Instant Pot Chicken Chili No Beans
I absolutely love chili especially Instant pot Chili, however, I hate the beans. This was my first go at Instant Pot Chicken Chili and it turned out great. Trying to lose weight should be a breeze with food this delicious. I recently started on a low carb diet and this chili is one of my go to recipes. With only 3 net carbs per serving, I can’t go wrong!
I topped it with avocado, to give it a little-added protein. The kids really enjoyed it too. I actually took and froze some, as a part of meal prep. So all I will have to do is pull it out of the freezer before work, and it will be ready to nuke for lunch.
I’m sure you could do the same with chicken that is thawed and pre-cubed but I was having a lazy day and felt that shredding the frozen chicken was easier. I just put the frozen chicken right in the bottom of my Instant Pot, and it did as it does, it made magic.
Instant Pot Chili
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Recipe edited to remove some of the liquid
- 1 1/2 pounds frozen chicken breast
- 8 ounces cream cheese
- 1/2 teaspoon cumin
- 2 teaspoons salt
- 20 ounces chicken broth
- 1/2 teaspoon chili powder
- 1/2 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
Place chicken, frozen 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.