Low-Carb Instant Pot Chicken Chili is high on flavor with tender pieces of chicken given rich flavors from better than bouillon, garlic and onions, and lots of adobo seasoning for a great keto soup recipe.
1poundboneless, skinless chicken things, cut into cubes
2tablespoonsbutter
1wholeonion, diced
4clovesgarlic, diced
2teaspoonsAdobo seasoning
1teaspoonMexican Oregano
2teaspoonssalt
10ouncesriced cauliflower1 steamer bag
4ouncescan of green chilis
2tablespoonsChicken flavor Better than Bouillon
3cupswater
1cupheavy whipping cream
½cupsour cream
shredded Pepper Jack Cheese
avocados, diced
Instructions
With the Instant Pot set to saute, put one tablespoon of butter in the instant pot followed by the chicken. Season the chicken with the adobo seasoning and salt.
Add the onion, garlic and remaining butter to the Instant Pot. Stir to combine.
Add the riced cauliflower after warmed for one minute in the microwave as well as the green chilis. Stir in the Mexican Oregano.
Combine two cups of hot water with the Better than Bouillon and pour into the Instant pot with an additional cup of water.
Set Instant Pot to soup and time to six minutes.
When cooking is done, natural release the Instant Pot. When the lid releases, add the whipping cream and the sour cream. Stir to melt together.
Serve with the shredded pepper jack cheese and avocados.