Instant Pot White Chicken Chili
Servings: 4 servings
Calories: 307kcal
Ingredients
- 2 tablespoons avocado oil
- 1 onion, diced*
- 2-3 pounds boneless skinless chicken thighs
- 2 medium yukon gold potatoes, chopped
- 1 clove garlic, minced*
- 4 cups chicken broth
- ¼ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder (I used chipotle chili powder)
- ½ teaspoon cumin
Instructions
- 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.
Notes
TO MAKE LOW FODMAP: Use green onion in place of the regular onion. Skip step 1 and just add it to the mixture to be cooked. Leave out the cauliflower rice. Use 1 tablespoon garlic oil in place of the garlic clove.
Nutrition
Calories: 307kcal | Carbohydrates: 22g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 1582mg | Potassium: 939mg | Fiber: 4g | Sugar: 4g | Vitamin A: 38IU | Vitamin C: 53mg | Calcium: 56mg | Iron: 2mg