Description
A flavorful and creamy low carb white chicken chili made easily in the Instant Pot. It’s a keto-friendly, hearty, and satisfying dish perfect for busy weeknights.
Ingredients
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- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 (4 oz) can diced green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup chopped cilantro (optional, for garnish)
- 1 avocado, sliced (optional, for garnish)
Instructions
- Turn the Instant Pot to sauté mode and heat olive oil. Add diced onions and garlic and cook until softened, about 3 minutes.
- Add the chicken breasts, chicken broth, green chilies, cumin, chili powder, paprika, oregano, salt, and pepper. Stir to combine.
- Secure the lid on the Instant Pot, set valve to sealing, and cook on high pressure for 15 minutes.
- Allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the pot. Stir in cream cheese and heavy cream until smooth and creamy.
- Add shredded cheese and stir until melted and well combined.
- Serve hot, garnished with chopped cilantro and avocado slices if desired.
Notes
- For extra heat, add a chopped jalapeño along with the onions.
- Use rotisserie chicken to speed up the process.
- Store leftovers in an airtight container for up to 4 days in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg