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Pressure cooker low carb paleo white chicken chili

Pressure Cooker Low Carb Paleo White Chicken Chili

Course: Soup
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 27 minutes
Total Time: 32 minutes
Servings: 8 people
Calories: 239
Author: Lisa MarcAurele
A pressure cooker low carb white chicken chili that's made in the Instant Pot or stove top. It's a dairy free keto chili with a healthy vegetable snuck in.
Print Recipe
US Customary - Metric

Ingredients

  • 1 tablespoon avocado oil or olive oil
  • 2 pounds skinless boneless chicken breast or thigh
  • 1 cup onion chopped
  • 1 jalapeño chopped
  • 3 cloves garlic minced
  • 32 ounces chicken bone broth chicken
  • 2 teaspoons ground cumin ½
  • 1 teaspoon chili powder omit for AIP
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper omit for AIP
  • 16 ounces cauliflower cooked

Optional toppings:

  • avocado diced
  • tomato diced (not for AIP)
  • jalapeño sliced (not for AIP)
  • fresh cilantro chopped

Instructions

Instant Pot:

  • Heat avocado oil on Instant Pot sauté setting then add in chicken, onions, and jalapeño. Cook until chicken is lightly browned. Add in garlic and sauté about 1-2 minutes more. Press cancel to turn off sauté. 
  • Stir in the broth, cumin, chili powder, salt, and cayenne pepper. Close the lid and shut the valve.
  • Set pot to 10 minutes on high pressure. 
  • While chicken mixture is cooking, cook the cauliflower if needed. Then, puree it in a small blender or food processor. Set aside.
  • When 10 minute high pressure cycle is done, open valve for quick pressure release. Once pressure has been fully released, open the lid.
  • Stir cauliflower puree into the chili to thicken. 
  • Serve hot with optional toppings if desired.

Stove Top:

  • Heat avocado oil in large pot or Dutch oven. Add in chicken, onions, and jalapeño. Cook until chicken is lightly browned. Add in garlic and sauté about 1-2 minutes more.
  • Stir in the broth, cumin, chili powder, salt, and cayenne pepper. Bring to a boil then reduce heat to low. Allow to simmer for 20-30 minutes
  • While chicken mixture is cooking, cook the cauliflower if needed. Then, puree it in a small blender or food processor. Set aside.
  • Stir cauliflower puree into the chili to thicken. 
  • Serve hot with optional toppings if desired.

Notes

Nutritional data is with optional toppings added. Carbs are lower without toppings.

Nutrition

Serving: 1bowl | Calories: 239 | Carbohydrates: 8g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 497mg | Potassium: 653mg | Fiber: 3g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 35.1mg | Calcium: 39mg | Iron: 1.7mg

Additional Info

Net Carbs: 5 g | % Carbs: 9 % | % Protein: 50.5 % | % Fat: 40.5 % | SmartPoints: 5
Values 
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(
    [serving_size] => 1
    [calories] => 239
    [carbohydrates] => 8
    [protein] => 28
    [fat] => 10
    [saturated_fat] => 1
    [cholesterol] => 107
    [sodium] => 497
    [potassium] => 653
    [fiber] => 3
    [sugar] => 2
    [vitamin_a] => 325
    [vitamin_c] => 35.1
    [calcium] => 39
    [iron] => 1.7
    [serving_unit] => bowl
)

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