Description
This Instant Pot Low Carb White Chicken Chili is a creamy, flavorful, and satisfying dish made with shredded chicken, green chiles, cream cheese, and spices. It’s a keto-friendly twist on the classic chili and perfect for quick weeknight meals.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts or thighs
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 cups chicken broth
- 4 oz cream cheese, cubed
- 1/2 cup heavy cream
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- Avocado, lime wedges, or sour cream for serving (optional)
Instructions
- Set Instant Pot to sauté mode. Add olive oil, then sauté onions and garlic for 2–3 minutes until fragrant.
- Add chicken, green chiles, cumin, oregano, chili powder, paprika, salt, pepper, and chicken broth. Stir to combine.
- Secure lid, set valve to sealing, and cook on high pressure for 15 minutes.
- Quick release the pressure. Remove chicken and shred with two forks, then return to the pot.
- Stir in cream cheese, heavy cream, and shredded cheese. Stir until melted and soup is creamy.
- Adjust seasoning if needed. Serve hot with cilantro, avocado, lime wedges, or sour cream if desired.
Notes
- Use pre-cooked rotisserie chicken to cut cooking time – pressure cook for only 5 minutes.
- For a thicker chili, use less broth or blend a portion of the soup before adding cream.
- Store leftovers in the fridge for up to 4 days or freeze for later.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 3g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg