This Instant Pot White Chicken Chili is a rich and satisfying meal made with tender chicken, creamy white beans, sweet corn, and zesty spices—all finished off with smooth cream cheese.
It’s a dump-and-go recipe that’s ready in under an hour, making it perfect for cozy weeknights or game day gatherings.
Why You’ll Love This White Chicken Chili
One-pot Instant Pot meal – easy cleanup
Ultra creamy thanks to cream cheese and ranch mix
Protein-packed with beans and chicken
Family-friendly and mild enough for kids
Great for leftovers – reheats beautifully
What You’ll Need (Ingredient Highlights)
Chicken breasts – cook whole and shred for ease
Black and white beans – hearty and fiber-rich
Corn with juice – adds sweetness and moisture
Rotel diced tomatoes with green chilies – for a mild kick
Ranch dressing mix – adds herby, tangy flavor
Cream cheese – makes it rich and creamy
Cumin and chili powder – classic chili spices
Pro Tips Before You Start
Use room temperature cream cheese to help it melt more smoothly
Do not stir after placing cream cheese on top – this prevents burn errors in the Instant Pot
Let pressure release naturally for 10 minutes before quick release
Shred chicken with two forks for perfect texture
Add toppings just before serving for freshness and crunch
How to Make Instant Pot White Chicken Chili
Layer the ingredients
In the Instant Pot bowl, layer chicken breasts, drained black and white beans, chopped onion, corn (with juice), Rotel tomatoes (with juice), and chicken broth.
Season and mix
Sprinkle chili powder, cumin, and ranch mix over the top.
Stir gently to combine, making sure some broth is under the chicken to avoid scorching.
Add cream cheese and pressure cook
Cut cream cheese into 6 chunks and place on top.
Secure the lid, set valve to “Sealing,” and cook on Manual High Pressure for 20 minutes.
Let it naturally release for 10 minutes, then switch valve to “Venting.”
Shred the chicken
Remove chicken breasts and shred with two forks.
Stir the chili to fully melt the cream cheese, then return the shredded chicken and stir again.
Serve hot
Ladle into bowls and top with diced avocado, chopped cilantro, and tortilla chips or serve over baked potatoes.
What to Serve It With
Crushed tortilla chips for crunch
Diced avocado and fresh cilantro
Sour cream or shredded cheese
Cornbread or baked potatoes
Hot sauce for spice lovers
Variations / Substitutions
Use rotisserie chicken – stir it in after pressure cooking
Make it spicier with jalapeños or more chili powder
Add bell peppers for extra veggies
Sub Greek yogurt for cream cheese to lighten it up
Swap beans – use all white beans or pinto if preferred
Storage & Leftovers
Fridge: Store in airtight containers for up to 4 days
Freezer: Freeze up to 2 months; thaw overnight in fridge
Reheat: Warm gently on stovetop or microwave, stirring frequently
Great for meal prep – make once, enjoy all week
FAQs
Can I use frozen chicken breasts?
Yes, increase the cooking time to 25 minutes.
What if my cream cheese doesn’t melt?
Stir thoroughly after pressure cooking and use room-temp cream cheese.
Can I make this dairy-free?
Yes – use dairy-free cream cheese or skip it for a broth-based version.
Is this chili spicy?
It’s mild – spice it up with extra Rotel, chili powder, or jalapeños.
Can I double the recipe?
Yes, just don’t fill past the max line of your Instant Pot.
What can I use instead of ranch mix?
Try a blend of dried dill, garlic powder, onion powder, and parsley.
Can I use a slow cooker instead?
Yes! Cook on low 6–7 hours or high for 3–4 hours.
Final Thoughts
This Instant Pot White Chicken Chili is everything you love in a comforting bowl—creamy, hearty, and bursting with flavor.
Whether you’re meal prepping, feeding a crowd, or just want an easy weeknight dinner, this chili hits the spot every time.
Instant Pot White Chicken Chili
Ingredients
- 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
- 1/2 cup chicken broth or stock
- 1 tsp chili powder
- 1 tsp cumin
- 0.4 oz packet ranch dip/dressing mix
- 8 oz cream cheese cut into 6 pieces
Optional Garnish:
- 1/2 cup chopped cilantro
- 1 avocado diced
- Tortilla chips or baked potatoes
Instructions
- Layer chicken, beans, onion, corn, tomatoes, and broth in Instant Pot.
- Add chili powder, cumin, and ranch mix. Stir gently.
- Add cream cheese on top. Seal lid.
- Cook 20 min high pressure.
- Natural release 10 min, then quick release.
- See full steps with tips & photos → http://wimpysdiner.net/instant-pot-white-chicken-chili/
Notes
- You can substitute cream cheese with Neufchâtel for a lighter version.
- For added spice, toss in a diced jalapeño or a dash of hot sauce before pressure cooking.
- This chili thickens as it sits—leftovers are even better the next day!
