Instant Pot White Chicken Chili
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8 servings
Instant Pot White Chicken Chili
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This makes a total of 8 (1.5-cup) servings of Instant Pot White Chicken Chili. Each serving comes out to be 509.88 Calories, 32.99g Fats, 8.5g Net Carbs, and 41.15g Protein.
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Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 36 ounce boneless, skinless chicken thighs cubed
- 14 ounces canned diced green chilies
- 2 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon black pepper
- 1 pound frozen cauliflower
- 4 cups chicken broth
- 2 cups sour cream
- 1 cup heavy whipping cream
Instructions
- Turn your Instant Pot on to the saute setting then melt the butter.
- Add the diced onion and cubed chicken.
- Cook until the chicken looks mostly done.
- Add the green chilies, salt, cumin, oregano, black pepper, and frozen cauliflower. Stir together.
- Add the the 4 cups of chicken broth. Seal the instant pot then cook on high-pressure for 30 minutes.
- Let the Instant Pot sit for 10 minutes before releasing the steam and opening it up.
- Whisk in the sour cream and heavy whipping cream. Serve immediately.
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