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5 from 6 votes

Paleo Whole30 Instant Pot White Chicken Chili

Prep Time5 mins
Cook Time17 mins
Total Time22 mins
Servings: 6


  • 2 tablespoons avocado oil
  • 1 onion, diced*
  • 1 pound boneless skinless chicken thighs
  • 10 ounces cauliflower rice*
  • 2 medium yukon gold potatoes, chopped
  • 1 clove garlic, minced*
  • 4 cups chicken broth
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon chili powder (I used chipotle chili powder)
  • 1/2 teaspoon cumin


  • 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, cauliflower rice, 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. 


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. 
Also, I used close to 3 pounds of chicken. I wanted there to be leftovers and there's no way there would be with one pound. I didn't change any of the other ingredients, I just increased the chicken.