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If you’re craving a warm, comforting, and ridiculously easy meal, this Instant Pot White Chicken Chili is about to become your new favorite! Packed with tender chicken, hearty beans, and a creamy, zesty broth, this chili is the perfect balance of spice and comfort. The best part? The Instant Pot does all the hard work for you, so you can enjoy a delicious home-cooked meal with minimal effort!

Instant Pot White Chicken Chili

Looking for more quick and hearty dinners? Try my Chicken Bacon Ranch Casserole for another creamy, flavor-packed dish, or my Instant Pot Chicken and Rice for an easy, one-pot meal that’s just as comforting. If you love cozy soups, don’t miss my Crockpot Chicken Tortellini Soup—it’s perfect for chilly nights!

This white chicken chili is loaded with protein, full of flavor, and super versatile. Whether you’re meal prepping, feeding a crowd, or just want an easy weeknight dinner, this recipe is a total winner. Plus, it’s creamy without being too heavy, thanks to the perfect blend of ranch seasoning, taco spices, and cream cheese. It’s a must-try for anyone who loves a little spice and a lot of comfort!

What You’ll Love About This Recipe

• Instant Pot magic! Cooks in just 20 minutes, plus pressure time!

• Super creamy & flavorful with just the right amount of spice.

• Minimal prep, maximum flavor—no babysitting a pot on the stove!

• Perfect for meal prep—leftovers taste even better the next day!

Keep reading till you get to the recipe card for the easiest dump and go Instant Pot freezer directions.

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Yield: 6 6

Instant Pot White Chicken Chili Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Instant Pot White Chicken Chili Is so delicious and such a nice dinner.  Serve it with some crusty bread and a salad and you have the perfect dinner.  

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Ingredients

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 small onion
• 2 boneless, skinless chicken breasts cut into cubes (FOR FREEZER MEAL: 1 BAG OF SHREDDED CHICKEN)
• 3 tablespoons or 1 packet taco seasoning
• 4-ounce packet dry ranch mix/dip
• 10 ounce can Rotel with green chilis.
• 1 (15 ounces) can of corn with juice
• 1 cups chicken broth
• 15 ounce can Black Beans (drained & rinsed)
• 15 ounce can white beans, (drained & rinsed)
• 8-ounce package of cream cheese, cut into smaller pieces

Instructions

1. Set your Instant Pot to the sauté function.
2. Add the olive oil and allow to heat up. Add onions and garlic and cook 2-3 minutes or until garlic is fragrant and onions are translucent.
3. Add chicken and cook until no longer pink. Turn Instant Pot off.
4. Add in your remaining ingredients. Taco Seasoning, ranch seasoning, Rotel, corn with juice, chicken broth, black beans, white beans, and lay cream cheese chunks on top.
5. Switch valve to the sealing position.
6. Cook on HIGH for 20min, then do a Natural Release for 10 minutes. Finish releasing the remaining pressure with a Quick Release.
7. Top with your favorite yummies! Avocado, shredded cheese, sour cream, etc

Notes

**FREEZER DIRECTIONS

To FREEZE: Put cooked & cooled onions & garlic into freezer Ziploc. Put taco seasoning, Rotel, corn with juice, rinsed & drained black beans, & rinsed & drained northern beans, all into the freezer Ziploc. Seal bag. Date & include these notes: EMPTY INGREDIENTS OF WHITE CHICKEN CHILI BAG INTO POT + 1 BAG OF SHREDDED CHICKEN (APRX. 1 LB) + 1 CUP CHICKEN BROTH. 8-ounce block of cream cheese, cut into chunks. PC - 20 MIN + NR

To REHEAT:

1. Take 1 bags of shredded chicken, remove the bag from the freezer and sit on the counter while preparing dinner. (If in a rush, you can run the bag over warm water to loosen the frozen rice from the Ziploc)
2. Empty the contents of your white chicken chili freezer bag into your pot.
3. Then add the shredded chicken into your pot.
4. Pour 1 Cup of chicken broth in.
5. Place cubed cream cheese on top.
6. Put lid on your pot. Turn to sealing position.
7. Manual High pressure for 20 min. When the cooking cycle ends do a natural release.
8. Give chili a good stir. If any of your chili still seems a bit frozen, put it back on PC for 1 or 2 minutes depending on how much more cooking you may need.

*****SLOW COOKER DIRECTIONS

Cook on high 4-5 hours, or on low 5-6 hours.

*U

Nutrition Information:

Amount Per Serving: Calories: 141Saturated Fat: 1gCholesterol: 48mgSodium: 268mgCarbohydrates: 2gSugar: 1gProtein: 16g

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Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

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