CREAMY WHITE CHICKEN CHILI – INSTANT POT RECIPES
Serves 6-8 5 minutes prep time / 35 minutes cook time / 40 minutes total time
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 35 minutes
Yield 6 - 8 servings
Number Of Ingredients 18
Steps:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion to the pot and saute until soft, 3-4 minutes. Add garlic and cook for 1-2 minutes more.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add chicken, beans, chiles, chili powder, salt and pepper and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and shred, then return to the pot.
- In a medium bowl, melt butter, then whisk in flour until well combined. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed.
- Stir in warmed milk, sour cream and lime juice. Adjust seasonings.
- Serve hot topped with cilantro and shredded cheese (optional).
SHEET PAN ITALIAN CHICKEN AND VEGGIE DINNER - SKINNYTASTE
Assemble this super easy chicken and vegetable dinner on a sheet pan (or two) and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.
Provided by Gina
Categories Dinner
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 19
Steps:
- Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
- Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup. Arrange the center rack and lower third.
- Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch.
- Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.
Nutrition Facts : ServingSize 2 thighs + veggies, Calories 429 kcal, CarbohydrateContent 15.5 g, ProteinContent 46.5 g, FatContent 20 g, SaturatedFatContent 4 g, CholesterolContent 214 mg, SodiumContent 672.5 mg, FiberContent 4 g, SugarContent 4.5 g
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