Turn on the Sauté function of your Instant Pot. Add a drizzle of olive oil and cook the chopped onion for about 3–4 minutes, stirring with a wooden spoon until softened and fragrant. This step builds flavor and makes a big difference compared to tossing raw onion straight in. Place the chicken breasts on top of the onion. Add the black beans, white beans, corn (one drained, one with liquid), Rotel with its juice, chicken stock, chili powder, cumin, and ranch seasoning. Give everything a good stir to combine.
Lock the lid in place and set the Instant Pot to High Pressure for 15 minutes of cook time. The pot will take a few minutes to come up to pressure. Once the cooking cycle is complete, allow a natural release for 10 minutes, then carefully perform a quick release for the remaining pressure. Always check your Instant Pot’s instruction manual if it’s your first time doing this.
Open the lid and remove the chicken breasts to a cutting board. Use two forks to shred chicken into tender pieces. Return the shredded chicken to the pot.
Add the cream cheese chunks and stir until melted and fully incorporated into the broth. This creates the signature creamy broth that makes white chili so comforting. If you want it extra rich, add a splash of heavy cream or a spoonful of sour cream.
Ladle chili into bowls and pile on your favorite toppings — tortilla chips, tortilla strips, cilantro, avocado, shredded cheese, or lime wedges.
