Description
A creamy, flavorful, and hearty low-carb white chicken chili made easily in the Instant Pot. Perfect for keto or low-carb diets, this dish is packed with tender chicken, green chilies, and warming spices.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (4-ounce) can diced green chilies
- 2 cups chicken broth
- 4 ounces cream cheese, cubed
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Turn on the Instant Pot to sauté mode. Add olive oil, then sauté onion and garlic for 2-3 minutes until fragrant.
- Add chicken breasts, cumin, chili powder, oregano, paprika, salt, and pepper. Stir to coat chicken in spices.
- Pour in diced green chilies and chicken broth. Stir to combine, then secure the lid and set to pressure cook on high for 15 minutes.
- Once done, allow natural pressure release for 10 minutes, then quick release the remaining pressure.
- Remove the chicken, shred with two forks, and return to the pot.
- Add cream cheese, heavy cream, and shredded cheese. Stir until cheese is melted and soup is creamy.
- Serve hot, garnished with chopped cilantro if desired.
Notes
- Use rotisserie chicken for a quicker version—add after pressure cooking.
- Can be stored in the refrigerator for up to 4 days or frozen for 2 months.
- Adjust spice level by adding jalapeños or more chili powder.
Nutrition
- Serving Size: 1.25 cups
- Calories: 340
- Sugar: 2g
- Sodium: 630mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 95mg