PRESSURE-COOKER WHITE BEAN CHICKEN CHILI
My sister shared this chili recipe with me. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (1-1/2 qt.).
Number Of Ingredients 13
Steps:
- Toss chicken with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Heat 1 tablespoon olive oil. Add chicken; brown on all sides. Remove chicken., Add remaining oil to pressure cooker. Saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Press cancel. Return chicken to pressure cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and remaining whole beans and broth into chicken mixture., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Stir before serving. Sprinkle with cheese; add toppings if desired.
Nutrition Facts : Calories 343 calories, Fat 16g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 897mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 6g fiber), Protein 24g protein.
INSTANT POT WHITE CHICKEN CHILI RECIPE
This White Chicken Chili is done in less than an hour start to finish in the Instant Pot with melt-in your mouth tender chicken. Stir everything together in the instant pot, top with cream cheese and set for 20 minutes.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 50m
Number Of Ingredients 14
Steps:
- Place all of your ingredients into your instant pot bowl in the following order: 2 chicken breasts, drained black and white beans, chopped onion, corn with juice, tomatoes with juice, and 1/2 cup chicken broth.
- Add 1/2 to 1 tsp chili powder (use 1/2 tsp to make it kid friendly), 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
- Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
- Remove the chicken breasts to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine. Serve garnished with avocado and cilantro if desired.
Nutrition Facts : Calories 308 kcal, Carbohydrate 36 g, Protein 17 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 49 mg, Sodium 451 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT WHITE CHICKEN CHILI
Learn how to cook flavor-bursting Instant Pot White Chicken Chili (Pressure Cooker White Chicken Chili)! Creamy chicken chili bursting with sweet-savory-umami flavors plus a slight spicy kick. Exciting flavors & mouthfeel - so satisfying, so comforting, so deliciously good!
Provided by Amy + Jacky
Time 1h
Number Of Ingredients 19
Steps:
- Optional Step - Roast Peppers: Set oven to "Broil" function, preheat for 5 minutes. Place baking sheet with peppers on top rack, and broil for 5 - 8 minutes. Allow peppers to cool down, then peel away outer brown skins of Poblano and Anaheim peppers. Cut peppers in half lengthwise, remove stems & membranes from the peppers, then chop them up roughly. *Pro Tip: Wear gloves to avoid "Jalapeño" burning hands. *Pro Tip: If you want a more spicy dish, keep the pepper seeds; if you prefer a mild chili, simply discard the seeds.
- Brown Chicken in Instant Pot: Press "Saute" button to "Sauté More" function to heat up Instant Pot. Wait until it says "HOT" on the screen (~8 mins). Add 1 tbsp olive oil (15ml) in Instant Pot, and ensure the whole bottom is coated with olive oil. Pat dry the chicken with a paper towel. Season one side of the chicken with kosher salt and black pepper. Place the chicken in Instant Pot (seasoned side face down), then brown for 3 minutes and 30 seconds. Season the other side with salt and black pepper, then brown this side for 3 minutes.
- Saute Onion and Garlic: Set aside the browned chicken. Add sliced onions in Instant Pot and saute for 3 minutes. Add 1 tsp (2g) ground coriander seeds, 2 tsp (6g) ground cumin seeds, and minced garlic in Instant Pot. Saute for another 30 seconds until fragrant.
- Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook White Chicken Chili: Add 2 tbsp (30ml) regular soy sauce in Instant Pot. Add in browned chicken and roughly chopped peppers. Layer the drained and rinsed cannellini beans on the very top. Don't mix to avoid the potential "BURN" Error. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 10 minutes + 10 minutes Natural Release. After 10 minutes of Natural Releasing, carefully turn the Venting Knob to Venting Position to release remaining pressure. Once the Floating Valve drops, open the lid carefully.
- Shred Chicken: Set aside the chicken in a large mixing bowl. Shred the chicken slightly into chunks with two forks, and discard the skins & bones. *Pro Tip: For better mouthfeel, don't over-shred the chicken into thin strands or small strips.
