Description
This Instant Pot White Chicken Chili is a creamy, hearty soup loaded with tender shredded chicken, beans, corn, and warm spices. Finished with ranch dressing, cream, and cream cheese, it’s a comforting, one-pot meal made in under an hour.
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 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 4 pieces
Instructions
- Pour water or broth into the Instant Pot and add chicken breasts and salt.
- Set to manual high pressure for 20 minutes, then quick release after cook time ends.
- Remove chicken and shred with two forks. Return to the pot.
- Add black beans, onion, corn, salsa, jalapeños, chili powder, cayenne, ranch, and cream—do not stir.
- Seal lid and pressure cook on high for another 20 minutes. Quick release again.
- Stir in cream cheese pieces until smooth and fully incorporated.
- Serve hot with desired toppings like cilantro, avocado, or tortilla chips.
Notes
- Do not stir before second pressure cook to prevent burn warning.
- Substitute cream with Greek yogurt for a lighter version.
- Use rotisserie chicken to shorten cooking time.
- For more heat, increase jalapeños or cayenne.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 95mg
