Description
A delicious and comforting low-carb white chicken chili made quickly in the Instant Pot, perfect for a hearty and healthy meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 (4 oz) can diced green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped cilantro (optional for garnish)
- 1 avocado, sliced (optional for garnish)
Instructions
- Set Instant Pot to sauté mode and heat olive oil.
- Add diced onion and minced garlic; sauté until softened.
- Place chicken breasts in the pot and pour in the chicken broth and diced green chiles.
- Season with cumin, chili powder, paprika, oregano, salt, and black pepper.
- Close the lid, set to sealing, and cook on high pressure for 15 minutes.
- Once done, perform a quick release and open the lid carefully.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in cream cheese and heavy cream until melted and well combined.
- Add shredded Monterey Jack cheese and stir until the chili is creamy and smooth.
- Serve hot, garnished with chopped cilantro and sliced avocado if desired.
Notes
- For extra spice, add a diced jalapeño along with the onion and garlic.
- Use rotisserie chicken for a faster version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This recipe is great for meal prep and freezing.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg