This Instant Pot White Chicken Chili is easy to make and so delicious! Comfort food made way easier thanks to the Instant Pot. It's paleo, gluten free, dairy free, and low fodmap.
Instant Pot time saver
White Chicken Chili is an all time favorite, and using the time saver of the Instant Pot is so handy for this recipe. The meal is ready in under 20 minutes and the flavors are developed as if the soups been cooking for hours.
One neat part of the recipe is that everything gets blended a little with an immersion blender which makes the soup thick and creamy without adding any milk or thickeners.
Low FODMAP option
I have a low fodmap option in the notes if you need to follow that diet. Read the notes section for more details how I did that. I switched out the onion for green onion, used garlic oil instead of fresh garlic.
Using 2-3 pounds of chicken makes this a really hearty soup, especially paired with the potatoes. It's great as leftovers and reheats well.
You have to try this white chicken chili this fall or winter. It's the perfect cozy meal. Here are some more soups to make:
- Butternut Squash Soup
- Paleo Creamy Chicken Tomato Soup
- Ham and Potato Soup
- Black Bean Soup
- Chicken Enchilada Soup
Instant Pot White Chicken Chili
- Press the saute button on your Instant Pot and drizzle in the oil. Add in the diced onion and cook for 5 minutes.
- Press the Keep Warm/Cancel button, add in the chicken, potatoes, garlic, broth, pepper, salt, chili powder, and cumin and stir. Secure the lid. Close the pressure valve, press the Pressure Cook/Manual button and use the +/- button to adjust the time to 12 minutes.
- Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid once the pin has dropped. Use an immersion blender to briefly blend a couple areas of the bowl so that some of the mixture is pureed, but the rest remain chunky. Do this until your desired texture is reached.
- Garnish and serve warm.