A tasty and comforting white chicken chili that is Paleo and Whole30-friendly and is easy to make in the Instant Pot. A satisfying bowl of warmth is made with creamy coconut milk, fragrant spices, and soft chicken.
Ingredients: 1.5 lbs boneless, skinless chicken breasts, diced. 1 onion, diced. 3 cloves garlic, minced. 2 cans 14 oz each diced green chilies. 2 cans 14 oz each coconut milk. 4 cups chicken broth. 2 tsp ground cumin. 1 tsp dried oregano. 1/2 tsp ground coriander. 1/2 tsp smoked paprika. Salt and pepper to taste. 1 can 14 oz cauliflower rice. Fresh cilantro, chopped, for garnish. Avocado slices, for serving.
Instructions: Set the Instant Pot to 'Saut' mode. Add diced chicken and cook until browned. Add diced onion and minced garlic, saut until softened. Stir in diced green chilies, coconut milk, chicken broth, cumin, oregano, coriander, smoked paprika, salt, and pepper. Seal the Instant Pot and set to 'Manual' mode for 10 minutes. Once cooking is complete, perform a quick pressure release. Open the Instant Pot and stir in cauliflower rice, letting it cook in the residual heat. Serve the chili hot, garnished with fresh cilantro and avocado slices.
Prep Time: 15 minutes
Cook Time: 20 minutes
Patrick Willard
















