I absolutely love chili especially Instant Pot Chili, however, I hate the beans. This was my first go at a Keto Instant Pot White Chicken Chili in the Instant Pot and it turned out great.
My family loved this instant pot white chicken chili had no idea it was keto chicken chili.
You basically dump and cook this recipe and within a short cook time, you are ready to fill your dinner bowls with delectable soup.
Faq
Can you cook raw chicken in an instant pot?
The instant pot is such a magical gadget that you can cook chicken, or any other meats, fresh/raw or frozen,
What are good toppings for chili?
1. Avocado2. Sour Cream3. Tortilla Strips4. Shredded cheese
What does adding vinegar to chili do?
Adding a little vinegar to your chili gives it a little different flavor. It enhances and adds to the flavor.
It is painless and hearty and only has 3 net carbs per serving.
This is the perfect soup to serve up if you are on a low carb diet trying to watch your intake.
I recently started a low carb diet, and this soup was a blessing.
Many people get fired up to start a diet and then day two or three they fall off the wagon.
Now I am not judging as I have been guilty of this in the past, and I figured out my issue with dieting.
White Chicken Chili in The Instant
I struggled so much with finding lunches and dinners that fit into my diet plan but were appealing to me. I don't want to eat the same three things over and over again that has no flavor.
That is where I gained the inspiration to make this Instant Pot keto chicken chili. It fit into the carb intake and offered rich and creamy flavors that actually were pleasing to my palate.
I topped it with some avocado, to up the protein a little bit, and it was amazing. The kids even ate it, which was a huge win for me. Then I used the leftovers to meal prep for a few days for me.
Can I Cook Frozen Chicken Breast In The Instant Pot?
You absolutely can cook chicken from frozen in the instant pot. The heat and moisture from the pot will thaw the chicken as it cooks and when you remove the chicken it sill be completely cooked. You can even save the chicken broth from the recipe and use it in another recipe.
It made sticking to this lower-carb diet a lot easier, and I can even freeze this soup and reheat for later too. And I love the taste that the chili powder and cream cheese together mace.
This is a great instant pot frozen chicken recipe, that you can add to your list.
I didn't have any thawed chicken handy, so I used frozen chicken and it cooked to perfection in the Instant Pot in no time.
It was tender and juicy and shredded perfectly for little bites of chicken in each bite of this instant pot white chicken chili.
You can also grab other toppings to let your family add what they want for added flavor.
A dollop of sour cream, a splash of hot sauce, oyster crackers for dipping, and each member of the family can customize the soup so that they enjoy every drop of it.
I loved being able to create this chicken chili with no beans to fit my diet needs.
So often I see chili recipes that use beans, and I finally brainstormed, why not get in the kitchen and make a chili that fits what I want. Instead of taking time searching, just play around and see what comes out of it.
To my surprise, a new favorite chili recipe came out of it.
Keto White Chicken Chili
I have been making this chili for a while now and so glad I took the time to try because the flavors are perfect, and I am happy with the creamy texture, it makes for a comforting bowl of chili.
This recipe would be extremely easy to adapt to the slow cooker or even the stovetop, you will just need to adjust the amount of time.
You can even add some bell pepper, or dried beans and top with some tortilla chips to top this white chicken if you don't need it to be low carb.
This creamy white chicken chili recipe will become a fast family favorite. And the best part is that it's done in 30 minutes or less when pressure cooking it.
Instant Pot Chili
More Great Instant Pot Recipes
Useful Tools For This Recipe:
Shredder Claws are a huge help for getting your chicken shredded in seconds. Just cook your chicken and then use the claws to help pull apart the meat.
It shreds the chicken beautifully. You can use this on other cuts of meat like pork or beef as well for the same shredding results.
A perfect soup for any time of year. I especially love eating this on cold winter days, or chilly spring days where it is raining outside.
Grab yourself a bowl of this Instant Pot chicken chili and curl up on your couch with a warm fuzzy blanket, and just enjoy your day at home watching Netflix or binging your latest DVR's.
Chicken Chili in The Instant Pot No Beans
Instant Pot Chicken Chili is a great alternitave if you want chili but don't eat beef. And this recipe is also keto because we omitted the beans!
Ingredients
- 1 ½ pounds frozen chicken breast
- 8 ounces cream cheese
- ½ teaspoon cumin
- 2 teaspoons salt
- 20 ounces chicken broth
- ½ teaspoon chili powder
- ½ teaspoon pepper
- 10 oz diced tomatoes with green chilies
- 4.5 oz Old El Paso™ Green Chiles
- Shredded Mexican cheese, optional, for garnish
- Avocado, optional, for garnish
- Sour cream, optional, for garnish
Instructions
- Place frozen chicken into the pressure cooker.
- Add all other ingredients except anything that is for garnish, adding cream cheese last.
