Autumn, comfort food....Instant Pot Keto Chicken Chili (also slow cooker)
Updated: Oct 11, 2019
Autumn is finally here, well at least by season if not by temperature. It is still pretty hot here in Texas. But with autumn comes, comfort foods like chili. Here is a great recipe that is easy to prepare, fast, and family approved. One great thing about this recipe is that you don't have to defrost the chicken first. Just throw it in the pot.
Instant Pot Keto Chicken Chili
Makes 4 servings
Ingredients:
2 lbs chicken breast (can be frozen)
1 onion finely chopped
1 green bell pepper finely chopped
3 cups chicken broth
1 tsp lemon juice
1 T. cumin
1 T. chili powder
1 tsp oregano
1/2 tsp. pink Himalayan salt
1/2 tsp fresh ground pepper
1 T cilantro
1/2 tsp xanthum gum (used at finish)
Toppings as desired (cheese, sour cream, cilantro etc)
Directions for Instant Pot:
Place all the ingredients in the instant pot except the xantham gum
Secure the lid and close the pressure valve.
Use the "manual" setting and set to cook for 20 minutes.
Once the pressure is released (about 15 minutes), shred the chicken with a whisk or 2 forks.
Sprinkle in the xanthum gum and continue to whisk while pot is on simmer.
Serve with your favorite toppings.
Directions for slow cooker:
Place all the ingredients in the slow cooker except the xantham gum
Cook on low for 6 to 8 hours or high for 3 hours, until chicken is easy to shred.
Shred the chicken with a whisk or 2 forks.
Sprinkle in the xanthum gum and continue to whisk while slow cooker is on until it thickens.
Serve with your favorite toppings.
Macros Per serving* (without toppings)
Calories: 240
Total Carbs: 7.3 grams
Fiber: 2.0 grams
Net Carbs: 5.3 grams
Protein: 46.1 grams
Fat: 2.1 grams
*Please note: These macros are for the ingredient brands that I used to make this recipe.