Instant Pot Low Carb White Chicken Chili

Why You’ll Love This Recipe

Instant Pot Low Carb White Chicken Chili is a comforting, creamy, and protein-rich dish perfect for anyone following a keto or low-carb lifestyle. Made with tender shredded chicken, green chilies, and warming spices, this one-pot meal delivers bold flavor without the carbs. Thanks to the Instant Pot, it comes together quickly—ideal for busy weeknights.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastschicken brothcream cheesegreen chiliesgarliconionpowdered cuminoreganochili powdersalt and pepperheavy creamshredded cheddar cheeseolive oiloptional toppings: avocado, cilantro, lime wedges, jalapeños

directions

Set your Instant Pot to sauté mode and heat the olive oil.

Add chopped onion and garlic, cooking until softened.

Place the chicken breasts into the pot, then add chicken broth, green chilies, cumin, oregano, chili powder, salt, and pepper.

Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.

Once done, allow natural pressure release for 10 minutes, then manually release any remaining pressure.

Remove the chicken and shred it using two forks, then return it to the pot.

Add cream cheese and heavy cream, stirring until fully melted and the chili becomes creamy.

Switch back to sauté mode if needed to help melt the cheese evenly.

Stir in shredded cheddar cheese and let it melt thoroughly.

Serve hot, garnished with your favorite toppings.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesPressure cook time: 15 minutesAdditional time (release, shredding, stirring): 15 minutesTotal time: 40 minutes

Variations

Use rotisserie chicken to save time on prep.

Add chopped spinach or kale for extra nutrients.

Use poblano peppers for a smokier chili flavor.

Swap cream cheese with Greek yogurt for a tangier profile.

Include cauliflower rice to make it more filling without adding carbs.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Freeze for up to 2 months in freezer-safe containers.Reheat on the stovetop over medium heat or in the microwave, stirring occasionally to maintain the creamy texture.

FAQs

Is this chili spicy?

It has a mild kick, but you can increase heat by adding jalapeños or extra chili powder.

Can I make this dairy-free?

Yes, use dairy-free cream cheese and coconut cream, but the flavor will differ.

Can I use thighs instead of breasts?

Absolutely, chicken thighs add more flavor and richness.

Is this keto-friendly?

Yes, it’s high in fat and protein, with minimal carbs.

Can I make it on the stovetop?

Yes, just simmer everything in a large pot and adjust cooking times accordingly.

Can I use frozen chicken?

Yes, increase the pressure cooking time to 20 minutes if using frozen breasts.

Do I need to blend the chili?

No, but you can use an immersion blender before adding the chicken back if you want a smoother texture.

Can I add beans?

To keep it low carb, skip beans. For a traditional chili, you can add white beans.

Is it kid-friendly?

Yes, just reduce the spices if needed.

What can I serve with it?

Try it with a side of cauliflower bread or keto tortilla chips.

Conclusion

Instant Pot Low Carb White Chicken Chili is a fast, flavorful, and hearty meal that fits perfectly into a low-carb lifestyle. Whether you’re meal-prepping or feeding the whole family, this creamy chili delivers comfort without compromise.

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