Instant Pot Cilantro Chicken Chili (Paleo/Whole30/AIP-Adaptable)

This chili is pretty much a 1-step recipe. Throw everything in your Instant Pot and out pops the most delicious chicken chili recipe that has all the familiar flavors of Mexican chili without any of the nightshade peppers or seasonings.

 

I got the idea for this chili from Sweet Potatoes & Social Change’s recipe for White Chicken Chili in The Paleo AIP Instant Pot Cookbook. This version adds some extra veggies, herbs and seasonings (omit the cumin for AIP, but most people tolerate seed spices well after the elimination phase) as well as some perfectly paired toppings like avocado, green onion and cilantro.

 

PREP TIP: Always make sure you cube your vegetables and protein to the sizes listed below to ensure properly cooked food when using your pressure cooker.

 

If you don’t know what half an inch looks like, break out your 3rd grade ruler like I do. Mine is a unicorn and rainbow holograph ruler, and I will never throw it away. It has moved to almost a dozen homes with me in the last two decades. 

 

This was our second weekend in our new home. We are still getting everything settled and I’ve almost set up Grace’s room. This is her first bedroom and will be so until she’s at least 5 years old, so I wanted to make it look how I would want my bedroom to look if I was a toddler. There’s a teepee, a feathered ottoman, sparkly golden orbs hanging from the ceiling, shiny gold polka dots on the walls, and a bean bag reading chair that fits both of us. I may also hang a Paul Walker poster in there.

 

For her obviously, not for me. The thing I’m most excited about is our new Sunday evening tradition: family beach walk. Last night’s walk was extra peaceful because it was drizzling and cloudy, so most people were home and we had the beach mostly to ourselves. We walked to a sand castle carving contest and a drum circle and darted into the car just before it stormed. I can’t be away from the ocean. It makes me feel like I’m on the edge of the earth and reminds how small and insignificant I am. Not in a way that puts me down but a humbling reminder that I need to take care of my tiny little piece of this world as best I can.

 

Over the last couple years, I’ve forged relationships with people who I thought were good people only to discover they are out for themselves. It was heartbreaking because it’s important for me to be a loyal and dedicated friend and to never turn my back on a person, no matter how far they live from me or how often I see them. Dipping my toes into the ocean and listening to the rhythmic lapping of the waves is a welcome and gentle reminder that those situations are no definition of our world. And people who are not so nice to you probably don’t get out in nature near enough! Right? Because how could you possibly be anything but optimistic and kind if you leave near the ocean or forest or mountains? This world was built to be a beautiful place made for beautiful moments, yes?

7 reviews

Instant Pot Cilantro Chicken Chili

Prep Time 00:15 Cook Time 00:09 Serves 4

Ingredients

  • 1 medium rutabaga or celery root, peeled and cubed (1/2-inch pieces)
  • 2 green plantains, peeled and cubed (1/2-inch pieces)
  • 1 medium red onion, diced
  • 2 pounds chicken breast, cubed (1/2-inch pieces)
  • 1 cup bone broth
  • 1/4 cup lemon or lime juice
  • 1 tablespoon ground cumin (omit for AIP)
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon dried basil
  • 1 tablespoon dried cilantro
  • 1 teaspoon sea salt
  • 1 cup chopped cilantro, tightly packed
  • for serving: avocado, green onion, additional diced red onion, additional chopped cilantro, plantain chips

Directions

  1. In your Instant Pot insert, combine all ingredients except the chopped cilantro.
  2. Seal the lid and set the “Manual” timer for 9 minutes. Once timer elapses, manually vent the lid.
  3. Stir in the cilantro. Serve in individual bowls with suggested toppings.

Recipe Notes

You may use pork loin in place of the chicken, if desired.

Nightshade-Free Instant Pot Chili + 3 Tips for Instant Pot Recipes!

