As the weather turns crisp, there’s an undeniable craving for a bowl of cozy, richly spiced soup that offers warmth from within. This Instant Pot White Chicken Chili has become a sensation across platforms like Pinterest and Reddit, and it’s easy to see why. It’s wonderfully creamy, satisfyingly hearty, and boasts a combined pressure cooking time of just under 40 minutes. No need for browning, no extra messjust set it and let your Instant Pot do the work.
This is the kind of dinner that feels a little elevated yet relies on straightforward ingredients: chicken, white beans, chilies, and broth. It marries pantry staples with that cheesy, creamy, and zesty goodness you seek when a quick comfort meal calls. Think of it as a Pressure Cooker White Chicken Chili with an extra kick. You’ll find all the details you need to make this delicious dish right here.
We rigorously test every recipe in our studio kitchen, and this one consistently disappears fast. There’s a special touch with the cream that ensures a silky-smooth texture, making it both a flavorful Spicy Instant Pot Chicken Chili and a perfect contender for a cozy Sunday tradition. We’ve perfected it, and we’re sure you’ll appreciate the results!
Why You’ll Love This Recipe
This Instant Pot White Chicken Chili is like a warm embrace in a bowlcreamy, tangy, and subtly spiced, it’s a perfect harmony of comfort and robust flavor. Utilizing pantry staples, minimal prep, and the efficiency of an Instant Pot, this recipe is ideal for busy weeknights when you need something delicious with minimal effort. Whether you’re craving comforting Instant Pot meals or searching for an easy pressure cooker chili recipe, this one is a flawless fit.
Effortless: No sautéing or extra cleanup; simply layer your ingredients, cook, and savor.
Proven Delicious: Tested multiple times for consistent reliability and outstanding flavor.
Crowd-Pleaser: A family-friendly dish with just enough spice to keep it engaging without overwhelming.
Adaptable: Easily adjust the consistency, spice level, or even make it dairy-free (details below). Many delicious variations are possible!
Key Ingredients and Swaps
This recipe thrives on simple, pantry-friendly ingredients you likely already have. Here’s what makes this Quick White Chicken Chili so special:
Chicken Breasts: Boneless, skinless, and effortlessly tender after pressure cooking. For a faster option, pre-cooked rotisserie chicken works beautifully; simply skip the initial chicken cooking step.
Cream Cheese, Heavy Cream, and Ranch Dressing: This indulgent trio creates the chili’s irresistibly creamy texture. For a dairy-free version, consider using full-fat coconut cream and a dairy-free ranch seasoning mix.
White Beans and Black Beans: A protein-rich combination that perfectly absorbs the Tex-Mex flavors. If you don’t have canned beans, ensure you use pre-cooked beans (about 1.5 cups per can) and drain them well.
Diced Jalapeños: Provides a pleasant hint of heat, beautifully balanced by the creamy base. For a milder experience, use pickled jalapeños or omit for no spice.
Salsa or Rotel Tomatoes: Adds vibrant zest and a touch of tomato sweetness to the chili.
Ingredient
Substitution
Chicken Breasts
Rotisserie Chicken
Cream Cheese
Dairy-Free Cream Cheese or Coconut Cream
Jalapeños
Pickled Jalapeños or Leave Out for No Spice
Black Beans
Pinto or Navy Beans
How It Works: Step-by-Step
This Pressure Cooker White Chicken Chili comes together in two simple pressure cooking stages. Perfect for beginners!
Cook the Chicken: Add chicken breasts, (refer to recipe card for liquid amount, typically 1-2 cups) water or broth, and salt to your Instant Pot. Secure the lid, set to high pressure for 20 minutes, then quick release the pressure. Carefully remove the chicken and shred it using two forksit should fall apart effortlessly.
Layer the Ingredients: Return the shredded chicken to the Instant Pot. Then, layer the beans, corn, salsa, jalapeños, and (remaining) seasonings. Lastly, scatter the cream cheese cubes, ranch dressing, and heavy cream on top. Pro Tip: Do not stir at this stage to prevent a “burn” signal.
Pressure Cook Again: Secure the lid and cook on high pressure for another 20 minutes. Once done, carefully remove the lid and whisk the cream cheese into the chili until completely smooth. Serve immediately or allow it to sit for a few minutes for an even richer flavor.
Note on timing: While the combined pressure cooking time is 40 minutes, remember to factor in additional time for the Instant Pot to come to pressure (approximately 10-15 minutes per cycle) and for pressure release.
Step
Timing (Pressure Cook)
Cook Chicken
20 minutes
Add Ingredients
5 minutes
Pressure Cook with Ingredients
20 minutes
Helpful Tips and Tweaks
For Thicker Chili: Use slightly less water or broth (starting with 1 3/4 cups, as mentioned in the original recipe card is a good guide) and ensure you drain any extra liquid from canned beans and corn thoroughly. Adding an extra chicken breast can also contribute to a heartier texture.
To Make it Lighter: Substitute the heavy cream with half-and-half or plain Greek yogurt. This retains much of the creaminess while reducing calories.
Short on Time? For a single-step method, cook all ingredients together (chicken, beans, corn, salsa, jalapeños, seasonings, broth/water) for 20 minutes on high pressure. After cooking, quick release, then remove and shred the chicken before returning it to the pot. Stir in the cream cheese, heavy cream, and ranch dressing until smooth. You’ll still achieve great results!
Avoid Lumps: For a perfectly smooth chili, ensure you whisk the cream cheese vigorously after cooking until it’s fully incorporated into the broth.
Serving Ideas and Storage Tips
Elevate this Creamy Instant Pot Chili with your favorite toppings! Here are some serving suggestions and expert tips for storing leftovers.
Toppings: Enhance your bowl with shredded cheddar or Monterey Jack cheese, crunchy tortilla chips, fresh diced avocado, a squeeze of lime, or a dollop of cooling sour cream.
Side Pairings: Classic cornbread, a light green salad, or warm flour tortillas for dipping and scooping make perfect companions.
Storage: Allow the chili to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Thomas Baker
Instant Pot White Chicken Chili: Easy and Irresistible
Enjoy a delicious and creamy Instant Pot White Chicken Chili that’s quick to prepare and packed with flavor. This easy instant pot chili recipe combines tender shredded chicken with beans, corn, jalapeños, and a blend of spices for a mild Tex-Mex taste. Perfect as a hearty main dish, this quick white chicken chili delivers comfort and convenience in one pot.
2 small diced jalapeños or 1 Tbsp chopped pickled jalapeños
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
Method
Place 2 cups of water or broth, two chicken breasts, and 2 tsp salt into the Instant Pot. Set on manual high pressure for 20 minutes. Immediately depressurize when done (about 10 minutes).
Remove the chicken and shred with two forks until very tender.
Add shredded chicken back into the Instant Pot. Add all remaining ingredients in the order listed without stirring to prevent scorching.
Set Instant Pot on manual high pressure for another 20 minutes.
Once done, carefully whisk the cream cheese into the soup to remove any lumps.
Serve hot with your favorite chili toppings.
Notes
For thicker chili, reduce water by 1/4 cup and drain liquid from beans and corn. Use a whole 8 oz block of cream cheese and add an extra chicken breast for a chunkier soup. Cubing cream cheese helps it blend better. Substitute canned beans with 1.5 cups cooked beans per 15-oz can. To save time, combine all ingredients and pressure cook for 20 minutes, then shred chicken and add back before serving. Using rotisserie chicken skips shredding step. Whisk cream cheese after cooking to avoid lumps.
