Instant Pot White Chicken Chili Recipe
Instant Pot White Chicken Chili should be part of anyones busy weeknight arsenal if you want an amazing dinner on the table in under an hour.
There's really only one difficult part of whats all involved in Instant Pot White Chicken Chili.
It’s not finding the time, finding a reason, or even making the chili.
It’s having the self-control of knowing when to stop eating it before your belly is so full its uncomfortable. Because if you can’t pinpoint that moment, I promise, that discomfort won’t even stop you from doing it again once it subsides.
FULL RECIPE LINK:
INSTANT POT AFFILIATE LINK:
INGREDIENTS
Chili Seasoning
1 1⁄2 tsp Chili Powder
1 1⁄2 tsp Cumin – Ground
2 tsp Mexican Oregano – Dried
1 tsp Coriander – Ground
1 tsp Kosher Salt
1⁄2 tsp White Pepper
1⁄4 tsp Cayenne Pepper
White Chicken Chili
2 Tbsp Olive Oil
1 Yellow Onion – Diced
1 Green Bell Pepper – Diced
2 Jalapeño – Diced
1 Tbsp. Minced Garlic
Chili Seasoning from Above
1 3⁄4 Cups Chicken Stock
10 Oz Rotel – Canned
2 – 14.5 Oz Cannelloni Beans – Canned – Drained and Rinsed
2 Cups Frozen Corn
2 lbs Boneless Skinless Chicken Breasts
Juice of One Lime
8 Oz Cream Cheese – Cubed
1⁄2 Cup Sour Cream
Lemon Pepper Chicken recipe | How to cook white chicken | it's delicious!
How to cook Lemon Pepper Chicken or White Chicken?
In this video I show you how you can quickly and easily prepare a delicious chicken dish with just a few ingredients.
The chicken can be cooked right after the marinade.
Ingredients
marinade
500 g yogurt, stirred until creamy
1 teaspoon salt
1 teaspoon pepper
2 teaspoons of ginger, finely chopped
2 teaspoons of garlic, finely chopped
2 tbsp lemon juice
1.5 kg chicken pieces
For cooking
1 teaspoon cumin seeds
10-12 peppercorns
1 teaspoon garlic, finely chopped
1 teaspoon ginger, cut into strips
1/4 teaspoon salt (optional)
4-5 green chillies
3 tbsp lemon juice
150 ml of water
mild variant
marinade
500 g yogurt, stirred until creamy
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ginger, finely chopped
1 teaspoon garlic, finely chopped
2 tbsp lemon juice
1.5 kg chicken pieces
For cooking
1 teaspoon cumin seeds
4-6 peppercorns
1/2 teaspoon garlic, finely chopped
1/2 teaspoon ginger, cut into strips
1/4 teaspoon salt (optional)
1-2 green chillies, pitted
3 tbsp lemon juice
150 ml of water
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Fall is upon is... which for me, immediately informs me that it's Chili Time! Chili is one of those recipes that I constantly tweak and add a pinch of this or that and I hope you do the same. This dish should be a reflection of your personal flavor profile... Use this recipe as a baseline and season it to taste and enjoy!
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Shopping List:
2.25 lbs Ground Beef (80/20 or 85/15)
4 cloves minced garlic
1 diced onion
2 large jalapenos
1/2 red bell pepper
1/2 green bell pepper
3-4 slices of thick cut bacon (optional)
4 oz black beans
15 oz kidney beans
smoked paprika, ancho chile powder, chipotle chile powder (to taste 1/4 tsp or so)
cinnamon sugar (to taste)
salt, pepper, garlic, onion powder
6-8 oz mexican beer or chicken stock
1 tbsp better than bouillon chicken or beef base
2 tbsp tomato paste
worcestershire sauce & hot sauce (to taste)
14oz can crushed tomatoes
8oz can tomato soup
14oz fire roasted diced tomatoes
3 dashes of liquid smoke
2-3 tbsp brown sugar (if needed)
Cayenne pepper (as needed for heat)
Directions:
Start by adding a bit of cooking oil and your 3 slices of thick cut bacon. Once bacon begins to get crispy, remove it and add the ground meat directly to the pot. Once browned, begin adding your seasonings as seen in the video. Next, add in your diced veggies and mix to incorporate. Deglaze the pot with your beer or chicken stock. Bring to a boil and then reduce to a simmer. Begin adding in your tomato products and beans and cover to simmer for 30-60 minutes stirring occasionally (do not let anything stick to the bottom and burn! heat should be on low) Taste for seasoning and add whatever you feel it needs (more spice - add cayenne or hot sauce... add brown sugar or cinnamon sugar to sweeten if desired) Total cook time should be around 2 hours to allow all of the flavors to come together. Serve with your favorite chili toppings and enjoy!
How to make the best Chili ever | Let’s Go
Check out this new video of #howtomake my #chili and I promise this will be the best #food you will make all winter
Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
Ree's chili is filled with flavor but SO simple to make! Plus, you can meal prep it and eat it all week long!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Simple, Perfect Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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Simple, Perfect Chili with Ree Drummond | The Pioneer Woman | Food Network
My take on White Chicken Chili ????(recipe in description)
White Chicken Chili
2 tablespoons olive oil
1 medium yellow onion, diced
5 cloves garlic, minced
2 roasted poblano peppers, seeded, peeled, & diced
1 jalapeño, seeded, diced
3 teaspoons ground cumin
1 tablespoon smoked paprika
1 teaspoon chili powder
salt & pepper to taste
1 rotisserie chicken, shredded
4-5 cups chicken broth
8 ounces Greek yogurt
1 can white beans, drained
1/2 cup salsa verde
1 cup shredded cheddar cheese
1/2 cup fresh cilantro, chopped
Juice of 1 fresh lime
Garnish:
Avocado, cheddar cheese, crushed tortilla chips, and yogurt, lime zest and juice, for serving
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Stir in 4 cups of broth. Partially cover and simmer over medium-low heat, 5 min.
3. Stir in the greek yogurt until smooth, then stir in the white beans, black beans, salsa verde, and cheese. Cook 5-10 minutes, until the cheese is melted. Add the shredded chicken. Warm through. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, crushed tortilla chips, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!
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