There’s something particularly comforting about a warm bowl of chili, especially when it’s a creamy, zesty version like this Instant Pot White Chicken Chili. I remember the first time I tried a white chili—it was at a friend’s house on a chilly evening. The combination of tender chicken, savory spices, and rich creaminess left me craving more, and it quickly became a favorite in my own kitchen. Making it in the Instant Pot means I can whip up a hearty meal in no time, perfect for busy weeknights or surprise guests.
What makes this recipe truly special is its blend of flavors and textures. You get the kick from jalapeños, the creaminess from ranch and cream cheese, and the heartiness from chicken and black beans, all coming together in a delightful harmony. Plus, it’s a one-pot meal—clean-up is a breeze!
Why you’ll love Instant Pot White Chicken Chili Recipe
- Quick and Easy: In under an hour, you can have a delicious meal ready to serve.
- Flavor-packed: The combination of spices and ingredients results in a deep, rich flavor that’s both comforting and satisfying.
- Versatile: You can easily adjust the heat level and swap in different beans or proteins based on your preferences.
- Make-Ahead Friendly: Perfect for meal prep; it tastes even better the next day!
- Budget-Friendly: Simple ingredients mean you won’t break the bank while enjoying a cozy meal.
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 of 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)
Ingredient notes & substitutions:
Feel free to swap the black beans for pinto or kidney beans if that’s what you have on hand. You can use low-sodium chicken broth to control the salt levels. If you’re looking for a spicier kick, additional jalapeños or a dash of hot sauce can do the trick.
How to make Instant Pot White Chicken Chili Recipe
Making this white chicken chili is as straightforward as it gets. Let’s dive into how to create this flavorful meal!
- Set your Instant Pot to sauté mode. Add a splash of oil and sauté the diced onion until translucent, about 3-4 minutes.
- Nestle the chicken breasts into the pot. Pour in the water or chicken broth and sprinkle with salt.
- Add the black beans, creamed corn (with juices), salsa, diced jalapeños, chili powder, and cayenne pepper. Stir gently to combine.
- Close the lid and seal the valve. Set to manual high pressure for 15 minutes.
- Once cooking is complete, allow for natural pressure release for about 10 minutes, then quick release the remaining pressure.
- Remove the chicken breasts and shred them using two forks before returning to the pot.
- Stir in the ranch dressing, heavy cream, and cream cheese until well combined. Cook on the sauté setting for an additional few minutes until the cream cheese is melted and the mixture is heated through.
Pro Tip: If you want a thicker chili, consider mashing some of the black beans before adding them to the pot. This yields a creamy texture without needing to use additional thickening agents.
How to serve Instant Pot White Chicken Chili Recipe
This chili is delicious on its own but shines even brighter with toppings! Serve it with a dollop of sour cream, a sprinkle of cheddar cheese, and fresh cilantro. Pair it with warm cornbread or tortilla chips for dipping. You can even slice some avocado on top for that extra creaminess.
How to store Instant Pot White Chicken Chili Recipe
Leftovers? No problem! Store any extras in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat on the stovetop or in the microwave until warm.
Tips & troubleshooting
- If your chili is too dry: Add a splash more broth or water to loosen the consistency.
- Bland flavor: Check your seasonings. A bit more salt or even a squeeze of lime can boost the overall taste.
- Soggy texture: Make sure you’re not overcooking the chicken. Following the recommended pressure cooking time is essential.
- Overcooked chili: If you notice it thickens too much, just add a bit of liquid to bring it back to the desired consistency.
Variations
To give your white chicken chili different twists, try the following:
- Swap out chicken for turkey or any leftover rotisserie chicken.
- Use vegetable broth and skip the meat for a vegetarian version, adding in lentils for protein.
- For a smoky flavor, toss in some diced smoked chipotle peppers or use smoked paprika.
FAQs
Can I use frozen chicken breasts?
Absolutely! If you’re using frozen chicken, you may need to increase the cooking time in the Instant Pot slightly—about 5-10 minutes should suffice. Just ensure the chicken is fully cooked to an internal temperature of 165°F.
Can I freeze white chicken chili?
Yes, it freezes beautifully! Make sure to cool it completely before transferring it to a freezer-safe container. It can be stored for up to 3 months.
What other beans can I use?
Feel free to replace black beans with pinto or kidney beans, depending on the flavor you prefer. Each variation adds a unique touch to the chili.
Can I make this chili without ranch dressing?
Certainly! You can substitute plain Greek yogurt or sour cream for ranch dressing for a tangy twist while retaining that creamy texture.
How long are leftovers good for?
Stored properly in an airtight container, the chili will last up to 4 days in the fridge. Enjoy it as a quick and satisfying lunch!

Instant Pot White Chicken Chili
Ingredients
Method
- Set your Instant Pot to sauté mode. Add a splash of oil and sauté the diced onion until translucent, about 3-4 minutes.
- Nestle the chicken breasts into the pot. Pour in the water or chicken broth and sprinkle with salt.
- Add the black beans, creamed corn (with juices), salsa, diced jalapeños, chili powder, and cayenne pepper. Stir gently to combine.
- Close the lid and seal the valve. Set to manual high pressure for 15 minutes.
- Once cooking is complete, allow for natural pressure release for about 10 minutes, then quick release the remaining pressure.
- Remove the chicken breasts and shred them using two forks before returning to the pot.
- Stir in the ranch dressing, heavy cream, and cream cheese until well combined. Cook on the sauté setting for an additional few minutes until the cream cheese is melted and the mixture is heated through.