Instant Pot White Chicken Chili Recipe
WOAH! This White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken. It’s one of our favorite instant pot recipes! Just stir everything together, top with cream cheese and set for 20 minutes. So EASY!!
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Instant Pot White Chicken Chili!
We love chili around here including this hearty beef chili and easy turkey chili. It’s wonderful to have quick homemade meals like this in your pocket for busy weeknights. The instant pot makes it faster than ever to enjoy a piping hot bowl of white bean chicken chili in no time!
Ingredients for White Chicken Chili:
We have made this recipe healthier over the years by using organic produce and non-bpa lined cans. You can absolutely use home-cooked beans, or your own bone broth and freshly cooked corn on the cob (if using fresh corn from the cob, use 1 cup of chicken broth instead of 1/2 to compensate for the lost liquid).
*What Size Ranch Dressing Mix Should I Use?
Various ranch mix brands come in different sizes. It should be enough to make 16 oz of dressing or dip per the package instructions.
- Hidden Valley brand ranch packets come in a more concentrated 0.4 oz packet yielding 2 cups ranch.
- Simply Organic ranch dip used here came in a 1.5 oz packet which also yields 2 cups ranch dip.
How to Use an Instant Pot:
**CAUTION: If you are new to using the pressure cooker, always read the instruction manual and safety warnings for your machine as various brands or even models might have a different process and settings for use.
Pour yourself a cup of coffee and call on your inner nerd to read through the instructions. Instant pots are fabulous tools for speedy cooking, but they have to be used properly.
How to Make White Chicken Chili:
Step 1: Combine everything in your Instant Pot and stir together
Step 2: Top with cream cheese and set on manual high pressure for 20 minutes. It will warm up, cook 20 minutes then let it naturally depressurize 10 minutes.
Step 3: Remove chicken and shred then put it back and stir everything together.
The shredded chicken absorbs the liquid and because super juicy and melt-in-your-mouth tender. Instant pot chicken is the only way to get super tender chicken this fast!
How to Serve White Chicken Chili:
White chicken chili can be served over baked potatoes or as an appetizer with tortilla chips. Garnish with:
- Avocado
- Cilantro
- Shredded Cheese
- Sour Cream
- Jalapeños
Instant Pot Recipes You’ll Make Over and Over:
- Chicken Bone Broth – the best way to make bone broth!
- Instant Pot Beef Plov – a flavorful one-pot rice pilaf
- Dulce De Leche – unbelievably fast in the Instant Pot
- Instant Pot Beets – blazing fast and so flavorful
Instant Pot White Chicken Chili Recipe
Ingredients
Ingredients for White Chicken Chili:
- 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 Rotel diced tomatoes with green chilis , (with their 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
Optional Toppings and Serving Suggestions:
- 1/2 cup chopped Cilantro, for garnish
- 1 avocado, diced, for garnish
- Tortilla chips or baked potatoes to serve
Instructions
- Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
- Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
- Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
- Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.
Notes
**CAUTION: If you are new to using a pressure cooker, always read your instruction manual prior to use.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What is YOUR favorite way to use an Instant Pot? If you were to name 1 recipe that makes owning an instant pot worthwhile, what would it be?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This recipe is the best!!! If I double the recipe in the 8qt instapot, do I change the cook time?
Hi Kellye, one of my readers mentioned they successfully doubled this recipe in an 8qt Instant Pot. She didn’t mention increasing the time.
How are folks keeping this recipe from burning? We’ve used our instant pot all the time, but seem to get a burn warning when making this recipe. I scraped the bottom, added water, tried again, and it still seems to trigger the instant pot burn warning
Hi Brandon, I haven’t had this happen but make sure to add the ingredients in the order they are listed – The idea of ordering that way is so you don’t end up with chicken floating at the top (it cooks better in the chili) and you do want to add the cream cheese last. To avoid any kind of burn, you need to make sure you stir to get liquid under the chicken. If the chicken is sitting directly on the surface, it is more likely to scorch. You can also add 3/4 cup broth to 1 cup if your pot gives you problems with burning.
This is my family’s FAVORITE white chicken chilli recipe! We have tried several others and none come close to this one. It’s also the easiest to make. Thank you!!!
So glad to hear that, Heather! Thank you for the feedback.
