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Keto Shredded Chicken - Mexican White Chilli
Our Keto Shredded Chicken with Mexican White Chili is made super easy in your pressure cooker. The tender, mildly spiced chicken makes a winning meal.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
15
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Dinner, Lunch, Main Course
Cuisine:
American, Mexican
Servings:
4
serves
Calories:
502
kcal
Author:
Matt Dobson
Ingredients
2
tablespoons
olive oil
1
medium
onion
diced
2
green chili
finely chopped
3
cloves
garlic
finely chopped
1
tablespoon
cumin
ground
1
tablespoon
coriander
ground
1
teaspoon
salt
2
pounds
skinless chicken thigh
1 1/2
cups
chicken stock
1
cup
sour cream
US Customary
-
Metric
Instructions
Place your pressure cooker over high heat and add the olive oil, onion, chillies and garlic.
Saute until the onion has softened then add the cumin, coriander and salt.
Add the whole chicken breast and mix to coat with the spices, then add the stock.
Put the lid on, pressurize and leave to cook for 1 hour 15 minutes.
When the time is up, turn off the heat and leave the pressure cooker to depressurise for 15 minutes before removing the lid.
Use 2 forks or bear paws to shred the chicken.
Add the sour cream to the shredded chicken and stir through.
Serve immediately.
Nutrition
Serving:
250
g
|
Calories:
502
kcal
|
Carbohydrates:
10
g
|
Protein:
47
g
|
Fat:
29
g
|
Saturated Fat:
10
g
|
Cholesterol:
248
mg
|
Sodium:
1038
mg
|
Potassium:
829
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
460
IU
|
Vitamin C:
8.8
mg
|
Calcium:
117
mg
|
Iron:
3.4
mg