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This blissful originally appeared on Sugar-Free Mom. Republished with permission.
This keto one-pot white chicken chili takes just 10 minutes to prep and only 20 minutes to cook in the Instant Pot and is the perfect bowl of comfort on any night of the week! This stores well in the fridge for up to 3 days or freezer for 2 months so you can make a big batch, put it in Tupperware and freeze for when you don’t have time to cook.
Serve with cauliflower rice or low-carb vegetables, like broccoli, cauliflower, or spinach. Add right to the Instant pot and make it more into a chicken chili soup. Feel free to customize it and make it your own. This is a meal everyone in the family will enjoy, especially when they can add all their favorite toppings, like avocado, cheese, sour cream, or fresh cilantro!
Keto Instant Pot White Chicken Chili
Equipment
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Instant Pot
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Slow Cooker
Ingredients
- 2 tbsp butter or ghee (or olive oil for dairy-free)
- 24 ounces chicken breasts boneless and skinless, or 670g
- 2 ounces yellow onion or 60g
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper optional
- 1 tsp sea salt flaked or to taste
- 1/2 tsp black pepper or to taste
- 4 oz green chiles 1 – 4oz can chopped, mild
- 1 jalapeno small
- 2 cloves garlic minced
- 2.5 cups chicken broth
- 1/4 cup heavy cream
- 2.5 ounces cream cheese or 80g (for dairy-free use 2/3 cup coconut milk to replace heavy cream and cream cheese)
Optional Toppings
- 3/4 cup Monterey jack cheese or Mexican or cheddar cheese (or 85g), shredded
- 1 avocado cubed
- 3 tbsp fresh cilantro chopped
- 1/3 cup sour cream
- sliced jalapenos
Instructions
Instant Pot Instructions
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Place the instant pot on sauté mode (medium). Add the butter, ghee, or olive oil. Once hot add the chicken breasts and sear for 2 – 3 minutes per side. Turn off sauté. Add the onion, cumin, coriander, oregano, paprika, optional cayenne, salt, pepper, green chiles, jalapeño, garlic, and broth. Stir to merge.
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Secure the lid on the instant pot and close the pressure valve. press the “pressure cook” button and set the time to cook for 20 minutes at high pressure. Once the time is up, quick release the pressure.
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When the pressure has released, remove the lid and chicken breasts. Place chicken on a chopping board and shred the chicken with two forks.
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Switch the Instant Pot back to sauté mode, medium, and set the timer for 15 minutes allowing the broth to concentrate and reduce. Add the heavy cheese and cream cheese (or coconut milk for dairy-free) for the last 3 minutes, whisking it with a hand balloon whisk until combined. Taste and transform the seasoning. Add the chicken back in and permit it to warm through.
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Ladle into bowls and serve with desired toppings and cauli rice or veggies.
Slow Cooker Instructions
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Add the butter, ghee, or oil to a non-stick frying pan. Sauté the chicken breasts (2 – 3 minutes per side) on medium heat.
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Transfer (along with the pan juices) to a slow cooker. Add the onion, cumin, coriander, oregano, paprika, optional cayenne, salt, pepper, green chiles, jalapeño, garlic, and broth. Stir to combine.
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Cover and cook on LOW for 8 hours or on HIGH for 3.5 hours.
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Remove the chicken and place it on a chopping board. Shred between two forks. Add the heavy cream and cream cheese (or coconut milk for dairy-free) to the slow cooker, whisking to combine to the juices. Taste and season to your likeness. Add the chicken back to the slow cooker and cook for a further 20 – 30 minutes on low (or 10 minutes on high) until warmed through.
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Stir well. Ladle into bowls and serve with desired toppings and cauli rice or veggies.
Notes
Net Carbs: 5g
Nutrition
Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.
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The End of Diabetes: The Eat to Live Plan to Prevent and Reverse Diabetes