I do not have the “Instant Pot” brand pressure cooker but a “Crockpot” brand pressure cooker. It is the same setting/ time to cook?
Hi R.A.
I’m not familiar with those but if it’s a pressure cooker, you should be able to follow the same instructions.
Second tilt making this recipe. This time, I added minced garlic, diced jalapeño and a small can of diced chilies. When serving, I added a little lime juice. It was good both times. Thanks for sharing!
Sounds great! Thank you for sharing, Shelley. Great to hear that you enjoyed it!
Hi, how can I double this recipe? Enough for 6 people to eat 2 bowls a piece
Hi Taylor, one of my readers mentioned they successfully doubled this recipe in an 8qt Instant Pot.
What’s not to love? This has become a staple for my son and me. With pre-diced onion from the store, I can throw everything together in minutes the moment we walk in the door at night after work/school. Then by the time we are done changing clothes and doing homework, dinner is done. And we have leftovers for lunch the next day 🙂 thank you for a wonderful and game-changing recipe.
You’re so welcome! I’m happy to now that this is now your go-to recipe Thank you so much for sharing!
I’ve tried so many white bean chicken chili recipes after having it at a restaurant. I have not found any that I liked until now. This recipe is so yummy!! I tried it a few weeks ago for the first time and have made it at least 6 times since then. I don’t change a thing. It is perfect!! Thank you for sharing!
Hi Anita! That’s wonderful to hear. I’m so glad you loved it.
Do you have an exact instructions for the stove top for this recipe? I have all the ingredients but do not have a instapot on hand.
Hi Yash, we sure do. I have a stove top version you can try Creamy Chicken and Rice Recipe (a one-pot meal).
Hi Elizabeth. I have a stove top version you can try Creamy Chicken and Rice Recipe (a one-pot meal).
I won a chili cook off with this recipe. It was great 🙂 My only concern was I made it a bit too thin with a heavy hand on the chicken stock but it has great flavor!
Hi Rob! That’s amazing. I’m glad it was a winner!
I figure it’s time I leave a review. I make this for Halloween every year, have for at least the last 5 but maybe more. My kids and extended family would riot in the streets if I didn’t make it. 🤣
The only thing I do differently is use chicken thighs because we like their texture better and I always double the recipe in my 8QT.
Hands down this is the absolute best!
Hi Jamie! Thank you for sharing. I’m so glad it’s a hit!
Do you change any of the time for cooking when you double the recipe ?
I made this for dinner last night, and my husband and I really enjoyed it! After reading reviews, I added a few cloves of garlic, 1 tsp. smoked paprika, a heavy dash of cayenne and 1 tbsp. ancho chili powder vs just 1 tsp. To make it healthier, I used mostly low/no sodium canned ingredients and did a 50/50 combo of cream cheese and Greek yogurt. Still turned out great even though I added the cream cheese/Greek yogurt mixture after shredding the chicken. 🙂
Thank you for sharing that with us, Nicole!
Made this so many times! So yummy! Tip if you want to save even more time at dinner -mix all the canned things, broth, spices in a giant ziploc baggie ahead of time. I do this in the morning and then right before dinner it’s just chicken, dump and set.
Thank you so much for sharing that with me, Mary! I’m so glad you enjoyed it!
We absolutely LOVE this recipe and it’s on a regular rotation. Even our two and four year olds mow it down! Thoughts on freezing this? I’d love to make it as a freezer meal for a family friend who has welcomed a new baby but not sure if that’s advised for this recipe?
Hi Alissa! That’s wonderful to hear. I haven’t tried freezing this recipe but one of my readers has and it sounds like it works! Here’s what they said “We freeze leftovers In a Ziploc bag all the time and they reheat beautifully! I prefer to reheat slowly on the stove and usually add just a touch of liquid to start it out. You’d never know it had been frozen. One of our absolute favorites go-to recipes!” I hope this helps!
We love this recipe! Question though, if we used chicken thigh boneless skinless how long would you recommend we cook in instant pot?
Hi Shannay, this recipe works great with thighs. I didn’t have to adjust the time for it when I tested it.
Recommend leaving over night! Dad hated that it was so good he couldn’t deny it! XD
I used 3 chicken breasts (total weight about 2lb) and it turned out PERFECT! Soooo yummy!
