Instant Pot White Chicken Chili (Creamy and Soul-Satisfying)

By Jess

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It seems like anytime somebody shares a new paleo chili recipe, it’s always ground beef that gets all the love. That’s a shame because there are some truly excellent white chicken chili recipes that are also paleo-friendly. Some smart ingredient choices keep this recipe low carb, such as using arrowroot flour (which helps to make this chili creamy and thick), full-fat coconut milk, and your own homemade chicken broth. The chili definitely has some kick as well, as you’ll also be including bell peppers, jalapenos, cumin, oregano, and chili powder. If you like your chili to be nice and spicy with slightly less fat content, this is the recipe for you.

Instant Pot Paleo White Chicken Chili

Instant Pot Paleo White Chicken Chili

Instant Pot Paleo White Chicken Chili

Instant Pot Paleo White Chicken Chili

Instant Pot Paleo White Chicken Chili

More Paleo Instant Pot Chili Recipes:

Instant Pot Homestyle Paleo Chili

More Paleo Chili Recipes:

Super Easy Paleo Crock Pot Chili
13 Dairy-Free White Chicken Chili Recipes You’ll Love
Spicy Texas Slow Cooker Chili
Slow Cooked White Chicken Chili
Stovetop Sweet Potato, Kale and Turkey Chili
47 Hearty Paleo Chili Recipes


    • 1 tbsp olive oil
    • 1 ½ pounds boneless, skinless chicken breasts, cut into bite size pieces
    • 1 medium onion, finely diced
    • 4 garlic cloves, minced
    • 1 green bell pepper, diced
    • 1 small jalapeno, seeded and finely diced
    • 2 tsp ground cumin
    • 1 tsp dried oregano
    • 2 tsp chili powder
    • 2 ½ cups homemade chicken broth
    • 2 tbsp arrowroot flour
    • 1 (14 oz) can full-fat coconut milk
    • ½ lime, juiced
    • ½ cup fresh cilantro, chopped plus extra for garnish
    • salt, black pepper to taste


  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the onion and cook for 2-3 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Add the chicken and cook until no longer pink.
  6. Add the bell pepper, jalapeno, cumin, chili powder, oregano and broth and mix to combine.
  7. Close and seal the Instant pot.
  8. Turn the venting knob to SEALING and press PRESSURE COOK button.
  9. Adjust the timer to 10 minutes.
  10. When finished cooking, quick-release pressure according to manufacturer’s directions.
  11. Remove the lid and press the SAUTE button.
  12. In a small bowl combine the coconut milk and arrowroot powder.
  13. Add the mixture to the Instant Pot and stir to combine.
  14. Cook, stirring occasionally, until the chili is thickened to your liking.
  15. Stir in the lime juice and chopped cilantro.
  16. Season with salt and black pepper to taste.
  17. Serve with your favorite toppings.


Serving Size





Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

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