- Make White Chili & Season: Bring the chili mixture back to a simmer using the "Saute" function. Mix in ½ - 1 cup (125g - 250g) corn and ½ cup (125ml) heavy cream. Add in roughly ¼ cup (55g) freshly grated cheese. Mix in the shredded chicken. Taste the chili, then adjust the seasoning with more salt. *Pro Tip: For reference, we added 2 - 3 large pinches of salt to further enhance & balance the flavors.
- Serve: Garish the white chicken chili with chopped cilantro, some extra cheese and lime wedges on the side. Serve & enjoy your yummy White Chicken Chili~ :)
Nutrition Facts : Calories 489 kcal, Carbohydrate 40 g, Protein 24 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 119 mg, Sodium 496 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
PRESSURE COOKER WHITE BEAN CHICKEN CHILI
A multi-cooker gives this hearty chili that cooked-all-day flavor and texture in a fraction of the time. A generous amount of spices and a dab of canned chipotle chiles in adobo sauce deliver a balanced, smoky kick. Serve the chili with all the usual toppings--a squeeze of lime juice, fresh cilantro, avocado, Cheddar and sour cream.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Sprinkle both sides of the chicken with a pinch of salt and several grinds of pepper. Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chicken. Cook until both sides are golden brown, about 5 minutes per side. Remove to a plate. Add the poblano and red onion. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until just tender, about 4 minutes. Add the cilantro, cumin, coriander, oregano, garlic, chipotle pepper and adobo sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is tender and fragrant, 1 to 2 minutes more. Return the chicken to the pot, then stir in the chicken broth, white beans and their liquid, green chiles and tortillas until combined. Cancel the high saute function.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 3 minutes). Being careful of any remaining steam, unlock and remove the lid. Using tongs, remove the chicken to a plate, then shred with 2 forks. Stir the shredded chicken back into the pot, then taste and adjust the seasoning with salt and pepper. Ladle into serving bowls and top with cilantro, sour cream, cheese, avocado and/or lime wedges for squeezing.
FAST WHITE CHICKEN CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
- Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
- Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
- Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
- Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
- Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.
CREAMY WHITE CHILI
I got the best white chili recipe from my sister-in-law, who made a big batch and served a crowd one night. It was a hit. It's easy and quick, which is helpful since I'm a college student. In all my years of 4-H cooking, I've never had another dish get so many compliments. -Laura Brewer, Lafayette, Indiana
Provided by Taste of Home
Time 50m
Yield 7 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.
Nutrition Facts : Calories 334 calories, Fat 16g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1045mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein.
SIMPLE WHITE CHICKEN CHILI
Simple white chicken chili is an easy weeknight meal for a cold day.
Provided by EverFit Montana
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat a deep skillet over medium heat. Add olive oil, then onion, poblano pepper, and garlic. Saute until onion is translucent, about 5 minutes. Add chicken broth, shredded chicken, navy beans, corn, cumin, chili powder, pepper, and salt; bring to a boil.
- Reduce heat and simmer for 10 minutes.
Nutrition Facts : Calories 335.1 calories, Carbohydrate 32.5 g, Cholesterol 66.6 mg, Fat 8.1 g, Fiber 6.8 g, Protein 33.5 g, SaturatedFat 2 g, Sodium 1085.1 mg, Sugar 2.7 g
PRESSURE-COOKER CHICKEN AND BACON WHITE CHILI
I made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. -Teri Lee Rasey, Cadillac, Michigan
Provided by Taste of Home
Time 25m
Yield 16 servings (4 quarts)
Number Of Ingredients 16
Steps:
- Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 5-6 minutes; remove bacon and reserve. Brown chicken in bacon drippings in batches until lightly browned, 5-6 minutes. Return bacon to pan; top with corn and next 11 ingredients in the order listed. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in shredded cheese until melted. If desired, serve with avocado and jalapeno.
Nutrition Facts : Calories 387 calories, Fat 21g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 1033mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 6g fiber), Protein 20g protein.
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EASY PRESSURE COOKER WHITE CHICKEN CHILI RECIPE
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