Instant Pot White Chicken Chili
Ingredients
The chili
-
2
lbs
boneless skinless chicken thighs
-
1
bell pepper, diced
-
1
onion, diced
-
3
cloves
garlic, minced
-
3
cups
chicken broth
-
1
tbsp
cumin
-
1
tbsp
chili powder
-
1
tsp
oregano
-
½
tsp
sea salt
-
½
tsp
ground pepper
-
1
lime, juice of
-
2
tbsp
chopped fresh cilantro, divided
For topping/serving
-
Chopped green onion
-
Sliced jalapeño
-
Chopped tomato
-
Lime wedges
-
Cilantro
-
Avocado
-
Shredded cheese (omit for Whole30 or strict Paleo)
-
Coconut yogurt or sour cream (coconut yogurt only for Whole30 or strict Paleo)
Instructions
- Prepare all of the chili ingredients as noted, reserving half of the chopped cilantro for topping.
- Add all chili ingredients to the Instant Pot.
- Secure the lid and close the pressure valve. Set to cook for 20 minutes at high pressure.
- Once cooking is complete, quick release the pressure.
- Prepare desired toppings while the chili cooks.
- Remove the lid and shred the chicken with two forks. Season with salt and pepper to taste.
- Ladle into bowls and serve with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
313
Total fat
10g
Total carbohydrates
8g
Total protein
45g
Sodium
mg
Cholesterol
mg
You might also like