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5 from 6 votes

Instant Pot White Chicken Chili

Prep Time5 minutes
Cook Time17 minutes
Total Time22 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 307kcal

Ingredients

  • 2 tablespoons avocado oil
  • 1 onion, diced*
  • 2-3 pounds boneless skinless chicken thighs
  • 2 medium yukon gold potatoes, chopped
  • 1 clove garlic, minced*
  • 4 cups chicken broth
  • ¼ teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon chili powder (I used chipotle chili powder)
  • ½ teaspoon cumin

Instructions

  • 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, 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. 

Notes

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. 

Nutrition

Calories: 307kcal | Carbohydrates: 22g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 1582mg | Potassium: 939mg | Fiber: 4g | Sugar: 4g | Vitamin A: 38IU | Vitamin C: 53mg | Calcium: 56mg | Iron: 2mg