Short Description

This Instant Pot White Chicken Chili delivers creamy, hearty comfort in under an hour — tender shredded chicken, beans, corn, and warm spices come together in a flavorful, chowder‑like soup topped with ranch dressing and cream cheese.

Why You’ll Love This Recipe

Effortless, hands-off cooking using an Instant Pot
Thick, creamy texture thanks to ranch dressing, heavy cream, and cream cheese
Protein-packed and fiber-rich with chicken, beans, and corn
Mild yet flavorful—spice adjustable to preference
Perfect for chillier days or simple family dinners with minimal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 regular diced tomatoes)
2 small jalapeños, diced (or 1 Tbsp chopped pickled jalapeños)
1 tsp chili powder
1/8 tsp ground cayenne pepper
1/3 cup creamy ranch dressing
1/4 cup heavy cream
4 oz cream cheese, cut into four pieces

Directions

Pour 2 cups water or chicken broth, add the 2 chicken breasts, and sprinkle in 2 tsp salt into the Instant Pot.
Set to manual high pressure for 20 minutes. Once done, depressurize immediately (takes about 10 minutes).
Remove chicken breasts and shred using two forks; the meat should be very tender.
Return shredded chicken to the pot. Add, in order: drained black beans, diced onion, creamed corn with juices, salsa or diced tomatoes, jalapeños, chili powder, cayenne pepper, ranch dressing, and heavy cream. Do not stir—keeping liquid on the bottom prevents scorching or triggering the burn warning.
Secure lid and set Instant Pot to manual high pressure for another 20 minutes, allowing flavors to meld and chicken to absorb liquid.
After cooking, open lid and whisk in the cream cheese pieces until smooth and lump-free.
Serve hot with your favorite chili toppings such as cilantro, avocado, tortilla chips, or shredded cheese.

Servings And Timing

Servings: Serves about 4–6 people
Prep Time: ~10 minutes
Cook Time:
- First pressure cook: 20 minutes
- Depressurizing: ~10 minutes
- Second pressure cook: 20 minutes
- Final stirring: ~2 minutes
Total Time: ~45–50 minutes

Variations

Substitute rotisserie chicken or shredded pre-cooked chicken to reduce cooking time.
Swap black beans for pinto beans, cannellini beans, or a mix for varied texture.
Use Greek yogurt instead of heavy cream for a lighter version.
Add corn kernels, bell peppers, or zucchini for more vegetables.
For more heat, increase cayenne or add chopped chilies or a splash of hot sauce.

Storage/Reheating

To Store: Cool completely and refrigerate in airtight container for up to 3 days. Can also freeze in freezer-safe containers for up to 3 months.
To Reheat: Warm on the stove over medium-low heat, stirring occasionally. You may need to add a splash of water or broth to reach desired consistency. Microwave in a microwave-safe bowl, stirring midway.

FAQs

How Can I Prevent Scorching In The Instant Pot?
Adding ingredients in order without stirring helps prevent solids from contacting bottom heating element. Make sure liquids are at bottom before sealing.

Can I Skip The Second Pressure Cook Step?
You could skip it, but the second 20-minute cook helps meld flavors and thicken the chili—highly recommended for optimal creaminess.

Is It Safe To Depressurize Immediately After Cooking?
Yes—quick release is standard for many Instant Pot recipes. Wait for pressure pin to drop before opening lid carefully.

What Can I Use Instead Of Ranch Dressing?
You can substitute with sour cream or Greek yogurt, but flavor and texture will be slightly different.

How Do I Adjust Spice Level?
Omit jalapeños or reduce cayenne for mild flavor; add more jalapeños, cayenne, or hot sauce for greater heat.

Can I Make This Chili Cream-Free?
Yes—skip heavy cream and cream cheese; blend in a bit of blended beans or Greek yogurt for creaminess if desired.

How Do I Thicken The Chili If It’s Too Thin?
Stir in more cream cheese or simmer briefly on sauté mode with the lid off. You can also mash some beans in the pot.

Can I Use Bone Broth Or Vegetable Broth Instead Of Water?
Yes—using chicken or vegetable broth adds extra depth of flavor compared to plain water.

What Are Good Toppings For White Chicken Chili?
Popular options include cilantro, sliced avocado, shredded cheese, sour cream, lime wedges, tortilla chips, or jalapeño slices.

How Do I Reheat Frozen Leftovers Without Overcooking Chicken?
Thaw overnight in fridge. Reheat gently on stovetop over medium-low, stirring frequently to avoid overcooking leftover chicken.

Conclusion

This Instant Pot White Chicken Chili is a creamy and hearty dish that’s both easy to make and full of flavor. With tender chicken, beans, and a rich broth accented by ranch and spices, it’s perfect for effortless weeknight dinners or colder days. Customize toppings and spice levels to suit your taste, and enjoy a warm, satisfying bowl every time.