White Chicken Chili in the Instant Pot
Instant pot white chicken chili is super easy and delicious dinner that comes together in less than thirty minutes.
Recipe: www.apinchofhealthy.com
Prep Time 10 minutes Cook Time 13 minutes
Total Time 23 minutes Servings 6 servings
Calories 241 kcal
Ingredients
- 1.3 pounds skinless boneless chicken thighs
- 5 cups chicken stock homemade or store-bought
- 2 cloves garlic finely minced
- 1 medium onion diced
- 2 cans can white northern beansdrained and rinsed, 15-ounce cans
- 1 can diced green chilis undrained, 4 ounces
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- Add all ingredients to the Instant Pot, and place the lid on and lock it.
- Use the manual keys to set the Instant Pot to 13 minutes manual.
- After the cooking has completed, use the quick release lever to release the pressure.
- Carefully remove the chicken thighs, and use two forks to shred the chicken.
- Return chicken to the pot, and serve immediately.
To Use Dry Beans
- Rinse and drain 3/4 pound of dry northern beans. I did not soak mine.
- Add all ingredients (except chicken) to the pot, plus an extra 1 and 1/2 cups of chicken stock.
- Cook on manual high pressure for 28 minutes, then quick release.
- Rinse the inside of the lid under cold tap water to help with re-sealing.
- Add the chicken thighs.
- Place the lid back on, lock it, and set it at 13 minutes on manual high pressure.
- Allow to naturally release (NPR) for 10 minutes, and then quick release the rest of the pressure.
- Remove the chicken, and shred with two forks; return to the pot.
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