CREAMY SOUTHWEST CHICKEN SOUP RECIPES
CREAMY SCALLOPED POTATOES – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place sliced potatoes in the Instant Pot. Sprinkle with parsley, salt, onion powder, thyme and pepper. Pour broth over the top.
- 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 1 minute.
- When the time is up, quick-release the pressure.
- Remove potatoes with a slotted spoon to a 1.5 quart ovenproof casserole.
- Add butter to the Instant Pot. Turn the pot off by Selecting CANCEL and then select the SAUTE function.
- When butter is completely melted, sprinkle in flour and stir until smooth.
- Add milk, mustard and nutmeg and cook and stir until thickened and bubbly. Add more milk if needed to achieve the desired consistency.
- Pour sauce evenly over potatoes. Top with cheese and set under a broiler for 5-10 minutes until golden and bubbly.
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).
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