 

 

I mentioned last week it’s a good idea to follow me on Instagram, in case I ever post any of my meals and you want the recipe. Here’s another example from that! I made this Nightshade-Free Chili in the Instant Pot for my mom this weekend, and we both loved it so much.

 

It took me under 20 minutes to prep, and then I let the Instant Pot do all the magic.It’s one of the last remaining appliances in my kitchen besides my coffee grinder and blender before our move.

 

So you know how you can take those stress surveys at the end of the year at work that rank how stressful your year was? I am in the tippie-top category this year. And I’m feeling it. It seems like I’ve been going through one major life change to the next, and I’m so ready for things to stop changing so dramatically. It’s hard enough being a first time mom, but we’ve both had changes in employment multiple times this year, bought a home, went through an autoimmune flare, birthed a baby, raised said baby away from family support, and are moving to another state during the holiday season. Too much for me to handle personally!

 

Another reason why I can’t get enough of my pressure cooker and why I cook almost all our meals in it. Somethings gotta give, and that’s standing over the stove and oven when I have 4 billion other things that have to get done. 

 

I’ve heard from a lot of you how you’re scared to experiment with your Instant Pot on your own. So I divided up the ingredients to the recipe into 4 categories.

 

3 TIPS FOR PERFECT INSTANT POT RECIPES EVERY TIME

 

  1. SAUTE FUNCTION: You want to start with your vegetables to par-cook them a bit with or without oil in the Instant Pot insert using the Saute function. This isn’t necessary all the time, but by par-cooking them, it means you won’t have to pressure cook them for as long, which means you won’t overcook everything else that goes into the pot for pressure cooking! 
  2. SEASONING: Then you want to add your dried seasonings, herbs and salt, along with your protein. I prefer ground meats and seafood for my Instant Pot soups/stews because they cook MUCH more quickly than stew meat, and then you won’t overcook your veggies inadvertently. 
  3. FINISHING TOUCHES: Once your dish is finished pressure cooking, it’s always a good idea to add Finishing Touches to brighten the dish and add extra flavor. Here we use lime juice, cilanto, green onions, avocado, fish sauce, and cocoa powder. If you’re wondering what cocoa powder, fish sauce, and coffee are doing in your chili, you are not alone. I had a few people wonder the same thing when I posted the ingredients on Instagram. They are added in small amounts to add depth of flavor since we are missing the nightshades. That’s why it’s also important to add all those yummy fresh toppings to your bowl of chili!

 

This nightshade-free chili is 100% a crowd pleaser, super filling + loaded with fiber-rich veggies and gut-healing broth!

 

1 review

Nightshade-Free Instant Pot Chili

Prep Time 00:20 Cook Time 00:10 Serves 4 to 5

Ingredients

  • 1 large white onion or 2 trimmed leeks, chopped
  • 1 large green plantain, quartered and chopped
  • 2 small turnips, cubed
  • 2 cups cubed sweet potatoes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin (omit for AIP)
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • pinch ground cinnamon
  • 1 tablespoon coldbrew coffee concentrate (omit for AIP)
  • 3/4 cup bone broth
  • 1/2 cup organic pumpkin puree
  • 1 1/2 pounds grass-fed ground beef
  • Juice of 1/2 lime
  • 3/4 cup chopped cilantro
  • 4 green onions, chopped
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon cocoa powder (omit for AIP)
  • for serving: diced avocado

Directions

  1. Turn Instant Pot “Saute” function on. Sweat onion, plantain, turnip and sweet potato with the oregano, thyme, sea salt, garlic andcumin for 4 to 5 minutes until slightly softened, stirring frequently.
  2. Add cold brew, broth and pumpkin to the insert and stir. Crumble in ground beef with your hands.
  3. Seal lid and set “Manual” timer for 5 minutes. Once timer elapses, immediately vent the pressure.
  4. Stir in the lime, cilantro, green onions, fish sauce, and cocoa and top with avocado. Serve warm.