With the Superbowl around the corner, it’s time to perfect your chili recipe. This creamy white chicken chili is my favorite variety. Chicken, bacon, ranch, chilis, cream cheese, and cheddar cheese come together to create a flavor you’ll be craving all winter. This is definitely one of my favorite instant pot chicken recipes!
Whether you are a football fan or not, this dish is a crowd-pleaser. The flavors are tried and true, and the instant pot makes tender, juicy chicken breast every time. You can also prepare it using rotisserie chicken for an even easier winter recipe.
Why You'll Love This Chicken Chili
- Flavor Bomb - This isn’t just your average creamy, white chili. This recipe brings fun, zesty flavors to the table. It is anything but boring.
- Easy Cheesy - This recipe is so simple to prepare! And if you are in a time crunch, you can make it even easier. Replace the chicken breast with rotisserie chicken, and you can cut your cook time in half.
Ingredients for Instant Pot White Chicken Chili
- Chicken Breast - You will need 2-3 large boneless skinless chicken breasts to make this chili.
- Salt and Pepper - The ranch is the primary seasoning in this dish, so you don’t need a big variety of spices and herbs. Just measure out 1 tsp of salt and ¾ tsp pepper.
- Ranch Powder - Ranch powder is the secret ingredient that makes this chili so delicious. You need ¼ cup, which is equivalent to 2 packets.
- Corn - Corn adds a nice variety of texture, and a little pop of sweetness. Drain one can for this dish.
- Beans - Of course this chili has beans! You should have 1 can of chili beans with the juice. For your second can of beans, I recommend picking up a mixed variety, but black beans work great as well. Drain the second can of beans.
- Green Chilis - Green chilis add such a pretty pop of green, and their flavor is the perfect way to break up a heavier dish. You should opt for a small can of diced green chilis.
- Bacon - There is nothing like rich, smoky bacon to make your chicken pop. You will need ½ cup of diced, cooked bacon.
- Chicken Stock - You will need 2 ½ cup chicken broth or stock, although you may wish to have more on hand in case your chili gets too thick.
- Cream Cheese - Cream cheese is essential in any white chili! You will need 1 8oz block, softened.
- Cheddar Cheese - Gooey cheddar cheese really completes this dish. You will need 1 cup, shredded.
- Optional Garnishes - This dish can look elevated with a few garnishes like more shredded cheddar cheese, lime juice, bacon crumbles, parsley, sour cream or cornbread.
Substitutions
• If you’re short on time you can substitute a rotisserie chicken in place of the raw chicken breasts. Just cook your chili for half as long. I do prefer defrosted chicken, but I don't see why using frozen chicken breasts would be a problem. The time may change however.
How to make Instant Pot White Chicken Chili
- Add chicken breast, salt, pepper, ranch powder, beans, corn, mild chilis, bacon and chicken stock to your instant pot.
- With a secure lid and secured valve, pressure cook for 20 minutes on high. When done, release pressure valve manually and allow pressure release naturally. for around ten minutes or until safe to open.
- When done, remove the chicken breasts from chili to shred.
- Then, add shredded chicken, cream cheese and cheddar cheese back to instant pot. Cook with the lid off, using the saute function, for around 5 minutes stir everything together, or until all ingredients are incorporated and the cheese is smooth. Garnish with fresh bacon and cheese and enjoy.
Step-by-Step Instructions
First, place your chicken breasts, salt and pepper, ranch powder, beans, corn, green chilis, diced bacon, and chicken stock in the instant pot.
Secure the lid and valve. Pressure cook for 20 minutes on high. Then, release the pressure valve for around 10 minutes. Once it is safe, open the lid. Next, remove the chicken breasts from the instant pot and shred them.
Add the shredded chicken back into the pot. Add your softened cream cheese and shredded cheddar cheese as well. Set your instant pot to the saute function and cook for 5 minutes with the lid off. Once the cheese melts and everything comes together, your chili is ready!
Top your white chicken chili with more fresh bacon and shredded cheese, as well as cornbread, sour cream, or whatever other garnishes you like. Enjoy!
Cook's Tips
- You can shred your chicken using a fork in each hand. Or, for an even quicker option, place the cooked chicken in a large bowl and use an electric hand mixer to shred it.
- You will know it is safe to open your instant pot when the float valve on the lid comes completely down. Never open your instant pot before completely releasing the pressure. You may also use a slow cooker for this recipe.
Storage Instructions
- Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
- You can freeze this finished dish in ziplock bags for up to 3 months.
- You can reheat leftovers in a pot on the stovetop, over medium-high heat, or in the microwave, in 30-second intervals.
Serving Suggestions
- Additional accouterments could include hot sauce, crispy fried onions or mushrooms, green onion, breadsticks, parmesan, or diced avocado.
- Turn your leftover chicken chili into nachos! Melt a little shredded cheese on tortilla chips in the oven and spoon your white chili on top.
- Serve with warm cornbread, or warm crusty bread slices.
- Feel free to add chili powder for a spicier version. Lime juice and northern beans would also add a nice flavor. Now let's get cooking!
FAQ:
If your chili is too thick, you can add extra broth. If it is too thin, you can add a little cornstarch to thicken it.
If your chicken is tough when making this instant pot white chicken chili, it is likely undercooked. You can replace it and pressure cook a little longer, until the chicken is tender.
Chili is typically on the thicker side, with hearty chunks of meat and beans, and a thick, savory sauce. However, you should enjoy your chili however you like it best. You can adjust the thickness of the sauce as desired.
Looking for more delicious dinners? Try these instant pot recipes:
Instant Pot Vegetable Beef Soup
One Pan Asian Beef and Noodles
Tried this chicken chili recipe recipe and love it? Please leave me a comment and recipe rating below. Feel free to also tag me, I love to see your creations and sharing them. You can also print this recipe for later use. For more inspiration follow us on Instagram Or like us on Facebook
Instant Pot White Chicken Chili
Ingredients
- 2-3 Large Skinless Boneless Chicken Breast
- 1 tsp Salt
- ¾ tsp Black Pepper
- ¼ cup Ranch Powder or 2 packs of Ranch Powder
- 1 can Corn Kernels drained
- 1 can Chili Beans in juice
- 1 can Mixed Beans or sub black bean
- 1 small can Mild Green Chilis diced
- ½ cup Bacon cooked and diced
- 2.5 cups Chicken Stock or Broth
- 1 8 oz block Cream Cheese, softened
- 1 cup Cheddar Cheese shredded
- Optional garnish: cheddar cheese parsley, bacon crumbles, sour cream, corn bread
Instructions
- Add chicken breast, salt, pepper, ranch powder, beans, corn, mild chilis, bacon and chicken stock to instant pot.
- With a secure lid and secured valve, pressure cook for 20 minutes on high. When done, release pressure valve manually for around ten minutes or until safe to open.
- When done, remove chicken breast from chili to shred.
- Then add shredded chicken, cream cheese and cheddar cheese back to instant pot. Cook with saute function, lid off, for around 5 minutes or until all ingredients are incorporated and cheese is smooth.
- Garnish with fresh bacon and cheese and enjoy.
Notes
May add more chicken stock for a looser consistency
For faster cook time substitute rotisserie chicken for the raw chicken breast. Reduce cooking time by ½
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