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.
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.
AWARD-WINNING WHITE CHICKEN CHILI
This chili is a family favorite! It has won several chili competitions and is a definite crowd-pleaser!
Provided by Rjcunigan
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 8h13m
Yield 10
Number Of Ingredients 9
Steps:
- Layer chicken, great Northern beans, and corn into a slow cooker.
- Mix chicken broth, chicken soup, green chile peppers, and taco seasoning together in a bowl; pour over chicken mixture.
- Cover and cook on Low until chicken is no longer pink in the center, 8 to 10 hours. Stir in sour cream and pepper Jack cheese; cover and cook until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 179 calories, Carbohydrate 12.5 g, Cholesterol 44.8 mg, Fat 7.7 g, Fiber 0.9 g, Protein 14.6 g, SaturatedFat 3.5 g, Sodium 932.7 mg, Sugar 1.3 g
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.
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PRESSURE COOKER WHITE CHILI WITH CHICKEN - DADCOOKSDINNER
From dadcooksdinner.com
Reviews 13Category Pressure CookerCuisine AmericanEstimated Reading Time 5 mins
- At least 8 hours before cooking, sort the great northern beans, removing broken beans, stones, and dirt clods. Rinse the beans, put them in a large container, cover with 2 tablespoons table salt and 2 quarts water, and stir to dissolve the salt. Let the beans soak for at least 8 hours, preferably overnight. Drain and rinse the beans.
- Sprinkle the chicken with the salt and pepper. Heat the oil in the pressure cooker pot over medium-high heat until it is shimmering (use Sauté mode in an electric pressure cooker). Add half the chicken to the pot (or as much as you can in a loose single layer), and put the rest aside in a bowl. Let the chicken sit in the pot without moving until it is nicely browned on the bottom, about 4 minutes. Remove the browned chicken and add it to the bowl with the raw chicken.
- Add another tablespoon of oil to the pressure cooker pot and let it heat up for a minute. Add the onion and jalapeno, then sprinkle with the 1/2 teaspoon kosher salt. Saute the onions and jalapeno, scraping the browned bits of chicken from the bottom of the pan, until the onions soften, about 5 minutes. Make a hole in the middle of the onions and add the first batch of spices. Let the spices sit until you can smell the garlic cooking, about 1 minute, then stir into the onions.
- Add the beer to the pot and let it come to a boil. Stir in the the chicken, plus any juices in the bowl, then the beans, green chiles, and chicken stock.
EASY PRESSURE COOKER WHITE CHICKEN CHILI RECIPE
From homecookingmemories.com
5/5 (3)Servings 14Cuisine AmericanCategory Main Dish
- Place beans in the cooking pot of the Crock-Pot® Express Crock Multi-Cooker. Cover with 7 cups of water. Secure lid. Make sure the steam release valve is set to the “seal” position. Press the “chili/beans” button and using the “+” button, increase the time to 40 minutes. Press the “start/stop” button.
- Once cooking has completed, allow the beans to naturally release their pressure for 30 minutes.
- At the end of that 30 minutes, fully release the pressure (if needed) by using a kitchen utensil to move the steam release valve to the “release” position. Using pot holder, remove the cooking pot by lifting it straight up. Drain the beans and set aside.
- Rinse and dry your cooking pot. Place it back in the Crock-Pot® Express Crock Multi-Cooker and add chicken breasts to the cooking pot. Add the chicken broth and salsa verde on top of the chicken. Secure the lid. Press the “poultry” button and using the “+” button, increase the time to 20 minutes. Make sure the Steam Release Valve is in the “seal” position. Press the “start/stop” button.
WHITE CHICKEN CHILI IN THE PRESSURE COOKER (AKA INSTANT POT)
From thisfarmgirlcooks.com
Reviews 1Estimated Reading Time 4 minsCuisine AmericanTotal Time 30 mins
- Heat oil, then add chicken and onion to the pot. Cook until chicken is lightly browned, 5-7 minutes.
- Add remaining ingredients EXCEPT cannellini beans. Cancel Sauté and place the pressure cooker lid on the pot, set to seal. Manually cook under pressure for 15 minutes.
- Do a natural pressure release for 10 minutes. Perform a quick release for any remaining pressure. Add drained and rinsed cannellini beans, stir to combine.
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