Warm up your winter nights with Grammy’s Instant Pot White Chicken Chili! This zesty, spicy pressure cooker chili features tender chicken breast, hearty beans, corn, and seasonings in a creamy, delicious broth. With its quick prep in just 30 minutes, it’s the perfect comfort food for chilly weather!
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As a busy home chef, I use my Instant Pot whenever I can. The first recipe I made was this fluffy Mexican Rice, and since then, I have been hooked! I now use it to make mac and cheese, lasagna, and even desserts like chocolate cheesecake!
After seeing what it could do, we bought one for my mom, and she jumped right in with a bunch of my instant pot recipes. One of the first things she made was this delicious instant pot white bean chicken chili, which has now become a family favorite in our house too.
Jump to:
- Instant Pot Chicken Chili
- Why You’ll Love This White Chicken Chili Recipe
- Ingredients You’ll Need
- How To Make White Chicken Chili in Instant Pot
- Slow Cooker Instructions
- Helpful Recipe Tips
- Flavor Variations and Substitutions
- Chili Topping Ideas & Serving Suggestions
- Storing & Freezing Instant Pot White Chicken Chili
- FAQ’s
- More Chicken Chili Recipes
- Creamy Instant Pot White Chicken Chili
Instant Pot Chicken Chili
This versatile kitchen appliance combines the functions of a pressure cooker, slow cooker, rice cooker, sauté pan, steamer, and yogurt maker all in one and is the BEST way to make chili. Just sauté onions, garlic, and spices, add chicken, beans, corn, diced tomatoes, and broth, then pressure cook for 15 minutes. Shred the chicken, stir in cream cheese, and top with your favorite garnishes for a delicious meal in minutes!
Whether it’s a cozy dinner at home, a Superbowl party, or an office potluck, this instant pot chicken chili always shines. Enjoy it with some bread, cornbread, or tortilla chips for a satisfying meal!
Why You’ll Love This White Chicken Chili Recipe
- Great for busy nights: It’s quick and easy to make, ready in just 30 minutes, thanks to the Instant Pot.
- Perfect flavor and texture: Packed with flavor from tender chicken, creamy beans, sweet corn, and zesty seasonings, it’s a delicious comfort food option.
- Versatile: This recipe is highly customizable, allowing you to adjust the spice level and add your favorite toppings.
- Nutrient-dense: With plenty of protein from the chicken and fiber from the beans, it’s a nutritious meal that will keep you feeling full and satisfied.
Ingredients You’ll Need
See printable recipe card below for exact ingredient measurements and directions.
- Chicken Breast – Provides lean protein and a hearty texture to the chili. Boneless, skinless chicken breasts are best.
- Canned Beans (white and black) – Adds fiber, texture, and substance to the chili, making it more nutritious.
- Diced Onion – Adds aromatic flavor that pairs well with the rest of the ingredients.
- Canned Corn – Offers sweetness and crunch, balancing out the savory and spicy flavors.
- Rotel – Adds a blend of diced tomatoes and green chiles, adding tanginess, depth, and a hint of heat.
- Chicken Broth – Serves as the liquid base for the chili, infusing it with flavor and keeps the ingredients moist during pressure cooking.
- Seasonings (cayenne pepper, chili powder, cumin) – Enhance the flavors, adding warmth, depth, and a hint of spice.
- Ranch Seasoning Packet – Adds savory, herby flavor to the chili, complementing the other spices.
- Softened Cream Cheese – Adds creaminess and richness to the chili, creating a velvety texture.
How To Make White Chicken Chili in Instant Pot
- Prepare the chicken: Trim any excess fat from the chicken breast and pat dry with paper towels. Place the chicken breast on the bottom of the instant pot.
- Add ingredients: Pour the drained beans, diced onion, corn, Rotel, and chicken broth on top of the chicken, followed by the dried seasonings and ranch packet. Stir to combine.
- Add cream cheese: Cut the softened cream cheese into cubes, then place them on top of the chicken mixture.
- Cover and cook: Secure the lid on the top of the pressure cooker and place the valve in the SEALING position. Set the Instant Pot cook time to manual HIGH pressure for 20 minutes. Once the cooking time is up, let the pressure release for 10 minutes, then use a quick release for any remaining pressure.
- Shred the chicken: Remove the cooked chicken breast with tongs, then shred chicken with two forks on a cutting board. Add the shredded chicken back to the pot, then stir until fully combined.
- Serve and enjoy: Ladle while hot into bowls and add your favorite toppings. Enjoy!
Slow Cooker Instructions
For those who prefer the slow cooker method, simply combine all the ingredients – chicken breast, canned beans, diced onion, canned corn, Rotel, chicken broth, seasonings, ranch seasoning packet, and softened cream cheese in the slow cooker. Cook on low for 6-8 hours or on high for 4 hours until the chicken is cooked through and tender. Once done, shred the chicken and stir to combine. Serve hot with your favorite toppings.