- Cook at high pressure for 15 minutes then NPR 15 minutes and QR any additional pressure.
- Remove lid and carefully remove chicken and shred then stir all ingredients together.
- Serve with any of the above garnishes or any of your favorites.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 308Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 107mgSodium 1131mgCarbohydrates 6gFiber 2gSugar 2gProtein 30g
Bhavika
This turned out more soupy than chili. When it was done, I placed it on "sauté setting and got it boiling and added some cornstarch. Let it sit awhile and it will turn thicker as it cools. I did double the recipe and would recommend not to add an extra 8 oz. of cream cheese. I ended up cooking an extra 15 minutes on high pressure and the cream cheese was not melted, so either you can add less cream cheese or cook it extra time.
Alissa
Yes - I also doubled the recipe and it came out the exact same way. Thanks for sharing what you did to fix it. The flavor is great, though!
Mary
If you double the recipe, do you have to double the time? This is my first pressure cooker recipe.
Julie
This recipe looks amazing and I want to try it. Forgive me for my ignorant question but I am fairly new at using my instant pot and was curious what you meant by "NPR 15 minutes" and "QR any additional pressure" I think that means you cook it for 15 minutes then release the pressure but don't open it for another 15 minutes (the clock will tick upwards) and then add additional time if the chicken is not done. Is that correct? Thanks for your help and looking forward to making this dish.
Pink
Once the pot stops cooking let the pressure release naturally "NPR" natural pressure release. Then quick or manual release the remaining pressure"qr" quick release.
Donna
Made this tonight. My first time using a pressure cooker. Definitely more soupy than chili, but tasty!
Robin Santos
I am going to make this for dinner tomorrow night, and I am wondering, if you want to make it less "soupy" could you not add as much broth? Would this compromise the recipe?
Pink
I don't see why not, chicken makes its own liquid, so I think that's why mine came out a little soupy. Let me know how it goes.
Lauren N.
Have any of you made it with thawed chicken? How did that change the cooking time?
Lauren
Have any of you made it with thawed chicken? How does that change the cooking time? Thanks!
Pink
I haven't, but I think you could cook for the same time...
Lauren
I'm trying it now. Thanks!!
Chris Mattix
Well, I think there is a mistake in the recipe. It calls for 2 teaspoons of salt which I put in. It was extremely salty. I had to throw it away.
Pink
It was perfect for us...
whaapplewha
I wasn't sure if I was supposed to drain the can of tomatoes and chilies, so I added the liquid from the cans to the pot. I reduced the chicken stock by about a cup.
My main concern was that the cream cheese didn't melt at all. It looked like cubes of tofu, and even whisking it didn't really melt the it/blend it in.
My husband liked it.
I would definitely not call this a chili.
Erin K.
So good! This is definitely full of flavor. As others have mentioned, this is a soup instead of chili but that doesn't bother me. I didn't have a can of green chilies on hand so I just omitted them and it still turned out great. Next time I will half the salt though. Thanks for the great recipe!
Jen
This was delicious even though my cream cheese ended up looking curdled by the end--next time I think I stir it in after everything is cooked and shredded. It was "soupy" but that didn't bother me. Great flavor for something so simple! 2 tsp of salt was perfect--didn't have to go back and season more after cooking. Good stuff!
roy
Agree with the others re:consistency, it was a soup. I think the cream cheese may be better melted in after the cooking though. Good flavor though.
Steph
I love this recipe BUT I did make a few adjustments after making it the first time. 32oz chicken broth is way too much. I cut it to 1 cup. Still very liquid, but the right amount. Also 1 cup canned diced tomatoes. I can't find a can of green chilies around here so I sub 1 tsp of super hot minced indian green chili (from a bottle, a little goes a long way). Avocado is a MUST, so delicious, and a baguette to mop up all the liquid is amazing as well. Great recipe!
Denise
I loved it! But I changed a few things based on what I read on the reviews.
I did 2 pounds thawed chicken- same time.
Half the broth.
Drained all cans.
Added white chilli beans!
Added a can (4oz) of jalapeños
Only did 1/2 tsp of salt
Put it all in the stand mixer to shred the chicken and mix the cream cheese smoothly!
Jamela Porter
Sounds amazing!
Shannon
From after reading the comments I only added one cup of broth however I did use 2 tsp salt. I also removed the cooked chicken and added the cream cheese into the mixer with it and blended it together, then dropped it back into the liquid. The flavor and consistency was perfect. Thanks for sharing this recipe. Big hit with whole family
V.Scout
Ok. Is cream cheese added as last ingredient prior to 15 minutes of high pressure, or at the very end, after QR and chicken is shredded?
Jamela Porter
Step 4 tells you to shred chicken and you add the cream cheese before the 15 mins.
Kelly
I'd love to make this but I don't have an instapot. Can you provide directions for cooking in a crockpot with thawed chicken please? Thanks so much!
