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Instant Pot White Chicken Chili Recipe

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Savor the rich, creamy flavor of Instant Pot White Chicken Chili made with tender chicken, white and black beans, corn, and a blend of spices. This hearty chili is perfect for a quick, comforting meal, with the convenience of an Instant Pot. Top with cilantro and avocado for an extra burst of freshness. Ideal for a cozy dinner, game day, or meal prep!

Ingredients

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

Instructions

  • Add chicken breasts, beans, onion, corn (with juice), diced tomatoes with green chilis (with juice), chicken broth, chili powder, cumin powder, and ranch dip mix into the Instant Pot.
  • Secure the lid and set the Instant Pot to "Manual" or "Pressure Cook" on high for 20 minutes.
  • After cooking, let the pressure release naturally for 10 minutes, then do a quick release.
  • Remove the chicken breasts, shred them, and return to the pot.
  • Stir in the cream cheese until fully melted and the chili is creamy.
  • Serve hot with your favorite toppings.

Notes

  • For a spicier chili, increase the chili powder or add cayenne pepper.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

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