white-chicken-chili

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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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184 comments

    • Sheena

    I’ve made this at least five times and it is DELISH every time, thank you for a great and easy recipe Alyona!

    A few changes I’ve made that have turned out great:
    – I put everything in, including the chicken, together from the start and put it on manual high pressure for 30 minutes and it comes out perfect every time. I’ve even put frozen breasts in there and they’ve still cooked all the way. Then I just take the breasts out and shred and put them back in. I LOVE being able to skip that first step of cooking the chicken separately.
    – Two cups chicken broth instead of water
    – A whole packet of the dry ranch seasoning vs the 1/3 cup creamy dressing

      • Alyona Demyanchuk

      Wow, Sheena! This sounds even easier than my version! Thanks for sharing!

      • Becky

      Can I use kidney beans instead of black beans?

    • gwen

    Would you still add the water even if you are cooking in a crockpot?

      • Alyona Demyanchuk

      Yes, I would but maybe it depends how thick you’d like it.

    • Vicki

    Has anyone has assumes with this burning? Just tried twice and the burn feature turned on…

      • Alyona Demyanchuk

      To prevent the burn signal from turning on, avoid stirring as much as possible when adding the chicken meat back.

      • Juliana Duncan

      Made it tonight and it was delicious, will be making it throughout winter for sure!

    • Martin

    Do you drain the water from the chicken before putting the rest of ingredients in?

      • Alyona Demyanchuk

      No, I don’t drain the water.

    • Heather

    Can you use frozen chicken!

      • Alyona Demyanchuk

      I think you can you’d want to add an additional 5-10 minutes for cooking, though.

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