Stephanie
I made this tonight and one of my kids went back 3 times to get more. I did change a few things and used the suggestions from others. I melted the cream cheese and sour cream over the stove and then added it after I shredded the chicken. Thanks for that tip by the way! I didn’t add any salt but that’s just because I personally try to have little or no salt and no one at the table asked for salt so... I guess you can try it without if you want. This was amazing and I’ll be making it again.
Leah Evon
This turned out SO DELICIOUS! I have to admit I read some of the previous comments about it being too thin, so I only added 10oz of chicken broth & once the chili was done I added a slurry of 2tsp of cornstarch. Set my instapot to sauté and let it thicken for about 4 minutes. One other change I made was I opted for low-fat cream cheese- still fabulous!!!
Jody
I won my office chili cookoff with this recipe today! Thank you!
After reading other recommendations, and making this once before, I halved the amount of broth, and it was much less "soupy". I also didn't add the sour cream until after I had opened up the Instant Pot. It definitely helped to avoid the "curdled" look on the cream cheese.
I added about 1 T of cornstarch for a thickener as well. Absolutely love how easy this is to make, and how delicious it is.
Jamela Porter
That is so awesome!
Michele Brown
Agree that as written, it was way too soupy to consider it chili.
Also the directions should be more clear on when to add the cream cheese, as that seemed to be an area of confusion. Adding it BEFORE the pressure cooking does make it look like curdled milk.
After removing the chicken to shred it, I took half a cup or so of liquid out, and mixed with a heaping tablespoon of flour, and then whisked that in. I put the chicken back in, and turned it to saute. After 5 min, it's still thinner than I would like - so next time will use less broth.
The taste overall was really good - could use half the salt to start and then adjust.
Bethany
Seriously delicious! I added cream cheese after the pressure cook time while in saute and it worked great. Also, hold the salt. I'm a salt person 100%, but this was too much. Just do it after the fact to taste, not during cooking. Also, I didn't have diced chiles, so I diced up some green bell pepper, and sweet red pepper. YUM!!
Rachel Brunelle
This was so good! I used thawed chicken breast, and only 10oz chicken broth. I also added a few extra garnishs, chipped red onion, cilantro, and chopped up some sweet tomatoes.
Jamela Porter
So glad you liked it!
Sierra
Im confused. So I cook it on high for 15 mins with the NR on Seal position. Then I cook it same was for another additional 15 mins same way or do I do it with the QR in the Vent position? I started making it and think I did something wrong....
Shannon
This was delicious and easy! I did use thawed chicken and cooked for 25 mins instead of 30. I had no problems shredding it. After reading many comments about it turning out soupy I added about a teaspoon of xantham gum and it thickened right up.
Jennifer
Would this be good in a crockpot? If so what would you recommend for cook time?
Jamela Porter
Yes you could in the crock pot, but I’m not sure as far as time.
Kristin
For everyone who had an issue with the cream cheese, the broth being a bit too thin, and is on keto here’s what I did, and it was absolutely perfect! After it was done de-pressuring (after following the directions and times exactly as above). I took the chicken out. Shredded. Turned the pot on low sauté, used a whisk to combine the cream cheese. As the mixture began to simmer I added 1 to 1-1/2 tsp of xanthan gum in thirds, sprinkling over evenly and whisking quickly. Simmering a minute between each addition. Once it was thick I added the shredded chicken back in and served. This step only added about 10 mins to the recipe. And it was a prefect chicken chili!
Beth
I would rename this recipe Chicken Queso Soup. It tasted like queso dip in soup form. It was delicious but most definitely soup. I used less broth as previous people suggested, but it was still pretty soupy. I did thicken it bit with Arrowroot when it was done cooking. Because the cream cheese did "curdle" and didn't mix in, I took the chicken out and used my immersion blender to mix it. It also made it a bit creamier. Next time, I might add some frozen corn and/or some black beans. Not as low carb, but I would have like a little more heft to it. I will definitely make it again! Would be a hit for a football party!
Lauri
So I am new to the whole insta pot thing, but this was a win!! I made a couple of adjustments, though; I used a about 2.4 pounds of chicken, used 2 cans of hot chilies, doubled all the spices, except salt, and it was awesome!! I added the cream cheese prior to pressure cooking, and used a hand mixer in the pot to shred the chicken. (The cream cheese was melted already) Topped with avocado, cilantro Mexican blend cheese, and sour cream- yum!!
Melissa Broome
Oh my gooooooosh this is freaking delicious. Going into the rotation for sure. Everyone had seconds and wanted more. I will double next time and have extras for lunches. Thank you for posting!
Cp
What is the serving sizes? Is it just me that is confused by this? Yes, it’s 1/8th of the recipe.... but does it equal to a cup, half cup? How many ozs? I’m on keto and trying to track my macros very precisely and don’t want to mess up the serving size..