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This Instant Pot White Chicken Chili recipe is a low carb version of my "award-winning" Slow Cooker White Chicken Chili. It is comfort food at it's finest, minus lots of cooking time and carbs!
Years ago I won second place in a chili cook-off with my White Chicken Chili. It was a family favorite and it turns out a fan favorite as well!
Fast forward to now, and my low carb lifestyle, I decided, after much prompting from the family to dust off that old recipe and give it a facelift errrr carb lift.
A few testing sessions later and I was told that it was right on the money and they weren't missing anything from that old recipe!
I added chopped cauliflower to replace the corn and beans that were in the original chili but, if you want to reduce carbs, even more, you can, of course, leave it out.
This is uber comfort food in a bowl of low carb yumminess!
Ingredients Needed for Instant Pot White Chicken Chili
- Extra virgin olive oil
- Ground chicken
- Onion powder
- Garlic powder
- Kosher salt
- Cumin
- Oregano
- Chili powder
- Crushed red pepper flakes
- Salt and pepper
- Baby spinach
- Chicken bone broth
- Water
- Xanthan gum
- Fresh flat-leaf parsley and grated Parmesan cheese for garnish
How to Make Instant Pot White Chicken Chili
The sweet thing about this recipe is it is what I call a one-pot wonder.
You brown the ground chicken and cook the chili all in your handy dandy Instant Pot. I love that! PLUS, with the Instant Pot, the cooking time is cut waaaaaay down so you will have a delicious bowl of chili in front of the family in no time flat BUT it will taste like it cooked much longer!
I have an older Instant Pot, that I will admit sat in the box for almost a year before I got the courage to bust it out and give it a try. I had a fear of the old school pressure cookers and let that fear slop over to using the IP. After I gave it a try I could have kicked myself for waiting so damn long! I cook everything and anything in my Instant Pot now.
You can make everything from Homemade Pumpkin Puree to Instant Pot Hard Boiled Eggs (Perfect Every Time) and even a delicious breakfast like this Instant Pot Crustless Quiche Lorraine!
I am actually thinking about buying a second one so I can cook more at the same time.
I think I might be just a tad addicted to this!
FAQ About Keto/Low Carb White Chicken Chili
This chili is completely customizable too.
Want more heat? Add a can of chopped green chilis.
Missing beans? How about adding green beans? I have heard of using mung beans, but I haven't tried them yet.
Want it creamy? Add some cream cheese at the end and stir until it melts.
Like it cheesier? Top it with a shredded jack or mozzarella cheese.
Don't need 8 servings? No worries, this freezes like a dream! I put my leftovers in these reusable freezer bags, or these meal prep containers and pop them in the freezer. It will last 4 to 6 months, although ours never lasts that long!
More Delicious Low Carb Instant Pot Recipes
Instant Pot White Chicken Chili
Yield: 8 servings
prep time: 5 Mcook time: 25 Mtotal time: 30 M
This Instant Pot White Chicken Chili recipe is a low carb version of my "award-winning" Slow Cooker White Chicken Chili. It is comfort food at it's finest, minus lots of cooking time and carbs!
Ingredients:
- 2 tablespoons olive oil
- 2 pounds ground chicken
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Redmond's real sea salt
- Freshly cracked black pepper
- 2 tablespoons cumin
- 1 tablespoon oregano
- 1 tablespoon chili powder
- 1/2 teaspoon crushed red pepper flakes
- 4 cups of chopped cauliflower (1 large head)
- 5 ounces baby spinach
- 4 cups of chicken bone broth
- 4 cups of water
- 1 teaspoon xanthan gum
- 1/4 cup chopped fresh flat-leaf parsley
- Grated Parmesan cheese for garnish
Instructions:
- Turn your Instant Pot to the saute setting. When the display says hot add in the olive oil. Add the ground chicken, onion powder, garlic powder, salt, pepper, cumin, oregano, chili powder, and crushed red pepper flakes. Cook stirring frequently about 5 minutes.
- Add the bone broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the chopped cauliflower and baby spinach.
- Close the lid and steam valve on the Instant Pot.
- Cook on high pressure for 20 minutes.
- Allow the pressure to release naturally for 10 minutes before doing a quick release.
- Remove the lid and set the pot to saute. Whisk the xanthan gum into the pot. Stir until the chili begins to thicken.
- Turn off the heat and taste and adjust seasonings and stir in the parsley.
- Serve chili topped with grated parmesan cheese.
Calories
304.16
Fat (grams)
16.96
Sat. Fat (grams)
4.22
Carbs (grams)
7.02
Fiber (grams)
2.83
Net carbs
4.20
Sugar (grams)
1.86
Protein (grams)
33.66
Sodium (milligrams)
473.19
Cholesterol (grams)
123.12
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.
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