Paleo White Chicken Chili
The best paleo, gluten free, dairy free chili recipe around! Made in the Instant Pot/ Pressure Cooker, this dinner is ready in just 20 minutes and is a great healthy meal prep option.
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
1 lb chicken breasts
4 cups chicken bone broth
1 cup chopped gold potatoes
12 ounce cauliflower rice
1 onion diced
1 tbsp avocado oil
2 cans chopped green chiles (4 ounce)
1/2– 1 tsp salt
2 tsp chili powder
1/2 tsp pepper
1 tsp garlic
1 tsp cumin
1/2 tsp oregano
14 ounce can full fat cocount milk
Method
- Turn your pressure cooker to the sauté option.
- Dice your onion and chop the potatoes.
- Add a little bit of oil to the pressure cooker, then add the onions and potatoes.
- Sauté for 5 minutes.
- While that sautés, get the rest of the ingredients together.
- After 5 minutes, turn the sauté mode off.
- Then add the rest of your ingredients. Stir together well before placing the lid back on and locking it.
- Set the Pressure Cooker setting to 12 minutes. Your pressure cooker will take about 10 minutes to heat up before it starts cooking.
- After the 12 minutes, quick release your soup. That means turn the little valve on the top and let the air escape.
- Remove the chicken breasts from the soup (I used a ladle) and place on the cutting board.
- Take two forks and shred the chicken.
- Add the coconut milk and stir until mixed in
- Add the chicken back to the soup.
- Serve with whatever toppings you like!