This Instant Pot White Chicken Chili is made in under 30 minutes with your pressure cooker. It’s healthy, full flavored and perfectly balanced with mild green chiles, cumin, garlic and lime juice.
This post may include affiliate links, by making a purchase through a link I may receive a small commission at no extra cost to you. Click here to read my policy.
White Chicken Chili In Instant Pot
It’s no secret that I’m BIG on Instant Pot Recipes! My machine is a work horse and makes dinner multiple times a week. It’s just too easy and pressure cooking infuses so much flavor throughout the whole meal. This Instant Pot White Chicken Chili is among the easiest! Add the chicken, chilis, spices and broth to the instant pot then after cooking stir in coconut milk and cauliflower rice, garnish and feast!
Ingredients For White Chicken Chili
This clean ingredient healthy Instant Pot White Chicken Chili is make with simple flavorful ingredients. The base of the chili is made with onion, garlic, bone broth, chicken, canned mild green chilis and spices. Then after cooking stir in coconut milk and cauliflower rice and top with as many or as few garnishes as you like. This dish can hold a lot of toppings and is a great and fun way to add more nutrition to your families meal!
Instant Pot White Chicken Chili Keto
This White Chicken Chili is already Keto but you’ll want to make sure and top it with avocado slices to add more fat, then add any of the rest of the yummy toppings. This soup is very customizable for the whole family and I love the brightness a squeeze of lime adds!
How To Make Instant Pot White Chicken Chili
- Turn the Instant Pot to Sauté mode. Add the avocado oil and sauté the onion and garlic for 3-5 minutes until softened.
- Add in the bone broth and deglaze the pot, scraping up any bits from the bottom. Then add the chicken, green chilis, cumin, chili powder, salt, dried oregano, smoked paprika and black pepper.
- Stir the pot then close and lock the lid, set the valve to sealing and select pressure cook or manual on high for 12 minutes.
- Once the cooking has finished quick release the pressure.
- After the pressure has released, open the lid and remove the chicken. Shred the chicken with two forks and add it back into the pot.
- If eating immediately: stir in the coconut milk and frozen cauliflower rice.
If part or all of the chili will be saved: stir in only the coconut milk and add the frozen cauliflower rice straight to the bowls you will be eating and then ladle the piping hot soup overtop to cook the cauliflower rice. - After adding the coconut milk (and cauliflower rice) taste and add more salt if needed.
How To Serve White Chicken Chili
Serve topped with cilantro leaves, green onions, avocado slices (make sure to have avocado if eating keto), radish slices, jalapeno slices and lime wedges (a squeeze of lime adds so much to this dish). Then serve and enjoy!
More Healthy Instant Pot Chicken Recipes
Pin this recipe for later!
Did you enjoy this recipe?
I’d love for you to give it a star rating ★ below and leave a comment.
Don’t want to miss a thing?
Sign up here to have recipes and cooking tips sent right to your inbox!
Print
Instant Pot White Chicken Chili
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 6 servings 1x
- Category: Lunch & Dinner
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot White Chicken Chili is made in under 30 minutes with your pressure cooker. It’s healthy, full flavored and perfectly balanced with mild green chiles, cumin, garlic and lime juice.
Ingredients
White Chicken Chili:
- 1 Tablespoon avocado oil
- 1 yellow onion, diced
- 6 garlic cloves, minced
- 6 cups chicken bone broth
- 1.5 lbs boneless skinless chicken breasts or thighs
- 8 ounces canned diced green chilis
- 1 Tablespoon + 1 teaspoon ground cumin
- 1 Tablespoon + 1 teaspoon ground chili powder
- 2 teaspoons unrefined sea salt
- 1.5 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 14 ounce can of full fat coconut milk (I always use this one for creaminess without a coconut taste)
- 12 ounce bag of frozen cauliflower rice
Garnishes:
- fresh cilantro
- green onions
- avocado slices
- radish slices
- jalapeno slices
- lime wedges
Instructions
- Turn the Instant Pot to Saute mode. Add the avocado oil and saute the onion and garlic for 3-5 minutes until softened.
- Add in the bone broth and deglaze the pot, scraping up any bits from the bottom. Then add the chicken, green chilis, cumin, chili powder, salt, dried oregano, smoked paprika and black pepper.
- Stir the pot then close and lock the lid, set the valve to sealing and select pressure cook or manual on high for 12 minutes.
- Once the cooking has finished quick release the pressure.
- After the pressure has released, open the lid and remove the chicken. Shred the chicken with two forks and add it back into the pot.
- If eating immediately: stir in the coconut milk and frozen cauliflower rice.
If part or all of the chili will be saved: stir in only the coconut milk and add the frozen cauliflower rice straight to the bowls you will be eating and then ladle the piping hot soup overtop to cook the cauliflower rice. - After adding the coconut milk (and cauliflower rice) taste and add more salt if needed.
- Serve topped with cilantro, green onions, avocado slices (make sure to have avocado if eating keto), radish slices, jalapeno slices and lime wedges (a squeeze of lime adds so much to this dish). Enjoy!
Keywords: Instant Pot White Chicken Chili, keto, whole30, easy instant pot chili,
69
Leave a Reply