Craving a cozy, comforting meal that’s ridiculously easy to make? Look no further! This Instant Pot White Chicken Chili is your new weeknight hero. It’s a dump-and-go recipe that delivers incredible flavor with minimal effort. Tender shredded chicken, smoky hatch chiles, and a surprisingly creamy, dairy-free broth come together in just 40 minutes. It’s a healthy, satisfying chili that the whole family will love. Let’s get cooking!
Ingredients
• 4 (6-ounce / 170g) grass-fed chicken breasts
• 4 medium carrots, peeled and chopped
• 4 celery stalks, chopped
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 (4-ounce / 113g) can diced hatch chiles, undrained
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and freshly ground black pepper, to taste
• 1 cup / 240ml unsweetened coconut milk, from a can
• 2 cups / 480ml chicken broth
• For Topping
• 2 ripe avocados, peeled, pitted, and diced
Instructions
1. Directions
2. Combine : Place the chicken breasts, chopped carrots, celery, onion, minced garlic, hatch chiles, oregano, cumin, salt, pepper, coconut milk, and chicken broth into the inner pot of your Instant Pot. Stir briefly to combine.
3. Pressure Cook: Secure the lid and set the pressure valve to the “Sealing” position. Select the “Poultry” or “Pressure Cook” (High) setting and set the timer for 20 minutes.
4. Release Pressure: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully switch the valve to the “Venting” position to release any remaining steam.
5. Shred Chicken: Carefully remove the lid. Use tongs to transfer the cooked chicken breasts to a separate bowl. Use two forks to shred the chicken, then return the shredded meat to the pot.
6. Serve: Stir the shredded chicken into the chili. Ladle into bowls and serve immediately, topped with fresh diced avocado.
Nutritional Information
• Per Serving: Calories 366 | Total Fat 23.7g | Net Carbs 1.47g | Protein 28.1g | Fiber 5.4g
Pro Tips
• For easier shredding, use a hand mixer on a low setting directly in the bowl to shred the chicken in seconds.
• To adjust the spice level, use mild hatch chiles for less heat or add a pinch of cayenne pepper for an extra kick.
• This chili freezes beautifully. Let it cool completely, then store it in an airtight, freezer-safe container for up to 3 months.
• For an even creamier texture, stir in an additional 1/4 cup of coconut milk after shredding the chicken.
FAQ
Q: Is this white chicken chili recipe dairy-free
A: Yes, this recipe is completely dairy-free. It achieves its rich, creamy texture from unsweetened coconut milk instead of traditional dairy like heavy cream or cream cheese.
Q: Can I freeze this Instant Pot chili
A: Absolutely. This chili freezes beautifully. For best results, let it cool completely and then store it in an airtight, freezer-safe container for up to 3 months.
Q: How can I make this chili spicier
A: To increase the heat, you can use hot diced hatch chiles instead of mild ones. For an extra kick, add a pinch of cayenne pepper along with the other spices before cooking.
Q: What is the fastest way to shred the chicken
A: For quick and easy shredding, place the cooked chicken breasts in a separate bowl and use a hand mixer on a low setting. The chicken will shred in just a few seconds.