I’m so glad you enjoyed it!
Just wanted to share that I won a chili competition with this recipe!! :)) And I always send people to your site because its awesome!
Wow! That’s awesome, Ellie! Thank you so much for sharing that with me!
Delicious and huge hit with my kiddos. Used chicken thighs instead and turned out yummy
That’s wonderful, Brittany! I’m glad it was enjoyed.
Hi Natasha, I just copied your Chicken Cream Cheese Chili recipe but I don’t have an instapot. I thought I could use a crockpot instead. What do you think about that? Please let me know, I think you are a wonderful cook.
Hi Kimberly! Thank you so much!
I have a slow cooker version of my chicken cream cheese chili that you can reference.
This is on a weekly rotation in our house! SO SO easy and delicious, and even my two young kids love it!
That’s great to hear, Emma! So glad it’s being enjoyed. It’s always a great feeling when our kids will eat up what we make!
Instead of using packaged ranch dip and cream cheese can I add a container of ranch dip that is used for dipping fresh vegetables
Hi Tricia, I haven’t tested that to advise on the outcome. If you experiment, let me know how you liked the recipe.
So easy! I did up the chili powder to 1 tbsp and 2 tsp chopped garlic.
We all enjoyed it and will definitely make it again!
Thank you for sharing! I’m glad it was a hit!
I made this for the 5th time tonight in about 6 months and felt it was owed a 5 star review + comment by now! My husband and I LOVE this. We originally stumbled upon it when we had a small pork tenderloin that needed to be used. It was a perfect substitute for chicken. Also, tonight all I had was the Hidden Valley Fiesta Ranch packet and added that instead and omitted the chili powder and cumin. Perfect as always.
Thank you for the great review, Emily! Happy to hear that you both love this a lot.
5 star recipe this one is a keeper! Thank you Natasha, I’ve tried so many other white chicken chili recipes but this one finally has all the elements I love. Chicken came out tender without being over cooked and the sauce was creamy but not heavy, if that’s even possible! I did use fresh uncooked corn cut off the cobs, added about 1/2 c hatch chilies and added a diced green bell pepper. I also subbed whipped cream cheese because I didn’t have the block type. Oh I also didn’t add ranch dressing. Such an easy delicious way to increase your veggie intake and get your protein. I’ll be looking up more of your recipes. Thank you so much!
Hi Heidi! You’re very welcome! I’m so glad you enjoyed the recipe. Thank you for the feeback.
I made this for supper last night. It is now one of mine and my husband’s favorite meals. Much better than other Chicken Chili recipies we have tried and a very simple meal to put together.
Hello Karen, nice to know that you liked making this recipe. Thanks for the review!
This was a big hit! I started with 3 frozen chicken Breasts so I added extra time (27 minutes instead of 20). We like our food spicy so I doubled the chili powder and added 1/2 tsp chipotle chili powder, I also used the hot Rotel. I used an 11 oz can of mexicorn because that is what I had. The chicken came apart easily and was juicy. No weird texture. Served with rice, cheese, sour cream, avocado and tortilla strips to garnish. I will absolutely make this again.
Thank you for sharing, Lauren! 🙂
Thank you for commenting about frozen chicken, I was wondering if it could be done!
Awesome! Left out corn because I had none on hand. A keeper recipe for sure.
Thanks!
So glad you enjoyed it. 🙂
This is one of our favorites that I’ve been making for a few years now. I actually won a chili cook off with it today! We love it as is but I’ve also recently started adding a tsp of garlic, tsp of smoked paprika, & bump the chili powder to 1 Tbsp. It’s so amazing& so super easy. I usually use thin frozen chicken breasts & keep the cook time the same, it just takes longer to come to pressure. Thanks for the recipe!
That’s amazing, Jerrica! Thanks so much for sharing. Those additions sound delicious! 🙂
So easy and delicious! This is a family favorite and is done so quickly. A great weeknight dinner!
That’s great to hear, Amy! I’m glad you love the recipe!
I have made this so many times with no alterations my family loves it!!
Hi Amanda! That’s wonderful to hear. So glad your family loves it.
