Oh, do I have a lifesaver to share with you today! As a mom juggling work, kids, and let’s be honest—my own sanity—I’m always on the hunt for healthy meals that don’t skimp on flavor or take hours to make. Enter this creamy Keto Instant Pot Chicken Chili, my go-to when I need something cozy, protein-packed, and ready in under an hour. The secret? That magical combo of spices, a splash of cream, and the Instant Pot doing all the heavy lifting. Trust me, even my picky eater asks for seconds of this chili! Whether you’re keto or just want a lighter comfort food fix, this recipe’s got your back.
Table of Contents
Table of Contents
Why You’ll Love This Keto Instant Pot Chicken Chili
This isn’t just another chili recipe—it’s your new weeknight superhero. Here’s why:
- Creamy dreamy texture: That swirl of heavy cream and cream cheese (or coconut milk for my dairy-free friends) makes each spoonful rich and velvety without a single carb-heavy thickener.
- Instant Pot magic: From fridge to bowl in under an hour, with most of that time being hands-off while the pressure cooker works its flavor-melding wonders.
- Keto without compromise: Packed with 35g protein per serving and just 6g net carbs, it keeps you full without kicking you out of ketosis.
- Spice it your way: Skip the jalapeño for mild or add extra cayenne if you like it fiery—this recipe bends to your taste buds.
Seriously, it’s like a warm hug from your Instant Pot.
Ingredients for Keto Instant Pot Chicken Chili
Okay, let’s get real about ingredients—because skimping here can mean the difference between “meh” and “WOW!” I’ve tested this chili with every variation imaginable (thanks, picky family), and these are the must-haves:
- Butter or ghee (2 tbsp): My golden rule? Use the good stuff. Ghee adds a nutty depth if you’re dairy-free.
- Chicken breasts (24 oz): I like breasts for lean protein, but thighs work too—just add 5 extra minutes under pressure.
- Spice squad: Cumin + coriander (the dynamic duo), oregano, paprika, and a sneaky pinch of cayenne. Trust me, toasting them in-step makes all the difference.
- Green chiles + jalapeño: One can of mild chiles (don’t drain—that liquid gold adds flavor!) and one fresh jalapeño (seeds in if you’re brave).
- Heavy cream + cream cheese: The creamy magic. For dairy-free, coconut milk gives that same luscious texture.
- Xanthan gum (optional): Just ½ tsp thickens beautifully without flour. Skip it if you like soupier chili!
Pro tip: Soften that cream cheese before adding—unless you enjoy chasing lumps around the pot like I did the first time. Lesson learned!
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this chili! Here’s the short and sweet list:
- Your trusty Instant Pot (6-quart or larger)
- A good wooden spoon for scraping up those flavorful browned bits
- Measuring spoons (because eyeballing spices is a risky game)
- A whisk to blend that cream cheese smoothly—no lumps allowed!
That’s it! Now let’s get cooking.
How to Make Keto Instant Pot Chicken Chili
Alright, let’s dive into the good stuff! This recipe is so simple, but a few key steps make all the difference. Follow along, and you’ll have a bowl of creamy, spicy comfort in no time.
Step 1: Searing the Chicken
First, set your Instant Pot to Sauté mode (Normal/Medium). Add the butter or ghee. Once melted, add the chicken breasts and sear them on both sides until lightly browned. This step builds a huge flavor base!
Step 2: Toasting the Spices
Remove the chicken and set aside. Add all your dry spices (cumin, coriander, oregano, paprika, cayenne) directly to the hot pot. Stir constantly for about 30 seconds until fragrant. This quick toast wakes up their flavor!
Step 3: Deglazing and Adding Liquids
Pour in about ½ cup of chicken broth to deglaze the pot, scraping up any browned bits stuck to the bottom—this prevents the dreaded “BURN” notice. Add the rest of the broth, green chiles (undrained), and the diced jalapeño.
Step 4: Pressure Cooking
Nestle the seared chicken back into the pot. Secure the lid and set the valve to Sealing. Cook on High Pressure for 10 minutes. Once done, allow for a Natural Pressure Release (NPR) for 5 minutes before manually releasing any remaining steam.
Step 5: Shredding and Creaming
Remove the chicken and shred it using two forks. Return the shredded chicken to the pot. Turn the Instant Pot to the Sauté setting (LOW). Stir in the softened cream cheese, heavy cream, and optional xanthan gum (mixed with 1 tbsp cold water first). Stir until the cheese is fully melted and the chili has thickened slightly. Taste and adjust salt/pepper.
Step 6: Serve!
Ladle into bowls and top with your favorite keto-friendly toppings. Enjoy immediately!
