PRESSURE COOKER LOW CARB PALEO WHITE CHICKEN CHILI

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. 

Stir in the broth, cumin, chili powder, salt, and cayenne pepper. Close the lid and shut the valve.

Set pot to 10 minutes on high pressure. 

While chicken mixture is cooking, cook the cauliflower if needed. Then, puree it in a small blender or food processor. Set aside.

When 10 minute high pressure cycle is done, open valve for quick pressure release. Once pressure has been fully released, open the lid.

Stir cauliflower puree into the chili to thicken. 

Serve hot with optional toppings if desired.

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.

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

While chicken mixture is cooking, cook the cauliflower if needed. Then, puree it in a small blender or food processor. Set aside.

Stir cauliflower puree into the chili to thicken. 

Serve hot with optional toppings if desired.