PRESSURE COOKER LOW CARB PALEO WHITE CHICKEN CHILI
Carbs 8g per serve
serves 8 people
Ingredients
- 1 tablespoon avocado oil or olive oil
- 907.18 g skinless boneless chicken breast or thigh
- 160 g onion chopped
- 1 jalapeño chopped
- 3 cloves garlic minced
- 907.19 g chicken bone broth chicken
- 2 teaspoons ground cumin 1/2
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon cayenne pepper
- 453.59 g cauliflower cooked
Optional toppings:
- avocado diced
- tomato diced
- jalapeño sliced
- fresh cilantro chopped
Instructions
Instant Pot:
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Heat avocado oil on Instant Pot sauté setting then add in chicken, onions, and jalapeño. Cook until chicken is lightly browned. Add in garlic and sauté about 1-2 minutes more. Press cancel to turn off sauté.
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Stir in the broth, cumin, chili powder, salt, and cayenne pepper. Close the lid and shut the valve.
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Set pot to 10 minutes on high pressure.
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While chicken mixture is cooking, cook the cauliflower if needed. Then, puree it in a small blender or food processor. Set aside.
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When 10 minute high pressure cycle is done, open valve for quick pressure release. Once pressure has been fully released, open the lid.
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Stir cauliflower puree into the chili to thicken.
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Serve hot with optional toppings if desired.
Stove Top:
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Heat avocado oil in large pot or Dutch oven. Add in chicken, onions, and jalapeño. Cook until chicken is lightly browned. Add in garlic and sauté about 1-2 minutes more.
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Stir in the broth, cumin, chili powder, salt, and cayenne pepper. Bring to a boil then reduce heat to low. Allow to simmer for 20-30 minutes
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While chicken mixture is cooking, cook the cauliflower if needed. Then, puree it in a small blender or food processor. Set aside.
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Stir cauliflower puree into the chili to thicken.
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Serve hot with optional toppings if desired.
Recipe Notes
Nutritional data is with optional toppings added. Carbs are lower without toppings.
Recipe supplied by https://lowcarbyum.com/pressure-cooker-paleo-white-chicken-chili/