Instant Pot White Chicken Chili
This chili is creamy and delicious. It is also dairy-free.
Equipment
- 1 Pressure Cooker
Ingredients
- 1 Chicken breast
- 1 tablespoon Olive oil
- 3 Yukon gold potatoes diced
- 1 small White onion diced
- 1 Jalapeño diced
- 1 tablespoon Garlic minced
- 14oz can Green chilis Medium spice
- 4 cups Chicken broth
- 1 can Coconut milk
- 1 tablespoon Cumin
- 1 teaspoon Oregano
- ½ teaspoon Paprika
- Salt and pepper to taste
Toppings
- 1 handful Cilantro
- 1 Avocado sliced
Instructions
- Turn the Instant Pot to saute mode. Add olive oil, white onion, garlic, and jalapenos. Saute for about two minutes.
- Add the rest of the chili ingredients to the pan and mix.
- Set the Instant Pot to Pressure cook for 10 minutes. You can add up to 4 extra minutes depending on the size of the chicken breast.
- When the Instant Pot is done, manually release the pressure. Remove the chicken and shred it.
- Use an immersion blender (or regular blender) to blend the potatoes into the broth. Only do this for a couple of pulses, there should still want some chunks in the chili.
- Add the chicken back to the chili. Serve with avocado and cilantro. Enjoy!
Nutrition
Calories: 474kcalCarbohydrates: 69gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 2932mgPotassium: 741mgFiber: 28gSugar: 26gVitamin A: 225IUVitamin C: 109mgCalcium: 50mgIron: 4mg
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