30 Minute Low Carb Instant Pot White Chicken Chili

Name: 30 Minute Low Carb Instant Pot White Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 tablespoon avocado oil — or olive oil; 1 medium yellow onion — finely chopped; 3 cloves garlic — minced; 2 cans (4 oz each) diced green chiles — mild or fire-roasted, undrained; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon dried oregano — Mexican oregano if available; 1/2 teaspoon smoked paprika; 1/8 teaspoon cayenne pepper — optional, to taste; 1 1/4 teaspoons kosher salt — divided, plus more to taste; 1 1/2 pounds boneless skinless chicken breasts — thighs also work; 4 cups low-sodium chicken broth; 1 cup zucchini — diced small; or use cauliflower rice; 1 cup cauliflower rice — fresh or frozen; optional; 6 ounces cream cheese — room temperature, cut into cubes; 1/4 cup sour cream — or heavy cream; optional; 1 lime — juiced, plus more to taste; 1/4 cup fresh cilantro — chopped, for serving; 2 green onions — thinly sliced, for serving; 1 avocado — diced or sliced; 1/2 cup shredded Monterey Jack or pepper jack — optional; jalapeño — sliced, to taste

May 3, 2026

Jump to recipe

Discover 30 minute low carb instant pot white chicken chili for a quick, flavorful weeknight dinner.

Pin Share Email Print

30 minute low carb instant pot white chicken chili is my weeknight secret that feels like a hug in a bowl. It is cozy, quick, and somehow still tastes like it simmered all afternoon. The Instant Pot does the heavy lifting, you just get to enjoy the creamy chicken chili with a swirl of tang and gentle heat.

The recipe

30 Minute Low Carb Instant Pot White Chicken Chili

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6 servings

Nutrition Facts

Serving multiplier

1×2×3×

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories: 320

2× the original author values. Recipe yield: 6 servings.

calories: 640

3× the original author values. Recipe yield: 6 servings.

calories: 960

Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

1 tablespoon avocado oil — or olive oil
1 medium yellow onion — finely chopped
3 cloves garlic — minced
2 cans (4 oz each) diced green chiles — mild or fire-roasted, undrained
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano — Mexican oregano if available
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper — optional, to taste
1 1/4 teaspoons kosher salt — divided, plus more to taste
1 1/2 pounds boneless skinless chicken breasts — thighs also work
4 cups low-sodium chicken broth
1 cup zucchini — diced small; or use cauliflower rice
1 cup cauliflower rice — fresh or frozen; optional
6 ounces cream cheese — room temperature, cut into cubes
1/4 cup sour cream — or heavy cream; optional
1 lime — juiced, plus more to taste
1/4 cup fresh cilantro — chopped, for serving
2 green onions — thinly sliced, for serving
1 avocado — diced or sliced
1/2 cup shredded Monterey Jack or pepper jack — optional
jalapeño — sliced, to taste

Instructions

Set the Instant Pot to Sauté. Add the oil, then the onion and a pinch of the salt; cook, stirring, until translucent, 2 to 3 minutes. Stir in the garlic for 30 seconds.
Stir in cumin, coriander, oregano, smoked paprika, and cayenne (if using) to bloom in the fat for 30 to 60 seconds.
Add diced green chiles and pour in the chicken broth. Stir in the remaining salt.
Nestle chicken breasts into the liquid. Add diced zucchini and/or cauliflower rice, if using.
Lock the lid, set valve to Sealing, and pressure cook on High for 10 minutes (12 minutes for very thick breasts). For rotisserie chicken, cook 3 to 4 minutes or simmer on Sauté just to heat.
Let pressure release naturally for 5 minutes, then quick release any remaining steam.
Transfer chicken to a board and shred with two forks until tender strands form; return the chicken to the pot.
Set to Sauté. Add cubed, room-temperature cream cheese and stir until fully melted and the broth turns creamy. Stir in sour cream or a splash of heavy cream, if using.
Stir in lime juice. Taste and adjust salt; add more cayenne or jalapeño to taste. Simmer 1 minute to slightly thicken, then turn off.
Ladle into bowls and top with cilantro, green onions, avocado, shredded cheese, and jalapeño slices as desired.
Cool completely. Refrigerate in airtight containers up to 4 days or freeze up to 2 months. Reheat gently on the stove or at 50–70% power in the microwave, loosening with broth as needed.

