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Creamy Instant Pot Keto White Chicken Chili

A close-up of a bowl filled with creamy, shredded keto white chicken chili, garnished with fresh cilantro.
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Make a rich, bean-free white chicken chili using your Instant Pot. This recipe is low-carb, high-protein, and ready quickly for a comforting meal.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 ounces cream cheese, cubed
  • 1/2 cup heavy cream
  • 1/2 cup fresh cilantro, chopped (for garnish)
  • Salt and black pepper to taste

Instructions

  1. Place the chicken, chopped onion, chicken broth, diced green chilies, oregano, cumin, garlic powder, and cayenne pepper (if using) into the Instant Pot liner.
  2. Secure the lid and set the vent to sealing. Cook on Manual/Pressure Cook for 15 minutes on High Pressure.
  3. When the cooking time finishes, allow for a Natural Pressure Release for 10 minutes, then carefully quick release any remaining pressure.
  4. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  5. Set the Instant Pot to Sauté mode (Low). Add the cubed cream cheese and heavy cream to the chili. Stir constantly until the cream cheese is fully melted and the chili is smooth and creamy.
  6. Taste the chili and adjust seasoning with salt and pepper as needed.
  7. Serve hot, garnished with fresh cilantro.

Notes

  • For a thicker chili, remove about 1 cup of the liquid before adding the cream cheese, mix 1 tablespoon of xanthan gum into the liquid, then stir it back into the chili.
  • You can substitute chicken thighs for breasts for a richer flavor.
  • This chili freezes well; cool completely before storing in airtight containers.

Nutrition

Find it online: https://tastytipster.com/keto-white-chicken-chili-recipe/