Name: Best Instant Pot White Chicken Chili Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large chicken breasts; 1 can (425g) black beans, drained and rinsed; 1 can (425g) white beans, drained; 1 medium onion, chopped; 1 can (425g) corn, including liquid; 1 can (285g) rotel diced tomatoes and green chilies, including liquid; 1/2 cup chicken broth or stock; 1 teaspoon chili powder (adjust to taste, 1/2 teaspoon for kid-friendly); 1 teaspoon cumin; 0.4 oz ranch dip or dressing mix packet; 8 oz cream cheese, cut into 6 pieces; 1/2 cup cilantro, chopped (for topping); 1 avocado, diced (for topping); Tortilla chips or baked potatoes (for serving)

Ingredients

2 large chicken breasts

1 can (425g) black beans, drained and rinsed

1 can (425g) white beans, drained

1 medium onion, chopped

1 can (425g) corn, including liquid

1 can (285g) rotel diced tomatoes and green chilies, including liquid

1/2 cup chicken broth or stock

1 teaspoon chili powder, adjust to taste

1 teaspoon cumin

0.4 oz ranch dip or dressing mix packet

8 oz cream cheese, cut into 6 pieces

1/2 cup cilantro, chopped (for topping)

1 avocado, diced (for topping)

Serve with tortilla chips or baked potatoes

Instructions

Step 1: Layer ingredients in the Instant Pot by placing chicken breasts first, then black beans, white beans, chopped onion, corn with juice, diced tomatoes with juice, and chicken broth. This helps prevent sticking and ensures even cooking.

Step 2: Add chili powder, cumin, and ranch seasoning packet to the pot. Stir gently to combine, making sure some juice gets under the chicken to avoid scorching.

Step 3: Distribute cream cheese pieces evenly over the top. Secure the Instant Pot lid and set the valve to “sealing.” Cook on manual high pressure for 20 minutes.

Step 4: Let the pot naturally release pressure for 10 minutes after cooking, then carefully switch the valve to “venting” to release remaining steam before opening the lid.

Step 5: Remove chicken breasts and shred with two forks. Stir the pot to melt and mix in the cream cheese fully. Return shredded chicken to the pot and combine well.

Step 6: Serve the chili hot in bowls, garnished with diced avocado and chopped cilantro, alongside tortilla chips or baked potatoes.

Tips & Variations

For a milder chili, reduce chili powder to 1/2 teaspoon. For more heat, add extra chili powder or a pinch of cayenne pepper.

Swap out cream cheese for sour cream or Greek yogurt after cooking for a different creamy texture.

Add diced jalapeños or a splash of lime juice at the end for extra brightness and flavor.

Use leftover rotisserie chicken to save time on shredding and cooking.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time to 25 minutes under high pressure for best results. Ensure the chicken is fully cooked and shredable before serving.

Is this recipe spicy?

The level of spice depends on how much chili powder you use. The recipe calls for 1 teaspoon but can be reduced to 1/2 teaspoon for a milder, kid-friendly version or increased for more heat.