Diabetes Daily

Keto Instant Pot White Chicken Chili – Diabetes Daily

This content originally appeared on Sugar-Free Mom. Republished with permission.

This keto one-pot white chicken chili takes just 10 minutes to prep and only 20 minutes to cook in the Instant Pot and is the perfect bowl of comfort on any night of the week! This stores well in the fridge for up to 3 days or freezer for 2 months so you can make a big batch, put it in Tupperware and freeze for when you don’t have time to cook.

Serve with cauliflower rice or low-carb vegetables, like broccoli, cauliflower, or spinach. Add right to the Instant pot and make it more into a chicken chili soup. Feel free to customize it and make it your own. This is a meal everyone in the family will enjoy, especially when they can add all their favorite toppings, like avocado, cheese, sour cream, or fresh cilantro!

Keto Instant Pot White Chicken Chili

This Keto Instant Pot White Chicken Chili has maximum taste with just 10 minutes of prep time. You can dial up the heat to your liking and there is a dairy-free option as well. You don’t have to slave away at the stove all day to get a really comforting homemade keto dinner on the table quickly.

Ingredients

  • 2
    tbsp
    butter
    or ghee (or olive oil for dairy-free)
  • 24
    ounces
    chicken breasts
    boneless and skinless, or 670g
  • 2
    ounces
    yellow onion
    or 60g
  • 1.5
    tsp
    ground cumin
  • 1
    tsp
    ground coriander
  • 2
    tsp
    dried oregano
  • 1/2
    tsp
    paprika
  • 1/4
    tsp
    cayenne pepper
    optional
  • 1
    tsp
    sea salt flaked
    or to taste
  • 1/2
    tsp
    black pepper
    or to taste
  • 4
    oz
    green chiles
    1 – 4oz can chopped, mild
  • 1
    jalapeno
    small
  • 2
    cloves
    garlic
    minced
  • 2.5
    cups
    chicken broth
  • 1/4
    cup
    heavy cream
  • 2.5
    ounces
    cream cheese
    or 80g (for dairy-free use 2/3 cup coconut milk to replace heavy cream and cream cheese)

Optional Toppings

  • 3/4
    cup
    Monterey jack cheese
    or Mexican or cheddar cheese (or 85g), shredded
  • 1
    avocado
    cubed
  • 3
    tbsp
    fresh cilantro
    chopped
  • 1/3
    cup
    sour cream
  • sliced jalapenos

Instructions

Instant Pot Instructions

  1. Place the instant pot on sauté mode (medium). Add the butter, ghee, or olive oil. Once hot add the chicken breasts and sear for 2 – 3 minutes per side. Turn off sauté. Add the onion, cumin, coriander, oregano, paprika, optional cayenne, salt, pepper, green chiles, jalapeño, garlic, and broth. Stir to combine.

  2. Secure the lid on the instant pot and close the pressure valve. Press the “pressure cook” button and set the time to cook for 20 minutes at high pressure. Once the time is up, quick release the pressure.

  3. When the pressure has released, remove the lid and chicken breasts. Place chicken on a chopping board and shred the chicken with two forks.

  4. Switch the Instant Pot back to sauté mode, medium, and set the timer for 15 minutes allowing the broth to concentrate and reduce. Add the heavy cheese and cream cheese (or coconut milk for dairy-free) for the last 3 minutes, whisking it with a hand balloon whisk until combined. Taste and adjust the seasoning. Add the chicken back in and allow it to warm through.

  5. Ladle into bowls and serve with desired toppings and cauli rice or veggies.

Slow Cooker Instructions

  1. Add the butter, ghee, or oil to a non-stick frying pan. Sauté the chicken breasts (2 – 3 minutes per side) on medium heat.

  2. Transfer (along with the pan juices) to a slow cooker. Add the onion, cumin, coriander, oregano, paprika, optional cayenne, salt, pepper, green chiles, jalapeño, garlic, and broth. Stir to combine.

  3. Cover and cook on LOW for 8 hours or on HIGH for 3.5 hours.

  4. Remove the chicken and place it on a chopping board. Shred between two forks. Add the heavy cream and cream cheese (or coconut milk for dairy-free) to the slow cooker, whisking to combine to the juices. Taste and season to your likeness. Add the chicken back to the slow cooker and cook for a further 20 – 30 minutes on low (or 10 minutes on high) until warmed through.

  5. Stir well. Ladle into bowls and serve with desired toppings and cauli rice or veggies.

Recipe Notes

Storage: Store in the fridge for up to 3 days or freezer for 2 months

Net Carbs: 5g

Nutrition Facts

Keto Instant Pot White Chicken Chili

Amount Per Serving

Calories 382
Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 143mg48%

Sodium 1520mg66%

Potassium 852mg24%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 2g2%

Protein 39g78%

Vitamin A 708IU14%

Vitamin C 22mg27%

Calcium 71mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Keto Instant Pot White Chicken Chili Recipe



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Last Updated: April 6th, 2021

Filed Under: Food, Partners, Type 1 Diabetes, Type 2 Diabetes



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