This creamy white chicken chili is a hearty and satisfying meal that prepares in under an hour using a pressure cooker. It features tender shredded chicken and a rich, savory base that is perfect for busy weeknights.
List of ingredients
- 2 large chicken breasts – boneless and skinless.
- 15 oz can black beans – drained and rinsed.
- 15 oz can white beans – drained.
- 1 medium onion – chopped.
- 15 oz can corn – including the juice.
- 10 oz can Rotel diced tomatoes with green chilis – including the juice.
- 1/2 cup chicken broth or stock – provides essential cooking liquid.
- 1 tsp chili powder – adjust to taste or use 1/2 tsp for a milder version.
- 1 tsp cumin powder – adds earthy depth.
- 0.4 oz packet ranch dip or dressing mix – for concentrated seasoning.
- 8 oz package cream cheese – cut into 6 equal pieces.
- 1/2 cup chopped cilantro – for fresh garnish.
- 1 avocado – diced for topping.
- Tortilla chips or baked potatoes – for serving options.
step-by-step instructions
- Layer the base: Place the ingredients into the Instant Pot bowl in this specific order: chicken breasts, drained black beans, drained white beans, chopped onion, corn with juice, tomatoes with juice, and chicken broth.
- Add seasonings: Stir in the chili powder, cumin, and the ranch seasoning packet. Mix everything thoroughly to ensure the liquid is positioned beneath the chicken to prevent the pot from scorching.
- Pressure cook: Place the 6 pieces of cream cheese on top of the chili mixture. Seal the lid, turn the valve to the sealing position, and cook on manual high pressure for 20 minutes.
- Release steam: Allow the pot to naturally depressurize for 10 minutes. After this time, switch the valve to the venting position to release any remaining steam before opening the lid.
- Final assembly: Remove the chicken breasts to a plate and shred them using two forks. Stir the chili in the pot to melt the cream cheese completely, then return the shredded chicken to the pot and stir to combine. Serve with avocado and cilantro.
Cooking Tips for Best Results
Preventing the Burn Notice
The Instant Pot has a sensitive burn sensor that triggers if thick ingredients stick to the bottom. By stirring the liquid and beans beneath the chicken and ensuring the canned juices are included, you create a sufficient liquid barrier. Avoid sautéing the spices alone without liquid, as this can cause them to scorch.
Achieving Perfect Chicken Shreds
For the most tender results, shred the chicken while it is still hot. Using two forks allows you to pull the meat apart along the natural grain of the muscle. Once shredded, stirring the meat back into the hot chili allows it to absorb the creamy sauce, making the chicken extra juicy.
Balancing the Spice Levels
The heat level of this dish primarily comes from the Rotel tomatoes and the chili powder. To make this recipe kid-friendly, reduce the chili powder to 1/2 teaspoon. For those who prefer a spicier meal, you can increase the chili powder or add a pinch of cayenne pepper before sealing the lid.
Ingredient Substitutions and Options
Using Fresh Corn instead of Canned
If you prefer using fresh corn cut from the cob, you can easily swap it into this recipe. Because fresh corn does not provide the canning liquid that helps the pressure cooker reach pressure, increase the chicken broth from 1/2 cup to 1 cup. This ensures there is enough moisture to prevent a burn warning.
Dairy-Free Cream Cheese Alternatives
For those avoiding dairy, you can use a plant-based cream cheese made from cashews or coconut oil. Most vegan cream cheeses melt similarly to traditional versions, though some may require more stirring to fully integrate into the chili. Ensure the alternative is unsweetened to maintain the savory flavor profile.
Bean Variations for Different Textures
While black and white beans are traditional, you can substitute them with pinto beans or cannellini beans. If you prefer a thicker consistency, you can mash a small portion of the beans against the side of the pot before adding the chicken back in. Rinsing the beans thoroughly helps reduce excess sodium from the canning liquid.
Customizing Your Chili
Adding Extra Heat with Peppers
To increase the intensity of the chili, add diced fresh jalapeños or habaneros along with the chopped onion. Fresh peppers provide a brighter, sharper heat compared to the canned green chilis in the Rotel. For a smoky flavor, consider using chipotle peppers in adobo sauce instead of standard chili powder.
Incorporating Different Proteins
Chicken thighs can be used as a substitute for chicken breasts to provide a richer flavor and more fat. Thighs are generally more forgiving and remain moist even if cooked slightly longer. If using frozen chicken, ensure it is completely thawed before adding it to the pot to maintain accurate cooking times.
Adding Hearty Vegetables
You can increase the nutritional value by adding diced carrots, celery, or bell peppers to the mix. These vegetables should be added at the same time as the onion to ensure they soften during the 20-minute pressure cycle. Diced zucchini is another great addition, though it should be added at the end using the sauté function to avoid becoming too mushy.
