Easy 4 Ingredient White Chicken Chili In The Pressure Cooker Recipes

INSTANT POT WHITE CHICKEN CHILI

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~ :)

PRESSURE-COOKER WHITE BEAN CHICKEN CHILI

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.

FAST WHITE CHICKEN CHILI

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.

PRESSURE COOKER WHITE BEAN CHICKEN CHILI

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.

4-INGREDIENT CHICKEN CHILI

Steps:

• Put the ingredients in a slow cooker. Cook on high for 2 hours and low for 2 hours. Stir every 1/2 hour.
• Serve with tortilla chips and enjoy!

PRESSURE-COOKER CHICKEN AND BACON WHITE CHILI

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.

EASY WHITE CHICKEN CHILI

Steps:

• In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.