An Instant Pot Go-To: White Chicken Chili

Happy Saturday! I heard y’all are just loving the Instant Pot so here I am to give you one of my favorite meals to try! Comment below with more of what you’d like to see!

White Chicken Chili

This dish is made so much easier with the help of the pressure cooker! For those entering the new year on various diets, please note it is Paleo, gluten-free, dairy-free, Whole30 and keto-friendly!

What you’ll need:

2 tbsp olive oil

1 onion, chopped

1 medium cauliflower, chopped

6 cloves of garlic, minced

1 quart low-sodium chicken broth

3.5 lbs bone-in, skin-on chicken breasts

2 (4) oz. cans fire-roasted green chiles

Seasoning to taste:

Tony’s

Garlic powder

Onion Powder

Ground coriander

Cumin

Black pepper

Dried oregano

Smoked paprika

Sea Salt

For garnish (optional):

Fresh lime juice

Chopped cilantro

Chopped parsley

Sliced avocado

How to:

1) Drizzle oil into the insert and press the Sauté button. Add in onions and cook until tender.

2) Add in garlic and seasoning to taste, stirring for 1 minute. Pour in 1 cup of broth and press Keep Warm/ Cancel button.

3) Add in cauliflower florets, chicken, and remaining broth.

4) Secure the lid, making sure it's sealed, and press the Manual button. Set to 10 minutes.

5) Press the Keep Warm/Cancel button and release the pressure. Once it's finished de-pressurizing, remove the lid and use tongs to transfer the chicken to a bowl. 

6) Using a blender or immersion blender, puree content until smooth. Toss in green chiles.

7) Shred chicken and add back to broth.

8) Scoop into bowls and toss on your choice of toppings.