Instant Pot White Chicken Chili Recipe
Creamy Instant Pot White Chicken Chili is a quick and easy dinner option. This recipe features tender chicken, black and white beans, corn, and Rotel tomatoes with green chilis, all simmered in a flavorful broth with cream cheese for added richness. Perfect for a weeknight meal, this dish is spiced with chili powder, cumin, and a tangy ranch mix. Serve with your favorite toppings like avocado and cilantro for a comforting and hearty meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup, Main Course
- Method: Instant Pot, Pressure Cooking
- Cuisine: American, Tex-Mex
- Diet: Halal
Ingredients
Scale
- 2 large chicken breasts
- 15 oz can black beans (drained and rinsed)
- 15 oz can white beans
- 1 medium onion (chopped)
- 15 oz can corn (with juice)
- 10 oz can Rotel diced tomatoes with green chilis
- 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)
Instructions
- Add chicken breasts, beans, onion, corn, tomatoes with green chilis, chicken broth, chili powder, cumin, and ranch mix into the Instant Pot.
- Close the lid, set the valve to sealing, and cook on high pressure for 20 minutes.
- Once done, do a quick release.
- Remove the chicken, shred it, and return it to the pot.
- Stir in the cream cheese until melted and well combined.
- Serve with optional toppings like cilantro, avocado, and tortilla chips.
Notes
- For a milder flavor, reduce the amount of chili powder or omit the Rotel tomatoes with green chilis.
- This recipe can be easily doubled for larger gatherings.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 750mg