I literally couldn’t stop eating this..so delicious! I used a mix of dairy free sour cream and dairy free cream cheese because that’s what I had on hand. So quick and easy to put together. This one is definitely going to be in my regular rotation. Thank you for another fabulous recipe!
Hi Ranee! That’s wonderful to hear. So glad you found a new favorite to add to your rotation. Thank you for the feedback. 🙂
Made this exact recipe today with no alterations, and it turned out great! Thanks Natasha
Great to hear, Olga! So glad you enjoyed it.
Good stuff: I just made this, with a few alterations.
In addition to the cream cheese, I added a pint of sour cream, half before cooking, half after. I also threw in a handful of whole peeled garlic cloves at the beginning, a package of chicken meatballs in addition to the chicken breasts, a whole 1 oz. Hidden Valley packet, and a second can of white beans at the end (almost used garbanzo).
This recipe can handle lots of fresh ground pepper and use a bit of salt.
Next time I may use more chili powder and cumin.
Thank you for sharing your experience with the recipe, Bryan! 🙂
I’ve been making this one on the regular!! Sooo good! I didn’t have any fresh/frozen chicken on hand but I had some canned chicken so I used two cans of chicken. Added extra broth and frozen fire roasted corn and it turned out amazing! I also used the same cook time as recommended in the recipe.
It sounds like you found a favorite on our blog! Thank you for sharing that feedback with us!
This recipe is absolutely delicious.
Can this be prepared In a CrockPot, for I do not have a InstaPot?
Hi Karen, we actually have a crock pot version HERE. I hope you love it!
I’ve made this MANY times in my instapot, but am headed to a long term place that may not have one. Do you have a Dutch Oven recipe?
Hi Lainey! I have a stove top version HERE.
This is so delicious! I highly recommend serving it over a roasted sweet potato and adding some lime juice on top!
Thank you Natasha, your recipes never disappoint!
That’s a great idea, Meghan! Thank you so much for sharing that with me.
I did not have everything on hand to make this recipe but decided to give it a go anyway due to the fantastic reviews and I am so glad I did! I was missing ranch mix so instead I used 1/2 tsp each of garlic powder, onion powder, parsley, chives, and dill. I was also missing Rotel tomatoes but I had a can of diced green chilis which I used instead. I used chicken breast tenderloins and dropped the cook time to 17 minutes. Oh and once it was already sealed and cooking, I realized that I had forgotten to add the chopped onion! When it was all done, there was no need to shred the chicken since I used tenderloins; they simply broke apart into bite-sized chunks once I gave the whole this a stir. We topped with the suggested garnishes and it was amazing. I cannot wait to try this again with all the right ingredients!
That’s wonderful to hear! I’m so glad it still turned out great. I’m sure you’ll love the original recipe too.
I haven’t made this yet. Is the time reduced if I use rotisserie chicken? Seems like it should be greatly reduced. Thanks
One of my readers reported using chicken meat from a fully cooked rotisserie chicken – it seems she added it with everything else as usual with great results & without any other changes. I hope that helps.
I’ve made lots of Natasha’s recipes and this is hands down my favorite and my family’s favorite for that matter. Additionally, it’s one of the easiest recipes on the website to make! This is a must try recipe so get to cooking!!! It’s also easy to change it up and add more beans, corn or tomatoes as you prefer.
Thank you for sharing, Dan! I’m so glad you love my recipes.
Hi! Wanting to make this with a slow cooker. Any adjustments I should make? Thank you!
Hi! You can follow the slow cooker version HERE.
So easy to throw in the ingredients for a quick yummy dinner. We topped with cheese, sour cream, and tortilla strips. So good!
Thank you for your good comments and feedback, Megan!
I make this recipe several times a month, everybody loves it so much. Quick question though, if I swap out the chicken breast with 1lb of chicken tenders since that is all I currently have, do you think I would reduce the cook time? Thanks 🙂
Hi Emmy! This is what one of my readers said, “Oh my goodness! This is SO good! And easy!! I had chicken tenders, so I changed it from 20 minutes to 17 and it was perfect. Thanks for sharing!” I hope that helps!
I literally make this on a weekly basis. It’s incredible!! I recommend eating some of it with tortilla chips
Hi Brittany! I love hearing that! It sounds like this is a family favorite!