Helpful Recipe Tips
- If you’re short on time, use pre-cooked or rotisserie chicken and add it towards the end of the cooking process.
- For a thicker consistency, mash some of the beans against the side of the pot or use an immersion blender to puree the chili partially.
- For a spicy kick, add additional cayenne pepper or diced jalapeños.
- To enhance the flavors, sauté the onions in a bit of olive oil before adding the rest of the ingredients.
- This recipe can easily be doubled to make a freezable batch for later.
Flavor Variations and Substitutions
- For a smoky flavor, add a teaspoon of smoked paprika.
- Use different types of beans, such as kidney beans or pinto beans.
- Swap out the chicken breast for boneless, skinless chicken thighs for a richer flavor and more tender texture.
- Add a can of diced green chiles for an extra layer of heat and flavor without overpowering the dish.
- For a dairy-free option, omit the cream cheese or substitute it with a dairy-free alternative such as coconut cream or cashew cream.
- Incorporate a splash of citrus juice, such as lime or lemon, just before serving to brighten up the flavors.
Chili Topping Ideas & Serving Suggestions
- Shredded cheese (Cheddar cheese, Monterey Jack, or Pepper Jack)
- Tableside Guacamole
- Chopped fresh cilantro
- Sliced jalapeños
- Sour cream or Greek yogurt
- Sliced green onions or scallions
- Diced tomatoes
- Loaded Cornbread
- Crushed tortilla chips or tortilla strips
- Sliced radishes
- Pickled red onions
- Sliced black olives
- Lime wedges/ a splash of lime juice
- Hot sauce or salsa
- Side Salad
Storing & Freezing Instant Pot White Chicken Chili
- Storing: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: To freeze, portion the chili into freezer-safe containers or zip-top bags, removing as much air as possible. Freeze for up to 3 months.
- Reheating: To reheat, thaw frozen chili overnight in the refrigerator. Transfer to a saucepan and heat over medium-low heat until warmed through, stirring occasionally. Add additional chicken broth if needed.
FAQ’s
Can I use dried beans instead of canned beans?
Yes, you can use dried beans in this recipe, but they will need to be soaked and cooked separately before adding them to the chili. Follow the package instructions for soaking and cooking the beans, then add them to the chili as directed.
Can I use frozen chicken breasts instead of fresh?
Yes, you can use frozen chicken breast in this recipe. Increase the cooking time by 5-10 minutes to ensure the chicken is cooked through. Keep in mind that frozen chicken may increase the moisture.
What can I use as a substitute for cream cheese?
You can substitute softened cream cheese with Greek yogurt or sour cream for a tangy alternative with a similar creamy texture.
More Chicken Chili Recipes
- Ranch White Chicken Chili
- Instant Pot Green Chile Chicken
- Slow Cooker Chicken Tortilla Soup
- Creamy White Chicken Chili
This Instant Pot White Chicken Chili Recipe is a delicious and incredibly convenient option for those looking to whip up a hearty meal in no time. With its simple ingredients and easy-to-follow steps, any experience level cook can create a flavorful dish that will impress family and friends. The instant pot’s ability to infuse flavors quickly and tenderize the chicken effortlessly makes this recipe a winner in terms of taste and efficiency. Whether you’re cooking for a weeknight dinner or hosting a gathering, this instant pot white chili is sure to satisfy cravings and leave everyone wanting more. So, grab your pressure cooker, gather the ingredients, and get ready to enjoy a warm bowl of comfort with minimal effort!
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Creamy Instant Pot White Chicken Chili
Ingredients
- 1 lb chicken breasts, boneless/skinless
- 15 oz can of black beans, rinsed/drained
- 15 oz can of white beans, rinsed/drained also known as great northern beans
- 1 onion, diced
- 15 oz can of corn (do not drain)
- 10 oz can of Rotel (do not drain)
- ½ cup chicken broth
- ¼ teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 packet dry Ranch mix
- 8 oz cream cheese, softened
- toppings of choice: avocado, tomatoes, sour cream, tortilla chips
Instructions
- Place the chicken breasts, drained black/white beans, onion, corn, tomatoes, and chicken broth into your Instant Pot.
- Add Cayenne pepper, chili powder, cumin, and Ranch. Stir to incorporate.
- Cut cream cheese into chunks and place over the chicken.
- Place lid securely on Instant Pot and ensure valve is in sealing position.
- Cook on high, manual pressure for 20 minutes.
- Once done, allow a natural pressure release for 10 minutes, followed by a quick release.
- Once pressure has released and pin has dropped, open lid and shred chicken.
- Stir everything together before serving.
- Serve with desired toppings!
Nutrition
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