Keto White Chicken Chili (Instant Pot)

Keyword chili, dinner, keto, keto-carnivore, low-carb

Prep Time 10

Cook Time 45

Come to Pressure 10

2 tbsp avocado oil/butter/ghee
2 lbs chicken thighs and/or breasts I personally like to use a package of each type.
1 medium onion, diced
1 tbsp cumin
2 tsp oregano
1 tsp paprika
½ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
4 oz canned hatch green chilies
1 jalapeno, diced
2 garlic cloves, minced
2 c chicken broth
¼ c heavy whipping cream
4 oz cream cheese

Press "Saute" button on Instant Pot. Let warm up for a minute before adding avocado oil (or your preferred cooking fat).
Sear chicken for 2-3 minutes per side. Turn off. Add in onions, chiles, jalapeno, seasonings, and broth. Stir to combine.
Secure the lid, close the pressure valve, and select "Manual." This will set the cooking time to 30 minutes at high pressure. When time is up, do a quick release.
Once pressure has been released, remove the lid. Remove the chicken and place in a large bowl. Shred the chicken with two forks.
Press "Saute" on Instant Pot and set a timer for 15 minutes to allow the broth to reduce. In the last few minutes, add heavy cream and cream cheese. Whisk to combine.
Add the chicken back into pot and allow to warm through before serving.
Spoon into bowls and serve with desired toppings.

Slow Cooker Instructions

Warm up pan on medium heat before adding avocado oil/butter/ghee. Saute chicken for 2-3 minutes per side.
Transfer chicken and juices to slow cooker. Add in onions, chiles, jalapeno, seasonings, and broth. Stir to combine. Cover and cook on low for 8 hours or on high for 4 hours.
Remove chicken and place in a large bowl. Shred the chicken with two forks.
Add the heavy cream and cream cheese to slow cooker. Use a whisk to combine. Add chicken back to the slow cooker and cook for another 30 minutes on low (or 10 minutes on high) until warmed through.
Stir before spooning out into bowls. Serve with desired toppings.