Instant Pot white chicken chili is a hearty gluten-free meal with lean protein and veggies, but no nightshades! Make the recipe in a pressure cooker or on your stovetop!
Nightshade-Free white chicken chili
When the weather turns chilly, do you reach for the chili? Depending on the ingredients, a good bowl of chili can do a lot more than just warm you up. It can fuel the body with protein, fiber, antioxidants, and so on.
Now, if you’re thinking that chili has tomatoes and peppers, and those are nightshade veggies, you are correct. White chili, has a completely different flavor profile than a tomato based chili recipe like this slow cooker beef chili.
The base for this recipe is a creamy white sauce, similar to a French bechamel sauce. The difference is that we aren’t using flour to thicken it. Coconut milk and some simmering handle thickening the liquids.
White Chicken Chili Ingredients
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Chicken– You have a couple of options for the protein. Either use fresh boneless skinless chicken breasts, or for a quicker option, buy and shred rotisserie chicken.
Note: There are a lot of seasonings and sometimes even preservatives (nitrates) in store-bought rotisserie chicken. So, you’ll want to be sure to get one that is gluten-free and nightshade-free, if necessary.
If you ARE going to use the rotisserie chicken, shred it, toss with liquid smoke, then add it with the broth after sautéing the vegetables.
- Veggies– There are just a few basic veggies in this chili, and honestly, they are easy to swap for almost anything you prefer. I use celery, onion, garlic, carrots, and corn. If you want to, you could even add some white or black beans.
- Liquid smoke– Here it is, the magic ingredient that mimics the smoky flavor of chili peppers. Y’all, it really does make a huge difference! Without the smokiness, you might think you’re just enjoying a cup of creamy chicken vegetable soup. Which is pretty close to what it is.
Note: If you plan to use rotisserie chicken, you may want to use ½ teaspoon less liquid smoke. This is because there are usually some pretty vibrant seasonings in store-bought rotisserie chicken.
Too much liquid smoke may overpower those other spices. A little goes a long way! You can always add more later if you feel like it needs it.
How to make Instant Pot Chicken Chili
1. Season, sear, and partially cook the chicken.
The reason we’re partially cooking the chicken is so that we can shred it to toss with liquid smoke. That allows time for the chicken to absorb that smoky flavor before it goes into the pressure cooker.
2. Saute the vegetables.
If you’re using corn, it’s already cooked, so just wait and add it to the pot when you add the broth.
3. Return the shredded chicken to the pot with stock and seasonings.
4. Give it a stir, then it’s time to pressure cook again!
This is when all of the flavors will marry together in the Instant Pot for white chicken chili harmony!
5. Add non dairy milk / cream, and simmer.
6. Ladle into bowls, add optional garnishes and serve!
More of Our Favorite
Nightshade & Gluten-Free Recipes
Instant Pot White Chicken Chili (Stovetop + Nightshade Free Option)
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Instant Pot white chicken chili is a hearty gluten free meal with lean protein and veggies, but no nightshades! Make the recipe in an IP or on stovetop!
Ingredients
- 1 Tablespoon olive oil
- 1 lb boneless skinless chicken breasts (see notes for a quicker option)
- ½ teaspoon kosher or sea salt
- 1 ½ teaspoon liquid smoke (optional, see notes)
- 2 teaspoon minced garlic (3 cloves)
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 cup chopped carrot (see notes)
- 8 ounces chicken or vegetable broth, ¼ cup more if adding extra veggies
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons fresh lime juice
- ¾ teaspoon kosher or sea salt
- 1 teaspoon white or black pepper (white pepper for extra kick)
- ⅓ cup non dairy or coconut milk
- 2 Tablespoons sour cream or full fat greek yogurt (optional)
- ¼ teaspoon onion salt (optional)
Instructions
Instant Pot Instructions
- Press saute button on Instant Pot to preheat and season chicken breasts evenly with ½ teaspoon salt. When the inner pot is hot, add olive oil and place chicken breasts in Instant Pot. Cook first side for 5 minutes, then flip breasts over and cook for another 5 minutes..
- Turn off the pot and use two forks to shred the meat, add liquid smoke to the pot and toss to coat the chicken. Remove chicken from pot and transfer to a large bowl; set aside.
- Next, turn the Instant Pot back on to sauté setting and add in onion, garlic, celery, and carrots. Sauté for 5 minutes or until carrots are softened.
- Return shredded chicken to the pot with the vegetables. Add the broth, oregano, cumin, lime juice, salt and pepper, then stir to combine.
- Close lid and use manual setting to pressure cook on high for 5 minutes, then perform a natural release of pressure (which will take an additional 10 minutes or so, then it will unlock).
- After pressure releases, open the pot and set the unit to keep warm. Stir in milk and optional sour cream and extra seasoning (¼ teaspoon onion salt, or sea salt and pepper, if desired).
- Keep warm for 5-10 minutes. For thicker chili, stir in cornstarch or arrowroot slurry**. Garnish with cilantro, green onion, and optional shredded cheese, then serve.
Stove Top Instructions
- Cook chicken breasts for 5 minutes per side with olive oil in a 6-quart pot / dutch oven over medium high.
- Then, follow the same instructions as the Instant Pot version, except after you add the broth, spices and chicken to the pot, bring to a quick boil, then reduce heat and simmer for 20 minutes on medium low.
- Stir in the milk and optional sour cream last and simmer (do not boil) for an additional 5 minutes to combine. Season to taste.
- Garnish with cilantro, green onion, and optional cheese.
Notes
Recipe suggestions and substitutes
- For a quick version, buy premade rotisserie chicken (make sure it’s gluten free without additives). Shred it, toss with liquid smoke, then add with the broth after sautéing vegetables.
- Liquid smoke mimics the flavor of smoky chilis without adding nightshades. It’s optional, but makes a WORLD of a difference.
- Spicier version with nightshades, add 8 ounce canned drained green chiles and/or 1 teaspoon chili powder.
- Thicker version – Mix in slurry at the end of cooking . Mix 1 Tablespoon cornstarch or arrowroot to equal parts cold water, mixed.
- Extra veggies! For additional texture, add 1 cup fresh (cooked) or frozen corn kernels with the other veggies.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soups
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 256
- Sugar: 4.7 g
- Sodium: 1324.2 mg
- Fat: 11.5 g
- Saturated Fat: 5.5 g
- Carbohydrates: 11.2 g
- Fiber: 2.3 g
- Protein: 27.1 g
- Cholesterol: 82.7 mg
I miss eating chili because I can’t eat tomatoes or beans. Thank you so much for this recipe! Made it tonight and it is super yummy!!!
My pleasure!! So glad you were able to enjoy it!
thank you, a very nice chili, I love all, red, white, whatever and this definitely works for me!
Agreed. ALL chili is good chili when made with love, right?!
Hearty and delicious chili recipes are always a hit with my crew! This is no exception, it is totally delish!
SO glad to hear that you liked it! Thank you for the review too, Wilhelmina 🙂
Wonderful! Thanks for feedback Wilhelmina
This was really a huge hit at my house! Can’t wait to make it again!
YAY! So happy to hear that, Toni. Thanks!
My family loves this! That liquid smoke is a game changer!
I totally agree! It does wonders!