SO GOOD!! I’ve made this recipe so many times I basically have it memorized! My whole family loves it! The more recent times I’ve made it I shred a rotisserie chicken and add it to the chili after it’s done pressure cooking. Instead of using raw chicken breasts and cooking them with the chili. Love this recipe will continue to make it for the rest of my life ❤️
Using rotisserie makes it even easier to make! I’m so glad you loved this recipe, Holly!
Absolutely love this recipe! Super easy, reheats well, have made it 5 times in last 6 weeks. Made it exactly as written first two times, and then tweaked it just a smidge for my personal preferences. I like spicy, so added one small can of Rotel chopped green chilis, used fire roasted cans of Rotel tomatoes and fire roasted corn, and use 4 oz of greek style cream cheese (1/3 less fat than reg cream cheese) and 2 oz of greek 1% yogurt. Use some Cholula poblano jalapeno hot sauce with other garnishes, and now my mouth is watering. Good thing I have batch #6 in Instant pot right now! 🙂
That sounds amazing! Thank you for sharing. I’m so glad you love this recipe.
All I can say is Wow! So much good flavor! I followed the recipe as-is and loved it. Thanks!!
That’s great, Phil! I’m so glad you loved the recipe.
I absolutely love this and how it’s so simple and easy to make! Are there any variations or substitutes for the beans and corn so that I can make this keto friendly? I would still love to have the exact same taste and flavors, but just less carbs. Thank you!
Hi Stephanie! I have not tested any substitutions. You could look at some other recipes for ideas. I think replacing it with some other vegetables may work but not sure how the texture would turn out in the instant pot.
This was fantastic! Quick and very flavorful meal in a pinch. I would definitely use this as a freezer meal to prep all the ingredients and then dump n go on the night of. Super simple! Only changes I made (in error when I prepped it but turned out excellent) was to put a full packet of the Ranch mix and a lot more than a tsp of Cumin.
Will double up next time! No leftovers for a family of 5!
So glad you loved it, Claudia! Thank you for sharing.
I know I’m in the minority but I am not a fan of this white chicken chili. The ranch seasoning paired with 8oz of cream cheese give this a very luxurious flavor but it doesn’t pair well with the southwest inspired ingredients. The cumin and chili powder just don’t do enough. Maybe swapping ranch for taco/fajita seasoning would be better? I realize now I prefer Greek yogurt/cream versus cream cheese.
Only change I made was I used leftover chicken from the chicken I roasted. Was amazing and came together in 6 minutes
Glad you enjoyed this, Lisa!
Can I used cooked leftover turkey for this? I have leftovers from Thanksgiving I want to use. Original recipe is amazing btw!!!
Hi Luba, I bet that cold work. One of my readers, LaTasha reported using chicken meat from a fully cooked rotisserie chicken – it seems she added it with everything else as usual with great results & without any other changes. I hope that helps.
This is one of the best recipes I have made in the Instant Pot. I used frozen chicken breasts and cooked for 30 min as another user suggested. It was perfect! Corn still came out crisp and nothing was overcooked. I doubled the recipe but forgot a 2nd pack of ranch seasoning and I accidentally put in 2 tbsp instead of tsp of chili powder, but the flavor was incredible. Might just keep doing it that way from now on. Topped with Colby Jack cheese and tortilla strips. Thank you for this recipe! Even hubby says “It’s so good we aren’t sharing the extra with anyone”
Haha! That’s great, Samantha! I’m so glad it was a hit.
can i use frozen chicken breast in the instant pot or will that make the texture weird?
Hi Rachel, I bet that could work! I saw someone else shared this in the comments below the recipe “It was a hit! I only had frozen chicken breast, so I adjusted the time to 30 minutes as suggested in previous comments. The chicken came out extremely tender and took no effort at all to shred.” I hope that helps.
Hi, this may be an obvious answer but would you recommend cutting back on cream cheese or adding more broth to make it more like soup? This recipe looks delicious and actually want to make it for a “meal train” I am signed on!
Hi Peggy! Yes- I think adding more broth would help. You’d have to experiment with it.
This is our favorite chili recipe. I entered it this year in our neighborhood chili cookoff and took home first place! I do not have an InstantPot, so I just use an old fashion pressure cooker and it comes out great every time.
