Instant Pot Green Chile Chicken Chowder

This Instant Pot Green Chile Chicken Chowder is so creamy but still light, and it's Whole30, keto/low-carb, paleo, gut-healthy, and FULL of fiber-rich veggies. Get this hearty and nourishing all-weather soup on the table in under 30 minutes!

Instant Pot Green Chile Chicken Chowder

Cauliflower "Cream":

  • 2poundsfrozen cauliflower florets
  • 1cupbone broth

Green Chili Chicken Chowder:

  • 3tablespoonsnourishing fat of choicelard, tallow, butter, ghee, coconut oil, etc.
  • 7cupspeeled and diced celeriac - 1/4" cubescelery root
  • 1tablespoonsalt
  • 1tablespoonground cumin
  • 1/2teaspoonwhite pepper
  • 1cupsugar-free salsa verdehomemade or jarred, just read ingredients
  • 3cupsdiced onion
  • 2-1/2poundsorganic/pasturedboneless, skinless chicken breasts
  • 2teaspoonsgarlic powder
  • 1-1/2teaspoonsdried oregano
  • 1teaspoonchipotle powder
  • 3cupsbone broth
  • 26oz. cans diced green chiles
  • 2limeszest and juice
  • 1/2cupfinely chopped cilantro
Instant Pot Green Chile Chicken Chowder

For The Cauliflower "Cream":

  1. Add the frozen cauliflower and broth to the stainless insert of your Instant Pot. Place the lid on the pot, seal the vent, and press the "Manual" button. Adjust the time to 2 minutes on high pressure.
  2. When the pot beeps, immediately release the pressure.
  3. Open the Instant Pot and carefully transfer the all of the cooked cauliflower and broth to a blender. Then, blend on high speed until smooth.
  4. Set aside.

For The Chowder:

  1. Now, don't even wash the Instant Pot! Press the "Saute" button and add 3 tablespoons fat of choice to the stainless insert pot.
  2. Then add the diced celery root, onion, and all seasonings. Stir to combine.
  3. Saute for about 5 minutes, stirring occasionally.
  4. Next, add the chicken thighs — don't cut them up; add them whole — and the remaining 3 cups bone broth.
  5. Place the lid on the Instant Pot, seal the vent, and press "Keep Warm/Cancel". Next press the "Manual" button and adjust the time to 13 minutes on high pressure.
  6. When the pot beeps, immediately release the pressure.
  7. Using tongs, carefully remove the chicken thighs and shred with 2 forks (or use your stand mixer).
  8. Add the shredded chicken back to the pot, along with the Cauliflower "Cream", salsa verde, green chiles, lime juice, lime zest, and chopped cilantro.
  9. Stir everything together, taste, adjust seasonings if necessary.
  10. Serve and enjoy!

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