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INSTANT POT WHITE CHICKEN CHILI centered hero view, clean and uncluttered
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.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 158
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts
  • 2 cups water or chicken broth
  • 2 tsp salt
  • 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 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
 

  1. 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).
  2. Remove the chicken and shred with two forks until very tender.
  3. Add shredded chicken back into the Instant Pot. Add all remaining ingredients in the order listed without stirring to prevent scorching.
  4. Set Instant Pot on manual high pressure for another 20 minutes.
  5. Once done, carefully whisk the cream cheese into the soup to remove any lumps.
  6. 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.