Instant Pot White Chicken Chili
A creamy and quick white chicken chili made in the Instant Pot with pantry staples, featuring black beans, creamed corn, and a kick of spice.
Ingredients
For the chili
- 2 pieces chicken breasts (boneless, skinless)
- 2 cups water or chicken broth Use broth for more flavor
- 2 tsp salt Adjust after tasting
- 2 15 oz cans black beans, drained Rinse if you prefer less sodium
- 1 medium onion, diced
- 15 oz creamed corn (with juices)
- 1 cup salsa Rotel or diced tomatoes & green chiles work
- 2 small jalapeños, diced Optionally use 1 Tbsp chopped pickled jalapeños
- 1 tsp chili powder
- 1/8 tsp ground cayenne pepper Omit for milder chili
- 1/3 cup creamy ranch dressing
- 1/4 cup heavy cream Or half-and-half
- 4 oz cream cheese, cut into four pieces
Instructions
Preparation
- Dice the onion and jalapeños. Drain the black beans. Cut cream cheese and set aside.
Layering the pot
- Add the chicken breasts to the Instant Pot. Pour in 2 cups water or broth. Sprinkle 2 tsp salt over the chicken.
- Scatter diced onion, jalapeños, chili powder, and cayenne on top. Pour in salsa and creamed corn (with juices).
Pressure Cooking
- Seal the lid and set to HIGH pressure for 10 minutes. Allow a natural pressure release for 10 minutes, then quick release remaining pressure.
Finishing the chili
- Open the lid and confirm the chicken is 165°F. Remove breasts to a cutting board and shred or cube them.
- Stir shredded chicken back into the chili along with drained black beans. Turn the Instant Pot to Sauté (low).
- Stir in lumps of cream cheese, ranch dressing, and heavy cream. Sauté gently, stirring, until the cream cheese melts and the chili is creamy and slightly thickened (about 3–5 minutes).
- Taste and adjust seasoning with additional salt, chili powder, or a squeeze of lime if desired. Serve hot.
Notes
If the chili is thinner than desired, simmer on Sauté uncovered for a few minutes to reduce, or mash some beans against the side of the pot to naturally thicken.