Best Instant Pot White Chicken Chili Recipe
This Best Instant Pot White Chicken Chili is a creamy, comforting dish packed with tender chicken breasts, black and white beans, corn, and a zesty blend of spices, all cooked quickly and effortlessly in an Instant Pot. Cream cheese adds richness while avocado and cilantro toppings provide fresh flavor and texture. Perfect for an easy weeknight dinner served with tortilla chips or baked potatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
Main 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
Seasonings
- 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
Other Ingredients
- 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)
Instructions
- Layer Ingredients in the Instant Pot: Place the chicken breasts at the bottom of the Instant Pot bowl, then add the drained black and white beans, chopped onion, corn with its juice, diced tomatoes with juice, and pour in 1/2 cup of chicken broth. This layering prevents sticking and ensures even cooking.
- Season and Stir: Sprinkle 1/2 to 1 teaspoon chili powder, 1 teaspoon cumin, and the ranch seasoning packet over the ingredients. Stir gently to combine, making sure some liquid gets beneath the chicken breasts to avoid burning.
- Top with Cream Cheese and Set Pressure Cooker: Arrange the cream cheese pieces evenly on top of the mixture. Close the lid securely, set the valve to sealing, and cook on manual high pressure for 20 minutes.
- Release Pressure and Shred Chicken: Allow the Instant Pot to naturally release pressure for 10 minutes after cooking. Then carefully switch the valve to venting to release any remaining steam before opening the lid.
- Shred and Combine: Remove the chicken breasts carefully and shred them thoroughly with two forks. Stir the chili mixture inside the pot to fully melt and incorporate the cream cheese, then return the shredded chicken to the pot and stir to combine.
- Serve and Garnish: Serve the chili hot in bowls. Top with diced avocado and chopped cilantro for a refreshing garnish. Enjoy with tortilla chips or baked potatoes.
Notes
- Adjust chili powder to taste for spice level, using less if serving to children.
- Use chicken broth or stock for richer flavor; vegetable broth could be substituted for a lighter taste.
- Ensure the cream cheese is cut into smaller pieces for quicker melting.
- Natural pressure release after cooking helps make the chicken tender and juicy.
- Leftovers store well in the fridge for up to 3 days and reheat easily.
Keywords: Instant Pot white chicken chili, creamy chicken chili, easy chili recipe, white bean chili, pressure cooker chili, creamy chicken stew, weeknight dinner, comfort food