Notes

Cool completely before storing. Refrigerate up to 4 days or freeze up to 2 months (for freezing, skip sour cream and add after reheating; cream cheese holds up well). Reheat gently over low heat or at 50–70% microwave power, stirring occasionally. If it thickens, add a splash of broth or water and finish with fresh lime to brighten.

Why You Will Love This Recipe

It is fast. From fridge to table in half an hour, this easy instant pot soup delivers big comfort on a tight clock. Thick, velvety broth, tender shreds of chicken, and that mellow, green chile warmth, all while staying low carb. No beans, no fuss, and no sacrifice on flavor.

You will also love that the ingredient list is simple, adaptable, and weeknight friendly. Got a leftover rotisserie chicken? Use it. Need a dairy-free twist? There is a way. This low carb chili plays well with whatever you have, and it reheats like a dream.

Ingredient Notes

Chicken: Boneless skinless chicken breasts keep it lean and cook quickly. Thighs work too if you want a slightly richer bite. If using rotisserie, shave a few minutes off pressure time and stir it in after the sauté.

Aromatics: Onion and garlic build the base. When they hit hot oil you will hear that soft sizzle, and the smell turns sweet and toasty in about 2 to 3 minutes.

Green chiles: I like mild canned diced green chiles for classic white chicken chili flavor. Fire roasted adds a subtle smokiness that makes the kitchen smell incredible.

Spices: Ground cumin, coriander, oregano, and a pinch of smoked paprika. A little cayenne if you crave heat. Salt in layers, not just at the end, to keep flavors bright.

Broth: Chicken broth or stock works. Choose low sodium so you control the seasoning. The color shifts from pale gold to a creamier hue once you finish with dairy.

Creamy finish: Cream cheese gives that signature luxurious texture without flour or beans. I prefer full-fat for a silky mouthfeel. Sour cream or heavy cream can join the party for added tang and body. Coconut cream works if you need dairy-free, though the flavor leans slightly tropical.

Low carb boosters: Diced zucchini or cauliflower rice add body without carbs. They stay tender but not mushy under pressure. I sometimes stir in a handful of spinach at the end for color.

Acid and brightness: Fresh lime juice wakes everything up. Cilantro or green onions for a cool snap against the warmth of the chili.

Optional toppings: Avocado, shredded cheese, extra sour cream, jalapeño slices. Texture matters, and these add crunch, cream, and color.

How to Make It

Set the Instant Pot to Sauté and let it get hot. A quick swirl of avocado oil or olive oil, then in go the chopped onions and a pinch of salt. You will hear a cheerful hiss, the edges of the onion turning glossy and slightly translucent. Stir in minced garlic, just 30 seconds or so, until it smells like the start of something you will remember all week.

Add the spices right to the pot so they can bloom in the fat. Cumin, coriander, oregano, smoked paprika. The scent gets deeper, almost nutty. Stir in the diced green chiles, then pour in the broth. Nestle the chicken breasts into the liquid. If you are using zucchini or cauliflower rice for that low carb chili thickness, add them now.

Lock on the lid, set the valve to Sealing, and pressure cook on High for 10 minutes if using raw chicken breasts that are medium thick. If your chicken is very large, go 12 minutes. If it is pre-cooked rotisserie, 3 to 4 minutes is enough, or skip pressure and simmer on Sauté for a few minutes to heat through. When the timer beeps, let the pressure release naturally for 5 minutes, then quick release the rest.

