Pressure Cooker White Bean Chicken Chili Recipes
INSTANT POT® YARDBIRD CHILI WITH WHITE BEANS
White chicken chili using dry great northern beans cooked in a multi-functional pressure cooker. You can make this ahead of time using the pressure-cook mode and then switch over to slow-cooker mode.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil. Add chicken pieces to the hot oil and saute until lightly browned, 5 to 7 minutes. Add onion and garlic and saute until soft and translucent, about 5 minutes more.
- Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.
Nutrition Facts : Calories 330.1 calories, Carbohydrate 39.7 g, Cholesterol 26.6 mg, Fat 10.7 g, Fiber 11.2 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 977.2 mg, Sugar 3.4 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.
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.
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.
More about "pressure cooker white bean chicken chili recipes"
HOW TO MAKE WHITE BEAN CHICKEN CHILI IN THE PRESSURE COOKER
From homepressurecooking.com
Estimated Reading Time 3 mins
- First saute in olive oil the ground chicken, onion, garlic, salt, pepper, ground red pepper, oregano, chili powder, peppers, and cumin all together. Mixing well as you are in saute mode.
- Once your meat is lightly brown and almost cooked you can add in your chicken broth, beans, green chiles, and corn.
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.
PRESSURE COOKER WHITE BEAN CHICKEN CHILI - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanTotal Time 25 minsCategory ChickenCalories 160 per serving
- In a pressure cooker, combine cannellini beans, chicken broth, garlic, and half of onions. Bring to a boil.
- Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 13 minutes.
- In a large nonstick skillet, heat olive oil over medium-high heat. Add remaining onion and cook, stirring, until soft and lightly golden. Add to cooked beans in pressure cooker. Stir in tomatoes cumin, oregano, cayenne pepper, cubed chicken, and cilantro.
PRESSURE-COOKER WHITE BEAN CHILI - GRATEFUL
From makeitgrateful.com
Servings 6-8Estimated Reading Time 3 minsCategory Main Course
WHITE CHICKEN CHILI (PRESSURE COOKER) | HURST BEANS
From hurstbeans.com
Cuisine SouthwestServings 8
INSTANT POT WHITE CHICKEN CHILI - SIMPLY RECIPES
From simplyrecipes.com
5/5 (43)Total Time 55 minsCuisine AmericanCalories 519 per serving
INSTANT POT WHITE CHICKEN CHILI - PRESSURE LUCK COOKING
From pressureluckcooking.com
4.6/5 (16)Total Time 36 minsCategory Soups & StewsCalories 1975 per serving
- If using a Ninja Foodi, place the the diced poblano pepper in the pot and drizzle the olive oil over it. Lower the TenderCrisp lid and hit “Broil” for 12 minutes. If using an Instant Pot and you wish to roast the peppers first, place the diced poblano peppers on a baking sheet, drizzle in oil and place in the oven on broil for 12-15 minutes (NOTE: you can also skip the roasting step altogether if you wish BUT it really brings out the flavor in the peppers which impacts the end-result flavor of the Chili)
- Hit “Sauté” and adjust so it’s on the “More” or “High” setting. Add 2 tbsp of the butter to the pot. Once melted and bubbling, add the onion (and poblano pepper and olive oil if you roasted the peppers in the oven or skipped Step 1). Sauté for 3 minutes and then add the garlic and sauté for another minute
- Now, add in the chicken and the other 2 tbsp of butter and sauté, constantly stirring for another 3-4 minutes until the chicken becomes pinkish-white in color (it should not be fully cooked by now – just seared)
- With the exception of the sour cream, cornstarch slurry and optional ingredients (these come after pressure cooking), add everything else and stir. Just make sure to add the beans on top at the end and, rather than stirring them in, lightly smooth them out so they’re just below the broth
INSTANT POT WHITE CHICKEN CHILI - EASY AND HEALTHY!
