Quick and delicious, this Low-Carb Chicken Chili gives you a full diabetic-friendly meal in just 25 minutes! Top it with cilantro, plain yogurt, and avocado, or use it as a base for delicious chicken tacos. However you serve it, Low-Carb Chicken Chili is going to be a hit!
Set the Instant Pot to the sauté setting on medium.
Add the vegetable oil.
Add the onion and cook for 3 minutes, stirring frequently until the onion begins to soften.
Add the garlic, and stir for another minute.
Add the cumin and oregano and stir for another minute.
Pour ½ of the salsa verde into the pot. Top with the chicken breasts and pour the remaining salsa verde over the chicken.
Place the lid on the Instant Pot, turn the valve to “sealing,” and select “manual”. Set the timer for 10 minutes.
Once the timer is up, let the pressure release naturally (will take 8-10 minutes).
After the pressure has come down, open the lid, transfer the chicken to a medium bowl, and shred with a fork.
Return the chicken to the pot and stir to combine with the rest of the ingredients.
Serve and add toppings to each bowl.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
For longer storage, place in an airtight container in the freezer and consume within 3 months.
To use for tacos, select a lettuce or corn wrap and use your favorite taco toppings. Please note that the nutrition information accompanying this recipe does not include any taco additions.
Serving Size 8 servings
Servings 1
- Amount Per Serving
- Calories 253
- % Daily Value *
- Total Fat 123g190%
- Saturated Fat 23g115%
- Cholesterol 719mg240%
- Sodium 5429mg227%
- Potassium 6156mg176%
- Total Carbohydrate 91g31%
- Dietary Fiber 38g152%
- Sugars 33g
- Protein 301g602%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Set the Instant Pot to the sauté setting on medium.
Add the vegetable oil.
Add the onion and cook for 3 minutes, stirring frequently until the onion begins to soften.
Add the garlic, and stir for another minute.
Add the cumin and oregano and stir for another minute.
Pour ½ of the salsa verde into the pot. Top with the chicken breasts and pour the remaining salsa verde over the chicken.
Place the lid on the Instant Pot, turn the valve to “sealing,” and select “manual”. Set the timer for 10 minutes.
Once the timer is up, let the pressure release naturally (will take 8-10 minutes).
After the pressure has come down, open the lid, transfer the chicken to a medium bowl, and shred with a fork.
Return the chicken to the pot and stir to combine with the rest of the ingredients.
Serve and add toppings to each bowl.
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