Instant Pot White Chicken Chili
This chili is creamy and delicious. It is also dairy-free.
Ingredients
- 111 Chicken Breast

- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil

- 333 Yukon Gold Potatoes, diced
- 111 White Onion, small, diced
- 111 Jalapeño Pepper, diced
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced

- 14 oz14 oz14 oz Green Chilies, medium spice (1 can)
- 4 cups4 cups4 cups Chicken Broth

- 13.7 oz13.7 oz13.7 oz Coconut Milk, (1 can)
- 1 Tbsp1 Tbsp1 Tbsp Cumin, Ground

- 1 tsp1 tsp1 tsp Oregano, Dried

- .5 tsp.5 tsp.5 tsp Paprika

- Salt and Pepper, (to taste)
Toppings
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Turn the Instant Pot to sauté mode. Add olive oil, white onion, garlic, and jalapeños. Sauté for about two minutes.
- Add the rest of the chili ingredients to the pan and mix.
- Set the Instant Pot to Pressure cook for 10 minutes. You can add up to 4 extra minutes depending on the size of the chicken breast.
- When the Instant Pot is done, manually release the pressure. Remove the chicken and shred it.
- Use an immersion blender (or regular blender) to blend the potatoes into the broth. Only do this for a couple of pulses, there should still want some chunks in the chili.
- Add the chicken back to the chili. Serve with avocado and cilantro. Enjoy!
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Poultry Shellfish Free Soups Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 677 |
| Fat: | 20 g |
| Carbohydrates: | 9 g |
| Protein: | 10 g |
| Cholesterol: | 0 g |
| Sodium: | 619 mg |
| Fiber: | 4 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |




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