Instant Pot White Chicken Chili Recipe

Make this creamy Instant Pot White Chicken Chili with tender shredded chicken, beans, and a rich, flavorful broth. This easy one-pot meal is perfect for busy weeknights, packed with protein, and full of bold spices. A great option for meal prep, it’s a comforting dish that comes together quickly with simple ingredients.

Ingredients

White Chicken Chili:

• 2 large chicken breasts
• 15 oz can black beans, drained and rinsed
• 15 oz can white beans, drained
• 1 medium onion, chopped
• 15 oz can corn (with juice)
• 10 oz can Rotel diced tomatoes with green chilis (with juice)
• 1/2 cup chicken broth or stock
• 1 tsp chili powder (adjust to taste)
• 1 tsp cumin powder
• 0.4 oz packet ranch dip or dressing mix*
• 8 oz package cream cheese, cut into 6 pieces

Optional Toppings & Serving Suggestions:

• 1/2 cup chopped cilantro, for garnish
• 1 avocado, diced, for garnish
• Tortilla chips or baked potatoes, for serving

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Instructions

1. Add the ingredients into the Instant Pot in the following order: chicken breasts, black beans, white beans, chopped onion, corn with juice, diced tomatoes with juice, and chicken broth.
2. Sprinkle in chili powder, cumin, and the ranch dressing mix. Stir gently, ensuring some liquid gets beneath the chicken to prevent scorching.
3. Place the cream cheese pieces on top without stirring them in.
4. Secure the lid, set the valve to the “sealing” position, and cook on manual high pressure for 20 minutes.
5. Once done, allow the Instant Pot to naturally release pressure for 10 minutes, then switch the valve to “venting” to release any remaining steam before opening the lid.
6. Remove the chicken breasts to a plate and shred them with two forks.
7. Stir the chili thoroughly to fully incorporate the melted cream cheese.
8. Return the shredded chicken to the pot and mix well.
9. Serve hot, garnished with avocado and cilantro, and pair with tortilla chips or baked potatoes.

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Tips

• Make it Spicier: Add extra chili powder, cayenne pepper, or diced jalapeños.
• Creamier Texture: Stir in an additional 4 oz of cream cheese or a splash of heavy cream.
• Thicker Chili: Mash some of the beans before serving or use less broth.
• Shred Chicken Easily: Use a hand mixer in the pot to quickly shred the chicken.
• Meal Prep Friendly: This chili reheats well and can be stored for up to 4 days in the refrigerator.

Variations and Substitutions

• Meat Options: Swap chicken breasts for boneless chicken thighs or shredded rotisserie chicken.
• Bean Choices: Use pinto beans or chickpeas instead of white or black beans.
• Dairy-Free: Replace cream cheese with a dairy-free alternative or omit it for a lighter broth-based chili.
• Vegetarian Version: Skip the chicken and add an extra can of beans and diced bell peppers.
• Slow Cooker Adaptation: Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and stir.

FAQs

Can I use frozen chicken?
Yes, increase the cook time to 25 minutes on high pressure, keeping all other steps the same.

How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Can I make this without an Instant Pot?
Yes! Cook on the stovetop in a large pot over medium heat for 30-40 minutes, or use a slow cooker (see Variations section).

What if my chili is too thin?
Let it simmer for a few minutes after cooking, or add a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water).

Serving Suggestions

• Serve with warm cornbread, tortilla chips, or over a baked potato.
• Top with sliced jalapeños, grated cheese, or a dollop of sour cream.
• Pair with a crisp side salad for a balanced meal.

Why You’ll Love This Recipe

• Quick & Easy: Minimal prep, one pot, and done in under an hour.
• Rich & Creamy: The perfect blend of flavors with a smooth, hearty texture.
• Customizable: Adjust spice levels, toppings, or ingredients to suit your taste.
• Great for Meal Prep: Freezer-friendly and ideal for make-ahead meals.
• Crowd-Pleaser: Perfect for family dinners, potlucks, or game day gatherings.