Instant Pot White Chicken Chili
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
Course:
Main Course, Soup
Cuisine:
Dairy-free, Gluten-free, Grain Free, Paleo, Whole30
Ingredients
- 3 cups shredded chicken
- 3 cups chicken broth
- 3/4 cup canned coconut cream
- 1 small jalapeno, sliced
- 1 bunch fresh cilantro, finely chopped
- 1 lime, freshly squeezed
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp sea salt
Toppings (optional):
- 1 jalapeno, thinly sliced
- 1 avocado, cut in half and then to slices
- fresh cilantro
- canned coconut cream
Instructions
-
In the Instant Pot, add the shredded chicken, chicken broth, canned coconut milk, freshly squeezed lime, chili powder, cumin, sea salt, jalapeno slices, and freshly chopped cilantro. Stir together.
-
Place the lid securely on the Instant Pot and turn the valve to 'seal'. Press 'Pressure Cook' and manually adjust the time to 6 minutes. Once it's done pressure cooking, open the valve to release the pressure (Caution, this will be VERY HOT!).
-
Serve in bowls with a jalapeno slice, avocado slice, a tablespoon of canned coconut cream, and fresh cilantro on top (if desired).
Recipe Notes
Store leftovers in an airtight container in the fridge for up to 4 days.