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
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
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.
