Low-Carb Instant Pot Chicken Chili

Leah @ Beyer Beware

Low-Carb Instant Pot Chicken Chili is high on flavor with tender pieces of chicken given rich flavors from better than bouillon, garlic and onions, and lots of adobo seasoning for a great keto soup recipe.

5 from 1 vote

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Prep Time 10

Cook Time 20

Natural Release 10

Total Time 30

Course Entree, Soup

Cuisine American, Mexican

Servings servings

Calories 587 kcal

Ingredients

1 pound boneless, skinless chicken things, cut into cubes
2 tablespoons butter
1 whole onion, diced
4 cloves garlic, diced
2 teaspoons Adobo seasoning
1 teaspoon Mexican Oregano
2 teaspoons salt
10 ounces riced cauliflower 1 steamer bag
4 ounces can of green chilis
2 tablespoons Chicken flavor Better than Bouillon
3 cups water
1 cup heavy whipping cream
1/2 cup sour cream
shredded Pepper Jack Cheese
avocados, diced

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Instructions

With the Instant Pot set to saute, put one tablespoon of butter in the instant pot followed by the chicken. Season the chicken with the adobo seasoning and salt.
Add the onion, garlic and remaining butter to the Instant Pot. Stir to combine.
Add the riced cauliflower after warmed for one minute in the microwave as well as the green chilis. Stir in the Mexican Oregano.
Combine two cups of hot water with the Better than Bouillon and pour into the Instant pot with an additional cup of water.
Set Instant Pot to soup and time to six minutes.
When cooking is done, natural release the Instant Pot. When the lid releases, add the whipping cream and the sour cream. Stir to melt together.
Serve with the shredded pepper jack cheese and avocados.

Nutrition

Serving: 2cupsCalories: 587kcalCarbohydrates: 10gProtein: 33gFat: 47gSaturated Fat: 27gCholesterol: 244mgSodium: 1683mgPotassium: 660mgFiber: 2gSugar: 2gVitamin A: 1509IUVitamin C: 45mgCalcium: 336mgIron: 2mg

Keyword Chicken Chili, Instant Pot Soup Recipes, Low Carb Soup

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