Why You’ll Love This Recipe

Instant Pot Low Carb White Chicken Chili is a hearty, comforting dish packed with tender chicken, creamy broth, and just the right amount of spice—all without the heavy carbs. It’s the perfect meal for anyone following a keto or low-carb lifestyle who still craves a filling, flavorful chili. Thanks to the Instant Pot, it’s also incredibly quick and easy to prepare, making it ideal for busy weeknights.

ingredients

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

chicken breasts or thighscream cheesechicken brothgreen chiles (canned)diced oniongarlic clovesground cuminground corianderchili powderoreganoheavy creamshredded Monterey Jack cheesefresh cilantrolime juiceavocados (optional for topping)

directions

Turn the Instant Pot to sauté mode and add a little oil.

Sauté the diced onion until translucent, then add minced garlic and cook for another minute.

Add the chicken breasts or thighs, green chiles, spices (cumin, coriander, chili powder, oregano), and chicken broth.

Seal the Instant Pot lid, set it to manual high pressure, and cook for 15 minutes.

Once finished, perform a quick pressure release.

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

Stir in the cream cheese, heavy cream, and shredded Monterey Jack cheese until smooth and creamy.

Adjust seasoning if needed and stir in fresh lime juice.

Serve hot, garnished with chopped cilantro and avocado slices if desired.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 15 minutesPressure release and finishing time: 10 minutesTotal time: 35 minutes

Variations

Use boneless, skinless turkey instead of chicken for a slight flavor twist.

Add chopped jalapeños for extra heat.

Stir in some cauliflower rice for a thicker, more filling chili.

Top with crumbled bacon for added crunch and flavor.

Use pepper jack cheese instead of Monterey Jack for a spicier version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Freeze the chili in freezer-safe bags or containers for up to 2 months.To reheat, microwave individual servings or warm in a pot over medium heat, stirring occasionally.

FAQs

Can I use frozen chicken?

Yes, you can use frozen chicken directly—just add an extra 5 minutes to the pressure cooking time.

Is this chili very spicy?

It’s mildly spicy, but you can adjust the heat level by adding or reducing the amount of chili powder or green chiles.

Can I make this dairy-free?

Substitute the cream cheese and heavy cream with dairy-free alternatives, but note that the texture may change slightly.

Can I thicken the chili?

Yes, let it simmer in sauté mode for a few minutes after cooking to reduce the liquid, or add a little xanthan gum.

What toppings go well with this chili?

Avocado, cilantro, shredded cheese, sour cream, and lime wedges are all great options.

Can I double this recipe?

Yes, just ensure your Instant Pot is large enough and adjust the cooking time slightly if needed.

Is this suitable for keto diets?

Absolutely, it’s high in fat and low in carbs, fitting perfectly into a ketogenic meal plan.

How can I make it even creamier?

Add an extra ounce or two of cream cheese or a splash more heavy cream for ultra-creamy chili.

Can I cook this on the stovetop instead?

Yes, simply simmer everything in a large pot until the chicken is cooked through, then follow the shredding and mixing steps.

What kind of chicken is best?

Boneless, skinless chicken thighs offer a juicier result, but breasts work great too for a leaner option.

Conclusion

Instant Pot Low Carb White Chicken Chili is a flavorful, creamy, and satisfying meal that comes together quickly and easily. Perfect for chilly nights, meal prep, or anyone looking for a delicious low-carb comfort food, this chili is sure to become a regular in your kitchen rotation.