Ingredients
Scale
- 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