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Instant Pot {or Slow Cooker} White Chicken Black Bean Chili

Mel's Kitchen Cafe
  • 60 minutes
  • Serves 6 to 7


1 1/2 cups

chicken broth (I use low sodium)

15 oz

can diced tomatoes or petite diced tomatoes (see note)

4 1/2 oz

can green chiles

15 oz

can black beans, rinsed and drained

15 oz

can Great Northern/white beans, rinsed and drained

2 tbsp

nonfat dry milk (trust me on this one; see note below)

1 1/2 tsp

chili powder

1 tsp


1 tsp

dried parsley

1 tsp

ground cumin

1/2 tsp

garlic powder

1/2 tsp

onion powder

1/2 tsp

dried oregano

1/4 tsp

dried dill

1/4 tsp

black pepper

1 1/2 lb

boneless, skinless chicken breasts (about 2 large or 3 medium)

8 oz

package cream cheese, light or regular, cut into 6-8 pieces


to 1 1/2 cups frozen corn kernels

Toppings of choice (fresh cilantro, shredded cheese, diced avocado, sour cream, fresh limes)


  • 10/10- I used two tablespoons of ranch dressing mix (or one packet) instead of the dry milk, dill, parsley, onion powder, and garlic powder. Added some extra garlic pepper, salt, and chili powder. Added a sautéed green bell pepper and about 3/4 cup heavy cream with the corn. Used light cream cheese. Top with: cilantro, lime, avocado, sour cream, tortilla strips and cheese.

    Ciara Southward • 2020-01-14

  • Use cubed chicken and cook for 10 minutes on high pressure - natural release for 10.

    Alison Krebs • 2020-01-12

12 people Recommend This Recipe