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, 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 Ground Cumin
- 1 tsp1 tsp1 tsp dried Oregano
- .5 tsp.5 tsp.5 tsp Paprika
- Salt and Pepper, (to taste)
Toppings
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Process
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 Free Whole30This is our estimate based on online research. | |
Calories: | 795 |
Fat: | 22 g |
Carbohydrates: | 31 g |
Protein: | 18 g |
Cholesterol: | 18 g |
Sodium: | 640 mg |
Fiber: | 6 g |
Sugars: | 7 g |
Calculated per serving. |
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