Quick & Flavorful Instant Pot White Chicken Chili Recipe

Crafting a hearty white chicken chili in an instant pot brings comfort straight to your kitchen.

Tender chicken, creamy beans, and zesty spices combine for a soul-warming meal.

Weeknight dinners demand simple yet delicious solutions that don’t compromise on flavor.

This recipe promises a quick and satisfying experience with minimal prep work.

Fragrant green chiles and warm cumin create a robust profile that will have everyone asking for seconds.

Robust and nutritious, the dish comes together faster than traditional stovetop methods.

You’ll love how effortlessly this chili becomes a crowd-pleasing favorite that warms both body and spirit.

What Makes Instant Pot White Chicken Chili So Convenient

• Hassle-Free Cooking: Dump all ingredients into the Instant Pot without complex prep, making this recipe perfect for busy home cooks who want delicious meals without spending hours in the kitchen.
• Nutritious One-Pot Wonder: Packed with protein from chicken, fiber from beans, and veggies, this chili delivers a balanced meal that keeps everyone satisfied and nourished with minimal cleanup.
• Crowd-Pleasing Comfort: Bursting with bold southwestern flavors and creamy texture, this white chicken chili appeals to both kids and adults, making it an ideal choice for family dinners, potlucks, and casual gatherings.
• Customizable Delight: Easily personalize with optional toppings like cilantro and avocado, allowing each person to create their perfect bowl and enhance the dining experience.

Ingredients for Instant Pot White Chicken Chili

• Chicken Breasts: A tender and lean protein source that provides the main body of the chili.

• Black Beans, White Beans: Hearty legumes that add texture, protein, and a creamy base to the chili.

• Onion, Corn, Rotel Tomatoes: Fresh vegetables that bring depth of flavor, sweetness, and a slight kick to the dish.

• Cream Cheese: A rich and creamy ingredient that adds a smooth, luxurious texture to the chili.

• Chili Powder, Cumin, Ranch Dip Mix: Aromatic spices and seasoning blend that create a robust and complex flavor profile.

• Chicken Broth: A flavorful liquid base that helps cook the ingredients and adds additional depth to the chili.

How to Cook Instant Pot White Chicken Chili

Step 1: Prepare Chicken Base

Place whole chicken breasts directly into the Instant Pot, creating a solid protein foundation for your chili.

Step 2: Combine Hearty Ingredients

• Black beans
• White beans
• Chopped onion
• Corn with juice
• Rotel tomatoes with juice
• Chicken broth
• Chili powder
• Cumin
• Ranch dip mix

Step 3: Add Creamy Element

Distribute cream cheese pieces evenly across the top of the mixture, allowing them to melt and create a rich texture.

Step 4: Pressurize and Cook

Secure the Instant Pot lid and program the device to high pressure, cooking for 20 minutes to develop deep, complex flavors.

Step 5: Release Pressure Naturally

After cooking completes, permit the pressure to release organically for 10 minutes, then quickly release any remaining pressure to prevent overcooking.

Step 6: Shred and Integrate Chicken

Extract chicken breasts, shred them into tender pieces, and return them to the pot, thoroughly mixing with the surrounding chili ingredients.

Step 7: Garnish and Serve

Plate the chili while hot, offering optional garnishes like fresh cilantro and sliced avocado.

Complement with crispy tortilla chips or fluffy baked potatoes for a complete meal experience.

Pro Tips for Instant Pot White Chicken Chili

• Cut chicken breasts into even-sized pieces to ensure uniform cooking and juicy meat throughout the chili.
• Add a splash of lime juice or a pinch of smoked paprika just before serving to enhance the overall taste profile.
• If the chili seems too thin, mash some beans against the pot's side or let it simmer uncovered for a few minutes to thicken naturally.
• Replace cream cheese with coconut cream or cashew cream for a lactose-free version that maintains creamy texture.
• Adjust heat by choosing mild or hot Rotel tomatoes, or include a fresh jalapeño for extra kick without overwhelming the dish.

Variations on Instant Pot White Chicken Chili

• Slow Cooker Swap: Replace Instant Pot with a slow cooker, cooking on low for 6-8 hours or high for 3-4 hours until chicken is tender and easily shredded.
• Vegetarian Version: Substitute chicken with plant-based chicken alternatives or extra firm tofu, using vegetable broth instead of chicken broth for a meat-free option.
• Spicy Southwestern Spin: Add diced green chilies, jalapeños, or increase chili powder and cumin for a more intense, fiery flavor profile.
• Low-Carb Adaptation: Omit corn and beans, replace with cauliflower rice or additional vegetables like zucchini to reduce carbohydrate content and maintain a hearty texture.

