Why You’ll Love This Recipe

Instant Pot Low Carb White Chicken Chili is creamy, comforting, and packed with bold flavor—all while being keto-friendly and low in carbs. Made with tender shredded chicken, green chiles, hearty spices, and a rich, cheesy broth, this one-pot meal is perfect for busy weeknights, meal prep, or cozy low-carb dinners.

ingredients

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

boneless, skinless chicken breasts or thighsolive oildiced oniongarlic (minced)chicken brothcanned green chiles (mild or spicy)cream cheese (softened)heavy whipping creamshredded Monterey Jack or cheddar cheeseground cuminchili powderpaprikaoreganoonion powdersalt and pepperlime juice (optional for finishing)

Optional toppings:
shredded cheesefresh cilantroavocadosour creamjalapeño slices

directions

Set Instant Pot to Sauté mode. Heat olive oil and sauté diced onion until soft, about 3–4 minutes.

Add garlic and cook for another minute until fragrant.

Add chicken breasts, green chiles, chicken broth, and all seasonings. Stir to combine.

Cancel Sauté mode. Secure the lid, set the valve to Sealing, and pressure cook on High for 15 minutes.

Allow a natural pressure release for 10 minutes, then quick release the remaining pressure.

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

Turn the Instant Pot back to Sauté (Low). Stir in softened cream cheese and heavy cream until melted and smooth.

Add shredded cheese and stir until melted and fully combined. Simmer for 5 minutes to thicken slightly.

Add lime juice if using. Taste and adjust seasoning as needed.

Serve hot with your favorite low-carb toppings.

Servings and timing

This recipe yields 6 servings.Preparation time: 10 minutesCooking time: 15 minutesPressure build/release: 20 minutesTotal time: approximately 45 minutes

Variations

Use rotisserie chicken to save time—reduce cook time to 5 minutes.

Add cauliflower rice for extra bulk and texture.

Spice it up with diced jalapeños or hot green chiles.

Use turkey or ground chicken instead of whole chicken breasts.

Add spinach or kale at the end for extra greens.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop or in the microwave until warmed through.Freeze for up to 2 months; thaw in the fridge overnight and reheat gently.

FAQs

Is this chili keto-friendly?

Yes, it’s low in carbs, high in fat, and perfect for a keto diet.

Can I make this dairy-free?

Use coconut cream and dairy-free cheese alternatives, but results will vary.

Can I make it on the stovetop?

Yes—simmer chicken and broth until cooked, then follow the rest of the steps.

Can I use frozen chicken?

Yes, just increase the pressure cooking time to 20–22 minutes.

Why is my chili too thin?

Simmer longer after adding cream and cheese, or mash some of the chicken to thicken.

Can I double the recipe?

Yes, as long as it doesn’t exceed the Instant Pot’s max fill line.

Can I use other cheeses?

Absolutely—try pepper jack, gouda, or mozzarella for different flavors.

What if I don’t like green chiles?

Omit them or substitute with bell peppers for a milder version.

Can I add beans?

For non-keto versions, white beans can be added, but they’re higher in carbs.

How spicy is this?

Mild to medium—adjust heat with jalapeños, chili powder, or hot sauce.

Conclusion

Instant Pot Low Carb White Chicken Chili is a rich, creamy, and deeply satisfying dish that’s bursting with flavor—without the carbs. Whether you’re following keto or just looking for a warm, filling bowl of goodness, this chili delivers on taste, ease, and comfort. A weeknight winner and a sure-to-be favorite!