There’s nothing quite as comforting as a steaming bowl of chili, but this Instant Pot White Chicken Chili Recipe is in a league of its own! Creamy, hearty, and bursting with cozy Southwest flavor, it’s the go-to meal for chilly nights—or anytime you crave a big, soul-satisfying hug in a bowl.
Why You’ll Love This Recipe
- Fast, Set-It-and-Forget-It: The Instant Pot turns a dinner that usually takes hours into a quick, nearly hands-off meal!
- Ultra Creamy Texture: A blend of ranch, heavy cream, and cream cheese creates the silkiest chili broth you’ve ever tasted.
- Crowd-Friendly & Freezer-Friendly: This recipe makes plenty—enough for a hungry family, plus leftovers for busy weeknights or the freezer.
- Customizable Spice: Whether you like it mild or with a serious kick, you control the heat with jalapeños and cayenne.
Ingredients You’ll Need
Every ingredient in this Instant Pot White Chicken Chili Recipe is carefully chosen to build layers of flavor and creaminess. Nothing complicated here—just wholesome staples coming together for maximum deliciousness.
- Chicken breasts: Boneless, skinless chicken breasts make things easy and soak up all the flavors as they cook.
- Water or chicken broth: Broth adds an extra punch of savory flavor, but water works just fine if you’re in a pinch.
- Salt: Essential for seasoning both the chicken and the soup base.
- Canned black beans: They add protein and turn the chili into something truly hearty—make sure to drain them to keep things from getting too soupy.
- Onion: Diced onion brings classic, aromatic chili flavor and a bit of sweetness.
- Creamed corn: Adds irresistible sweetness and velvety body that sets this chili apart!
- Salsa (Rotel or diced tomatoes): A can of salsa or tomatoes infuses the soup with just the right balance of tang and depth.
- Jalapeños: Fresh or pickled—these tiny peppers let you choose your spice adventure.
- Chili powder and cayenne pepper: Chili powder brings warmth; cayenne lets you dial up the heat to your liking.
- Creamy ranch dressing: The not-so-secret ingredient for zesty flavor—trust me, it works magic here.
- Heavy cream: Adds rich silkiness and ties all the ingredients together.
- Cream cheese: The final touch for ultra-luxurious, melt-in-your-mouth chili.
Variations
This Instant Pot White Chicken Chili Recipe is wonderfully flexible, so don’t be afraid to put your own spin on it! Whether you’re swapping for dietary needs or just using what you have, it’s simple to mix things up and make it your own.
- Make it dairy-free: Use coconut cream or dairy-free cream cheese and leave out the ranch for a lighter, equally luscious version.
- Swap in different beans: Great Northern or cannellini beans are classic choices for white chili, so feel free to use them in place of black beans.
- Vegetarian version: Swap chicken for extra beans or plant-based chicken and use veggie broth.
- Add veggies: Toss in diced bell peppers or even chopped spinach for extra color and nutrition without changing the spirit of the chili.
How to Make Instant Pot White Chicken Chili Recipe
Step 1: Cook and Shred the Chicken
Start by adding water or chicken broth to your Instant Pot, then arrange those chicken breasts and sprinkle with salt. Seal the lid and set your Instant Pot to manual high pressure for 20 minutes. The chicken will cook until it’s fall-apart tender—get ready, it’ll make your kitchen smell amazing! When done, use a quick release for fast results.
Step 2: Shred the Chicken
Once the pressure drops, carefully remove the chicken breasts to a plate. Grab two forks and shred the meat into bite-sized pieces. The Instant Pot works its magic so thoroughly that this part happens in a flash—the chicken should be impossibly moist and easy to pull apart.
Step 3: Add Remaining Ingredients (Don’t Stir Yet!)
Return the shredded chicken to the pot, then layer on the drained black beans, diced onion, creamed corn, salsa, jalapeños, chili powder, and cayenne. Pour in the ranch dressing, heavy cream, and finally, drop in the chunks of cream cheese. Resist the urge to stir—this helps prevent sticking and that pesky “Burn” warning on your Instant Pot.
Step 4: Pressure Cook Again & Blend
Seal it up one more time and set to manual high pressure for another 20 minutes so the flavors can mingle and deepen. When it’s done, open the lid, then whisk or stir thoroughly to melt and blend the cream cheese for the silkiest texture. Taste and adjust seasoning if you like. Now comes the best part: topping and enjoying!
