Instant Pot White Chicken Chili: Creamy & Quick Recipe
There’s nothing like a bowl of creamy white chicken chili to warm you up. This Instant Pot version combines white beans, tender chicken and green chiles for a hearty yet light meal. White chicken chili gets its name because it uses white beans and chicken instead of tomatoes, creating a pale, creamy base (Instant Pot White Chicken Chili). Using a pressure cooker means dinner is ready in under an hour—perfect for busy evenings.
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Ingredients
- 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 diced green chiles
- 1/2 cup chicken broth or stock
- 1 tsp chili powder
- 1 tsp cumin powder
- 0.4 oz packet ranch dip mix
- 8 oz cream cheese, cut into pieces
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- Instructions
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- Place chicken breasts, drained beans, chopped onion, corn with juice, green chiles and chicken broth into the Instant Pot.
- Stir in chili powder, cumin and ranch mix to combine, making sure some liquid is under the chicken to prevent scorching.
- Seal the lid and pressure cook on high for 20 minutes.
- Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the pot.
- Stir in cream cheese pieces until melted and the chili is creamy.
- Serve hot with optional toppings like cilantro, avocado, tortilla chips or lime wedges.
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- Tips & Variations
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- Adjust heat: Add more chili powder or diced jalapeños for a spicier chili.
- Toppings: Garnish with chopped cilantro, diced avocado, shredded cheese or crushed tortilla chips.
- Thicken or thin: For a thicker chili, mash some of the beans before serving; for a thinner broth, add extra chicken stock.
- Leftovers: Store in the fridge for up to 4 days or freeze for up to 3 months.
- More Instant Pot ideas: Try our Instant Pot Beef Stew and Instant Pot Butter Chicken for more pressure-cooker inspiration.