Lift the chicken to a cutting board. It will be tender and ready to fall apart. Shred it with two forks, and you will notice the fibers separating cleanly, juicy and steamy. Back into the pot it goes. Switch to Sauté again and add the cream cheese in small cubes. Do not skip softening the cream cheese, I did once and it clumped into little curds that never fully melted. Stir patiently until it melts and the broth turns creamy white with little waves of steam. If you want it even silkier, whisk in a spoonful of sour cream or a splash of heavy cream.

Squeeze in fresh lime juice, taste, and adjust salt. If you want more heat, stir in cayenne or a few jalapeño rings. Let it bubble for another minute until it thickens slightly. The sound softens from a loud simmer to a gentle blip, which is your cue to turn it off.

Ladle into bowls. Top with cilantro, green onion, avocado, and cheese if you like. The surface will be glossy, pale, and speckled with green, a little ribbon of steam rising as you carry it to the table.

One night last winter, I made this after a late grocery run when the power flickered and the house felt like a fridge. I remember setting my bowl on the wooden coffee table that still smelled faintly like lemon oil from a morning wipe down, then cracking the window just a touch to hear the rain while the chili warmed my hands through the ceramic. It tasted even better than I expected, quiet and comforting, the lime cutting through the richness just enough.

Tips for the Best Results

Use room temperature cream cheese for easy melting. Cut it into small cubes so it disappears fast into the broth.
Season in stages. A pinch with the onions, then again after pressure cooking, then a final check after adding dairy and lime.
Do not overfill the pot with dairy before pressure cooking. Add cream cheese after releasing pressure to avoid separation.
Shred the chicken while it is hot. It pulls apart cleaner, giving those long tender strands that catch the sauce.
Want thicker low carb chili? Stir in a handful of finely chopped cauliflower and let it simmer for a few minutes. It will soften and quietly thicken without starch.
Balance richness with acid. Lime juice or even a splash of pickled jalapeño brine brightens every spoonful.

Storage and Reheating

Cool completely, then store in airtight containers in the fridge for up to 4 days. The flavors settle and get rounder by day two. For freezing, skip the sour cream and add it after reheating, but cream cheese holds up better than you might think. Freeze up to 2 months.

Reheat gently on the stove over low heat or in the microwave at 50 to 70 percent power, stirring every minute. If it thickens, loosen with a splash of broth or water. Taste and re-season, a fresh squeeze of lime perks it up again.

What to Serve It With

Crunchy toppings like crushed pork rinds or low carb tortilla-style chips for contrast.
A simple side salad with lime vinaigrette to echo the citrus notes.
Grilled asparagus or roasted broccoli for color and snap.
Warm low carb tortillas or almond flour tortillas for scooping.
Cauliflower rice for those who like a heartier bowl without beans.

Frequently Asked Questions

Can I make this dairy free?

Yes. Use coconut cream instead of cream cheese, then add a few tablespoons of nutritional yeast if you want extra body. The flavor shifts slightly, so boost lime and salt to taste.

Will frozen chicken breasts work?

They will. Add 3 to 4 extra minutes to the pressure cook time, and make sure the pieces are separated, not stuck together. Confirm the internal temperature reaches 165°F.

How can I make it spicier without overwhelming the creaminess?

Add diced jalapeños during the sauté, then finish with a pinch of cayenne and a few dashes of hot sauce at the end. Layering heat keeps it warm but balanced.

Can I use thighs instead of breasts?

Absolutely. Boneless skinless thighs stay juicy and forgiving. Pressure cook for the same time, 10 to 12 minutes depending on size, and shred as usual.

What makes this low carb compared to classic white chicken chili?

No beans and no flour-based thickeners. Instead, cream cheese and vegetables like cauliflower or zucchini give body. You still get that creamy chicken chili feel without the carbs.

Ready to make 30 minute low carb instant pot white chicken chili part of your weeknight rotation? It is simple, soothing, and endlessly customizable. The broth is creamy, the chicken is tender, and the bowl empties fast. Keep a can of green chiles in the pantry, cream cheese in the fridge, and you are always 30 minutes from comfort. This easy instant pot soup is the cozy keeper you will reach for again and again.