Keto Instant Pot White Chicken Chili

3.70 from 392 votes

Keto Instant Pot White Chicken Chili

This Keto Instant Pot White Chicken Chili has maximum taste with just 10 minutes of prep time. You can dial up the heat to your liking and there is a dairy-free option as well. You don’t have to slave away at the stove all day to get a really comforting homemade keto dinner on the table quickly.

Prep Time 10

Cook Time 40

Servings

Calories 387kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

2 tablespoons butter (or ghee) (or olive oil for dairy-free)
24 ounces chicken breasts boneless and skinless (or 670g)
2 ounces yellow onion (or 60g)
1.5 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 teaspoon sea salt flaked (or to taste)
1/2 teaspoon black pepper (or to taste)
4 ounces green chiles (1 - 4oz can chopped, mild)
1 small jalapeno
2 cloves garlic minced
2.5 cups chicken broth or chicken stock
1/4 cup heavy whipping cream
2.5 ounces cream cheese, softened (or 80g) (for dairy-free use 2/3 cup coconut milk to replace heavy cream and cream cheese)
optional: 1/2 teaspoon xanthan gum

Optional Toppings

3/4 cup Monterey jack cheese shredded (or Mexican or cheddar cheese) (or 85g)
1 avocado cubed
3 tablespoons fresh cilantro chopped
1/3 cup sour cream
sliced jalapenos
lime wedges

Instructions

Instant Pot Instructions

Place the instant pot on sauté mode (medium). Add the butter, ghee or olive oil. Once hot add the chicken breasts and sear for 2 - 3 minutes per side. Turn off sauté. Add the onion, cumin, coriander, oregano, paprika, optional cayenne, salt, pepper, green chiles, jalapeño, garlic, and broth. Stir to combine.
Secure the lid on the instant pot and close the pressure valve. Press the “pressure cook” button and set the time to cook for 20 minutes at high pressure. Once the time is up, quick release the pressure.
When the pressure has released, remove the lid and chicken breasts. Place chicken on a chopping board and shred chicken with two forks.
Switch the Instant Pot back to sauté mode, medium, and set the timer for 15 minutes allowing the broth to concentrate and reduce. Add the heavy cheese and cream cheese (or coconut milk for dairy-free) for the last 3 minutes, whisking it with a hand balloon whisk until combined. Taste and adjust the seasoning. Add the chicken back in and allow to warm through.
Ladle into bowls and serve with desired toppings and cauli rice or veggies.

Slow Cooker Instructions

Add the butter, ghee or oil to a non stick frying pan. Sauté the chicken breasts (2 - 3 minutes per side) on a medium heat.
Transfer (along with the pan juices) to a slow cooker. Add the onion, cumin, coriander, oregano, paprika, optional cayenne, salt, pepper, green chiles, jalapeño, garlic, and broth. Stir to combine.
Cover and cook on LOW for 8 hours or on HIGH for 3.5 hours.
Remove the chicken and place on a chopping board. Shred between two forks. Add the heavy cream and cream cheese (or coconut milk for dairy-free) to the slow cooker, whisking to combine to the juices. Taste and season to your likeness. Add the chicken back to the slow cooker and cook for a further 20 - 30 minutes on low (or 10 minutes on high) until warmed through.
Stir well. Ladle into bowls and serve with desired toppings and cauli rice or veggies.

Storage

Store in the fridge for up to 3 days or freezer for 2 months

Video

Notes

Net Carbs: 5g

This recipe was first published in March 2021.

Nutrition