Paleo Whole30 Instant Pot White Chicken Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons avocado oil
- 4 cups chicken broth
- 1/2 teaspoon cumin
- 1 pound boneless skinless chicken thighs
- 1 onion diced*
- 10 ounces cauliflower rice*
- 2 medium yukon gold potatoes chopped
- 1 clove garlic minced*
- 1 teaspoon chili powder (i used chipotle chili powder)
- Carbohydrate 14.4482461111111 g
- Cholesterol 676.08027785 mg
- Fat 130.886702083389 g
- Fiber 1.9077153195805 g
- Protein 168.6693088675 g
- Saturated Fat 36.5701931861111 g
- Serving Size 1 1 Serving (1036g)
- Sodium 642.753573033333 mg
- Sugar 12.5405307915306 g
- Trans Fat 11.2476691612778 g
- Calories 1953 calories
[ { "@type": "HowToStep", "text": "Press the saute button on your Instant Pot and drizzle in the oil. Add in the diced onion and cook for 5 minutes. " }, { "@type": "HowToStep", "text": "Press the Keep Warm/Cancel button, add in the chicken, cauliflower rice, potatoes, garlic, broth, pepper, salt, chili powder, and cumin and stir. Secure the lid. Close the pressure valve, press the Pressure Cook/Manual button and use the +/- button to adjust the time to 12 minutes. " }, { "@type": "HowToStep", "text": "Allow the cooking cycle to complete and then quick release the pressure valve and remove the lid once the pin has dropped. Use an immersion blender to briefly blend a couple areas of the bowl so that some of the mixture is pureed, but the rest remain chunky. Do this until your desired texture is reached. " }, { "@type": "HowToStep", "text": "Garnish and serve warm. " } ]