Serving Ideas for White Chicken Chili

• Cozy Game Night Feast: Serve this hearty chili during board game sessions with friends, creating a warm and inviting atmosphere for group gatherings.
• Southwestern Comfort Plate: Pair the chili with crispy cornbread or jalapeño corn muffins to enhance the southwestern flavor profile and add a delightful texture contrast.
• Meal Prep Champion: Portion the chili into individual containers for easy weekday lunches, ensuring a quick and satisfying meal that reheats perfectly in the microwave.
• Topping Extravaganza: Create a toppings bar with shredded cheese, sour cream, diced green onions, crushed tortilla chips, and lime wedges, allowing everyone to customize their bowl of chili.

How to Store Instant Pot White Chicken Chili

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Transfer cooled chili to freezer-safe containers or heavy-duty freezer bags. Stays good for up to 3 months. Label with date and contents.
• Place chili in microwave-safe bowl. Cover with microwave-safe lid or plastic wrap. Heat in 1-minute intervals, stirring between each interval until thoroughly warmed.
• Pour chili into saucepan. Warm over medium-low heat, stirring occasionally. Add splash of chicken broth if needed to prevent sticking and maintain creamy consistency.

FAQs

• Is white chicken chili spicy?

The ranch dip mix and Rotel tomatoes add a mild kick, but it’s not overwhelmingly hot. You can adjust spiciness by choosing mild or hot Rotel tomatoes.

• Can I use different types of beans?

Absolutely! You can swap black and white beans with kidney beans, pinto beans, or a mix of canned beans you have on hand. Just keep the total bean quantity similar.

• Do I need to pre-cook the chicken?

No, the Instant Pot cooks raw chicken breasts perfectly during the 20-minute high-pressure cycle. The chicken will be tender and easily shreddable after cooking.

Instant Pot White Chicken Chili Recipe

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4.8 from 18 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Hearty White Chicken Chili delights families with rich southwestern flavors packed into a quick, comforting meal. Creamy beans, tender chicken, and zesty spices combine for a satisfying dinner you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Proteins:

• 2 large chicken breasts

Beans and Vegetables:

• 15 ounces (425 grams) black beans, drained and rinsed
• 15 ounces (425 grams) white beans, drained
• 1 medium onion, chopped
• 15 ounces (425 grams) corn with juice
• 10 ounces (284 grams) Rotel diced tomatoes with green chilis (with their juice)

Seasonings and Additional Ingredients:

• 1/2 cup chicken broth or stock
• 1 teaspoon chili powder, or to taste
• 1 teaspoon cumin powder
• 0.4 ounces (11 grams) packet ranch dip or dressing mix
• 8 ounces (226 grams) package cream cheese, cut into 6 pieces

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Instructions

1. Arrange raw chicken breasts at the bottom of the Instant Pot, creating an even base layer.
2. Layer black beans, white beans, diced onions, corn, Rotel tomatoes, and chicken broth over the chicken, ensuring all ingredients are evenly distributed.
3. Sprinkle chili powder and cumin across the mixture, then generously scatter ranch dip mix for enhanced flavor profile.
4. Strategically place cream cheese chunks across the top of the ingredients, allowing them to melt and integrate during cooking.
5. Securely lock the Instant Pot lid and program to high pressure, cooking for precisely 20 minutes to guarantee tender chicken and melded flavors.
6. After cooking completes, permit natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
7. Extract chicken breasts and thoroughly shred using two forks, returning the meat to the pot and gently folding into the chili mixture.
8. Stir thoroughly to ensure even distribution of shredded chicken and integrated ingredients.
9. Ladle hot chili into serving bowls, garnishing with fresh cilantro and creamy avocado slices for added texture and brightness.
10. Accompany with crisp tortilla chips or serve atop fluffy baked potatoes for a complete, satisfying meal.

Notes

• Use boneless, skinless chicken breasts for the most tender and easy-to-shred meat texture.
• Experiment with different bean varieties like kidney or pinto beans for added complexity and nutrition.
• Customize the heat level by choosing mild or spicy Rotel tomatoes and adjusting chili powder quantity.
• For a lighter version, substitute cream cheese with Greek yogurt or low-fat cream cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 280 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Carbohydrates: 19 g
• Fiber: 5 g
• Protein: 26 g
• Cholesterol: 65 mg