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: 20 minutes
Cook Time: 20 minutes
depressurizing time: 10 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




82 comments

    • Annie

    This was soooooooo amazing!!!!!! Have you doubled the recipe?

      • Alyona’s Cooking

      Hi Annie, I don’t think I have. Wonderful to hear it was amazing!

    • Patricia Schutz

    This chili tastes amazing! I substituted a jar of sliced jalapenos for fresh, and regular corn for creamed corn because of availability. The only thing is the cream cheese didn’t melt into the chili while cooking. Next time, I may push it down under the liquid before I cook the chili. I loved it! Thank you.

      • Alyona’s Cooking

      That’s wonderful to hear, Patricia! Perhaps the cream cheese should be room temp for better melting.

    • Jessica

    This was good but I feel like the chicken could just be cooked in the pot mixed with everything like other chili recipes. The recipe is misleading. It says 20 minutes but it takes 20 minutes for the chicken alone then another 20 for the whole chili. Then you add in time for 2 preheats and 2 releases. It took 2 hours total. The flavor is good though.

      • Alyona’s Cooking

      Hi Jessica, perhaps you could make it easier by cooking everything at one time, but I’ve noticed other recipes also call for 2 releases since you’d have to shred the chicken and then heat up again. Perhaps it’ll be good with just shredding before serving instead. I’m sorry you feel that way, I guess when you multi-task time can fly. I think you can depressurize as soon as the lid will open on you, so you don’t have to wait for the full 10 minutes it can usually take.

    • Emily

    Great taste but came out pretty watery when I made this 🙁

      • Alyona’s Cooking

      Hi Emily it’s not supposed to be super watery, could it be that some ingredients were frozen or more than called for?

    • Kristin

    This came out so good it is one of my favorite go to recipes now!! I usually substitute the jalapeño for green Chiles. I have also experimented a little and sometimes I add a little bit of cumin and rice. It is perfect!! So glad I found this.

      • Alyona’s Cooking

      That is wonderful, Kristin! Thanks for the amazing feedback!

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