Pro Tips for Making Instant Pot White Chicken Chili Recipe
- Layer, Don’t Stir: For fail-proof Instant Pot cooking, add ingredients in layers and avoid stirring before pressure cooking—this keeps dairy from scorching and ensures the “Burn” notice stays away.
- Use Room-Temperature Cream Cheese: For the creamiest result, let your cream cheese come to room temp before adding; it melts much more smoothly and blends with no lumps!
- Tailor Your Spice: Adjust the jalapeños and cayenne for your heat preference—taste the broth after cooking and stir in a little extra if you like things spicy.
- Shred Chicken Quickly: Use a mixer or forks to shred chicken rapidly right after pressure cooking, while it’s hot—it will practically fall apart.
How to Serve Instant Pot White Chicken Chili Recipe
Garnishes
Toppings take this Instant Pot White Chicken Chili Recipe from comforting to truly crave-worthy! Scatter on shredded Monterey Jack cheese, chopped cilantro, a dollop of sour cream, diced avocado, or thinly sliced green onions—each one adds fresh color and finish.
Side Dishes
This creamy chili loves classic partners like warm cornbread, crispy tortilla chips, or a simple green salad with lime vinaigrette. For extra heartiness, serve with fluffy rice or scoop up every last bite with a crusty baguette—there’s no wrong way!
Creative Ways to Present
Turn your chili into a party centerpiece by serving it in bread bowls, mini mugs for appetizers, or as loaded nachos with plenty of toppings. It also makes an excellent filling for stuffed baked potatoes—your guests will rave over the presentation!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot White Chicken Chili keeps beautifully! Store cooled chili in an airtight container in the refrigerator for up to four days—the flavors only get better as they meld.
Freezing
This chili is super freezer-friendly. Let it cool completely, then portion into freezer-safe bags or containers. Freeze for up to three months; just thaw overnight in the fridge before reheating. The creamy base may separate slightly, but a good stir brings it right back together.
Reheating
Warm leftovers gently on the stove over medium-low heat or reheat individual servings in the microwave, stirring every so often to keep it creamy. If it’s too thick, add a splash of broth or milk until it’s just right.
FAQs
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Can I use frozen chicken breasts for this Instant Pot White Chicken Chili Recipe?
Absolutely! You can add frozen chicken breasts directly to your Instant Pot—just increase the initial cook time to 25 minutes instead of 20. The Instant Pot will take a bit longer to come to pressure but will cook the chicken perfectly without any need to thaw in advance.
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What if I don’t have creamed corn—can I substitute it?
You can! Try using regular canned corn (with half the liquid drained) and add a tablespoon of butter for creaminess, or blend a portion of the corn before adding to mimic the texture of creamed corn.
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Is there a way to make this Instant Pot White Chicken Chili Recipe less spicy?
Definitely—just use mild salsa or tomatoes and swap fresh jalapeños for pickled ones (or reduce the amount). You can also skip the cayenne entirely—most of the heat comes from those two ingredients.
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Can I double the Instant Pot White Chicken Chili Recipe for a large group?
Yes, you can double everything for a crowd, as long as you don’t exceed your Instant Pot’s fill line. Just extend the pressure release time by five extra minutes to account for the bigger volume, and you’ll be ready to feed a hungry group!
Final Thoughts
If you’re craving something warming, quick, and endlessly cozy, you owe it to yourself to make this Instant Pot White Chicken Chili Recipe. It’s a family favorite that truly never disappoints—give it a try and get ready for smiles around the table!
PrintInstant Pot White Chicken Chili Recipe
A delicious and easy Instant Pot White Chicken Chili recipe that is perfect for a comforting meal. This chili is creamy, flavorful, and packed with tender chicken and savory spices.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Chicken:
- 2 chicken breasts
- 2 cups water or chicken broth
- 2 tsp salt
For the Chili:
- 2 15 oz cans of black beans (drained)
- 1 onion (diced)
- 15 oz creamed corn (with juices)
- 1 cup salsa (Rotel or Diced Tomatoes)
- 2 small diced jalapeños (or 1 Tbsp of chopped pickled jalapenos)
- 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
- Prepare the Chicken: Place water, chicken breasts, and salt in the Instant Pot. Cook on manual high pressure for 20 minutes. Shred the chicken.
- Cook the Chili: Add shredded chicken and remaining ingredients in order. Do not stir. Cook on manual high pressure for 20 minutes. Whisk in cream cheese. Serve with toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg
