This Creamy Instant Pot Chicken Chili is pure comfort food made incredibly easy! It’s a rich, hearty, and flavor-packed chili loaded with tender chicken thighs, two kinds of beans, corn, green chiles, and a wonderfully creamy base thanks to cream cheese and sour cream. I absolutely adore using my Instant Pot for chili recipes like this Instant Pot Chicken Chili because it develops deep flavors so quickly. This recipe, with its unique blend of taco and ranch seasonings, is perfect for a satisfying weeknight dinner, game day, or any time you’re craving a comforting bowl – even on a lovely spring evening like today, April 20th!
Why You’ll Love This Instant Pot Chicken Chili
- Super Creamy & Flavorful: Cream cheese and sour cream create a luscious texture, while taco and ranch seasonings add amazing flavor.
- Instant Pot Easy: The pressure cooker makes cooking the chicken and melding flavors fast and simple.
- Hearty and Satisfying: Packed with chicken, beans, corn, and peppers, it’s a truly filling meal.
- Quick Weeknight Meal: Comes together relatively quickly thanks to the Instant Pot.
- Unique Chili Twist: A delicious departure from traditional tomato-based beef chili.
Ingredients for Instant Pot Chicken Chili
Here’s what you’ll need to make this creamy and flavorful chili. The full list with measurements is in the recipe card below.
Main Components
- Unsalted butter (Fat)
- Large yellow onion, diced (Vegetable)
- Green bell pepper, diced (Vegetable)
- Minced garlic (Aromatic)
- Chicken broth (Liquid)
- Rotel Diced Tomatoes with Green Chilies (Canned Vegetable/Flavor) (Specific brand implied)
- Corn, drained (reserve juice) (Canned Vegetable)
- Boneless, skinless chicken thighs (Meat)
- Black beans, drained and rinsed (Beans)
- Great northern beans, drained and rinsed (Beans)
- Diced green chiles (canned) (Vegetable)
Creamy Base & Seasoning
- Taco seasoning packet (Seasoning Mix)
- Ranch seasoning mix packet (Seasoning Mix)
- Cream cheese, cubed (Dairy)
- Sour cream (Dairy)
- Salt (to taste) (Seasoning)
Chili Toppings (Optional)
- Shredded Cheese (Cheddar, Monterey Jack)
- More Sour Cream
- Chopped Cilantro or Green Onions
- Crushed Tortilla Chips
- Sliced Avocado
- Pickled Jalapeños
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the unique flavor profile of this Instant Pot Chicken Chili, but feel free to customize it:
- Different Meat: Use boneless, skinless chicken breasts instead of thighs (they might shred slightly differently). Cooked rotisserie chicken can also be stirred in at the end.
- Different Beans: Use two cans of the same type of bean (like all black beans or all northern beans) or substitute pinto beans.
- Make it Spicier: Add a diced jalapeño along with the onion and bell pepper, use hot Rotel, or add a pinch of cayenne pepper.
- Different Cheese: Stir in shredded Monterey Jack or Colby Jack instead of or along with the cream cheese/sour cream (though the cream cheese is key for texture).
- Add Hominy: Stir in a can of drained hominy for a different texture.
How to Make Instant Pot Chicken Chili
Let me show you how easy it is to make this creamy Instant Pot Chicken Chili:
Sauté Vegetables
- I hit the “SAUTE” function on my 6-quart Instant Pot. Once it displays “HOT,” I add the butter and allow it to melt.
- I add the diced onions and cook for about 5 minutes, stirring regularly, until they soften.
- Next, I add the diced green bell pepper and minced garlic and cook for an additional 30 seconds, just until the garlic is fragrant.
Pressure Cook
- I hit “CANCEL” on the Instant Pot to stop the sautéing.
- Then, I pour in the chicken broth, making sure to scrape up any browned bits that may have stuck to the bottom of the pot. This deglazing step adds flavor and helps prevent a BURN notice.
- I stir in the can of Rotel Diced Tomatoes with Green Chilies and the reserved juice from the can of corn (I set the actual corn kernels aside for later).
- I place the raw chicken thighs into the liquid.
- I sprinkle the chicken evenly with the taco seasoning packet and the ranch seasoning packet. Crucially, I do not stir at this point – layering the seasonings on top also helps avoid a BURN notice.
- I secure the lid, ensuring the pressure valve is pointed toward “SEALING”.
- I cook on HIGH pressure for 10 minutes.
Shred Chicken and Finish Chili
- Once the 10-minute cook time is up, I allow the Instant Pot to naturally release pressure for 10 minutes. This helps keep the chicken tender.
- After 10 minutes of natural release, I carefully flip the pressure valve to “VENTING” to release any remaining pressure.
- Once the pin drops, I carefully remove the lid.
- I remove the cooked chicken thighs and set them aside on a plate or cutting board.
- Using two forks, I shred the chicken.
- While the chicken rests briefly, I whisk the cubed cream cheese and the sour cream into the hot liquid in the Instant Pot until the mixture is smooth and creamy. Using room temperature/softened cream cheese helps it melt easily.
- Then, I stir in the drained black beans, drained great northern beans, the reserved corn kernels (from the can whose juice we used earlier), and the canned diced green chiles.
- I stir the shredded chicken back into the chili.
- I taste the Instant Pot Chicken Chili and season with salt (I usually start with ¾ teaspoon and add more if needed) and pepper.
Serve
- Garnish
- Serve
Tips and Tricks for the BEST Instant Pot Chili
Here are my secrets for making this Instant Pot Chicken Chili truly exceptional:
- Don’t Stir After Seasoning: Layering the seasonings on top of the chicken before pressure cooking helps prevent the dreaded BURN notice.
- Natural Release: Allowing a 10-minute natural pressure release keeps the chicken extra tender.
- Room Temp Dairy: Using room temperature (or at least not ice-cold) cream cheese and sour cream helps them melt smoothly into the hot soup without potentially curdling or taking too long.
- Scrape the Pot: Deglazing after sautéing is key for flavor and preventing the BURN error.
- Use Chicken Thighs: Boneless, skinless chicken thighs stay more moist and shred beautifully after pressure cooking compared to breasts.
How to Serve
This Instant Pot Chicken Chili is hearty and delicious! Serve it hot, loaded with your favorite chili toppings:
- Shredded Cheddar or Monterey Jack cheese
- A dollop of sour cream or Greek yogurt
- Sliced green onions or chives
- Crushed tortilla chips or Fritos
- Diced avocado or guacamole
- Pickled jalapeños
- Fresh cilantro
Make Ahead and Storage
This chili is fantastic for making ahead! The flavors meld beautifully overnight.
- Storage: Store leftover Instant Pot Chicken Chili in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of broth if it has thickened too much.
- Freezing: Cream-based soups can sometimes separate slightly upon thawing. While possible, the texture might change a bit. If freezing, cool completely first and store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently.
FAQs about Instant Pot Chicken Chili
- Can I use chicken breasts instead of thighs?
- Yes, boneless skinless chicken breasts work too. The cooking time (10 minutes high pressure + 10 min natural release) should still be sufficient. They might shred slightly drier than thighs.
- Is this chili very spicy?
- It depends on the heat level of your taco seasoning and Rotel, and if you add extra red pepper flakes. As written with standard ingredients, it usually has a mild to medium warmth. Adjust seasonings to your preference.
- Can I make this on the stovetop?
- Yes. Brown the chicken first, remove. Sauté onions, peppers, garlic. Add broth, Rotel, corn juice, seasonings, and raw chicken (cut smaller if desired). Simmer until chicken is cooked through. Remove chicken, shred. Stir in beans, corn, green chiles, cream cheese, sour cream until smooth. Return chicken. Simmer gently.
Enjoy this creamy, flavorful, and incredibly easy Instant Pot Chicken Chili! It’s comfort food made fast and delicious.
Print
Instant Pot Chicken Chili (Creamy White Chili Style)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Main Course, Soup, Chili, Instant Pot
- Cuisine: American, Tex-Mex
Description
This Instant Pot Chicken Chili is hearty, creamy, and loaded with flavor! Chicken, beans, corn, and green chilies simmer in a creamy, ranch-and-taco-seasoned broth. This quick and easy recipe made in the pressure cooker is a comfort food classic.
Ingredients
Scale
- ¼ cup (1/2 stick) unsalted butter
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 tablespoon minced garlic (about 3–4 cloves)
- ½ cup low-sodium chicken broth
- 1 (10 oz) can Rotel Diced Tomatoes with Green Chilies, undrained
- 1 (15 oz) can corn, drained, juice reserved
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 (1 oz) packet taco seasoning mix
- 1 (1 oz) packet dry ranch seasoning mix
- 1 (8 oz) block cream cheese, softened and cubed
- 1 (8 oz) container sour cream
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can great northern beans (or other white beans), drained and rinsed
- 2 (4 oz) cans diced green chiles, undrained
- Salt, to taste (start with 3/4 teaspoon, adjust as needed)
Optional Toppings:
- Shredded cheese (cheddar, Monterey Jack)
- More sour cream
- Crushed tortilla chips
- Diced avocado
- Chopped cilantro
Instructions
- Sauté Aromatics: Select the “Sauté” function on your 6-quart Instant Pot. Once it reads “HOT,” add the butter and allow it to melt. Add the diced onion and cook for 5 minutes, stirring regularly, until softened. Add the diced bell pepper and minced garlic and cook for an additional 30 seconds, stirring constantly, until fragrant.
- Deglaze: Press “Cancel” on the Instant Pot. Pour in the chicken broth and use a wooden spoon or spatula to scrape up any browned bits that may have stuck to the bottom of the pot. This helps prevent a “Burn” notice.
- Add Ingredients for Pressure Cooking: Stir in the undrained Rotel tomatoes and the reserved juice from the can of corn (set the drained corn kernels aside for later). Place the raw chicken thighs (or breasts) into the pot.
- Add Seasonings (Do Not Stir): Sprinkle the taco seasoning packet and the ranch seasoning packet evenly over the chicken. Do not stir at this stage, as this also helps prevent a “Burn” notice.
- Pressure Cook: Cover the Instant Pot and lock the lid. Ensure the pressure release valve is pointed toward “Sealing”. Cook on High Pressure for 10 minutes.
- Natural Pressure Release: Once the 10-minute cook time is up, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully flip the pressure valve to “Venting” to quickly release any remaining pressure.
- Shred/Cube Chicken: Carefully remove the lid. Remove the cooked chicken pieces and place them on a cutting board. Shred or cube the chicken.
- Finish Chili: Whisk the softened cream cheese and sour cream into the liquid in the Instant Pot until smooth. Stir in the drained black beans, drained great northern beans, undrained diced green chiles, and the reserved drained corn kernels.
- Combine and Season: Stir the shredded/cubed chicken back into the chili. Taste and season with salt (start with 3/4 teaspoon) and additional pepper if necessary. The seasoning packets contain salt, so taste before adding much extra.
- Serve: Serve the chili warm, topped with your favorite chili toppings like shredded cheese, sour cream, cilantro, or tortilla chips.
Notes
- Chicken: Chicken thighs stay more tender in the Instant Pot, but breasts work too.
- Seasoning Packets: Use standard 1-ounce packets of taco and ranch seasoning.
- BURN Notice Prevention: Deglazing the pot (scraping the bottom) and not stirring the seasonings before pressure cooking helps prevent the burn error.
- Cream Cheese/Sour Cream: Softened cream cheese incorporates more easily. Adding these after pressure cooking maintains a creamy texture.
- Beans: Any combination of beans like pinto or navy beans can be used.
- Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently.