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Last updated December 1, 2022

Instant Pot White Chicken Chili (Paleo, Whole30)

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!

Why You’ll Love This Recipe

By now, you know just how much I love preparing delicious and healthy meals in my trusted Instant Pot. It’s perfect to use for making soups, for meal-prepping, and easy weeknight dinners. And this Instant Pot white chicken chili recipe is no different!

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 the Whole30 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!

  1. Add the chicken breast to the instant pot first, then add the remaining ingredients.
  2. Stir all the ingredients together. Lock the lid on, and cook on “manual” high pressure for 20 minutes.
  3. 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!

Serving Suggestions

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.
  • Use boneless chicken thighs instead of breasts. I prefer to use pasture-raised organic chicken breasts and thighs.
  • Substitute diced green chiles for any green salsa.
  • Instead of sweet potatoes, you can use gold potatoes, or russet potatoes. You can also keep it dairy free, but add legumes with white beans (Great Northern Beans).
an overhead view of this Instant Pot White Chicken Chili in a black bowl with chopped avocados, cilantro, and jalapeños on a wooden cutting board

Storage Suggestions

This Instant Pot white chicken chili is great for meal-prepping ahead of a busy week or stocking your freezer! Store any cooled leftovers in an airtight container in the fridge for up to 5 days.

You can also freeze this Paleo white chicken chili in an airtight, freezer-safe container or plastic bag for up to 2 months.

More Favorite Chili Recipes:

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Whole30 White Chicken Chili

Instant Pot White Chicken Chili (Paleo, Whole30)

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  • Author: Abbey Blackwell
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Diet: Gluten Free


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!


  • 1 1/2 pounds boneless skinless chicken breasts, or chicken thighs
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large sweet potato, cubed
  • 1 16.9oz carton chicken broth, (2 cups)
  • 2 4oz cans diced green chiles
  • 1 lime, juiced
  • 1 13.5oz can full fat unsweetened coconut milk
  • 1 tablespoon oregano
  • 1 tablespoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons fresh cilantro, chopped
  • salt and black pepper, to taste


  • sliced avocados
  • sliced jalapeños
  • chopped fresh cilantro
  • dollop of coconut cream or full-fat Greek yogurt
  • grain-free tortilla chips, Siete


  1. Place chicken breast in the bottom of the Instant Pot. Add in the onion, garlic, sweet potato, chicken broth, diced green chiles, lime juice, coconut milk, oregano, cumin, coriander, chili powder, cayenne pepper, and cilantro. Stir.
  2. 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.
  3. 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.


*Slow Cooker

  1. Place chicken breasts at the bottom of the slow cooker and top with the remainder of ingredients. Stir.
  2. Cover the slow cooker and cook on low for 6-8 hours, or high for 4-6 hours.
  3. Using tongs, remove the chicken from the slow cooker and shred with two forks. Add the chicken back to the slow cooker and stir. Serve with favorite toppings.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American


  • Serving Size: 1 bowl
  • Calories: 316
  • Sugar: 4.8 g
  • Sodium: 1167.9 mg
  • Fat: 15.7 g
  • Carbohydrates: 16.7 g
  • Protein: 28.8 g
  • Cholesterol: 85.8 mg

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instant pot white chicken chili

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