From kristineskitchenblog.com
5/5 (2)Total Time 1 hr 2 minsCategory Main CourseCalories 253 per serving
- Heat the olive oil in the Instant Pot using saute mode. When the pot is hot, add the onion and cook, stirring occasionally, for 2-3 minutes, until softened.
- Meanwhile, put 1 cup of the white beans and 1 cup of the chicken broth in a blender or food processor and puree until smooth.
- Press Cancel to turn off the Instant Pot and add the minced garlic. Cook, stirring, for 30 seconds. Pour in about 1 cup of the chicken broth and stir, scraping up any bits stuck to the bottom of the pot.
- Add the pureed beans and broth, diced green chiles, cumin, chili powder, oregano, salt, cayenne pepper and 2 cups of the remaining broth to the Instant Pot (reserve the remaining ½ cup of broth to add after cooking if you want your chili thinner). Stir. Add the chicken breasts and remaining beans to the pot.
CHICKEN AND BLACK BEAN CHILI {PRESSURE COOKER}
From melskitchencafe.com
4.7/5 (40)Total Time 8 hrs 28 minsCategory Instant Pot Pressure CookerCalories 492 per serving
- Combine the dried beans in a bowl and cover with cool water by 2- to 3-inches. Soak overnight (8-12 hours). Drain and rinse. Read the note above the recipe for a quick-soak option if you haven't soaked the beans overnight.
- In a 6-quart or larger pressure cooker, combine the beans, crushed tomatoes, chicken broth, onion, garlic, cumin, chili powder, oregano, salt and pepper. Stir to combine. Nestle the chicken in the liquid.
- Close and lock the lid of the pressure cooker. For electric pressure cookers, cook on high pressure for 22 minutes (for the InstantPot hit manual --> 20 minutes). For stovetop pressure cookers, cook on high pressure for about 19-20 minutes (start timing once high pressure is reached).
- Let the pressure cooker naturally release pressure for 10-15 minutes before releasing the rest under quick pressure. If it starts foaming/bubbling as you let out pressure, wait a few more minutes or just release in short bursts (for stovetop models, run cold water around the sides of the pressure cooker for a non-bubbling quick release).
EASY, INSTANT POT CREAMY WHITE CHICKEN CHILI + {VIDEO}
From staysnatched.com
Ratings 72Calories 466 per servingCategory Dinner, Lunch
- Place the Instant Pot on the saute setting. Add the garlic and onions. Cook for 2-3 minutes until both are soft.
- Add the chicken broth to the Instant Pot. Next add the chicken breasts, beans, diced tomatoes, Better than Bouillon and all of the seasonings (I reserve the salt and pepper until the end).
- When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of quick release.
NINJA FOODI WHITE CHICKEN CHILI - EASY SIDE DISH RECIPES
From saltysidedish.com
4.9/5 (15)Total Time 30 minsCategory Ninja FoodiCalories 871 per serving
- Add all white chili ingredients (including beans, corn, seasonings, raw chicken breasts, broth, garlic, chicken, etc.) EXCEPT THE DAIRY (sour cream and whipping cream) into Ninja Foodi pressure cooker pot.
- Turn pressure cooker on HIGH for 20 minutes. It will take some time to come up to pressure and then the count down will start.
- Once cooking is complete, move seal to QUICK RELEASE (I use a fork to move mine over so I do not get burned)
HEALTHY PRESSURE COOKER WHITE CHICKEN CHILI SOUP
From thecreativebite.com
4.8/5 (10)Total Time 29 minsCategory Main CourseCalories 537 per serving
- Add the olive oil to your pot and turn on to saute. When the oil is heated, add the onion, garlic and spices. Cook for 3 minutes and add the chicken broth. Using your spatula or wooden spoon, scrape any brown bits off the bottom of the pot. Turn the pot to warming.
- Add the chicken base, green chilies and chicken breasts to the pot. Give everything a quick stir and lock the lid in place and turn the valve to pressure.
- Cook on high pressure for 12 minutes. Release the pressure and remove the chicken breasts from the pot. Set aside on a plate.
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