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CRack Chicken Chili in a white bowl ready to eat.
Review Recipe
5 from 3 votes

Instant Pot Crack Chicken Chili

This hearty Instant Pot Crack Chicken Chili is made with boneless, skinless chicken breasts, cannellini beans, cream cheese, diced tomatoes, ranch, crumbled bacon, and more. It's the perfect blend of flavors that will please your whole family.
Course Main Course
Cuisine American
Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Servings 6
Calories 697kcal


  • 1 tbsp olive oil
  • 2 medium chicken breasts boneless, skinless
  • 2 cups chicken broth
  • 15 oz cannellini beans
  • 15 oz diced tomatoes with juice
  • 15 oz black beans rinsed
  • 4 tbsp Ranch seasoning
  • 8 oz cream cheese
  • 8 pieces bacon cooked, crumbled
  • 2 cups cheddar cheese shredded


  • Hit saute function on Instant Pot and add olive oil. Add chicken breasts and cook for 2 minutes on each side. Hit off button twice. 
  • Add ranch seasoning, chicken broth, tomatoes, black beans, and then top with cubed cream cheese. Do not stir. 
  • Secure lid into place, making sure the vent is set to seal. Manual cook for 4 minutes. Allow to natural release for 5 minutes and then carefully manually release, removing the lid once the pin has dropped. 
  • Shred the chicken breasts. Stir the contents well. Add the crumbled bacon and cheddar cheese and stir until combined.
  • Serve immediately. 


  1. Store remaining leftovers in an airtight container for up to 3 days in the refrigerator. 


Calories: 697kcal | Carbohydrates: 40g | Protein: 43g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 149mg | Sodium: 1086mg | Potassium: 998mg | Fiber: 14g | Sugar: 4g | Vitamin A: 1169IU | Vitamin C: 13mg | Calcium: 558mg | Iron: 8mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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