This Paleo White Chicken Chili makes for an easy weeknight dinner that’s done in just 30 minutes. Prepared with healthy ingredients, each bowl is creamy, hearty, and full of tangy flavor! You can make it in the Instant Pot or slow cooker, and it’s Whole30 and dairy-free, too!
Here’s why you’ll love this easy dairy-free, Paleo white chicken chili:
It’s versatile, easy, and full of flavor. It’s a crowd favorite in my house!
This recipe is perfect if you are following a Paleo way of eating or if you’re on theWhole30 diet. It’s made with sweet potatoes instead of beans!
It’s filling and satisfying with plenty of protein, and healthy fats.
How To Make It
This Paleo white chicken chili is so easy to make in the Instant Pot! No sautéing beforehand!
Add the chicken breast to the instant pot first, then add the remaining ingredients.
Stir all the ingredients together. Lock the lid on, and cook on “manual” high pressure for 20 minutes.
Let the instant pot naturally release for 10 minutes, then turn the knob to “venting”. Remove the chicken breast to a plate and shred using two forks. Add the chicken back to the instant pot and stir. Serve and garnish with all your favorite toppings!
Garnish this Whole30 white chicken chili with some chopped cilantro, sliced avocado, minced onion, fresh-squeezed lime juice, sliced jalapeños, grain-free tortilla chips, and a dollop of coconut cream, full-fat Greek yogurt, or dairy free sour cream.
Recipe Tips and Variations
For a thicker/creamier chili use 1/2 the amount of chicken broth or bone broth. You can also add in dairy free cream cheese (I like Kite Hill Cream Cheese) to thicken the chili and to add cheesy flavor.
If you already have cooked shredded chicken that you would like to use, make the chili in the instant pot on manual for 10 minutes, instead of 20 minutes. Stir the chicken in and heat through.
This Paleo White Chicken Chili makes for an easy weeknight dinner that’s done in just 30 minutes, and made with healthy ingredients! It’s creamy, hearty, and full of the perfect amount of tangy flavor! Make it in the Instant Pot, or slow cooker. Whole30 and dairy free too!
Place the lid on the Instant pot, move the venting knob to “sealing”, and cook on “Manual” at High Pressure for 20 minutes. Once the timer beeps, let it naturally release for 10 minutes, then move the knob to “venting” to let the remaining steam out.
Using tongs, remove the chicken breast to a plate and shred using two forks. Return the chicken back to the instant pot, and stir. Serve and garnish with favorite toppings.
Is the chicken supposed to be fresh or frozen?