Why You’ll Love This Recipe
Instant Pot Low Carb White Chicken Chili is a creamy, hearty, and flavorful dish that’s perfect for chilly nights or meal prepping during the week. Made with tender chicken, green chilies, and a blend of spices, this keto-friendly chili is comforting without the carbs. Thanks to the Instant Pot, it’s ready in a fraction of the time and delivers all the slow-cooked flavor you crave.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts or thighs (boneless, skinless)chicken brothcream cheesegreen chilies (canned, diced)oniongarliccuminoreganochili powdersalt and pepperheavy creamcauliflower rice (optional, for added texture)shredded cheddar cheese (for topping)fresh cilantro (for garnish)lime wedges (for serving)
directions
Set your Instant Pot to sauté mode. Add a bit of oil and cook chopped onion and garlic until softened.
Add chicken, green chilies, chicken broth, cumin, oregano, chili powder, salt, and pepper to the pot. Stir to combine.
Close the lid, seal the valve, and cook on high pressure for 15 minutes.
Once the timer is done, do a natural release for 5 minutes, then quick release the remaining pressure.
Remove the chicken, shred it with two forks, then return it to the pot.
Add cream cheese and heavy cream. Stir until the cream cheese is melted and fully combined.
Switch to sauté mode again if needed to help everything melt together.
(Optional) Stir in cooked cauliflower rice for extra texture.
Serve hot, topped with shredded cheddar, fresh cilantro, and a squeeze of lime.
Servings and timing
This recipe serves 6 people.Preparation time: 10 minutesPressure cooking time: 15 minutesAdditional time (release/shredding): 10 minutesTotal time: 35 minutes
Variations
Add diced jalapeños for a spicier kick.
Use rotisserie chicken to save time.
Swap heavy cream for coconut cream for a dairy-free version.
Top with avocado slices for extra healthy fats.
Use ground chicken or turkey instead of shredded chicken for a different texture.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or on the stovetop over medium heat until warmed through.This chili also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Is white chicken chili keto?
Yes, when made without beans and with low-carb ingredients, it fits perfectly into a keto or low-carb diet.
Can I use frozen chicken?
Yes, you can use frozen chicken directly in the Instant Pot—just increase pressure cook time by 5 minutes.
What if I don’t have an Instant Pot?
You can make this on the stovetop or in a slow cooker, but it will take longer to cook.
Can I make it spicier?
Absolutely! Add more chili powder, jalapeños, or even hot sauce to adjust the heat level.
Can I use turkey instead of chicken?
Yes, turkey works just as well for this recipe.
How can I thicken the chili?
Let it simmer uncovered on sauté mode after pressure cooking, or add a bit of xanthan gum if needed.
What kind of cheese works best?
Cheddar, Monterey Jack, or a Mexican cheese blend all taste great with this chili.
Can I skip the cream cheese?
You can, but it adds a rich, creamy texture. Greek yogurt is a possible alternative.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I meal prep this?
Definitely—it stores well and tastes even better the next day.
Conclusion
Instant Pot Low Carb White Chicken Chili is a fast, satisfying, and healthy way to enjoy a bowl of creamy chili without the carbs. Whether you’re following a keto lifestyle or just looking for a lighter comfort food option, this dish delivers flavor, ease, and versatility. Give it a try and make it a staple in your weekly meal rotation!
Print
Instant Pot Low Carb White Chicken Chili
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Low Fat
Description
Tender and flavorful cube steaks made effortlessly in the Instant Pot, perfect for a quick and hearty dinner.
Ingredients
- 4 cube steaks
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Season the cube steaks with salt, pepper, onion powder, and garlic powder.
- Sear the steaks in batches for 1–2 minutes per side until browned, then remove and set aside.
- Add sliced onions and garlic to the pot and sauté for 2–3 minutes until softened.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze.
- Return the cube steaks to the pot and stack if necessary.
- Cancel sauté mode, seal the lid, and set to pressure cook on high for 15 minutes.
- Once done, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Optional: For thicker gravy, mix cornstarch and water in a small bowl, switch pot to sauté, and stir in the slurry until the sauce thickens.
- Serve hot with mashed potatoes or your favorite sides.
Notes
- For extra flavor, add a splash of balsamic vinegar or a teaspoon of mustard.
- Can be made ahead and stored in the fridge for up to 3 days.
- Perfect for meal prep and reheats well.