There is something deeply comforting about a warm bowl of chili simmering away, especially when it is creamy, gently spicy, and full of cozy Tex-Mex flavor. This is the kind of dinner that fills the kitchen with the smell of onions and spices and makes everyone wander in asking, "Is it ready yet?"
This Instant Pot White Chicken Chili is one of those recipes I come back to again and again. It is easy, hands-off, and perfect for busy days when you still want something homemade and comforting. Grab your pressure cooker and let's make a pot of creamy chili that feels like a hug in a bowl.
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Why You'll Love This Recipe
- Made almost entirely in the Instant Pot for easy cleanup
- Creamy and comforting without being heavy
- Mildly spicy and family-friendly
- Perfect for meal prep or feeding a crowd
- Ready with minimal prep and simple ingredients
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups water or chicken broth
- 2 teaspoons salt
- 2 cans black beans, 15 ounces each, drained
- 1 medium onion, diced
- 1 can creamed corn, 15 ounces, with juices
- 1 cup salsa or Rotel-style diced tomatoes
- 2 small jalapeños, diced, or 1 tablespoon pickled jalapeños
- 1 teaspoon chili powder
- ⅛ teaspoon ground cayenne pepper
- ⅓ cup creamy ranch dressing
- ¼ cup heavy cream
- 4 ounces cream cheese, cut into cubes
Ingredient Notes and Substitutions
- Chicken breasts work beautifully here because they shred into tender strands, but chicken thighs also work if you like a richer bite.
- If you prefer a milder chili, start with one jalapeño and skip the cayenne. Want more heat? Add an extra pinch after cooking and taste as you go.
- No black beans on hand? White beans or great northern beans are a lovely swap and keep the chili extra creamy.
Instructions
- Pour the water or broth into the Instant Pot. Add the chicken breasts and salt. Lock the lid and set the Instant Pot to manual high pressure for 20 minutes.
- When the cooking time ends, carefully release the pressure. Remove the chicken and shred it with two forks. It should fall apart easily and look juicy and tender.
- Return the shredded chicken to the Instant Pot. Add the beans, onion, creamed corn, salsa, jalapeños, chili powder, cayenne, ranch dressing, heavy cream, and cream cheese. Do not stir yet. Keeping the liquid on the bottom helps prevent burning.
- Lock the lid again and set the Instant Pot to manual high pressure for another 20 minutes.
- Once done, release the pressure. Use a whisk to gently stir and melt the cream cheese into the chili until smooth and creamy. Ladle into bowls and serve warm with your favorite toppings.
Pro Tips for Success
- Cut the cream cheese into small cubes so it melts smoothly.
- If your chili looks slightly thin at first, give it a few minutes. It thickens as it rests.
- Whisking at the end helps prevent any cream cheese lumps.
- Taste before serving and adjust salt or spice if needed.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring halfway through.
Make Ahead and Freezing
- This chili is great for make-ahead meals. You can freeze it for up to 3 months. Let it cool completely, then freeze in portions. Thaw overnight in the fridge and reheat slowly for the best texture.
Tips and Variations
- For a thicker chili, reduce the water by ¼ cup and drain the corn.
- Use an 8-ounce block of cream cheese for extra richness.
- Short on time? Add everything at once and pressure cook for 20 minutes, then shred the chicken.
- Rotisserie chicken works well if you want to skip cooking the chicken from raw.
FAQs
Yes, you can simmer it on the stovetop, but the Instant Pot keeps it extra tender and easy.
It is mildly spicy. You can easily adjust the heat to suit your taste.
Absolutely. Add it during the second cooking stage and reduce pressure time slightly.
📖 Recipe
Instant Pot White Chicken Chili
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
Instant Pot White Chicken Chili is a quick, mildly spicy chicken stew loaded with beans, corn, and jalapeños. This creamy Tex-Mex chili is made fast using the Instant Pot, and cleanup couldn't be easier!
Ingredients
- 2 chicken breasts
- 2 cups water or chicken broth
- 2 tsp salt
- 2 (15 oz) cans 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 chopped pickled jalapeños
- 1 tsp chili powder
- ⅛ tsp ground cayenne pepper
- ⅓ cup creamy ranch dressing
- ¼ cup heavy cream
- 4 oz cream cheese, cut into fours
Instructions
- Place water (or broth), chicken breasts, and salt into the Instant Pot. Set to manual high pressure for 20 minutes. Quick release when done.
- Remove the chicken and shred it using two forks.
- Add the shredded chicken back into the Instant Pot.
- Add all remaining ingredients in the given order. DO NOT STIR.
- Set to manual high pressure again for 20 minutes.
- After cooking, whisk the cream cheese into the soup to remove any lumps.
- Serve with your favorite chili toppings.
Notes
For a thicker chili, use ¼ cup less water and fully drain the beans and corn. Add more cream cheese and chicken for extra richness. To skip shredding, use rotisserie chicken. Whisk cream cheese well to prevent lumps.
Nutrition
- Serving Size: 1 serving
- Calories: 158
- Sugar: 1g
- Sodium: 690mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
Serving Suggestions
- Serve this chili with tortilla chips, shredded cheese, or a dollop of sour cream. It is also wonderful alongside warm cornbread or simple garlic bread for dipping.
Nutrition and Notes
- This recipe makes about 12 servings and is naturally filling without feeling heavy. I have tested this version many times, and the balance of creaminess and spice always hits just right.
Reader Reviews
- Many readers tell me this chili becomes a weeknight favorite after the first try. One bowl is never enough.
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