That’s awesome, Jerry! I’m so glad to hear that. Thanks for sharing.
I entered this recipe in a chili kick off with about 20 other chilis and it got 4th place with the pot completely empty! Will be making again!
That’s wonderful! So glad to hear that. Thanks for sharing.
I absolutely love this recipe. I’ve been making it in a 3 quart instant pot. But I now want to make it for 12 or more people. How should I adjust the recipe and cooking in a six quarter?
Hi Karen, I always make this in my 6 qt instant pot and it should serve about 8 people as written. If you wanted to adjust it, you could click on servings and adjust the ingredient list. I hope that helps!
I am not a fan of ranch dressing, it seems to overpower the flavor
of other seasonings. Can I make this recipe without the ranch seasoning packet?, if so, should I add any other seasonings instead. Cant wait to try this recipe!
Hi Deb! I have not tested this recipe without ranch to advise on a substitute. You could try adding some additional spices that you find in ranch dressing such as garlic, onion, dill, parsley, chives, etc…
The ranch adds amazing flavor. You can start with less if you’d like but we do not feel that it’s overpowering.
Make this recipe all the time!! I double it and use chicken thighs. My four kids love it and it is the requested food item to bring to team dinners. It doesn’t last long especially with all the toppings you mentioned added on top. And so easy to make.
Good to know that your kids love this recipe! It is very exciting for us when our kids enjoy what we cook for them.
How long do you cook the double batch? I’m wanting to make a double batch to freeze some for later and I’m not sure how much more time to add.
I doubled it and did not add any extra cooking time and it turned out great. I did let it naturally release pressure though.
Hi Natasha! This recipe sounds so delicious but I do not have an instant pot. Can it be done in a slow cooker?
Hi Debbie, it sure can! We have a slow cooker and a stove-top version! I hope you love this recipe!
Made this and the family loved it! The 7 yo and 11 yo ate it up! That was a first. Def making again!
Great to hear that good feedback, Tammy!
It doesn’t mentioned salt and pepper. Are these to taste or does the ranch seasoning give it enough salt?
Hi Nick! That is correct. This recipe has enough flavor and saltiness from the other ingredients but you can add them in at the end if you’d like more.
Hi Natasha, I can’t wait to try this! We just made your Chicken & Rice instant pot recipe and it was SO good! Just wondering if the cream cheese is necessary for this? We plan to top it with shredded cheese when serving, but trying to watch my calories (sadly!)
Hi Melisa! I’m glad you loved the chicken and rice! The cream cheese in this chili recipe adds rich flavor and a creamy texture. I assume you could make it without cream cheese but it may not be as creamy or thick. One of my readers reported using half the amount of cream cheese. I hope that helps.
This recipe is so good! And easy. Thanks Natasha. My first review 😋
I’m so happy you enjoyed that. Thank you for sharing that with us, Erika!
This turned out really tasty with a few adjustments:
I added garlic after softening the onions on sauté then added the chicken (thighs about 2 pounds), seasoned with S+P, and browned a bit so there were nice brown chickeny bits on the bottom of the pan. Then added some fresh chopped tomato from the Cherokee purple we grew this year. And some Mexican lager and the chicken stock to deglaze the pan of those amazing chicken bits. Then I squeezed some lime juice and added the beans, rotel, corn, and a container of Hatch green chiles as well. Didn’t forget the spices either Let that bubble for a little bit and stirred to combine everything. Topped with the cream cheese and cooked per the recipe. Served with tortilla chips, avocado and sour cream. Husband had nothing but praises to say about this dish. Well, except maybe serve with masa dumplings instead of chips and less fluid next time.
Definitely saving this one for a cold winter night 🥰
The perfect cold weather dish! I’m so glad you enjoyed it!
Do you think potatoes could be added? The kids don’t like chicken but love potatoes so I wanted to scale back on the chicken and add more vegetables. Any changes to cook time etc?
Hi Dayana, I haven’t tested adding the potatoes to the chili, but our readers have mentioned serving this with potatoes before, on the side – like baked potatoes.
I added 2 diced sweet potatoes and it came out fine. Also used frozen chicken breast, 30 min with 10 min natural release worked perfectly.
