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What Pressure Cooker I Use:

I have the Mealthy Pressure cooker (linked here on Amazon) and I love it! I’ve had it about a year now and have used it a ton without any problems. It has 9 different features so the options of what you can make with it are endless. I still need to experiment more with mine because most of the time I end up making soups.

I use my pressure cooker more at this point than my slow cooker because I like that you don’t have to plan out that far in advance what you’re making. The pressure cooker allows a meal to come together in about 20 minutes which you can’t beat! Especially now that it’s soup season.

Recipe Tips:

This recipe is pretty straight forward but whenever I make chicken I always worry about it being undercooked. I don’t know if I had a bad experience or something as a child but I seriously am so particular about chicken being cooked right. So for this recipe- I tried it once pre cooking the chicken but then it got super dry. The best way I found to make the chicken is to add it uncooked to the soup and it will cook to the right temperature/texture in this soup, I promise.

To shred the chicken, you’ll remove it from the soup after it’s done cooking. You can use a ladle with holes (so you don’t get soup everywhere). Spoon it out after you’ve cooked everything. Put it on a cutting board, take two forks, and shred the chicken. Shred it as thin as you like. I left some thicker, some thinner so the texture was different in each bite.

Add the chicken back into the soup and stir it back together. Easiest and best way to get the shredded chicken you need for this recipe.

White Chicken Chili Topping Ideas:

Now for my favorite part of any meal- toppings! You can never add enough toppings in my book. I added jalapeños, cilantro, avocado, and a squeeze of lemon. For a more traditional white chicken chili, add some tortilla chips on top. To stay paleo if that’s your thing, I love Siete Foods Tortilla Chips. You could also add some sour cream if you wanted to make it more traditional as well. I don’t like sour cream at all so I omitted this!

Other Paleo Dinner Ideas:

Paleo Chicken Nuggets

Paleo BBQ Chicken Tenders

Taco Stuffed Zucchini Boats

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

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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

1. Turn your pressure cooker to the sauté option.
2. Dice your onion and chop the potatoes.
3. Add a little bit of oil to the pressure cooker, then add the onions and potatoes.
4. Sauté for 5 minutes.
5. While that sautés, get the rest of the ingredients together.
6. After 5 minutes, turn the sauté mode off.
7. Then add the rest of your ingredients. Stir together well before placing the lid back on and locking it.
8. Set the Pressure Cooker setting to 12 minutes. Your pressure cooker will take about 10 minutes to heat up before it starts cooking.
9. After the 12 minutes, quick release your soup. That means turn the little valve on the top and let the air escape.
10. Remove the chicken breasts from the soup (I used a ladle) and place on the cutting board.
11. Take two forks and shred the chicken.
12. Add the coconut milk and stir until mixed in
13. Add the chicken back to the soup.
14. Serve with whatever toppings you like!

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