This Paleo Whole30 Instant Pot White Chicken Chili is easy to make and so delicious! Comfort food made way easier thanks to the Instant Pot. It’s gluten free, dairy free, and low fodmap.
This recipe is from the cookbook Affordable Paleo Cooking with your Instant Pot written by Jennifer of Predominately Paleo. Her cookbooks never disappoint including this one. It is packed with easy, quick, flavorful recipes that don’t call for weird ingredients. It helps make healthy eating attainable for anyone, no matter their budget.
Some more recipes I’m looking forward to trying from the book are Queso Dip (made with potatoes), Turmeric Tomato Detox Soup, Swedish Meatballs and Cream Gravy, Quick and Zesty Enchilada Soup, Hamburger Soup, Egg Roll Meatballs, and Scotch Eggs. And all those recipes, besides the Queso, are Whole30 compliant!
She was kind enough to let me share a recipe from the book and I choose this one because I’m always in the mood for soup. It was so, so easy and I even questioned if it was going to be flavorful enough with the simple ingredient list, but it is. I guess I shouldn’t question it because she has never let me down with her recipes. They are always good! The soup is amazing and packed with flavor. I will definitely be making it again!
One neat part of the recipe is that everything gets blended a little with an immersion blender which makes the soup thick and creamy without adding any milk or thickeners.
I, of course, needed to make it low fodmap so read the notes section for more details how I did that. I switched out the onion for green onion, used garlic oil, and left out the cauliflower rice. I was going to use white rice, but felt like it didn’t need it.
I will note that I also used more chicken because I cannot remember the last time I made a recipe with ONE pound of chicken. If I’m cooking, I want leftovers! I didn’t change any quantities of the other ingredients, just that.
Paleo Whole30 Instant Pot White Chicken Chili
- 2 tablespoons avocado oil
- 1 onion, diced*
- 1 pound boneless skinless chicken thighs
- 10 ounces cauliflower rice*
- 2 medium yukon gold potatoes, chopped
- 1 clove garlic, minced*
- 4 cups chicken broth
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder (I used chipotle chili powder)
- 1/2 teaspoon cumin
Press the saute button on your Instant Pot and drizzle in the oil. Add in the diced onion and cook for 5 minutes.
Press the Keep Warm/Cancel button, add in the chicken, cauliflower rice, potatoes, garlic, broth, pepper, salt, chili powder, and cumin and stir. Secure the lid. Close the pressure valve, press the Pressure Cook/Manual button and use the +/- button to adjust the time to 12 minutes.
Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid once the pin has dropped. Use an immersion blender to briefly blend a couple areas of the bowl so that some of the mixture is pureed, but the rest remain chunky. Do this until your desired texture is reached.
Garnish and serve warm.
TO MAKE LOW FODMAP: Use green onion in place of the regular onion. Skip step 1 and just add it to the mixture to be cooked. Leave out the cauliflower rice. Use 1 tablespoon garlic oil in place of the garlic clove.
Also, I used close to 3 pounds of chicken. I wanted there to be leftovers and there's no way there would be with one pound. I didn't change any of the other ingredients, I just increased the chicken.