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Vortex Plus - Crispy Boneless Buffalo Wings
Creamy White Chicken Chili
| By : |
Serves 6-8
5 minutes prep time / 35 minutes cook time / 40 minutes total time
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
6 - 8 servings
|
Ingredients
- 2 tsp olive oil
- 1 onion finely diced
- 2 garlic cloves minced
- 2 cups chicken broth
- 2 lbs boneless skinless chicken thighs
- 30 oz cannellini beans
15 oz drained and rinsed, or other canned white beans - 8 oz can chopped green chiles
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup butter
- 6 tbsp flour
- 1 1/2 cups milk warmed
- 1/2 cup sour cream
- 1 tbsp lime juice
- Chopped cilantro for garnish optional
- Shredded monterey jack cheese for garnish optional
Ingredients
|
Instructions
- 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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Easy and delicious!
Very good but I left out the butter and milk and substituted a healthy pureed cauliflower soup.
Great recipe! I left out the butter and milk/flour part and did a cup of heavy cream! Delicious!
This was great! I wish i had cut the butter in half as i am watching my weight and i added a can of Rotel tomatos and chilis. Super yummy and great first recipe in the instapot!!
Soo good.. except for beans. I think 30oz of beans must be a typo? I out in 11oz of dry and it was over kill.
The sauce is amazing.. and the chicken was so tebder. I will make it again but substitute sweet potatos instead of the beans.
Yum!
Ps. I used 1/4 c cream and 1/4 cup milk.
Pss
Disregard my comments!
I completely missed that this was a chili! Of course it needs beans!
The sauce is amazing!
My family didnt like the beans.. i took them out.. added sauted mushrooms and threw in spinach to make it a non chili.. and they loved it!! Will make it again this way! 🙂
Very good. Even my kids liked this. Only thing is that it seemed to have too much liquid. Next time, I am going to skip adding the milk at the end.
Very good! Even my kids liked it! Next time, I won’t be adding the milk since that seemed to make it more watery .
I had to change some things and add. Swap out butter for Ghee, flour for coconut flour, garlic for shalots. Added veggie stock, red bell pepper, black beans, tabasco sauce, coconut oil, turmeric, basil, thyme, and cinnamon.
The chicken shredded itself when I pulled it out to shred it! My 2.5year old helped made it, then was willing to eat it (she’s fairly picky even). I did use green onions as a topping along with cheese for some texture too.