Instant Pot White Chicken Chili (Edit recipe)

This chili is creamy and delicious. It is also dairy-free.

10 minutes

20 minutes

Difficulty:

Easy

This 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.

by Real Food with Altitude

View original recipe

Serves: 4

Ingredients

1 Chicken Breast
1 Tbsp Extra Virgin Olive Oil
3 Yukon Gold Potatoes, diced
1 White Onion, small, diced
1 Jalapeño, diced
1 Tbsp Garlic, minced
14 oz Green Chilies, medium spice (1 can)
4 cups Chicken Broth
13.7 oz Coconut Milk, (1 can)
1 Tbsp Ground Cumin
1 tsp dried Oregano
.5 tsp Paprika
Salt and Pepper, (to taste)

Toppings

Cilantro, a handful
1 Avocado, sliced

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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!