Quite easy and a quick meal to entertain for a family friend. Great with a couple of beers! I did double the chili powder and added more to my bowl. Served with cheese, cilantro and sour cream. Will keep this one on file, like several others that we try. Tomorrow is your pizza recipe!!
Sounds good, great to hear that you loved it! I hope you’ll enjoy all the recipes that you will try.
Can this recipe be made stove top? If so, can I use the same recipe and how long should I cook it?
Hi Phyllis. I have a stove top version chicken chili HERE.
How could I do this in my crock pot? I seem to have lost the pressure device on my instant pot! 😞 I’m thinking… do everything pretty much the same, except use the cream cheese, last, maybe? I love this recipe! We use it a lot in our home! ❤️
Hi Bernadette, we actually have a crock pot version HERE. I hope you love it!
Absolutely loved this! I am wondering if anyone has used an alternative cream cheese? As I can eat dairy but it bothers me.
I substituted plain Greek yogurt for the cream cheese. I didn’t add it to the initial cooking as written. I added it after. Stirred it in before adding the shredded chicken back to the pot. Turned out great with less fat. Still a bit of dairy, but much friendlier on my tummy.
Looking to make this tonight, but am not sure – How big is a “large chicken breast”?
Hi Lucy, I find these at the grocery store, usually packed in 2-4 larger chicken breasts (not the trimmed ones, although you could use these as well they are just smaller). I’d aim for at least 8oz or greater.
I made this recipe exactly as written and it’s so good, I can’t stop eating it. This is my go to recipe.. thanks Natasha! I love many of your recipes and watching how fun you make it! Your kids are adorable and good helpers. 💕
That’s wonderful, Barbara! I’m so happy to hear that. Thank you.
I would like to make this for more people but am unfamiliar with instapots. The instapot I have is a 6quart ( I belive)
If I bump the amount of people up to 12, it might work. Just unsure if it will fit in my instapot and what the time change would be. Any ideas or help?
Hi Staci, someone commented this “I just doubled it tonight in my 6 qt. and cooked it for the same amount of time as the single recipe calls for. It came out perfect!” I hope that helps.
I have never had a Natasha recipe that wasn’t 5 stars with my family and this is one of the best. We usually scoop it up with tortilla chips or crush them on top. Thank you Natasha!
Thank you for that wonderful compliment, Peg!
Hi because it has dairy in it, cream cheese, can you freeze it?
I haven’t tried freezing this recipe but one of my readers has and it sounds like it works! Here’s what they said “We freeze leftovers In a Ziploc bag all the time and they reheat beautifully! I prefer to reheat slowly on the stove and usually add just a touch of liquid to start it out. You’d never know it had been frozen. One of our absolute favorites go-to recipes!” I hope this helps!
Can this be made in a crockpot?
This recipe sound delicious, I don’t have a instant pot
Hi Patty, I have a recipe for Stove Top Chicken Chili here.
I make mine in my crockpot all the time! I usually do it for 6-8 hours, starting it in the morning so that it’s done around dinner time.
Thank you so much for this super easy but delicious recipe! I didn’t have ranch dressing mix so I used Garlic and Herbs dressing mix and it was great!
Can this be frozen?
Thanks
You’re welcome! I haven’t tried freezing this recipe but one of my readers has and it sounds like it works! Here’s what they said “We freeze leftovers In a Ziploc bag all the time and they reheat beautifully! I prefer to reheat slowly on the stove and usually add just a touch of liquid to start it out. You’d never know it had been frozen. One of our absolute favorites go-to recipes!” I hope this helps!
Hello I was wondering, Can I use frozen chicken or does it have to be fresh
Hi Krystal, I have not tested it but one of my other readers shared this in the comments, “It was a hit! I only had frozen chicken breast, so I adjusted the time to 30 minutes as suggested in previous comments. The chicken came out extremely tender and took no effort at all to shred.” I hope that helps
Thank you for asking this question Krystal. I too have frozen chicken only tonight and I wondered how much extra time I’d need. I scrolled through the comments and found your question and Natasha’s answer. Brilliant!!
IS there a reason for putting ingredients in in a certain order? Then it says to mix them together and make sure liquid is under the chicken so it doesn’t burn. Doesn’t seem to matter but wondering?
Hi, The idea of ordering that way is so you don’t end up with chicken floating at the top (it cooks better in the chili) and you do want to add the cream cheese last. To avoid any kind of burn, you need to make sure you stir to get liquid under the chicken. If the chicken is sitting directly on the surface, it is more likely to scorch. You can also add 3/4 cup broth to 1 cup if your pot gives you problems with burning.
This has been my go-to recipe for white chicken chili since I first bought my Instant Pot 4 years ago! My husband requested it tonight during our 10th wedding anniversary month-long celebration:)
Thank you so very much!
Good to know that, Marcee! Thanks for sharing and I’m happy to hear that this has been your go-to recipe.
LOVE this chili! so flavorful! I really liked the addition of the ranch seasoning
So glad you enjoy this recipe! Thank you for the review.
Can you make this recipe on the stovetop or in a slow cooker?
Yes, I have a stove top chicken chili recipe HERE
Natasha, this has been my go to favorite white chicken chili recipe for several years now and just want to let you know that my family requests that I make this a few times a year. So good!
I use either chicken breasts or thighs depending on what I have. Do you have nutrition facts for this recipe? I’d like to track it in Myfitness Pal if possible.
Thanks 😊
Hi Yola! So glad you and your family enjoy this recipe! This recipe makes 8 (1 cup) servings. The nutrition facts are in the recipe card above.
The amounts can easily been entered in your diet program and it will calculate. Otherwise, each product has the nutritional values printed on the packaging.
I made this tonight for my family and they raved about it.
I used a whole smallish rotisserie chicken (about 3.5 cups of chicken) and fresh corn (from 4 cobs, cut off the cob). Oh, and half a seeded jalapeno, diced (I like a little heat). Other than that, it was verbatim.
I will be making this again, often.
Thank you for the recipe!
Sounds great! I’m glad that worked out well, thank you for the good review, Tom!
Natasha, Is there an alternate for Ranch Dip mix? I have everything in the crockpot at this time but dont have the ranch mix and I live 15 miles from town. I do have ranch salad dressing or ranch chip container dip, or should I just leave it out? Mike
Hi Mike! I haven’t used ranch dressing in here, but it could work. Another option is to use your favorite herbs and spices to make a homemade mix, things such as garlic powder, onion powder, chives, dill, parsley, salt, pepper, etc…
Looove this recipe, it’s my family’s favorite. If I want to double for a big crowd could I do that in a 6 qt instant pot?
Hi Jaclyn, someone commented this “I just doubled it tonight in my 6 qt. and cooked it for the same amount of time as the single recipe calls for. It came out perfect!” I hope that helps.
We do love this recipe! We are start to count our calories intake daily and need to know How many cup is per serving for this recipe and all other recipe in your website? Thank you!
Hi Stephania. I’m glad you enjoy this recipe. This recipe serves 8 (1 cup per serving). All of my recipes have nutrition facts listed and I also mention how many servings are per recipe. You can also adjust the servings per each recipe if you want to make a larger or smaller amount. You do this by hovering your cursor over the number of servings in red and sliding it to decrease or increase the servings. You’ll have to look at the recipe card for each individual recipe to find the servings amount. Not all servings are measured in cups.
We love this recipe, I double it all the time, but only do about 10 oz of cream cheese!! My daughter is vegetarian now, so I am thinking about modifying. Veggie stock, and adding diced potatoes instead of chicken. Would you change the liquid, thinking of increasing broth? Thoughts?
Hi Tanya, I would increase the broth, although I haven’t tried that myself to advise.
FYI It worked GREAT! If you ever need to make this vegetarian, I diced 4 russet potatoes, veggie broth 14.5oz, and knocked the cooking time down to 10 min. with a 10 min slow release. My family loved it. You could also dice a cooked chicken for individuals to throw in their own bowls when serving.
Thank you so much for sharing that with us, Tanya! I’m so glad it worked out!
Is that for the regular recipe or doubled? And if doubled what size instant pot do you use? I have a 6 qt and wondering if I can double it in that. Thanks!
I made this last night and I think my husband wants to marry me all over again! I followed the recipe and it turned out great! I may have added a little more chili powder, but this is a keeper!!
Haha! Thank you for sharing, Kat. So glad you found a keeper!