Tips for the Best Keto Instant Pot Chicken Chili
After making this chili more times than I can count (my family won’t stop requesting it!), I’ve picked up some game-changing tricks:
- Spice control: Taste your broth before pressure cooking—add more cayenne if you’re feeling bold, or leave out the jalapeño entirely for kiddos.
- No-curdle cream: Always turn off sauté mode before adding dairy! I learned this the hard way when my first batch looked like cottage cheese soup.
- Shred smarter: Use two forks back-to-back for superfine shreds that soak up every bit of that creamy broth.
- Broth boost: If it’s too thick after cooling, stir in a splash of hot broth when reheating—it’ll come back to life beautifully.
Little tweaks, huge flavor wins!
Print
35g Protein Keto Instant Pot Chicken Chili – Creamy Comfort!
A creamy and flavorful Keto Instant Pot Chicken Chili, perfect for a quick and healthy meal. This recipe is low-carb, high-protein, and easy to customize.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons butter (or ghee or olive oil for dairy-free)
- 24 ounces boneless, skinless chicken breasts (670g)
- 2 ounces yellow onion (60g)
- 1.5 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 4 ounces chopped mild green chiles (1 can)
- 1 small jalapeño
- 2 cloves garlic, minced
- 2.5 cups chicken broth or stock
- 1/4 cup heavy whipping cream
- 2.5 ounces softened cream cheese (80g, or 2/3 cup coconut milk for dairy-free)
- 1/2 teaspoon xanthan gum (optional)
Instructions
- Set Instant Pot to sauté mode (medium). Add butter, ghee, or olive oil. Once hot, sear chicken breasts for 2–3 minutes per side. Turn off sauté.
- Add onion, cumin, coriander, oregano, paprika, cayenne (if using), salt, pepper, green chiles, jalapeño, garlic, and broth. Stir.
- Secure lid and close pressure valve. Set to pressure cook for 20 minutes at high pressure. Quick release when done.
- Remove chicken and shred with forks. Switch Instant Pot back to sauté mode (medium) for 15 minutes to reduce broth.
- Add heavy cream and cream cheese (or coconut milk) for the last 3 minutes, whisking until smooth. Adjust seasoning, return chicken, and warm through.
- Serve with toppings and cauli rice or veggies.
Notes
- For dairy-free, replace heavy cream and cream cheese with coconut milk.
- Adjust spice level by omitting cayenne or jalapeño.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
What to Serve with Your Keto Instant Pot Chicken Chili
Now for the fun part—loading up that bowl! My family goes wild for these pairings:
- Cauliflower rice: Soaks up the creamy broth like a dream (I sneak in extra butter for richness)
- Avocado slices: That cool creaminess against the spicy chili? *Chef’s kiss*
- Crispy bacon bits: Because everything’s better with bacon—my kids’ golden rule
- Shredded cheese: A handful of cheddar melts into gooey perfection
Simple, satisfying, and totally keto-approved!
Storage and Reheating
This chili keeps like a dream! Store it in an airtight container in the fridge for up to 3 days—just give it a good stir before reheating. Warm it gently on the stovetop over low heat or in 30-second microwave bursts, adding a splash of broth if it thickens too much. Pro tip: The flavors get even better overnight as those spices mingle!
Keto Instant Pot Chicken Chili FAQs
I get asked about this recipe all the time—here are the answers to those burning questions:
Can I use frozen chicken?
Absolutely! Just add 5 extra minutes to the pressure cook time. No need to thaw—that’s the beauty of the Instant Pot. Though fair warning: you won’t get that gorgeous sear on frozen chicken like you would with fresh.
How can I make it spicier?
Oh, my heat-loving friend! Double the cayenne, leave those jalapeño seeds in, or stir in a diced serrano pepper with the green chiles. For serious firepower, top with sliced fresh chilies when serving.
Can I swap the chicken for beef?
You bet! Use cubed stew meat and increase pressure time to 35 minutes. The creamy broth with beef tastes like a cross between chili and stroganoff—so good! If you enjoy creamy comfort meals, you might also like this chicken pot pie soup recipe.
Why add xanthan gum?
It’s my keto trick for that thick, stick-to-your-spoon texture without flour or cornstarch. But skip it if you like your chili more soupy—it’ll still taste amazing!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (but remember—estimates vary based on your exact ingredients and brands):
- Calories: 380
- Fat: 22g (10g saturated)
- Protein: 35g (hello, muscle fuel!)
- Net Carbs: Just 4g (6g total minus 2g fiber)
Perfect for keeping you full and happy while staying keto-friendly. Now go enjoy that creamy goodness guilt-free!
Share Your Feedback
Did this chili become your new favorite like it did for my family? I’d love to hear! Leave a comment below or tag me on social—your tips might help another busy cook. You can also connect with us on social media!
