Why You’ll Love This Recipe

Instant Pot Low Carb White Chicken Chili is a creamy, flavorful, and satisfying dish that’s perfect for keto and low-carb lifestyles. Packed with tender shredded chicken, savory spices, and a rich, cheesy broth, this one-pot meal comes together quickly in the Instant Pot—making it ideal for busy weeknights. It’s comfort food without the carb overload.

ingredients

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

boneless skinless chicken breasts or thighs
chicken broth
cream cheese
heavy cream
green chilies (canned, diced)
garlic
onion
olive oil
cumin
chili powder
oregano
paprika
salt
black pepper
optional: shredded cheddar cheese, fresh cilantro, avocado, lime wedges for garnish

directions

Set the Instant Pot to sauté mode and heat the olive oil. Add chopped onion and cook until soft, about 3-4 minutes. Add minced garlic and cook for another 30 seconds.

Add the chicken, green chilies, cumin, chili powder, oregano, paprika, salt, and pepper. Pour in the chicken broth and stir to combine.

Seal the lid and cook on high pressure for 15 minutes. Allow for a 10-minute natural release, then manually release any remaining pressure.

Remove the chicken and shred it using two forks. Return it to the pot.

Turn the Instant Pot to sauté mode again. Stir in the cream cheese and heavy cream until fully melted and the soup is smooth and creamy.

Optional: Stir in shredded cheddar cheese for extra richness. Adjust seasoning as needed.

Serve hot, topped with your favorite garnishes like cilantro, avocado, or lime wedges.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 10 minutes
Cook time (Instant Pot): 25 minutes
Total time: 35 minutes

Variations

Use rotisserie chicken to cut down on cook time.
Add jalapeños or hot sauce for more heat.
Stir in spinach or kale at the end for extra nutrients.
Top with crushed pork rinds for a crunchy, low-carb finish.
Use coconut cream for a dairy-free version.

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 stove or in the microwave, stirring occasionally until heated through.

FAQs

Can I use frozen chicken?

Yes, just increase the cooking time to 20 minutes and ensure it’s fully cooked before shredding.

Is this chili spicy?

It has a mild kick from the green chilies, but you can add more spice if desired.

Can I thicken it more?

Yes, simmer on sauté mode longer after adding cream cheese, or stir in a small amount of xanthan gum.

Is this recipe keto?

Yes, it’s naturally low in carbs and high in fat—perfect for keto.

Can I make it on the stovetop?

Absolutely. Simmer the ingredients in a large pot, then shred the chicken and add dairy ingredients as directed.

What kind of cream cheese should I use?

Full-fat cream cheese is best for texture and flavor.

Conclusion

Instant Pot Low Carb White Chicken Chili is the ultimate cozy bowl for those following a low-carb or keto diet. Creamy, comforting, and bursting with flavor, it’s a crowd-pleasing dish that’s as easy to make as it is delicious. Whether you’re meal prepping or feeding a hungry family, this chili is sure to become a regular on your menu.