Instant Pot White Chicken Chili
This creamy and slightly spicy white chicken chili is made with tender chicken breasts, black beans, and a ranch finish, all cooked in the Instant Pot for a quick, comforting meal.
Ingredients
For the chili
- 2 breasts chicken breasts Pat dry and season lightly with salt.
- 2 cups water or chicken broth Broth adds more depth.
- 2 tsp salt Adjust to taste.
- 2 cans black beans, drained (15 oz each)
- 1 cup salsa Rotel or diced tomatoes with chiles recommended.
- 1 onion diced onion
- 15 oz creamed corn (with juices)
- 2 small jalapeños, diced Or 1 Tbsp chopped pickled jalapeños.
- 1 tsp chili powder
- 1/8 tsp ground cayenne pepper (optional) Adds heat.
- 1/3 cup creamy ranch dressing
- 1/4 cup heavy cream
- 4 oz cream cheese, cut into fours
Instructions
Preparation
- Pat the chicken dry and season lightly with 1 tsp of salt.
- Add the chicken breasts to the Instant Pot with 2 cups water or broth and the remaining 1 tsp salt.
- Secure the lid and set to Manual/High pressure for 10 minutes.
Shredding and Combining
- When the cook time finishes, perform a quick release according to your Instant Pot model.
- Remove the chicken and shred with two forks.
- To the pot, add the drained black beans, diced onion, creamed corn (with juices), salsa, jalapeños, chili powder, and cayenne. Stir to combine.
- Return the shredded chicken to the pot and switch to the Sauté function for 3–5 minutes to warm everything and let flavors marry.
Finishing Touches
- Reduce heat or turn off Sauté. Stir in the ranch dressing, heavy cream, and cream cheese pieces until the cream cheese melts and the soup is smooth.
- Adjust seasoning with salt as needed.
- Serve hot with your favorite toppings.
Notes
For best results, serve with fresh cilantro, sliced avocado, lime, or tortilla chips. Store leftovers in airtight containers for up to 4 days or freeze for 3 months.