Serving and Presentation Ideas
Serving Over Baked Potatoes
For a more filling meal, ladle the white chicken chili over a fluffy baked potato. The potato absorbs the creamy sauce and adds a different textural element to the dish. Top the potato with extra shredded cheese and a dollop of sour cream for a complete dinner.
Using Tortilla Chips as Scoops
Thick, sturdy corn tortilla chips are an excellent accompaniment for dipping into the chili. To enhance the experience, warm the chips in the oven for a few minutes before serving. This creates a contrast between the hot, creamy chili and the crunchy, salty chips.
Fresh Topping Combinations
Beyond avocado and cilantro, consider adding shredded Monterey Jack or Pepper Jack cheese for extra creaminess and heat. Sliced radishes or pickled red onions can provide a sharp, acidic contrast to the richness of the cream cheese. A squeeze of fresh lime juice just before serving brightens the overall flavor.
Storage and Reheating Guide
Refrigeration and Freezer Storage
Store leftover chili in airtight containers in the refrigerator for up to 4 days. If you wish to freeze the chili, it is best to do so in freezer-safe bags or containers for up to 3 months. Be aware that the cream cheese may cause the texture to separate slightly during the freezing and thawing process.
Best Reheating Methods
For the best texture, reheat the chili on a stovetop over low to medium heat. Stir frequently to ensure the cream cheese re-emulsifies into the broth. If using a microwave, heat in short intervals and stir in between to avoid hot spots and ensure even heating.
Adjusting Consistency After Storage
It is common for chili to thicken significantly in the refrigerator as the beans and starches absorb liquid. When reheating, add a splash of chicken broth or water to restore the original creamy consistency. Stir well as the mixture warms to bring the sauce back to a smooth state.
Make-Ahead Preparation
Prepping Ingredients in Advance
You can save time on cooking day by chopping the onions and prepping the chicken breasts a day early. Store the chopped vegetables in an airtight container and keep the chicken refrigerated. This allows you to simply dump the ingredients into the Instant Pot and start the cycle.
Freezing the Cooked Chili
When freezing the cooked chili, let it cool completely to room temperature before placing it in the freezer to prevent ice crystals. When you are ready to eat, thaw the chili in the refrigerator overnight. This slow thaw helps preserve the integrity of the cream cheese and the tenderness of the chicken.
Common Troubleshooting
Addressing Too-Thin Consistency
If the chili is too thin after stirring in the cream cheese, use the Instant Pot’s sauté function. Let the chili simmer without the lid for 5 to 10 minutes to reduce the liquid. Alternatively, mashing some of the beans directly in the pot will naturally thicken the sauce.
Fixing Overly Salty Chili
Because ranch packets and canned beans contain sodium, the chili may occasionally taste too salty. To fix this, stir in an additional 1/4 cup of unsalted chicken broth or water. Adding a squeeze of lime juice or a teaspoon of sugar can also help balance out excessive saltiness.
Handling Undercooked Chicken
If the chicken breasts are exceptionally large and not fully tender, you can return them to the pot for an additional 5 minutes of high pressure. Ensure the valve is set to sealing and allow a short natural release. Always check that the internal temperature reaches 165 degrees Fahrenheit.
Frequently Asked Questions
Can I use chicken thighs instead?
Yes, chicken thighs can be used. They are often more flavorful and stay moist, although the cook time remains the same for most standard thigh sizes.
Do I have to use a ranch packet?
While the packet provides a specific flavor, you can make a substitute using a blend of garlic powder, onion powder, dried parsley, and salt. Use about one tablespoon of this mixture to replace the packet.
How do I store leftovers safely?
Cool the chili quickly by transferring it into smaller, shallow containers before refrigerating. This ensures the food passes through the danger zone temperature quickly, keeping it safe for consumption.
Print
Instant Pot Creamy White Chicken Chili
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken. Stir everything together in the instant pot, top with cream cheese and set for 20 minutes.
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 (with their juice)
- 1/2 cup chicken broth or stock
- 1 tsp chili powder
- 1 tsp cumin powder
- 0.4 oz packet ranch dip or dressing mix
- 8 oz package cream cheese (cut into 6 pieces)
- 1/2 cup chopped Cilantro (for garnish)
- 1 avocado (diced, for garnish)
- Tortilla chips or baked potatoes to serve
Instructions
- Step 1: Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
- Step 2: Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
- Step 3: Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the “venting” position to completely release steam before opening lid.
- Step 4: Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.
Notes
Ranch Dressing mixes come in differing sizes (0.4 to 1.5 oz). It should be enough to make 16 oz of dressing or dip per package instructions. CAUTION: If you are new to using a pressure cooker, always read your instruction manual prior to use.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 308 kcal
- Sugar: 4 g
- Sodium: 451 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 17 g
- Cholesterol: 49 mg