Keto Instant Pot White Chicken Chili Soup Without Beans

Low Carb White Chicken Chili
Freezer Friendly Grain Free Keto Friendly Kid Friendly Low Carb Pressure Cooker 

Nutrition: 251 Calories | 6g Net Carbs | 26.9g Protein | 13.2g Total Fat

Filled with warm spices, chicken and chilis, this creamy Instant Pot white chicken chili soup is a quick and easy meal for lunch or dinner.

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From the first time I made white chicken chili, it quickly became a family favorite. I love it because white chicken chili is such an easy, versatile meal. White chili has all the warm chili flavors, and it’s creamy too. This Instant Pot recipe is basically a dump meal. The prep is so quick. All you need to do is put everything in the Instant Pot, and come back to a delicious meal.

Cut up the Chicken and Vegetables

The prep for this soup is minimal. First, cube up some boneless, skinless chicken breast. I like to cut chicken when it’s partially thawed. Make the cubes about a half inch, so you get a little bit of everything in each spoonful of soup. Next, dice half a large onion, and mince a couple cloves of garlic. Lastly, put it all in the Instant Pot.

Add the Remaining Ingredients

Now all you have to do is add the remaining ingredients to the pot. So, add a large can of diced green chilis, cream cheese, heavy cream, chili powder, cumin and chicken bullion. Lastly, pour in chicken stock. This recipe is a soup more than a thick chili. If you want a thicker chili consistency, you have a couple options. First, you can reduce the amount of chicken stock. Make sure you use at least one and a half cups of broth so the pressure cooker will work properly. Second, after pressure cooking the soup, remove the lid and cook on Sauté Mode to cook off the extra liquid. Or, you could do a combination of these two methods. We like the soup consistency because the flavored broth really warms you up. Either way, this recipe is delicious.

Time to Pressure Cook

After all the ingredients are in the pot, it’s time to let the Instant Pot go to work. So, put the lid on. Then, set the valve to Sealing, and pressure cook on the Soup/Broth mode for twenty minutes. If you’re new to using pressure cookers, it will take more than twenty minutes for the soup to cook. It will take around fifteen minutes for the cooker to reach pressure. Then, once the Instant Pot is fully pressurized, it will cook for the time selected. I love the Keep Warm function on my Instant Pot. The Keep Warm function allows to you to set it and forget it. If you have a busy day ahead, cook your soup earlier in the day, and come back to a delicious meal when you’re ready.

When you’re ready to eat, ladle the white chicken chili into bowls and serve with your favorite toppings. My family enjoys diced avocado, sour cream, and shredded cheese. And the kids love chili cheese flavored Fritos on top. In the Instant pot, this recipe cooks up so quick. So, don’t forget it could be a quick and easy lunch too.

Other recipes to check out: Instant Pot Thai Lemongrass Soup, Instant Pot Loaded Cauliflower Soup, and Instant Pot Chicken “Rice” Soup with cauliflower Rice.

Keto Instant Pot White Chicken Chili Soup Without Beans

Filled with warm spices, chicken and chilis, this creamy Instant Pot white chicken chili soup is a quick and easy meal for lunch or dinner.

Total Time: 45 min
Prep Time: 10 min
Inactive Time: 15 min
Cook Time: 20 min


  • 1.5 lbs Chicken Breast, partially thawed
  • 1/2 Large Onion, diced
  • 4 Cloves Garlic, minced
  • 3 Cups Chicken Stock
  • 7 oz Can Diced Green Chilis
  • 4 oz Cream Cheese
  • 1/4 Cup Heavy Cream
  • 2 tsp Chili Powder
  • 2 Tsp Cumin
  • 1 Cube Chicken Bullion
  • Optional Toppings: Sour Cream, Shredded Cheese, Diced Avocado


  1. Cut the chicken into cubes, and put them in the Instant Pot.
  2. Dice the onion and mince the garlic, and transfer them to the Instant pot.
  3. Add the remaining ingredients to the Instant Pot. Put the lid on, and set the valve to Sealing. Cook the soup on Soup/Broth mode for 20 minutes. It will take 10-15 minutes to come to pressure. After the soup has finished pressure cooking, serve immediately or let it Stay Warm. Serve with shredded cheese, sour cream, and diced avocado as desired. Enjoy.

Nutrition (Without Toppings): 

Yield: 6 servings

Amount Per Serving:  Calories: 251,  Total Fat: 13.2g, Saturated Fat: 7g,  Cholesterol: 89.5mg, Sodium: 927.7mg, Carbohydrates: 6g, Fiber 0g, Sugars: 3g, Protein 26.9g

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4.7/5 (3 Reviews)

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