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Recipe from Simpler Savory

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

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

  1. 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.
  2. Stir in cumin, coriander, oregano, smoked paprika, and cayenne (if using) to bloom in the fat for 30 to 60 seconds.
  3. Add diced green chiles and pour in the chicken broth. Stir in the remaining salt.
  4. Nestle chicken breasts into the liquid. Add diced zucchini and/or cauliflower rice, if using.
  5. 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.
  6. Let pressure release naturally for 5 minutes, then quick release any remaining steam.
  7. Transfer chicken to a board and shred with two forks until tender strands form; return the chicken to the pot.
  8. 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.
  9. Stir in lime juice. Taste and adjust salt; add more cayenne or jalapeño to taste. Simmer 1 minute to slightly thicken, then turn off.
  10. Ladle into bowls and top with cilantro, green onions, avocado, shredded cheese, and jalapeño slices as desired.
  11. 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.

Source: https://simplersavory.com/30-minute-low-carb-instant-pot/