Instant Pot White Chicken Chili
Ingredients
-
1
Tablespoon
olive oil
-
1
lb
boneless skinless chicken breasts
-
½
teaspoon
kosher or sea salt
-
1 ½
teaspoon
liquid smoke (optional)
-
2
teaspoon
minced garlic
-
1
medium
onion, chopped
-
2
stalks
celery, chopped
-
1
cup
chopped carrot
-
8
ounces
chicken or vegetable broth
-
1
teaspoon
dried oregano
-
1
teaspoon
ground cumin
-
2
teaspoon
fresh lime juice
-
¾
teaspoon
kosher or sea salt
-
1
teaspoon
white or black pepper
-
⅓
cup
non dairy or coconut milk
-
2
Tablespoons
sour cream or full fat greek yogurt (optional)
-
¼
teaspoon
onion salt (optional)
Instructions
- 1. Season and sear the chicken in olive oil, cooking for 5 minutes on each side.
- 2. Shred the chicken and toss it with liquid smoke.
- 3. Sauté the onion, garlic, celery, and carrots in the Instant Pot for 5 minutes.
- 4. Return the shredded chicken to the pot with broth, spices, and lime juice, and stir to combine.
- 5. Pressure cook on high for 5 minutes and then perform a natural release.
- 6. Stir in the non-dairy milk and optional sour cream, and keep warm for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
256
Total fat
11.5g
Total carbohydrates
11.2g
Total protein
27.1g
Sodium
1324.2mg
Cholesterol
82.7mg
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