    • Miranda

    This is my go-to recipe! My family and college roommates love it! Thanks so much for sharing it!

    • Cassidy

    How would you recommend doing this dish with rotisserie chicken? Just warm it up in the instant pot a little before adding everything and cooking it for the remaining time?

      • Alyona’s Cooking

      Hi Cassidy, I’d just toss it together and cook it for the remainder time.

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