Description
A delicious and healthy keto version of white chicken chili made in the Instant Pot.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) green chilies
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
Instructions
- Press the sauté button on the Instant Pot and add the olive oil.
- Add the diced onion and garlic, sauté until softened.
- Add the chicken breasts, green chilies, chicken broth, cumin, chili powder, paprika, oregano, salt, and pepper.
- Seal the Instant Pot lid and set to cook on high pressure for 10 minutes.
- Once done, release the pressure and remove the chicken to shred.
- Return the shredded chicken to the pot, stir in sour cream and cream cheese until creamy.
- If desired, top with shredded cheese before serving.
Notes
- For extra flavor, consider adding fresh cilantro as a garnish.
- This recipe can be easily doubled for a larger crowd.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg